Vegan Chocolate Roll with Strawberry Buttercream: The Ultimate Step-by-Step Recipe

Craving a plant-based dessert that combines rich chocolate flavor, fluffy cake texture, and sweet strawberry bliss?
Discover the ultimate Vegan Chocolate Roll with Strawberry Buttercream — a delicious, crowd-pleasing dessert that’s surprisingly easy to make, even if you’re a beginner!

Ingredients (Detailed)

For the Chocolate Cake:

¼ cup cassava flour
1 cup oat flour
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon sea salt
⅓ cup unsweetened cocoa powder
¾ cup plant-based milk (almond, soy, or oat)
½ cup coconut sugar or brown sugar
¼ cup melted coconut oil
1 teaspoon pure vanilla extract
1 teaspoon apple cider vinegar

For the Strawberry Buttercream:

½ cup vegan butter (at room temperature)
1¾ cups powdered sugar (sifted)
⅓ cup fresh strawberries (pureed)
1 teaspoon vanilla extract

For the Vegan Chocolate Ganache:

½ cup vegan chocolate chips (or chopped chocolate)
¼ cup plant-based milk
1 teaspoon maple syrup (optional, for extra sweetness)

Step-by-Step Instructions

1. Preheat and Prepare

Preheat your oven to 350°F (180°C).
Line a rectangular baking sheet (approximately 10×15 inches) with parchment paper, leaving some overhang on the sides for easy removal later.

2. Mix the Dry Ingredients

In a large bowl, whisk together the cassava flour, oat flour, baking powder, baking soda, salt, and cocoa powder.
Make sure all the dry ingredients are well combined to prevent clumps.

3. Mix the Wet Ingredients

In a separate bowl, whisk the plant-based milk, coconut sugar, melted coconut oil, vanilla extract, and apple cider vinegar.
The vinegar will react with the baking soda and baking powder later to create a fluffy, airy sponge.

4. Combine Wet and Dry

Gradually add the wet mixture into the dry ingredients.
Stir gently until the batter is smooth and fully combined. Avoid overmixing to keep the cake tender.

5. Bake the Cake

Pour the batter into the prepared baking sheet and spread it evenly using a spatula.
Bake for about 12-15 minutes, or until the cake springs back when lightly pressed.

6. Roll the Cake While Warm

Remove the cake from the oven and immediately cover it with a clean, slightly damp kitchen towel.
Let it sit for 5 minutes, then gently invert the cake onto a new piece of parchment paper.
Carefully roll the cake (with the parchment) from the short end into a log shape.
Let it cool completely rolled up. This prevents cracking later.

7. Prepare the Strawberry Buttercream

Beat the vegan butter with an electric mixer until light and creamy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Add the pureed strawberries and vanilla, and beat until smooth and fluffy.
If the frosting is too runny, add a little more powdered sugar. If too thick, add a teaspoon of plant milk.

8. Prepare the Vegan Ganache

Heat the plant milk in a small saucepan until just warm (do not boil).
Pour it over the chopped chocolate and let it sit for 2 minutes.
Stir gently until a smooth ganache forms.
Add maple syrup if you want it sweeter.

9. Assemble the Roll

Unroll the completely cooled cake gently.
Spread a thick, even layer of strawberry buttercream over the surface.
Carefully re-roll the cake (without the parchment this time).
Wrap the roll tightly in plastic wrap and refrigerate for at least 30 minutes to firm up.

10. Decorate

Once chilled, place the roll on a serving tray.
Pour the vegan chocolate ganache over the top, allowing it to drip down the sides.
Garnish with fresh strawberries, cacao nibs, or vegan chocolate shavings if desired.

Pro Tips for Success

Roll the cake while still warm: This helps the cake memorize the rolled shape and prevents cracking.
Use parchment paper: It makes rolling and unrolling much easier and mess-free.
Don’t overbake: The cake should be just set. Overbaking can cause it to dry out and crack.
Chill before slicing: Chilling the roll ensures clean slices and a beautiful swirl inside.

Frequently Asked Questions

Can I use a different flour?

Yes! You can replace cassava flour with almond flour or gluten-free all-purpose flour if needed. Adjust the milk slightly if the batter seems too thick or thin.

How do I store the chocolate roll?

Wrap it tightly in plastic wrap and store it in the refrigerator for up to 3 days. You can also freeze it (without ganache) for up to 1 month. Amish Peanut Butter Cream Pie

Can I use frozen strawberries?

Absolutely! Thaw them completely and drain off any excess liquid before pureeing.

Approximate Nutrition Information (Per Slice)

Calories: 210
Fat: 11g
Carbs: 26g
Fiber: 3g
Protein: 4g

Final Thoughts

Making a Vegan Chocolate Roll with Strawberry Buttercream at home is easier than you think — and so much more delicious than any store-bought vegan dessert! With a rich, moist chocolate sponge, a fluffy strawberry filling, and a luscious ganache topping, this cake roll is sure to become a favorite.

Ready to impress your friends and family with this gorgeous, plant-based treat? Start baking today!