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Vegan Swiss roll with yellow cake and fruit preserves. Easy Swiss roll Cake. Vegan Soy-free Recipe. makes 1 9 by 13 inch baking sheet or 8 inch cake pan
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Swiss rolls are rolled up sponge cakes rolled up with jam, marmalade, whipped cream, or frosting. I love this simple yellow cake and made it into a swill roll a few times. On the day I took the pictures, I only had a spicy orange marmalade. so in the pictures, you can barely see the filled up spicy marmalade. So I made some again with plum berry jam today! The swiss roll tastes amazing. Moist and soft yellow cake, rolled up with some marmalade. The almond extract adds an amazing flavor to this cake.
If you are like me, you would most likely not want to go through the headache of trying to roll up the cake without it cracking. With care that can be done, but you know, with care and it still might crack when you slice! So as well just slice and layerlike a layered yule log. Slice into equal rectangles and layer with your favorite preserve or frosting.Or just make the yellow cake into a cake pan or loaf! The cake smells amazing while baking and tastes great too. Add your favorite frosting and done.
Sssh.. Using neutralcolor marmalade also makes the Swiss roll look cleaner 😉 don’t judge me by the rolling. Rolling things patiently and me are not the best of friends 🙂 . Make this Vegan swiss roll Cake.
More cakes from the blog
- Spiced Apple Cake
- Vegan Chocolate Layer Cake for One. No Bake!
- Vegan Gingerbread Cake
- Vanilla pound cakes
Steps:
Make the yellow cake. Trim the edges, cover with towel to cool.
Add filling of choice and roll with the help of a towel.
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5 from 1 vote
Vegan Swiss Roll with Yellow Cake
Vegan Swiss roll with yellow cake and fruit preserves. Easy Swiss roll Cake. Vegan Soy-free Recipe. makes 1 9 by 13 inch baking sheet or 8 inch cake pan
Prep Time15 minutes mins
Cook Time15 minutes mins
Course: Dessert
Cuisine: American
Servings: 6
Calories: 324kcal
Author: Vegan Richa
Ingredients
Wet
- ¾ cup (183 ml) non dairy milk
- 2 Tbsp non dairy yogurt
- 1 Tbsp flax seed meal or chia seed meal
- ½ tsp (0.5 tsp) apple cider vinegar
- ¼ cup (56 ml) oil
- ¾ to 1 tsp vanilla extract
- ¼ tsp (0.25 tsp) almond extract
- ½ cup (60 g) vegan powdered sugar or other fine sugar
- a generous pinch of turmeric for color optional
Dry
- 1 ¼ cup (156.25 g) unbleached white flour
- 2 tbsp cornstarch or other starch
- ¼ tsp (0.25 tsp) salt
- ¾ tsp (0.75 tsp) baking powder
- ¼ tsp (0.25 tsp) baking soda
- Filling: fruit preserves marmalade, jellies, vegan buttercream frosting
Instructions
In a bowl, add all the wet ingredients and whisk well until combined.
In another bowl mix in the dry ingredients, or sift directly into the bowl with wet ingredients.
Whisk until the mixture is smooth and silky. 1 to 2 minutes. you want the gluten to develop here so the baked cake doesnt break easily.
Line a baking sheet with parchment. Preheat the oven to 350 deg F / 180ºc
Pour the batter into the parchment line sheet. Spread the batter evenly using a spatula. The batter will seem like it isn't enough, but we need just a ¼ inch thickness.
Bake for 13 to 14 minutes. test with a tooth a few inches from the edge.
Slip the parchment with the cake off the baking sheet.
Cover with a towel for a minute or 2 so the cake temperature goes down enough to be easy to handle. Trim the edges to make an even rectangle and remove the hard edges.
Flip the parchment with the cake onto another parchment or thin damp kitchen towel. Remove the parchment on which the cake was baked from the cake. Gently roll the cake with parchment/damp towel into a roll. The first roll may crack. Tighten as you roll. Let it cool completely. Gently unroll, Spread a light filling of choice evenly. Roll up the cake again using the parchment/towel, but not rolling it in this time. Make a tight roll. Place on serving tray. Cover and chill if needed. Slice and serve at room temperature with fruits of choice.
