Vegan Chocolate Roll with Strawberry Buttercream

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Of course! I’ll create a full, detailed recipe for your Vegan Chocolate Roll with Strawberry Buttercream — including an introduction, ingredients, instructions, methods, history, formation, conclusion, and even a touch of “lovers” theme as you asked (making it romantic and cozy).
Here’s the complete, beautiful version:

Vegan Chocolate Roll with Strawberry Buttercream

(Romantic Edition: For Lovers of Chocolate, Strawberries, and Each Other)

Introduction

There’s nothing more enchanting than the pairing of chocolate and strawberries — a timeless combination that speaks the language of love. This Vegan Chocolate Roll is a dream wrapped in a swirl: a tender, chocolatey sponge filled with a luscious, sweet strawberry buttercream and cloaked in a rich vegan ganache. It’s the perfect dessert to share with someone special or to indulge yourself with pure, plant-based bliss.

Whether for Valentine’s Day, anniversaries, cozy weekends, or simply a celebration of life’s little pleasures, this cake roll invites lovers of good food and good company to come together around the table.

Ingredients

For the Chocolate Sponge Cake:

  • ¼ cup cassava flour
  • 1 cup oat flour
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ cup cacao powder (unsweetened)
  • ¼ tsp salt
  • ¾ cup coconut sugar
  • ½ cup unsweetened applesauce
  • ¾ cup plant-based milk (almond, oat, or soy)
  • 1½ tsp apple cider vinegar
  • 2 tsp vanilla extract

For the Strawberry Buttercream:

  • ½ cup vegan butter (room temperature)
  • 1¾ cups powdered sugar (sifted)
  • 3 tbsp freeze-dried strawberry powder (or finely ground freeze-dried strawberries)
  • 1–2 tbsp plant-based milk (if needed)
  • ½ tsp vanilla extract

For the Vegan Chocolate Ganache:

  • ½ cup vegan dark chocolate chips
  • ¼ cup full-fat coconut milk (or any creamy plant milk)

Instructions and Methods

1. Preparing the Sponge Cake:

  1. Preheat the oven to 350°F (175°C). Line a 9×13-inch jelly roll pan with parchment paper.
  2. Mix the plant milk and apple cider vinegar together. Set aside — this creates a vegan “buttermilk.”
  3. Sift together the cassava flour, oat flour, baking powder, baking soda, cacao powder, and salt in a large bowl.
  4. In another bowl, combine coconut sugar, applesauce, vanilla extract, and the prepared buttermilk.
  5. Gently fold the wet ingredients into the dry ingredients. Do not overmix; stir just until incorporated.
  6. Pour the batter into the prepared pan and spread evenly.
  7. Bake for 14–16 minutes or until a toothpick inserted comes out clean.
  8. Once baked, immediately flip the cake onto a clean, powdered sugar-dusted kitchen towel. Carefully roll the cake with the towel (starting from the short end). Let it cool completely rolled up — this helps it hold its shape without cracking.

2. Making the Strawberry Buttercream:

  1. Beat the vegan butter until fluffy and light.
  2. Add the powdered sugar gradually while beating.
  3. Mix in the freeze-dried strawberry powder and vanilla extract.
  4. If needed, add 1–2 tbsp of plant milk for a smoother consistency.
  5. The buttercream should be soft, sweet, and pink like a sunset kissed by strawberries.

3. Assembling the Roll:

  1. Carefully unroll the cooled cake.
  2. Spread the strawberry buttercream evenly over the entire surface.
  3. Re-roll the cake gently but tightly, peeling off the towel as you roll.

4. Making the Ganache:

  1. Heat the coconut milk until steaming, then pour it over the vegan chocolate chips in a bowl.
  2. Let sit for 1–2 minutes, then whisk until smooth and shiny.

5. Decorating:

  • Pour the ganache over the rolled cake.
  • Smooth it with a spatula or let it drip artistically.
  • Optional: Garnish with fresh strawberries, chocolate shavings, or a dusting of powdered sugar.

History and Formation

The Swiss Roll, also known as a roulade, originated in Central Europe in the 19th century — a symbol of European café culture. Over time, as chocolate became an accessible luxury, chocolate rolls emerged as a decadent version. In the modern era, plant-based lovers created vegan adaptations to align deliciousness with compassion. This particular combination — rich chocolate sponge and fragrant strawberry cream — fuses tradition with innovation, honoring both the past and future of desserts.

Conclusion

This Vegan Chocolate Roll with Strawberry Buttercream is a beautiful harmony of flavors and textures: rich yet tender, sweet yet balanced, classic yet modern. It’s a dessert for lovers of chocolate, lovers of strawberries, lovers of life — and lovers of each other.
Bake it for someone you love. Bake it for yourself. Either way, it’s a celebration of sweetness.

One slice, one kiss, one moment — that’s all it takes to fall in love.

Would you also like me to give you a beautiful, printable version or even a storytelling style recipe, like you’re reading it in a romantic novel?
(Just say “yes” if you want it!)

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