This fool-proof Vegan Swiss Roll recipe is easy to make, and incredibly delicious – Filled with fluffy vanilla cream and fruity raspberry compote, this light, airy, and berrylicious cake roll is the perfect spring dessert that looks stunning too!
If you’re looking for a show-stopping treat to serve as a delicious afternoon dessert or as a delectable snack, this amazing vegan Swiss roll is it! Paired with beautiful and healthy pink raspberries, it would be great to serve on Valentine’s Day or Mother’s day with its sweet and romantic appearance.
However, this recipe is quite versatile as you can use different fruits and berries to make the homemade compote. So you can make it any time of the year, or any occasion, using your favorite seasonal fruits.
And if you’re looking for a chocolate version, you can try my Vegan Black Forest Cake Roll with cherry filling!
Easy Vegan Swiss Cake Roll Recipe
This vegan raspberry swiss roll is made of three delicious layers rolled together into one yummy treat! You have a soft and springy cake that is entirely dairy-free and made without eggs. It is layered with raspberry compote and whipped vegan vanilla cream and then rolled into a roulade. This combination will blow you away with its delightful flavors and brighten your day with its gorgeous look.
Looking at the steps below, you might think that this cake roll is challenging to make, but it is actually very straightforward and simple! Once you have all the elements done, all you have to do is assemble, roll up and chill.
Ingredients You’ll Need
Vegan Sponge Cake
- All-purpose flour: makes the perfect light and airy crumbs. You can also use any gluten-free flour brand 1:1 for this recipe.
- Cornstarch: binds the moisture in the cake and makes it tender.
- Baking powder & baking soda: are the leavening agents used in this recipe.
- Xanthan gum: will give the cake elasticity so you can roll it without creating tears and cracks on the surface.
- Vanilla: gives the batter a subtle flavor and fragrance.
- Sparkling water & apple cider vinegar: mixed with the leavening agents to give the cake a nice lift.
- Canola oil: is added to keep the cake moist.
- Salt: just a pinch.
- Sugar: to sweeten. I recommend using a finely ground sugar type.
- Red fruit juice: you can use any type of red fruit juice or just plain water.
- Raspberries: It is fine to use frozen or fresh, whatever you have. You can also use other fruit for the swiss roll filling, such as blueberries, blackberries, strawberries, cherries, apples, mango, or a colorful berry mixture. Depending on how high the water content of the fruit is, you may need a little more or less cornstarch to thicken.
- Cornstarch: is used to thicken the mixture. You can use other starch like potato or arrowroot too.
- Sugar: to add sweetness to the compote. You can also use maple syrup as an healthier alternative.
Vegan Whipped Cream
- Dairy-free cream: make sure it is chilled and whippable.
- San-apart: if you do not have this, you can use cornstarch or ¼ tsp cream of tartar instead.
- Vanilla sugar: it is a type of sugar mixed with vanilla flavoring. If you cannot find one, regular sugar will do. You can just add vanilla to the mix.
How to make Vegan Swiss Roll
As always, I recommend checking out these step-by-step instructions and the recipe video first. Then you’ll find the full recipe with exact measurements in the recipe card below!
Step 1: Bake the cake
Start by sifting flour, cornstarch, baking powder, xanthan gum and vanilla into a bowl. Then add sugar, baking soda and salt and whisk to combine. In a container, combine sparkling water, oil and apple cider vinegar. Then pour it into the flour mixture and stir to combine.
Transfer the batter onto a baking sheet lined with parchment paper and smooth it out. Bake in a preheated oven at 356 °F (180 °C) for about 18-20 minutes, until a tooth stick comes out clean.
Step 2: Roll up the cake and allow to cool
Once done baking, let the cake cool briefly. In the meantime, sprinkle a tea towel with sugar (to prevent the cake from sticking). Turn the cake upside down onto the sugared tea towel and carefully peel off the parchment paper. Using the tea towel, roll up the cake into a roulade. Then allow to cool completely while you prepare the filling.
Step 3: Prepare the fillings
Cook the raspberry compote as instructed in the recipe card below and allow to cool. Then beat the dairy-free cream with san-apart and vanilla sugar until stiff peaks form.
Step 4: Assemble your Swiss roll
Carefully unroll your cake and roughly brush away the excess sugar. Spread a thin layer of whipped cream followed by raspberry compote evenly on the cake, leaving an 1-inch (2.5 cm) border. Then roll up the cake again.
Spread the remaining whipped cream over the swiss roll and decorate with raspberries, red currants or other decorations as desired. Enjoy immediately or store in the refrigerator until ready to serve!
Tips When Making Vegan Cake Roll
- If you are using a smaller baking pan 10×13.5-inch (25×35 cm), use only ⅔ of the ingredient amount and bake the cake for 15-17 minutes. For a different size, just use my baking pan converter and adjust the baking time if necessary.
- The baking time also depends on the oven you are using. You can check for doneness by inserting a toothpick in the center of the cake. If it comes out clean, the cake is baked through and ready. If there are visible moist crumbs, bake for a few more minutes.
