Thursday, December 26, 2013

Vegan Chocolate Swiss Roll

Adapted from All Recipes

1 1/2 cups flour
1 cup sugar
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
1 teaspoon vanilla
1 teaspoon distilled white vinegar
1 cup water
Filling:
1/4 cup vegetable shortening
1 teaspoon vanilla
1-2 tablespoons water
2 cups icing sugar

1. Preheat oven to 350°F. Line a swiss roll pan (10x15”) with parchment paper, leaving some over hang from the edges for easy removal.
2. In a large bowl sift together the flour, sugar, cocoa powder, baking soda, and salt. Whisk in the vegetable oil, vanilla, vinegar, and water until smooth batter forms.
3. Spread batter into prepared pan and bake for 12-15 minutes or until toothpick inserted in the center comes out clean. 
4. While the cake is baking, dust a sheet of parchment paper, wax paper, or a tea towel with cocoa powder. Immediately after taking the cake out of the oven turn it out onto the prepared parchment paper.
5. Remove the parchment paper backing and roll up the hot cake in the cocoa dusted parchment paper. Place onto a wire rack to cool completely. While the cake is cooling prepare the filling.
6. For the filling, in a large bowl cream together the vegetable shortening, vanilla, 1 tablespoon water, and 1 cup icing sugar until smooth. Beat in remaining icing sugar until fluffy. Add more water to reach desired consistency.
7. Once cake has cooled completely, unroll cake (it will be ok if it cracks!), and spread on the filling. Roll up cake and dust with additional icing sugar if desired. Slice & serve!

Serves 8-10. This cake freezes very well!


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