Vegan Coconut Swiss Roll (Roulade)

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Who doesn’t love a good Vegan Swiss Coconut Roll cake? I worked on this recipe with Nature’s Charm to create an incredible coconut flavoured Swiss roll cake or roulade if you’re being fancy. It’s an absolutely delightful cake with a very light sponge texture, a smooth creamy coconut cream filling and strawberries as decoration. This cake uses two products from the Nature’s Charm range – their Coconut Whipping Cream and their Sweetened Condensed Coconut Milk. I can get these at my local supermarket or online. They are a well known international vegan brand, so you shouldn’t have any issues locating their products no matter where you are.

This recipe is very simple. It only uses two mixing bowls for the cake and the cake bakes in 24 minutes. I use an unconventional method for rolling up the cake to prevent cracking. Once we have removed our roll cake from oven, I allow it to cool for approximately 30 minutes or until it’s just cool to touch. Then I spread out the coconut filling and roll up and set in the freezer. This method is fool proof. Your roll cakes will never crack again. 

The coconut whipped filling is heaven. Nature’s Charm Whipping Cream is a dream to use and whips into a gorgeous thick cream so quickly. I’ve only added a little bit of icing sugar to sweeten it up and some vanilla bean paste to enhance the flavour.

The cream sets firm enough to hold the cake in place without becoming too hard. I’m a fan of this as it means it keeps well in the fridge and you can cut a slice without having to wait for it to return to room temperature. And the flavour! It’s very moorish, I had to stop eating the filling whilst making it. You know I’m a major fan of this cream as I’ve also used it in my Swedish Prince Cake recipe.

This recipe is very versatile. You can decorate with any types of berries or fruit depending on the season or even leave plain for a simpler version. This cake is great as a celebration cake or for an event like a family holiday lunch. It’s quick, easy and incredibly delicious.

Vegan Coconut Swiss Roll Breakdown

Tips For Making This Vegan Coconut Swiss Roll Perfect

1. Make sure your oven is heated to the correct temperature before baking, use an Oven Thermometer
2. Use a vanilla bean paste for the best flavour
3. Don’t over bake this cake, you’re looking for the sides of the cake to become golden brown, that’s when you know it’s ready and top is springy to touch
4. Use a jelly roll cake tin for best results, I recommend USA Bakeware range
5. Follow my rolling technique to ensure the cake won’t crack

Ingredient Substitutions

• swap Nature’s Charm Sweetened Condensed Coconut Milk with their Oat version
• swap soy milk with coconut milk for a soy free version
• Swap strawberries for any type of fruit

Tips For Decorating This Vegan Coconut Swiss Roll

1. Don’t worry about being perfect. This cake is so easy to decorate. You want to divide the cream into half and use half for the filling and the other half goes on top, I spoon the cream on top, no need for a piping bag with this cake.
2. Get creative and use some edible or food safe fresh flowers or a mixture of berries on top
3. You can cover the whole cake in the coconut whipped cream for a different look
4. If your coconut cream is too soft, allow it to sit in the fridge for 30 minutes before using 

Love Coconut? Check out these vegan cake recipes…

• Vegan Coconut Cake
• Vegan Coconut Bundt Cake
• Swedish Princess Cake

Vegan Coconut Swiss Roll (Roulade)

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★★★★★

4.5 from 4 reviews

• Author: Sara Kidd
• Total Time: 44 minutes
• Yield: 12 serves
• Diet: Vegan

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Description

An easy soft sponge coconut roll cake that everyone will enjoy!

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Ingredients

Coconut Cream Filling
60 g icing sugar 
2 cans Nature’s Charmed Coconut Whipping Cream
1 teaspoon vanilla bean paste

Sponge Roll
90 g vegan butter
60 g icing sugar
190 ml plain soy milk
190 ml Nature’s Charm Sweetened Condensed Coconut Milk
1 tablespoon vinegar
1 teaspoon vanilla
200 g plain all-purpose flour
25 g desiccated coconut, ​​dry roasted
1 ½ teaspoon baking powder 
½ teaspoon baking soda 
½ teaspoon sea salt 

To Decorate 
Strawberries or any berry of your choice

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Instructions

Coconut Cream Filling 

1. Follow the instructions as stated on the can of your Nature’s Charm Coconut Whipping Cream. 
2. When you’re whipping the cream, add icing sugar and vanilla, and whip until thick. 
3. Place your cream in the fridge until ready to use. 

Sponge Cake

1. Preheat your conventional oven to 160°C (320°F). Grease a jelly roll pan, line with baking paper, and grease again. 
2. In a large mixing bowl, melt the butter and stir through the icing sugar until it’s dissolved. Add the soy milk, sweetened condensed milk, vinegar, and vanilla, and stir until fully combined. 
3. In a smaller mixing bowl, sieve the flour, coconut, baking powder, baking soda, and salt. Whisk to combine and create a well in the middle.
4. Pour your liquid mixture into the dry ingredients and use a firm spatula to gently fold the two components together, until completely combined. Don’t over-mix. 
5. Pour the batter into your prepared jelly roll tin and spread it out evenly with your spatula. Gently tap the cake tin on the bench to release any large air bubbles. Bake on the middle rack of your oven for 22 to 24 minutes. It should turn golden brown and be springy to touch when done. 
6. Remove your cake from the oven and let it rest until just cool to the touch; approximately 30 to 60 minutes.
7. To assemble, spread ½ your coconut cream over the top of your flat cake, leaving a 1 inch border around the edge clean. Gently but tightly roll the cake up, peeling away the baking paper as you go. Leave the last bit of the baking paper around the outside of the cake, covering the exposed area. Place in the freezer for 30 minutes, until set.
8. Remove from the freezer and remove the last bit of baking paper. Using a large serrated knife, trim the edges from both ends of the cake to reveal an even swirl. Decorate with remaining cream, add strawberries and serve. 

Notes

See above for ingredient subs and additional notes about making this cake.

• Prep Time: 20
• Cook Time: 24
• Category: Dessert
• Method: Mixing
• Cuisine: Dessert

Keywords: Vegan Coconut Swiss Roll

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