Vegan, natural strawberry flavours, easy.
Valentines Day is coming up, why not bake this absolutely beautiful and extremely scrumptious pink swiss roll?
A pink sponge, with a filling of strawberry buttercream, goji berries, almonds, topped with a coating of strawberry buttercream, dairy-free white chocolate and freeze-dried strawberry pieces.
This is a magnificent pink wonderland cake. It’s giving me major Barbie vibes!
I love making swiss rolls / swirl cakes. They’re so much fun to make and the end result is a ‘wow factor’.
Swiss rolls can seem pretty intimidating to make but once you get the hang of them…you’ll be making them every weekend- haha!
With its pastel pink colour, it would be perfect for Mothers day and Easter too!
This cake would be irresistible with a glass of rosé and a cosy film.
Preparation- 10 minutes
Baking time- 18-20 minutes
Ingredients for the sponge
-240ml of dairy-free milk (I use unsweetened almond milk)
-1 teaspoon of apple cider vinegar
-210g of self-raising flour
-100g of golden caster sugar
-1/2 teaspoon of baking powder
-1/2 teaspoon of bicarbonate of soda
-60g of coconut oil (Melted)
Ingredients for the buttercream (filling and coating)
-150g of dairy-free butter
-160g of icing sugar
-2 teaspoons of natural strawberry flavour/extract
-Goji berries (optional)
-Ground almonds (Optional)
-Dairy-free white chocolate
-Freeze dried strawberries
To make the sponge
Step 1- Preheat your oven to 180 degrees c and line a large baking tray with greaseproof paper.
Step 2- In a small bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined.
Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.
Step 3- In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda.
Mix well to combine.
Step 4- Add the melted coconut oil to the ‘buttermilk’ and whisk to combine.
Step 5- Add the wet ingredients into the dry and mix until a smooth batter.
Step 6- Gently fold in the pink food gel until just combined. Don’t over mix the batter.
Step 7- Pour into the lined tray and level with an offset spatula, making sure to spread it to the corners.
Tap the tray on the worktop to remove any air bubbles.
Step 8- Pop the tray into the preheated oven and bake for 18-20 minutes.
You will know when its done when you put a knife or skewer in and it comes out clean and it is springy to the touch.
Step 9- Lay a large piece of baking paper on your work surface, sprinkle over icing sugar and invert the sponge onto the paper. Peel away the original baking paper.
Step 10- Trim the edges of the sponge with a sharp knife.
Step 11- Roll up (from the longer edge) using the paper, rolling it up with the paper inside. Set aside to cool.
Rolling it up with the paper inside helps the cake not to stick to itself.
To make the buttercream
Step 1- Cream the butter in a bowl, on high speed until creamy. I use my stand mixer with the balloon whisk attachment.
Step 2- When your butter/margarine is creamy & light in colour, add in the icing sugar, strawberry flavouring/extract and pink food gel.
Whizz together until fluffy & fully combined.
Add a splash of milk if the buttercream is too thick.
Step 3- Once the sponge is cool, unroll and spread a thin layer of the filling.
Sprinkle over some goji berries and ground almonds (optional).
Step 4- Re-roll the sponge tightly without the paper inside.
Pop into the fridge to set. This will take around 30 minutes.
Step 5- Transfer the swirl cake to a serving plate or tray and using an offset spatula or knife, spread buttercream all over the cake.
I used my spatula to create bark textures. It looks really realistic and effective.
I decorated my swirl cake with a drizzle of dairy-free white chocolate, freeze-dried strawberries and some of my 3 ingredient cookies, decorated for Valentines.
Get my 3 ingredient cookie recipe here.
Go all out and serve with some sparklers, perfect for Valentines, Mothers day or a special occasion!
Store in a sealed container in the fridge and best eaten within a few days.
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