Vegan Cake Roll: Cocoa Sponge with Coconut Frosting
This vegan cake roll is a plant-based take on a French dessert. It consists of a light cocoa sponge cake filled with whipped coconut cream and maple syrup. The result is a soft, airy cake with a rich chocolate flavor and a smooth, creamy center.
Whisk the aquafaba until foamy before adding it to the batter to provide the necessary lift for an airy sponge. You must roll the cake in a kitchen towel and chill it in the refrigerator for 10 minutes before filling. This step sets the memory of the shape so the cake does not crack when you roll it a second time.
Vegan Cake Roll: Cocoa Sponge with Coconut Frosting
Recipe cardIngredients
Watch how it's made
Instructions
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Prepare the oven
Preheat your oven to 375°F (190°C). Line a 9-inch (23 cm) baking sheet with parchment paper. This prevents the cake from sticking during the roll.
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Mix dry ingredients
Whisk the flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl. Stir until the mixture is smooth. This ensures the leavening agents are evenly distributed.
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Combine wet ingredients
Whisk the oil, vinegar, and vanilla in a medium bowl. Whisk the aquafaba until lightly foamy and fold it in to add lift. Stir in the oat milk and water.
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Fold the batter
Make a well in the dry ingredients and pour in the wet mixture. Gently fold with a silicone spatula until just combined. Do not overmix, or the cake will lose its airy texture.
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Bake the cake
Spread the batter evenly onto the sheet. Bake for 20 minutes, or until a toothpick inserted near the center comes out mostly clean. This keeps the sponge flexible for rolling.
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Pre-roll the cake
Cool the cake on the sheet for 10 minutes. Transfer it to a kitchen towel with the parchment on top. Gently roll the cake away from you to keep it elastic, then chill for 10 minutes to firm up.
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Whip the frosting
Whip the coconut cream, maple syrup, and vanilla in a cold bowl until light and fluffy. Add a tablespoon of oat milk if the cream is too thick to spread. This creates a silky filling.
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Fill and finish
Remove the towel and spread the coconut frosting evenly across the cake. Gently roll the cake again without the towel using even pressure. Slice into pieces with a serrated knife to avoid crushing the sponge.
Whisk the aquafaba until foamy before adding it to the batter. If the mixture remains flat or liquid, the cake will lack the lift needed for a fluffy roll. Use a parchment-lined sheet to ensure the sponge does not tear when you roll it.
Getting the texture right
Whisk the aquafaba until foamy to provide the necessary lift for an airy sponge. Roll the cake while warm to train the crumb and prevent cracking. Chill the rolled cake for 10 minutes before filling so the structure firms up and holds its shape during the final assembly.
Storing and reheating
Keep the cake wrapped in an airtight container at room temperature for up to 3 days. For longer storage, wrap individual slices tightly and freeze them. Use these within 2 weeks and thaw them in the refrigerator before serving to maintain the consistency of the coconut frosting.
Nutrition per serving
- Calories
- 210
- Protein
- 3.2 g
- Carbs
- 24.5 g
- Fat
- 11.8 g
- Fiber
- 2.1 g
- Sugar
- 16.4 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
What are the ingredients in a vegan Swiss cake roll?
This roll uses all-purpose flour, cocoa powder, sugar, baking powder, baking soda, salt, oil, apple cider vinegar, vanilla, aquafaba, oat milk, and water. The filling consists of coconut cream, maple syrup, and vanilla extract to create a creamy, dairy-free frosting.
What is a vegan roll made of?
It consists of a plant-based sponge cake and a dairy-free cream filling. Aquafaba replaces eggs to provide structure and leavening, while coconut cream provides the fat and thickness needed for the frosting to stay stable when rolled.
How to make a cake roll without cracking?
Roll the cake in a kitchen towel immediately after it cools for 10 minutes. This makes the cake elastic. Chill the roll for 10 minutes before adding frosting to ensure the cake is set and flexible enough to roll again.
