Chocolate Swiss Roll
A decadent and dreamy chocolate swiss roll filled with thick vanilla cream. No baking required since this recipe uses leftover cake - simply chill in the fridge. Vegan and gluten-free.
Servings: 12 people
Calories: 419kcal
Ingredients
Chocolate Swiss Roll
- 800 g leftover cake
- 2 tbsp coconut oil melted
- 150 ml coconut full fat milk top layer
- 2 tbsp cashew/almond butter
- 150 g dark chocolate
Vegan Whipped Cream
- 80 g cocoa powder
- 150 g cashews
- 1 tsp vanilla extract
- 85 ml plant milk
- 1 tsp maple syrup
Instructions
- Soak the cashews for 1 hour in boiling water or overnight.
- Add the cashews to a food processor with 25 ml plant milk, vanilla extract and maple syrup.
- Blitz into a smooth cream and keep aside in the fridge.
- Crumble the cake into breadcrumbs, either using fingertips or food processor.
- Add the coconut oil, coconut milk, nut butter and cocoa powder and make into dough using hands, smushing all ingredients together.
- Once a smooth, cakey dough, place onto a sheet of clingfilm and roll using a rolling pin, flattening the cake lengthways.
- Spread the cream onto the cake, leaving the outer edges bare.
- Roll the cake from one side, so that the cream is on the inside layer, gently pressing with each roll.
- Once rolled, wrap tightly with clingfilm and refrigerate for at least 1-2 hours.
- When ready, melt the chocolate with the remaining plant milk and pour onto the swiss roll.
- Allow chocolate to cool before serving.
Notes
- Any type of leftover cake can be used as the base
- Replace coconut oil with any oil'
- Cashew or almond butter can be subbed for any other nut butter
- If you prefer vanilla swiss roll, omit the cocoa powder and top with cream rather than chocolate
Nutrition
Calories: 419kcal | Carbohydrates: 56g | Protein: 9g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 68mg | Sodium: 368mg | Potassium: 397mg | Fiber: 5g | Sugar: 29g | Vitamin A: 135IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 6mg