- Do not let the cake cool down completely before rolling it. It is easier to roll if it is still a bit warm and pliable.
- Always dust your tea towel with sugar to prevent sticking when you unroll it later on. You can also use parchment paper for this.
- When adding the cream and compote fillings, leave at least an inch of space free from the border of the cake to ensure that they do not leak when you re-roll it.
How to store Cake Roll
You can make this ahead of time and store the raspberry swiss roll in the refrigerator for up to 3 days, depending on how stable the whipped cream is. Make sure to keep it in a lidded container or cake box.
This Vegan Raspberry Swiss Roll is:
- Simple to make
- Light and airy
- Filled with berries and cream
- A feast for the eyes
- The perfect dessert for any occasion!
More amazing vegan recipes with raspberries
I love raspberries! That’s why I’ve shared so many delicious vegan dessert and cake recipes with raspberries on my blog, that I can’t even mention them all now. But here are some of my favorites that you should definitely try:
- Raspberry Almond Cake
- Chocolate Raspberry Cake
- Raspberry Bars
- Semolina Pudding with Raspberries
- Granola Tarts with Raspberry Panna Cotta
- Raspberry Chocolate Tart
- No-Bake Raspberry Cheesecakes
- Coconut Rice Pudding with Raspberry Sauce
- White Chocolate Raspberry Tart
- Rice Pudding Cake with Raspberries
- Raspberry Magnum Popsicles
- Raspberry Almond Orange Cake
- Chocolate Vanilla Cake
If you try this easy vegan Swiss Roll recipe, feel free to leave me a comment and a star rating! And if you take a photo of your dessert and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka because I’d love to see it! Enjoy! 😊
Vegan Swiss Roll with RaspberriesAuthor:
You do not have a fitting cake pan at hand right now? Try my Cake Pan Conversion Calculator!
- ½ cup (120 ml) red fruit juice or water
- 1 ½ cups (180 g) raspberries
- 2 tbsp sugar or to taste
- 2.5 tbsp (20 g) cornstarch
- 14 oz (400 ml) dairy-free cream for whipping, chilled
- 4 tsp San-apart or cornstarch or ¼ tsp cream of tartar
- 1.5 tbsp vanilla sugar
*Note: Check out the recipe video + step-by-step instructions at the top of the post!
- Preheat the oven to 356 °F (180 °C) and line a 11.8-x15.7-inch (30x40 cm) baking sheet with parchment paper.
- Sift the flour, cornstarch, baking powder, xanthan gum and vanilla into a bowl. Then add sugar, baking soda and salt and mix whisk to combine.
- In a container, mix the sparkling water, oil and apple cider vinegar. Then pour it into the flour mixture and stir with a whisk briefly to form a batter (the xanthan gum will make the batter a bit gooey, but that's how it should be so the cake will be elastic).
- Transfer the batter onto the prepared baking sheet and smooth it out using a dough scraper. Bake for about 18-20 minutes, until a tooth stick comes out clean (the baking time may vary slightly, depending on the type of oven or sheet).
- Then let the cake cool briefly. In the meantime, sprinkle a tea towel with sugar (to prevent the cake from sticking).
- Turn the cake upside down onto the sugared tea towel and carefully peel off the parchment paper. Using the tea towel, roll up the cake into a roulade. Then allow to cool completely.
- Add the raspberries and half amount of the juice in a saucepan and cook until the raspberries are thawed.
- Dissolve the cornstarch in the remaining juice and then stir it into the raspberry mixture along with the sugar. Bring to a boil again until the raspberries are thickened. Then allow to cool.
- Beat the dairy-free cream, san-apart and vanilla sugar with a handheld mixer until stiff.
Assemble the Swiss Roll
- Carefully unroll the cake and roughly brush away the excess sugar. Spread a thin layer of whipped cream followed by raspberry compote evenly on the cake, leaving an 1-inch (2.5 cm) border. Then roll up the cake again.
- Spread the remaining whipped cream over the swiss roll and decorate with raspberries, red currants or other decorations as desired.
- Enjoy immediately or store in the refrigerator until ready to serve!
- Baking sheet: for a smaller 10x13.5 (25x35 cm) pan, use only ⅔ of the ingredient amount and bake the cake for 15-17 minutes. For a different size, just use my cake pan converter and adjust baking time if necessary.
- Berries/fruit: You can also use other fruit for the filling, such as blueberries, blackberries, strawberries, cherries, apples, mango or a colorful berry mixture. Depending on how high the water content of the fruit is, you may need a little more or less cornstarch to thicken.
- Storage: you can store the swiss roll in the refrigerator for up to 3 days, depending on how stable the whipped cream is.
- More information about the recipe, including suggestions for variations, are mentioned in the blog post above!
IF YOU HAVE PINTEREST, YOU CAN FIND ME HERE AND PIN THE FOLLOWING PICTURE, IF YOU LIKE! 🙂
©Bianca Zapatka | All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe. More info here. Thank you for supporting biancazapatka.com!
Disclosure for affiliate links with asterisk (*):
This page may contain affiliate links that earn me a small commission, at no additional cost to you. You can find more information here.