Vegan Swiss Cake Rolls

Lisa

A chocolate flavored cake wrapped around a sweet cashew cream filling, topped with a drizzle of chocolate.

Prep Time 30

Cook Time 30

Place the cake in the refridgerator before adding the chocolate drizzle before cutting into slices. 1

Total Time 2

Course Dessert, vegan

Cuisine American

1 1/2 Cup Oat Flour
1/2 Cup Gluten Free Flour I used the King Arthur Measure for Measure gluten free flour. Pick your favorite gluten free flour.
1/2 Cup Powdered Cocoa
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
1/2 Cup Real Maple Syrup
1/2 Cup Unsweetened Apple Sauce
1/4 Cup Oil I use either olive or avocado oil.
2 tsp Pure Vanilla Extract
1 Cup Plant Based Milk I used a unsweetened vanilla almond milk.
1 Tbsp Apple Cider Vinegar

1 Cup Chocolate Chips Use your favorite chocolate chips. Use less or more chocolate chips for more chocolate drizzle.
1 Tbsp Smooth Peanut Butter Use your favorite peanut butter.

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.

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.

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.
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.

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!

Keyword dairy-free, dessert, gluten free cake, plant based, recipe, swiss cake roll, vegan, vegan swiss cake roll