Oriana’s Thoughts On The Recipe
Hey there, friends! I just have to share my absolute favorite dessert to bring to gatherings – my Eggless Easy Chocolate Swiss Roll Cake. It’s a delightful treat that everyone raves about, and it’s always a hit everywhere. The light and airy chocolate sponge is filled with a fluffy marshmallow whipped cream filling, and the whole thing is topped with a luscious chocolate ganache. Trust me, it’s as delicious as it sounds! Now, I know what you’re thinking – how can a Swiss roll cake be egg-free and still be so scrumptious? Well, my secret ingredient, pumpkin puree, ensures that the cake is moist and crack-free. And don’t worry, you won’t taste the pumpkin at all. It’s our little secret to achieving that perfect roll every time without the dreaded cracks. This cake is not only egg-free but also incredibly easy to make with simple ingredients. Plus, it’s rich and totally irresistible. You can even get creative with the fillings and make endless flavor combinations. It’s a stunning dessert that’s perfect for any occasion, and I can’t wait for you to try it! If you like this egg-free chocolate cake roll, check out my Eggless Pumpkin Roll recipe!
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down). Simple and Straightforward: This recipe is super easy to make with everyday ingredients you probably already have in your pantry. Egg-Free Delight: For those of us avoiding eggs, this recipe is a dream come true. The cake is light, airy, and you won’t miss the eggs at all. Decadently Irresistible: The combination of chocolate sponge, fluffy marshmallow cream, and rich chocolate ganache makes this cake truly decadent. It’s the kind of dessert that keeps everyone coming back for more. Crack-Free Secret: Using pumpkin puree ensures the cake stays moist and rolls up without cracking. It’s a little trick that makes a big difference in the final presentation. Endless Fillings: You can customize the filling to suit your taste. Think about adding some fruit, different flavored creams, or even a touch of your favorite liqueur. The possibilities are endless! Perfect for Any Occasion: This cake is not just delicious but also visually stunning. It’s the perfect centerpiece for any celebration, from birthdays to holidays, or just because!
Tips To Mitigate These Cons
Eggless Chocolate Cake:
All-purpose flour: Provides the structure. Note: Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients. Cocoa powder: For that rich chocolate flavor. Baking powder & Baking soda: Leavening agents that help the cake rise. Note: Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. Salt: Enhances the flavors. Milk: Adds richness and moisture. Canned pure pumpkin puree: The secret to a moist, crack-free roll. Brown sugar & Granulated sugar: Sweetens and adds moisture. Pure vanilla extract: Adds depth of flavor. Espresso powder (optional): Intensifies the chocolate flavor. Note: This is optional, but I recommend its addition because it enhances the chocolate flavor. Adding a little bit will make things taste more “chocolatey” without giving a coffee flavor.
Vanilla Whipped Cream Filling:
Heavy cream or heavy whipping cream: Whips up to a fluffy filling. Confectioners’ sugar: Sweetens the cream. Pure vanilla extract: For flavor. Eggless marshmallow fluff (optional): Adds extra fluffiness. Note: This is optional. Check out my Homemade Eggless Marshmallow Fluff recipe.
Chocolate Topping:
Heavy cream or heavy whipping cream: Creates a rich ganache. Semi-sweet or dark chocolate: The base of the ganache. Light corn syrup (optional): Adds a glossy shine.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Prepare the Cake Pan
Preheat oven to 350°F (180°C). Spray a 10×15-inch (25 cm x 38 cm approx.) baking pan with nonstick spray so the parchment paper sticks. Then, line it with parchment. Finally, spray the parchment paper with baking spray, too. We want an extremely nonstick surface for this eggless cake roll.
Step 2 – Make the Egg-Free Cake Batter
Mix the dry ingredients. Then, whisk the wet ingredients together. Combine dry and wet ingredients. Spread batter evenly into the prepared pan and bake.
Step 3 – First Roll
When the cake is ready, remove it from the oven and immediately run a knife around the edges to loosen it. Next, invert the cake onto the cocoa-dusted towel. Carefully peel off the parchment paper and discard. Starting with the narrow end of the cake, gently roll up the cake with the towel to form a log. Place the cake seam side down on a wire rack, and let cool completely in the towel for about 2 hours.
Step 4 – Make The Filling
Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium to stiff peaks form, about 2-3 minutes. Then beat in the marshmallow fluff, if using. Set aside.