Notes
Variation: Bake the yellow cake into a loaf pan for 25 to 35 minutes or until tooth pick from the center comes out clean. Cool covered with towel, Frost with favorite frosting, slice and serve.
Nutritional values based on one serving
Nutrition
Nutrition Facts
Vegan Swiss Roll with Yellow Cake
Amount Per Serving
Calories 324Calories from Fat 90
% Daily Value*
Fat 10g15%
Sodium 201mg9%
Potassium 126mg4%
Carbohydrates 53g18%
Fiber 1g4%
Sugar 24g27%
Protein 3g6%
Vitamin C 3.1mg4%
Calcium 85mg9%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha
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Reader Interactions
Comments
Jay
Another winner for me. The flavour was divine and the texture was fluffy and inviting. The outside of the cake did get a little bit moist after a couple days. Guess we will have to eat it faster next time.Reply
Laura B
Yummm, looks beautiful & delicious!
Any recs on replacement for the vegan yogurt? It can be kind of pricey, & for such a small amount I’m just curious if there’s a less expensive easy swap.
See AlsoGenuine Tiramisu CupcakesThank you for all your amazing recipes!
Reply
Richa
Blended tofu
Reply
Danny
Something that helps prevent cracking is to roll the sponge up before cooling it down!
dampen a (clean, of course) kitchen towel, sprinkle it with sugar, then place the cake on it (upside down, baking sheet side up). remove the sheet and roll (with the towel inside).
Let cool, carefully unroll (don’t flatten) and fill.Reply
Martha
My mother in law uses this method and she always get perfect rolls. So I know this really works 🙂
Reply
Kerri
Just discovered your website (YAY) and this beautiful cake. Can you tell me what type of yogurt you use (plain, flavored, soy, coconut milk)?Thank you!!
Reply
Richa
plain , sweetened or unsweetened will both work. I generally use coconut milk yogurt, but any other like almond o soy will work too.
Reply
Kerri
Just discovered your website (YAY) and this beautiful cake. Can you tell me what type of yogurt you use (plain, flavored, soy, coconut mol$? Thank you!!
Reply
Caitlin
what a beautiful cake- the texture looks fantastic.
Reply
Emma
Swiss Roll was literally my favourite childhood teatime treat! Along with Arctic Roll for dessert (with vanilla ice cream and raspberry jam inside :p)
This takes me right back .Reply
Richa
my aunt used to make us some whenever we visited. her house visit meant we get swiss roll slices!
Reply
Kyra
It has been over a decade since I’ve had a Swiss roll, but I think I need to do something about that! I like your idea of just cutting the cake and layering it instead of rolling – that will be my back up plan if rolling fails!
Reply
Richa
exactly! I didn’t want to make a yellow cake post, so swiss roll and man the rolling was tough. 🙂
Reply
Marfigs
Yay! This looks so gorgeous and a swiss roll is something I’ve always wanted to try – I have a cake day meet up with some lasses tomorrow so this is perfect timing 😀
Reply
Richa
lol, you might want to make 2, so if one doesnt roll, you have the other to layer up into a rectangle!
Reply
Cassie
You are a genius! This looks so soft, sweet and irresistible!
Reply
Valerie
Possibly useful: I haven’t tried this recipe, but it often works great to use dental floss to cut tube-shaped foods. Wrap the floss around the food and then tighten the circle until it cuts the cake. It’s fun to cut cake that way, too! 🙂
Reply
Richa
ooh thats a great idea. i use the floss/wire to cut cinnamon roll dough!
Reply
Nancy
Has anyone tried making this gluten free?
Reply
Richa
not yet. i am working on a gf sponge cake. but it will be difficult to roll that one up.
Reply
June @ How to Philosophize with Cake
that looks scrumptious! I love roll cakes, really ought to make them more often 🙂
Reply
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