Vegan Dark Chocolate Swiss Roll

Vegan dark chocolate swiss roll with coconut swirl rolled in chocolate cake with a 2-ingredient chocolate ganache. Naturally sweetened and oil-free!

 

Guys, since we last spoke, I received my first Christmas card via snail mail.

Which is kind of a big deal, because I always tape all of my received holiday cards on the back of a door in my house.

A tradition my mom started in our house that I carry on in my own, watching the door fill up with Merry Christmases and Happy New Years!

The closer it gets to Dec 25 the harder it is to find space to tape up photos and greeting cards. 

Yeah, this time of year had always been special to me and always will be.  

The pearly white ceramic Christmas tree my grandma made for me sits to my left, faintly glowing with multi-colored bulbs. 

M asked me last week what the function of a particular reindeer serving bowl was on my dining room table. 

It has no function, I said, laughing. It just is.

And that’s the beauty in it, right? 

Usually I’m team function over form any day of the week, but when it comes to Christmas, anything goes.

I have a special holiday inspired recipe to share with you today that has beautiful rolled form and a delicious function.  

This Vegan Dark Chocolate Swiss Roll has a rich taste and appearance that is made with less than 10 good for you ingredients! 

Earlier this year I asked on Instagram what recipes you guys needed for the holiday season.

One of the requests that slid into my DM’s was for a Swiss Roll. 

The idea of making a vegan, gluten-free, and oil-free Swiss Roll totally  intrigued me. 

Mostly because I’d never even had a Swiss Roll before, let alone a vegan variation. 

My research told me that a Swiss roll, or Swiss log, is a type of rolled sponge cake filled with whipped cream, jam, or icing.

I assumed it probably tasted like an elevated Little Debbie, right?  

In fact, a quick Google search confirmed for me that Little Debbie even makes Swiss Rolls– nice. 

However, this sweet log is way better than those pre-packaged snacks because it’s totally vegan, gluten-free, oil-free, and refined-sugar-free. 

If  you’re like me, you might take one look at the coconut encased insides of this sweet treat and snort, “That’s *way* too much work.”

Believe me when I say that the recipe looks a lot fancier than it actually is. 

I’ve divided the process into three easy steps for making. 

1. The Chocolate Cake 
2. The Coconut Whip 
3. 2- Ingredient Chocolate Ganache 

These three steps are easy to follow with simple wholesome ingredients and zero bake time. 

Let’s get rollin’!

Here’s what you’ll need to make the chocolate cake: 

• super-fine almond meal
• gluten-free oat flour
• large Medjool dates, pitted
• raw cacao powder
• filtered water

That’s it!

To start the recipe, you’ll need a square baking tin lined with parchment paper to form the mold. 

I recommend an 8 x 8 or 9 x 9 or a square of similar size. 

To make the chocolate dough, place all ingredients in a high-speed blender and process until the consistency in smooth. 

The dough should stick to itself when pressed together with two fingers. 

Next, spread the dough evenly into the prepared tin, pressing down with your fingers to form a compact chocolate cake layer. 

Transfer the baking tin to the freezer for 10 minutes while you prepare the coconut whip!

Here’s what you need to make the coconut swirl: 

• full fat coconut cream (solid parts only)
• pure maple syrup

That’s it!

To make the coconut cream, use *only* the firm part from the full-fat coconut milk can. 

This is important to make sure you have a thick consistency for your whipped cream. 

Place the coconut cream in a chilled bowl with the maple syrup and use a mixer to whip it up until it’s oh so light and fluffy. 

Alternatively, you can do this with a high speed blender or food processor, but I found that a hand mixer achieves the best results. 

Now that the chocolate cake and the coconut whipped cream are done, you can assemble your swiss roll! 

Take the dough out of the freezer and carefully lift it out of the tin with the parchment paper.

Spread the coconut whip on top of the chocolate in an even layer with a spatula or the back of  a spoon.

Slowly start rolling up the dough from one side until you have a firm roll. 

If some coconut whipped cream escapes from the sides, that’s OK!

Hey– it doesn’t have to be perfect. 

Place the roll back into the freezer while you prepare the chocolate ganache. 

Here’s what you need to make 2-ingredient chocolate ganache:

• Hu Kitchen Simple Dark Chocolate bars, melted
• unsweetened almond milk

That’s it!

Hu Kitchen Simple Dark Chocolate melts beautifully on the stovetop with almond milk to create a creamy ganache! 

To make the chocolate ganache, melt the chocolate bars and almond milk in a medium pan on the stovetop.

Stir until well combined, thick, and spreadable. 

Use only as much almond milk as you need for the chocolate to thicken up a bit. 

I recommend starting with 2 TBSP and adding more as needed for consistency. 

Ready to decorate your Vegan Dark Chocolate Swiss Roll?

When the chocolate ganache is done, go ahead and remove the roll from the freezer and pour the chocolate ganache on top in an even layer.

Sprinkle optional toppings, like unsweetened shredded coconut and shaved dark chocolate, on top of the wet ganache before it hardens. 

You can also add any additional toppings, like chopped nuts, seeds, or dried fruit. 

Transfer the roll back to the freezer for 5 minutes until the dark chocolate ganache hardens with the toppings intact. 

After the chocolate ganache is set, you can serve the Vegan Dark Chocolate Swiss Roll immediately by cutting into 1″ rounds.

Store leftover swiss roll in the freezer for several weeks. 

For the best texture and consistency, allow the roll to sit at room temperature for ~5 minutes before eating. 

Yum!

Enjoy this Vegan Dark Chocolate Swiss Roll as a decadent elevated plant-based dessert. 

It’s pure gooey, chocolate-y, sweet, and coco-nutty deliciousness. 

Because of it’s gorgeous presentation, this is a beautiful dessert to make for entertaining. 

I think it would be gorgeous served on your holiday dessert table! 

You can feel good serving it to all of your favorite people because it’s entirely vegan, oil-free, gluten-free, and refined-sugar-free. 

Leftovers keep well in the freezer, so even if you don’t have many mouths to feed you should still give this dessert a go.  

Enjoy! 

If you make this Vegan Dark Chocolate Swiss Roll, let me know!

I’d love to hear what you think.

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums. 

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipe like this one to make later.

Want more vegan, gluten-free, and refined sugar-free baked desserts? Check out my SunButter Cinnamon Rolls (Yeast-Free!), and Vegan & GF Banana Chocolate Chunk Bread.

Do you love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

XO Lauren

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This post is brought to you by Hu Kitchen, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!

Photography by Hot Pan Kitchen