Eggless Easy Chocolate Swiss Roll Cake
Eggless Easy Chocolate Swiss Roll Cake
This Eggless Easy Chocolate Swiss Roll Cake is a showstopper! It’s completely egg-free but still light, airy, and absolutely delicious. The combination of moist egg-free chocolate sponge, fluffy filling, and rich ganache is simply irresistible. Birthdays, holidays, or just because – this cake fits any occasion. It’s elegant enough for special events but easy enough to make any day feel like a celebration.
Servings: 12 slices
Calories: 286kcal
Ingredients
For Eggless Chocolate Cake
- 1/2 cup + 1 tablespoon cups All-purpose flour Standard flour for baking; can substitute with gluten-free blend.
- 1/4 cup cups Cocoa powder Unsweetened cocoa; adds chocolate flavor. Use additional for rolling.
- 1 teaspoon Baking powder Leavening agent for the cake.
- 1/2 teaspoon Baking soda Helps the cake rise; ensure it's fresh.
- 1/4 teaspoon Salt Enhances flavor; balances sweetness.
- 1/2 cup + 2 tablespoon ml Milk Can substitute with non-dairy milk for a dairy-free version.
- 1/2 cup + 2 tablespoon g Canned pure pumpkin puree Provides moisture and cohesion; should be pure pumpkin, not pie filling.
- 1/2 cup g Brown sugar Adds moisture and flavor; packed when measured.
- 1/2 cup g Granulated sugar Sweetens the cake; can use coconut sugar for a different flavor.
- 1 teaspoon Pure vanilla extract Adds flavor; use high-quality extract for best results.
- 1 teaspoon Espresso powder (optional) Enhances chocolate flavor without adding coffee taste.
For Vanilla Whipped Cream Filling:
- 1 cup Cold heavy cream or whipping cream Should be very cold for best whipping results.
- 3 tablespoons Confectioners’ sugar For sweetening; can also use granulated sugar.
- 1 teaspoon Pure vanilla extract Enhances flavor.
- 3 tablespoons Eggless marshmallow fluff (optional) Adds sweetness and texture; can be omitted.
For Chocolate Topping:
- 1/2 cup ml Heavy cream or whipping cream Should be heated gently to avoid boiling.
- 4 oz Semi-sweet or dark chocolate Finely chopped for easy melting.
- 1 teaspoon Light corn syrup (optional) Adds gloss to the ganache; can be omitted.
Instructions
Prepare the Cake Pan:
- Preheat oven to 350°F (180°C). Spray a 10×15-inch baking pan with nonstick spray, line with parchment paper, and spray the parchment as well.
Make the Cake:
- Sift together flour, cocoa powder, baking powder, baking soda, and salt in a bowl. Whisk to combine and set aside.
- In another bowl, whisk milk, pumpkin puree, brown sugar, granulated sugar, vanilla, and espresso powder (if using) until combined.
- Pour the wet mixture into the dry ingredients and whisk until smooth. Spread the batter evenly in the prepared pan.
- Bake for 15-17 minutes until the cake springs back when touched. Meanwhile, lay a kitchen towel flat and sprinkle with cocoa powder.
Roll The Cake:
- Remove the cake from the oven and run a knife around the edges to loosen. Invert the cake onto the cocoa-dusted towel and carefully peel off the parchment.
- Starting from the narrow end, roll the cake with the towel to form a log. Let cool completely in the towel for about 2 hours.
Make The Filling:
- Using a mixer, whip heavy cream, confectioners’ sugar, and vanilla on medium-high speed until medium to stiff peaks form (2-3 minutes). If using, beat in the marshmallow fluff and set aside.
Unroll, Fill & Re-Roll:
- Gently unroll the cooled cake. Spread the whipped cream filling evenly on top, leaving a 1/2-inch border. Carefully roll the cake back up without the towel, using it for guidance.
- Wrap the roll in plastic wrap, seam side down, and chill for at least 2 hours or overnight.
Prepare the Chocolate Topping:
- Place chopped chocolate and corn syrup in a bowl. Heat the cream until it simmers, then pour over the chocolate. Let sit for 2-3 minutes, then stir until smooth.
Add the Topping:
- Place the chilled cake roll on a cooling rack over a baking tray. Pour the ganache over the roll, ensuring it's evenly covered. Refrigerate for 30-60 minutes before slicing and serving.
Notes
- Pumpkin Flavor: The cake does not taste like pumpkin; it helps with moisture and texture.
- Storage: Keep in the refrigerator; let slices sit at room temperature for a few minutes before serving for a fluffier texture.
- Freezing: Wrap the filled roll in parchment and plastic wrap, store in an airtight container for up to 2 months. Thaw overnight in the fridge before serving.
- Espresso Powder: Optional but enhances chocolate flavor; substitute with instant espresso if needed.
- Dairy-Free Options: Use non-dairy milk, cream alternatives, and dairy-free chocolate as needed.
- Gluten-Free Option: Substitute with a gluten-free all-purpose flour blend.
Recipe Tips
- Measure ingredients accurately; using a kitchen scale is recommended.
- Use room temperature ingredients for better mixing.
- Ensure the baking pan is well-prepared to prevent sticking.
- Preheat the oven adequately to ensure even baking.
- Avoid overmixing the batter and ensure an even spread before baking.
- Work quickly once the cake comes out of the oven to minimize cracking.
Nutrition
Serving: 100g | Calories: 286kcal | Carbohydrates: 36g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 36mg | Sodium: 150mg | Potassium: 196mg | Fiber: 2g | Sugar: 22g | Vitamin A: 2385IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 4mg
