Vegan Swiss Roll with Raspberries
Author: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!
Ingredients
Sponge Cake
- 2 cups (240 g) all-purpose flour
- 2.5 tbsp (20 g) cornstarch
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp xanthan gum
- pinch of vanilla
- pinch of salt
- ¾ cup (150 g) sugar + more for sprinkling
- 1 ¼ cup (300 ml) sparkling water
- 3 tbsp (45 g) canola oil
- 2 tsp apple cider vinegar
Raspberry Compote
- 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
Cream
- 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
Instructions
*Note: Check out the recipe video + step-by-step instructions at the top of the post!
Sponge Cake
- 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.
Raspberry Compote
- 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.
Cream
- 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!
Notes
- 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!
Nutrition is calculated automatically and should be used as estimate.
Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!