Last Updated on October 15, 2024

This Vegan Swiss Cake Roll is a healthy version of the Swiss cake rolls that we all grew up enjoying years ago.

I was a huge fan of those prepackaged little swiss cake rolls that you would find in the grocery stores and convenience stores.

We never had these cakes in our house growing up so the only time I would get to enjoy these cake rolls is when I would visit family and friends.

But when I went to college, I would always enjoy these treats with my friends.

My best friend and I would buy a variety of these little cakes and enjoy them while watching our favorite movies, she called these wax cake parties!

Now that I am older and have a lot of allergies, I can no longer enjoy my favorite nostalgic treat, the swiss cake roll.

Because I was feeling a bit nostalgic, I had to create a vegan, gluten free, and healthier version that I could enjoy.

Even though this recipe is somewhat similar and better tasting, it is not exactly the same…

I do miss peeling the thin layer of chocolate off the roll, unrolling the cake, and eating it piece by piece, but I am okay with that.

In my recipe, I love and I hope you will too, the chocolaty flavored cake wrapped around a rich and sweet cashew cream filling, topped with a drizzle of chocolate.

It has now become my new favorite swiss cake roll, and trust me, I will never go back to those nasty wax cakes!

Ingredients used in the cake

Flour – In this cake I used an oat flour and a gluten free flour. The oat flour I grind with my high speed blender to a flour consistency. This can be a thick oat, thin oat or a quick oat. I also use a little of the King Arthur Flour Measure for Measure Gluten Free Flour.
Cocoa Powder – Adds the chocolate flavor along with a deep dark brown color to the cake.
Baking Powder and Baking Soda – This is what gives the cake a fluffy texture.
Salt – Salt enhances the other ingredients in the cake.
Real Maple Syrup – In this cake I added maple syrup as my sweetener.
Vinegar – I used apple cider vinegar for this recipe. This is added to the plant based milk to make the vegan buttermilk.
Unsweetened Apple Sauce – This is the egg replacement in this cake, adding moisture and structure.
Milk – I used an unsweetened vanilla almond milk in this cake. Any plant based milk will do.
Oil – I have used an avocado oil and olive oil in this cake. The oil keeps the cakes moist, tender, and fluffy.
Pure Vanilla Extract – The vanilla enhances all the other flavors in the cake.

Ingredients for the cream filling

Raw Cashews – The raw cashews have a neutral flavor and will blend well into a creamy texture.
Plant Based Milk – Any plant based milk will work in this dessert, I used an unsweetened vanilla almond milk.
Real Maple Syrup – My sweetener of choice is maple syrup. I love the slight maple flavor with hints of vanilla and caramel that the syrup adds to the filling.
Pure Vanilla Extract – This will enhance and add flavor to the filling.

Chocolate Drizzle

Chocolate Chips – Use your favorite chocolate chips.
Peanut Butter – I used a smooth peanut butter for the drizzle.

How to make the cake for the Vegan Swiss Cake Roll

In a small mixing bowl, add water to the raw cashews and leave them to soak for 4 to 6 hours. (This will be used for the cream filling later.)

Preheat the oven to 350° F.

Prepare a 18 x 13 inch sheet pan with parchment paper, set aside.

Measure the plant based milk in a one cup measuring cup.

Next, stir in the apple cider vinegar, and set aside to curdle, this is the vegan buttermilk.

In a small mixing bowl, mix together the flours, cocoa, baking soda, baking powder, and salt.

*Can’t find oat flour? Make your own, add the oats to a high speed blender and blend until you have the consistency of a flour.

Next add the maple syrup, apple sauce, oil, vegan buttermilk, and the vanilla.

Continue by stirring until well combined, then pour and spread into to the sheet pan.

Place into the oven and bake for 20 minutes.

Once the cake is done, remove from the oven.

Leave the cake to cool for about 15 minutes or until you are able to touch.

Pick up the cake by the parchment paper, flip the pan over and place the cake on the bottom of the pan, roll a rolling pin over the cake to flatten.

After flattening the cake, pick the cake up by the parchment paper, flip the pan back over, and place the cake back to continue to cool completely.

While the cake is cooling, make the cream filling.

How to make the creamy filling

After soaking for 4 to 6 hours, drain and rinse the cashews.

Add the cashews to a high speed blender.

Continue adding to the blender, the plant based milk, maple syrup and vanilla.

Blend on the highest setting until the mixture is creamy smooth.

Pour into a sauce pan and cook on medium heat for about 5 to 10 minutes, this will thicken the sauce.

After 5 to 10 minutes, remove from heat, set aside to let the mixture cool.

Assembling the Vegan Swiss Cake Roll

Spread the cream cheese over the cooled cake.

Next, remove the cake by the parchment paper, and lay it onto the counter.

Start to slowly roll the cake, using the parchment paper, starting at the short end, and continue to the other end.

Leaving the cake rolled in the parchment paper, (just like a burrito).

Place it in the refrigerator for about an hour before serving (this will help to firm and set the cake, making it easier to cut).

After about an hour of the cake being in the refrigerator.

Remove from the fridge and slowly remove the parchment paper placing the roll onto a cutting board.

Chocolate Drizzle

In a small bowl, add peanut butter and chocolate chips.

Place the bowl in the microwave at about 30 second intervals, be sure to stir at each interval.

Continue heating until the chocolate has melted and smooth.

Once the chocolate is smooth, drizzle over the cake.

Cut and serve with your favorite ice cream, Enjoy!