This Vegan Chocolate Roll with Strawberry Buttercream is a delightful dessert that combines a tender, fluffy chocolate sponge with a rich and fruity strawberry buttercream filling. Finished with a smooth vegan ganache, it’s the perfect treat for any special occasion or casual indulgence.
Why You’ll Love This Recipe
This recipe is ideal for those seeking a decadent yet wholesome dessert option. It is entirely plant-based, making it suitable for vegans, and uses nutrient-rich flours like cassava and oat flour. The combination of chocolate and strawberry creates a timeless flavor pairing, while the soft texture and beautiful presentation make it perfect for celebrations. Plus, it is simpler to prepare than it looks, making it a great choice for beginner and experienced bakers alike.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cake:
¼ cup cassava flour
1 cup oat flour
1½ tsp baking powder
For the Strawberry Buttercream:
(Complete ingredients not provided; please add if available.)
For the Vegan Ganache:
(Complete ingredients not provided; please add if available.)
Directions
Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.
In a large bowl, whisk together the cassava flour, oat flour, and baking powder.
Prepare the wet ingredients separately (specific ingredients and amounts not provided; please add if available) and combine with the dry ingredients to form a smooth batter.
Spread the batter evenly onto the prepared baking sheet and bake for approximately 12–15 minutes, or until the cake springs back when touched lightly.
Allow the cake to cool slightly, then roll it gently (with the parchment paper) into a log shape to set the roll form. Let it cool completely while rolled.
Prepare the strawberry buttercream by blending strawberries into a puree and mixing with vegan butter and powdered sugar until fluffy.
Carefully unroll the cooled sponge, spread an even layer of strawberry buttercream over it, and re-roll the cake without the parchment paper.
Cover the roll with a layer of silky vegan ganache, smoothing it out with a spatula.
Chill in the refrigerator for 30 minutes before slicing and serving.
Servings and timing
This Vegan Chocolate Roll with Strawberry Buttercream serves approximately 8–10 people. Preparation takes about 25 minutes, baking time is around 15 minutes, and assembling and chilling take another 45 minutes.
Variations
Berry Variations: Substitute raspberries or blueberries for the strawberries to create different flavor profiles.
Nut-Free Option: Ensure all ingredients, especially the ganache, are free of nuts for those with allergies.
Gluten-Free: This recipe is naturally gluten-free with cassava and oat flours, but always verify that your oat flour is certified gluten-free.
Extra Chocolatey: Add a few tablespoons of cocoa powder to the buttercream for a chocolate-strawberry twist.
Festive Twist: Decorate the roll with fresh strawberries and mint leaves for an extra festive presentation.
Storage/Reheating
Store the Vegan Chocolate Roll in an airtight container in the refrigerator for up to 4 days. To enjoy, let it sit at room temperature for 10–15 minutes before serving. This dessert does not require reheating. Freezing is possible for up to 2 months; wrap tightly in plastic wrap and foil before freezing, and thaw overnight in the refrigerator before serving.
FAQs
What can I use instead of cassava flour?
You can substitute cassava flour with all-purpose gluten-free flour or almond flour for a different texture.
How do I prevent the cake from cracking when rolling?
Roll the cake while it is still slightly warm and flexible, using parchment paper to assist.
Can I make this cake ahead of time?
Yes, you can prepare the cake a day in advance and store it in the refrigerator until ready to serve.
What type of vegan butter is best for the buttercream?
Use a high-quality vegan butter with a firm texture for the best results in the buttercream.
Can I use frozen strawberries for the buttercream?
Yes, thaw and drain frozen strawberries thoroughly before pureeing to avoid excess moisture.
Is it possible to make this recipe refined sugar-free?
Yes, use coconut sugar in the cake and a natural powdered sweetener in the buttercream.
What can I substitute for oat flour?
You can substitute oat flour with almond flour or a gluten-free flour blend.
How do I achieve a silky ganache?
Use a good-quality vegan chocolate and full-fat coconut milk to achieve a smooth, glossy ganache.
Can I add other flavors to the buttercream?
Yes, vanilla extract or a hint of lemon zest pairs beautifully with the strawberry flavor.
How long does it take for the ganache to set?
The ganache sets after about 30 minutes of chilling in the refrigerator.
Conclusion
This Vegan Chocolate Roll with Strawberry Buttercream is a show-stopping dessert that combines rich flavors and beautiful presentation without any animal products. Its light sponge, luscious filling, and decadent ganache make it a favorite for any event. Easy to customize and simple to store, this recipe is a must-try for anyone seeking a plant-based treat that impresses both in taste and appearance.
Vegan Chocolate Roll with Strawberry Buttercream
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 8–10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in this fluffy Vegan Chocolate Roll filled with luscious Strawberry Buttercream! Made with cassava and oat flour, this delightful vegan dessert is perfect for any celebration, featuring a rich ganache topping and a naturally sweet, fruity center.
Ingredients
For the Cake:
-
1/4 cup cassava flour
-
1 cup oat flour
-
1 1/2 tsp baking powder
-
1/4 tsp baking soda
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1/4 tsp salt
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1/2 cup cocoa powder
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3/4 cup coconut sugar
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1 cup plant-based milk (like almond or oat)
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1/4 cup neutral oil (like sunflower or avocado)
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1 tbsp apple cider vinegar
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1 tsp vanilla extract
For the Strawberry Buttercream:
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1/2 cup vegan butter
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1 1/2-2 cups powdered sugar (sifted)
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1/3 cup freeze-dried strawberries (blended into powder)
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1-2 tbsp plant-based milk (as needed)
-
1 tsp vanilla extract
For the Vegan Ganache:
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1/2 cup dairy-free chocolate chips
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1/4 cup full-fat coconut milk
Instructions
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Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
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In a large bowl, whisk together cassava flour, oat flour, baking powder, baking soda, salt, cocoa powder, and coconut sugar.
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In a separate bowl, mix plant-based milk, oil, apple cider vinegar, and vanilla extract.
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Pour the wet ingredients into the dry ingredients and gently fold until combined.
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Spread the batter evenly into the prepared pan. Bake for 12–15 minutes, or until the cake springs back when touched.
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While still warm, carefully roll the cake (with parchment paper) into a log. Let cool completely.
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For the buttercream, beat vegan butter until creamy. Gradually add powdered sugar and strawberry powder, beating until fluffy. Add plant-based milk and vanilla as needed.
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Unroll the cooled cake gently, spread with strawberry buttercream, and roll it back up without the parchment.
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For the ganache, melt the chocolate chips with coconut milk until smooth. Let it cool slightly before pouring over the rolled cake.
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Chill in the fridge to set before slicing and serving!
Notes
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Make sure the cake is warm when rolling to avoid cracking.
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Adjust buttercream consistency with more milk or powdered sugar as needed.
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Decorate with extra strawberry slices or vegan sprinkles for a festive look!
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