This Black Forst Cake Roll (Vegan Swiss Roll) is a fluffy Vegan Chocolate Sponge Cake with a cherry cream filling rolled into a Yule Log. Making it vegan is easier than you think and it only needs a few minutes to prepare! Impress everyone with this show-stopping simple and delicious dessert.
Preheat oven to 355˚ F (180 ˚C). Line a baking sheet with parchment paper.
In a bowl, stir the apple cider vinegar into the non-dairy milk and set aside for about 3-5 minutes to create vegan buttermilk.
Add the oil and chickpea brine into the vegan buttermilk and stir until combined.
Combine the flour, cornstarch, cocoa powder, sugar, baking powder, baking soda, xanthin gum (if using), salt, and vanilla and sift into the wet mixture. Stir to combine (but please do not overmix, or the cake won’t be fluffy). The batter should be thick and pourable. Add a little more milk, if needed.
Pour the batter onto the prepared baking tray and spread evenly with a spatula. Tap the tray on the worktop to remove any air bubbles.
Bake for approx. 20 minutes or until the cake is firm but still soft and springs back when you press down gently with your finger. (Please do not overbake though, or it will get dry and crumbly and you can’t roll it up easily without cracking).
Remove from the oven and let cool for 3 minutes.
In the meantime, generously dust a smooth kitchen towel with some sugar. (This will help keeping the cake from sticking).
Place the cake face-down onto the sugared towel and carefully peel off the parchment paper. Trim of the edges with a sharp knife if they’re too dry.
Roll into a log with the towel and set aside to cool completely. (You can also make the cake one day in advance and place it wrapped with the towel in the fridge overnight.)
Filling + Frosting
Prepare the cherry compote according to this recipe (or use store-bought. You could also use other fruits to make it).
Beat cold non-dairy cream with a hand mixer on high speed for 1 minute. Continue mixing, add sifted powdered sugar and cream stabilizer as you go. Beat for approx. 2 minutes longer until whipped and stiff peaks form.
Assemble the Cake Roll
Carefully, unroll the cooled cake from the towel, spread a thin layer of cream and cherry compote evenly over the cake, leaving a 1-inch border around the edges. Then re-roll tightly.
Spread the remaining cream over the cake roll and make pipes, and decorate with cherries, if you like. Sprinkle over chopped chocolate or create other decorations to your wish.
Enjoy immediately or store in the fridge for later!
You can also add other fillings of your choice, such as drained non-dairy yogurt (quark), tofu, custard, cream cheese. However, I can’t guarantee if this will result in a more runny filling, so please make sure that the consistency of the filling you choose is not so watery, otherwise, the liquid will soak into the sponge cake, which makes it soggy.
The chickpea brine (the liquid of canned chickpeas) and xanthan gum help making the cake easier to roll, however, you could also try using another egg substitute or just adding a little more non-dairy milk instead of chickpea brine. If you notice a few cracks on the outside of the cake, just cover up with some cocoa powder or melted chocolate and the cream frosting.
If you want to make a lemon or vanilla cake roll, you can omit the cocoa powder and add more flour instead.
Nutrition is calculated automatically and should be used as estimate.