Join me as I share the Vegan GlutenFree Swiss Roll recipe on the blog today. Baking without staples like butter, eggs, and flour can be intimidating, but fear not! Together, we’ll uncover the secrets to crafting a Swiss Roll that is not only allergy-friendly but also irresistibly delicious.
I experimented with alternative ingredients to recreate the classic Swiss Roll without compromising on flavor or texture. Discover the secrets behind choosing the right substitutes for dairy, eggs, and gluten, and how these choices transformed the baking process.
Making The Vegan GlutenFree Swiss Roll Allergen Free
- In this recipe, I have not used any egg or egg replacements. So anyone who does not consume eggs can make this without having to look for an egg replacer.
- To make it gluten free, I used a gluten free all purpose flour mix and you have to make sure it has xanthum gum in it.
- For the icing, I used a store-bought dairy free frosting but you can use this Dairy Free Cream Cheese Frosting to make your own at home.
Filling The Vegan GlutenFree Swiss Roll
Coloured Swiss Roll
You can use the batter as is or make the batter colourful as I did, after mixing up the ingredients divide the batter into four bowls and add your favorite colours, and mix.
How To Roll The Cake?
I used a flat sheet baking tray and placed parchment paper before pouring the dough on the tray to bake. Once baked, I let it cool down a little. It should not cool down completely, should still be a little warm to the touch. Then with the help of the parchment paper, I started rolling the cake – this ensures all the cake rolls at the same time and also prevents large cracks.
If any cracks do appear just use the extra frosting to cover it up.
Storing The Cake
I wrapped it in a plastic wrapper and placed it in the fridge.
Try This Other Colourful Cake Recipe – Allergyfriendly Rainbow Cupcake Cones
Vegan GlutenFree Swiss RollCourse: Desserts, RecipesCuisine: AmericanDifficulty: Medium
Join me as I share the Vegan GlutenFree Swiss Roll recipe on the blog today – allergy-friendly and irresistibly delicious.
1/2 cup dairy free butter alternative melted
1/2 cup icing sugar
3/4 cup of any plain plant-based milk
3/4 cup vegan sweetened condensed milk
1 tablespoon lemon
2 teaspoons vanilla
1 1/3 cup gluten free all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon sea salt
1/2 teaspoon baking soda
a few drops of food colours of your choice (optional)
- Filling & Topping
Dairy Free Frosting as required
Jam of your choice
- Preheat your conventional oven to 160°C (320°F). line the baking sheet with baking paper, and grease again.
- In a large mixing bowl, add butter and stir through the icing sugar until it’s dissolved. Add the vegan milk, lemon, and vanilla, and stir until fully combined.
- Then add sieved flour, baking powder, baking soda, and salt. Whisk gently until completely combined. Don’t over-mix.
- Then separate the mixture equally between four bowls and mix with a few drops of food coloring of your choice (optional)
- With the help of a spoon pour a strip of coloured batter on the tray about 1 inch thick in width followed by another colour until all four colours are there. Repeat this until all the batter has been used up.
- Gently tap the cake tin on the bench to release any large air bubbles. Bake on the middle rack of your oven for 20 to 22 minutes.
- Remove your cake from the oven and let it rest until just cool to the touch; approximately 30 to 60 minutes.
- To assemble, spread your jam evenly over the cake, leaving a 1 inch border around the edge clean.
- With the help of the parchment paper gently but tightly roll the cake up, peeling away the baking paper as you go.
- Now decorate as you want.
- cover up the cracks with frosting
- you can use just the icing sugar as the topping
- bake it plain by not colouring the batter
6 servings per container
- Amount Per Serving% Daily Value *
- Total Fat
- Saturated Fat 6.3g 32%
- Amount Per Serving% Daily Value *
- Total Carbohydrate
- Sugars 31.5g
- Protein 1.2g 3%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.