Chocolate Swiss Roll


  • 25 g Cocoa Powder
  • 4 tbsp Boiling Water
  • 120 ml Crackd The No-Egg Egg 
  • 6 g Baking Powder
  • 60 ml Tap Water
  • 3 tbsp Vegetable Oil
  • 125 g Caster Sugar
  • 125 g Gluten Free Plain Flour
  • 1/2 tsp Xanthan Gum 
  • 2 tbsp Caster Sugar

For the Whipped Ganache

  • 200 g Gluten Free Vegan Chocolate 
  • 130 g Vegan Whipping Cream
  • 2 tsp Vanilla Extract

For The Ganache Coating

  • 200 g Gluten Free Vegan Chocolate 
  • 100 ml Non Dairy Milk



Cooking time


  1. Pre heat your oven to 150°C /300 F
  2. Rub some oil around the inside of a 23 x 33cm/9 x 13” baking tray and line with a sheet of baking parchment
  3. Put the cocoa powder and boiling water into a small bowl, mix into a paste and set aside.
  4. Add Crackd The No-Egg Egg, the cold water, oil and caster sugar to a stand mixer or hand whisk and on high with a whisk attachment whisk for 5 minutes on high until you achieve a ribbon effect when you trace the mixture in the bowl 
  5. Add the prepared cocoa mixture and beat until smooth.
  6. Sieve the baking Powder, xanthan gum if using and GF Flour into a fluffy mixture and with a rubber spatula fold them gently into the fluffy chocolate mixture, until no flour clumps remain.
  7. Transfer to the lined baking sheet and smooth
  8. Bake in the oven for 15 minutes until an inserted cocktail stick or cake tester comes out clean
  9. Once baked, leave the sponge in the baking tray for 2 minutes, then turn it out of the baking tray onto a clean tea towel generously dusted with caster sugar
  10. Peel away the top layer of baking paper, and roll up the sponge ( sort end rolling ). Leave it cool completely. Trim the sides with a sharp knife and score the short edge nearest to you about 2 cm / 1 in from the edge.
  11. Meanwhile make the vegan whipped chocolate ganache filling.
  12. Heat up the plant-based cream in a saucepan on the hob until it starts to steam and then pour over the chocolate. Add the vanilla then leave it for 2 minutes and then stir together until fully incorporated. Place into a bowl and leave it to cool to room temperature.
  13. If making white chocolate ganache melt in a bowl over a pan of simmering water (Making sure it doesn’t touch the bottom and stir to until melted) add colour and spoon teaspoons of the mixture onto parchment and set in fridge
  14. Unroll the sponge carefully and spread the whipped ganache over the centre and spread evenly
  15. Roll the swiss roll back up again using the tea towel as an aid to roll
  16. Wrap in cling film and place in the fridge to cool for 30 minutes
  17. Heat up the plant-based milk in a saucepan on the hob until it starts to steam and then pour over the chocolate. Add the vanilla then leave it for 2 minutes and then stir together until fully incorporated.
  18. Place the unwrapped roll on a cooling rack over a baking tray and pour or smooth the ganache on
  19. Place in the fridge to set
  20. Whip Cream, melt chocolate and dip cherries and decorate as desired

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