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.

Prep Time30

Cook Time17

Total Time4 47

Course: Dessert

Cuisine: American

Keyword: Chocolate Cake, Dairy-Free, Eggless

Servings: 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