How do I ensure my coconut cream whips properly for the filling?

For best results, chill a full-fat can of coconut cream overnight in the refrigerator. Only scoop out the solidified cream from the top, avoiding any liquid, and ensure your mixing bowl is chilled as well.

Can I use a different type of jam if I don't have raspberry chia jam?

Yes, the recipe suggests using raspberry chia jam or a jam of your choice. Feel free to substitute with your favorite berry jam for the filling.

What kind of flour is used to make the Swiss roll sponge?

The recipe calls for a combination of 1/4 cup spelt flour and 1/4 cup plus 2 tablespoons wholemeal plain flour to create the tender sponge.

How can I prevent the Swiss roll cake from drying out after baking?

After removing the cooked cake from the oven and tray, place a lightly damp cloth or paper towel over the top while it cools to help retain moisture.

What's the best way to store leftover Berry Swiss Roll?

Store any leftover Berry Swiss Roll slices in an airtight container in the refrigerator. It's best enjoyed within 2-3 days.

1.7K Views 10 years ago

Berry Swiss Roll
[Vegan]

LW By: Lauren Wright

Author Bio

I'm passionate about veganism, food, and health and I love to bake using healthy ingredients... Read More

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Slices of vegan Berry Swiss Roll filled with raspberry chia jam and whipped coconut cream, garnished with fresh blueberries and raspberries, presented on a white serving plate.

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Discover more recipes with these ingredients

Berry Swiss Roll [Vegan]

Dairy Free

For those of us who have fond memories of swiss rolls, this recipe is very exciting. The light, semi-sweet sponge cake is gently rolled around a smear of raspberry chia jam, a berry cream filling, and fresh raspberries and blueberries to top it all off. It's the perfect sweet treat... Read More

Ingredients You Need for Berry Swiss Roll [Vegan]

For the Swiss Roll:

1/4 cup spelt flour
1/4 cup plus 2 tablespoons wholemeal plain flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/4 cup baking stevia
1/2 tablespoons flaxseed meal
1/4 cup plus 3 1/2 tablespoons almond milk
1 tablespoon light tasting olive oil
1 teaspoon vanilla extract
1/8 teaspoon apple cider vinegar
Fresh blueberries and raspberries

For the Berry Filling:

Raspberry chia jam (or jam of your choice)
1 13.5-ounce can coconut cream, chilled overnight in fridge
3 tablespoons rice malt syrup
2 teaspoons vanilla extract

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How to Prepare Berry Swiss Roll [Vegan]

Start with the filling and place a metal mixing bowl in the freezer to chill for 10 minutes.
Scoop out the solidified coconut cream at the top of the can and place it into chilled mixing bowl. Do not use any liquid otherwise the whipped cream will be runny. Add the rice malt syrup and vanilla. Beat this together until it's whipped. Cover it and place it in the refrigerator to chill for 40 minutes.
In a separate bowl, add 1/2 cup plus 1 tablespoon of raspberry chia jam and then add 1/4 cup of the chilled cream mixture.
Stir this together and place it back in the refrigertor until it's ready to use. Make the Swiss roll in the meantime. Preheat oven to 350°F and line a 7x11-inch baking tray with grease proof paper.
Begin by mixing all of the dry ingredients in a large mixing bowl and make a well in the center. Add the wet ingredients and stir everything well to combine. Evenly pour the mixture over the lined tray.
Bake it in the oven for 20-24 minutes. It should just begin turning golden brown on top and lightly bounce back when pressed. Remove it from the oven and take the cooked cake out of the tray.
Place a lightly damp cloth or paper towel over the top to stop it from drying out and set aside to cool. Remove the damp cloth from the cake and spread one side of it with the jam and cream filling. Sprinkle it with halved fresh blueberries and raspberries.
Starting from the short edge, firmly but carefully roll up the sponge. Place it, seam side down, on your tray when you're finished rolling it.
Cut the roll into 8 slices and serve with any extra jam, cream filling, and fresh berries.