Step 5 – Unroll, Fill & Re-Roll
Very gently and slowly unroll the cooled cake. Spread the filling evenly on top, leaving about a 1/2-inch border around the cake. Gently roll the cake back up without the towel, starting from the same end you began with, using the towel to help you guide the roll. The filling will act as an adhesive to keep the cake in a roll shape. Wrap the roll with plastic wrap. Transfer it, seam side down, to a serving platter. Chill for at least 2 hours or up to overnight. Extra tip: Cover a baking tray with plastic wrap. Unroll, fill, and re-roll the cake over the plastic-wrapped tray. Then just gently remove the kitchen towel and wrap the cake with the plastic in the tray.
Step 5 – Prepare and Add the Chocolate Topping
Place chopped chocolate and corn syrup, if using, in a medium bowl. Heat the cream in a small saucepan over medium heat until it begins to simmer gently. Do not let it come to a rapid boil—that’s too hot! Pour the cream over the chocolate, then let it sit for 2 to 3 minutes to soften the chocolate gently. Note: Make sure the chocolate is fully submerged in the cream. Pour ganache all over cake roll. Feel free to spoon up any dripped ganache and spoon over the cake again. Refrigerate for at least 30 – 60 minutes before slicing and serving.
Food Allergy Swaps
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
Measure the ingredients correctly. I highly recommend using a kitchen scale. Use room temperature ingredients. They bind better and rise better. Make sure to spray/grease your baking pan very well so the cake does not stick. Preheat the oven for at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature. Follow the recipe exactly. We all know baking is a science, so getting the right ratio of ingredients in your recipe is important. Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter. Spread your batter evenly. Once you’ve made your batter, spread it evenly to make sure everything bakes at the same time. Nice even layers of cake will ensure that when you roll the cake it will be able to support the filling evenly. Don’t open the oven door until your cake has set. Leave the oven closed until the minimum time is stated in the recipe. Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. It’s important to work quickly once the cake comes out of the oven. You want to get it rolled while it’s still hot to minimize the chances of cracking. The longer you leave it to sit, the harder it will be to roll it. Roll and unroll the cake carefully and slowly. Use the right filling. Choose fillings that are soft yet stable; options like buttercream, ganache, and whipped cream have the perfect consistency for this cake. Be careful not to overfill, as this can make re-rolling difficult and messy. Don’t worry about the edges looking perfect; you can trim the log’s ends before serving.
Milk: Instead of dairy milk, use non-dairy milk like soy or oat milk. Heavy cream: Aim for a dairy-free cream with at least 31% fat content if possible. I love Flora Plant Cream, but I know it is difficult to find in the USA. I have used Silk Heavy Whipping Cream Alternative with fairly good results. Chocolate: My favorite dairy-free chocolates are Enjoy Life Semi Sweet Chocolate Mini Chips and Gefen Vegan Semi Sweet Real Dark Chocolate Chips.
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
Filling Ideas
Here are ten delicious filling ideas to make your Eggless Easy Chocolate Swiss Roll Cake even more delightful:
Strawberry Cream: Whip up some heavy cream with confectioners’ sugar and fold in fresh, finely chopped strawberries for a fruity twist. Peanut Butter Mousse: Blend creamy peanut butter with whipped cream and a touch of powdered sugar for a rich and nutty filling. Mint Chocolate Chip: Mix whipped cream with mini chocolate chips and a few drops of mint extract for a refreshing minty filling. Raspberry Jam and Cream: Spread a thin layer of raspberry jam over the cake and top with vanilla whipped cream for a sweet and tangy combination. Mocha Cream: Add a teaspoon of instant coffee granules to the whipped cream along with some chocolate shavings for a coffee-flavored delight. Coconut Cream: Fold sweetened shredded coconut into whipped cream for a tropical flavor that pairs beautifully with chocolate. Chocolate Hazelnut Spread: Spread a layer of Nutella or any chocolate hazelnut spread over the cake before adding a layer of whipped cream. Orange Cream: Add a teaspoon of orange zest and a bit of orange extract to the whipped cream for a zesty and fresh citrus filling. Caramel and Banana: Spread a thin layer of caramel sauce over the cake and top with sliced bananas and whipped cream. Pistachio Cream: Blend finely chopped pistachios into the whipped cream for a nutty and slightly savory filling that complements the chocolate sponge beautifully.
Storing and Freezing Instructions
Store: The cake should be stored in the refrigerator. For a more tender and fluffy texture, you can let the slices rest for a few minutes at room temperature before serving. Freeze: Wrap the filled roll in parchment paper and then with plastic wrap. Store in an airtight container in the freezer for up to 2 months. Thaw overnight in the refrigerator before topping with ganache and serving. For the best taste and texture, I don’t recommend freezing with the ganache topping.
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Recipe Card 📖
