Gluten-free vegan swiss roll

DifficultyBeginner

Gluten-free vegan swiss roll is pink, soft, and delicious! Switch things up with a different filling, this recipe is a great base for every swiss roll.

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Gluten-free vegan swiss roll
Prep Time20 minsCook Time10 minsTotal Time30 mins
 1 dl potato starch
 1 dl granulated sugar
 2 tsp vanilla sugar
 1 ½ tsp baking powder
 2 ½ dl gluten-free oat drink or other plant-based drink
 ½ dl neutral oil
 3 tbsp aquafaba, the liquid from a can of chickpeas or white beans
Filling and frosting
 2 dl gluten-free oat for whipping
 1 ½ dl raspberry jam
1

Preheat oven to 200 C / 390 F. Line a baking sheet with parchment paper.

Whisk together the flours, sugars and baking powder. In another bowl, combine the wet ingredients: oat drink, oil and aquafaba.
Sift the dry ingredients to the wet and continue whisking until everything is combined. Pour the batter into the prepared baking sheet and bake for 10 minutes.

Whip the cream and mix it with the raspberry jam.
Let cool for just 10 minutes and spread about 2/3 of the raspberry on the cake. Roll the cake with the help of the parchment paper slowly, just a little bit at a time to prevent it from cracking. If it cracks, no worries – the roll will be covered with the rest of the raspberry cream.

Wrap the parchment paper tightly around the roll and store it in the refrigerator for at least an hour (preferably even more).
Spread the rest of the raspberry cream on the roll and cut into pieces when it’s still cold. Let the cake pieces rest for a while in room temperature before eating to let the flavors shine!

Note: if the aquafaba doesn’t contain salt, add ¼ tsp salt to the dry ingredients.

Tiina Strandberg | My Berry Forest

Ingredients

 1 dl potato starch
 1 dl granulated sugar
 2 tsp vanilla sugar
 1 ½ tsp baking powder
 2 ½ dl gluten-free oat drink or other plant-based drink
 ½ dl neutral oil
 3 tbsp aquafaba, the liquid from a can of chickpeas or white beans
Filling and frosting
 2 dl gluten-free oat for whipping
 1 ½ dl raspberry jam

Directions

1

Preheat oven to 200 C / 390 F. Line a baking sheet with parchment paper.

Whisk together the flours, sugars and baking powder. In another bowl, combine the wet ingredients: oat drink, oil and aquafaba.
Sift the dry ingredients to the wet and continue whisking until everything is combined. Pour the batter into the prepared baking sheet and bake for 10 minutes.

Whip the cream and mix it with the raspberry jam.
Let cool for just 10 minutes and spread about 2/3 of the raspberry on the cake. Roll the cake with the help of the parchment paper slowly, just a little bit at a time to prevent it from cracking. If it cracks, no worries – the roll will be covered with the rest of the raspberry cream.

Wrap the parchment paper tightly around the roll and store it in the refrigerator for at least an hour (preferably even more).
Spread the rest of the raspberry cream on the roll and cut into pieces when it’s still cold. Let the cake pieces rest for a while in room temperature before eating to let the flavors shine!

Note: if the aquafaba doesn’t contain salt, add ¼ tsp salt to the dry ingredients.

Gluten-free vegan swiss roll

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