A rich chocolate sponge with a swirl of the most delicious Swiss meringue Biscoff buttercream, coated in a simple chocolate ganache, decorated with Biscoff spread and Biscoff cookies. 100% vegan, full of flavour and not too sweet, surprisingly. You’ll love this recipe!
I’ve finally done it, I’ve made a Vegan Biscoff Swiss Roll. I’ve been hyping this recipe up for months and I am so excited it’s finally here. I also think it’s very clear, I have a Biscoff obsession! I don’t think it comes to a surprise to anyone that i’m cookie butter MAD!!
I personally think the flavours of Biscoff / cookie butter are some of the nicest flavours to bake with. It compliments chocolate cake, vanilla cake, even carrot cake (crazy I know!). It’s also one of those flavours whenever I post a Biscoff recipe on my Instagram or social media, it just goes crazy! I love how you all share my excitement for cookie butter too.
What is Biscoff?
Biscoff (aka cookie butter / Speculoos) is a caramelised biscuit, similar flavour and texture of gingerbread. There are cookie versions and also a ‘cookie butter’ version.
Why you need to make this cake:
- Easy to roll
- Fun to make
- Full of Biscoff flavour
- The perfect addition to any dinner table / celebration
- Extremely rich and decadent
This Swiss roll is BURSTING with cookie butter flavour. I am sure this swirled cake will become your go-to!
The rich dark chocolate ganache pairs beautifully with the Swiss meringue, it helps balance out the sweetness.
What is a Swiss roll?
A Swiss roll is a swirled cake consisting of a rolled sponge cake layer with a cream filling or icing.They can come in any flavour such as chocolate or vanilla (or in this cake Biscoff).
Looking for more Biscoff recipes? Look no further:
What is aquafaba?
Aquafaba is the water from a can/tin of Chickpeas.The Chickpea water or brine as its called, acts as an amazing egg substitute for cakes, meringue buttercreams etc. You can also buy it in a carton. Check it out here.
What vegan block butter to use?
As Swiss meringue uses liquid from the aquafaba, having a stiffer butter is key. I like the Naturli Vegan Block or Flora Plant Based Block Butter Alternative.
What cream can I use?
When it comes to ganache, any cream will work from coconut cream, to dairy-free single + double cream.
Preparation: 20 minutes
Baking time:18-20 minutes
Ingredients for the sponge
- 1 tablespoon of ground flaxseed + 3 tablespoons of water
- 170g of self raising flour
- 2 tablespoons of cornflour
- 40g of cocoa powder
- 1 teaspoon of baking powder
- 1/2 teaspoon of bicarbonate of soda
- 80g of icing sugar
- 180ml of dairy-free milk
- 1 teaspoon of apple cider vinegar
- 2 tablespoons of dairy-free vanilla yogurt
- 55ml of vegetable oil
Ingredients for the biscoff swirl
- 120g of dairy-free block butter (see notes*)
- 80g of Biscoff spread
- 240g of icing sugar
- 50ml of aquafaba (chickpea brine) see notes*
Ingredients for the ganache
- 100g of dairy-free dark chocolate
- 100g of dairy-free cream (see notes*)
- 1 teaspoon of sunflower, coconut or vegetable oil
- 4 Biscoff biscuits
- 10g of Biscoff spread (melted)
1. Preheat oven to 180 degrees c (fan oven) and line a 25 x 38 x 2.5 cm baking tray with greaseproof paper.
2. Add the flaxseed and water into a small bowl, stir to combine and set aside for 10 minutes to thicken.
3. Sift the flour, cornflour, cocoa powder, baking powder, bicarbonate of soda and icing sugar into a medium / large mixing bowl. Whisk to combine.
4. Add in the dairy-free milk, vinegar, yogurt, oil and flax mixture. Mix well to combine.
5. Pour the cake batter into the lined baking tray. Level out with an off-set spatula or spoon, you want it to be as level as possible.
6. Place into the oven and allow to bake for 18-20 minutes or until a skewer inserted comes out clean.
Allow to cool in the tin for 5 minutes.
7. Lay a large piece of baking paper on your work surface, sprinkle over some cacao powder and invert the sponge onto the paper, peel way the original baking paper.
8. Trim the edges off the sponge with a sharp knife.
9. Roll up (from the longer edge) using the paper, rolling it up with the paper inside. Set aside to cool. Alternatively, you can roll the cake up in a clean tea towel, make sure it has some icing sugar or cocoa powder sprinkled on it or the cake could stick to it and it will be difficult to release.
Rolling it up with the paper inside helps the cake not to stick to itself.
Set aside to cool fully.
Method (Biscoff buttercream swirl)
1. In a large mixing bowl, add in the dairy-free butter and whip until creamy. I use a stand mixer with a balloon whisk attachment, a hand mixer will work great too.
2. Sift in the icing sugar, along with the Biscoff spread. Whip on high speed for a couple of minutes to incorporate it.
3. Pour in the aquafaba and whip for 5 minutes until it turns light and creamy. Don’t over whip it or it can become too soft. If it does, just add in more icing sugar until it’s thick and creamy. The buttercream should be airy and light. You might need to add in some more butter to get it to the right consistency.
4. Once the sponge has fully cooled, carefully unroll the sponge from the grease proof paper. It might crack or break but that’s okay. This sponge is moist enough you can easily press it back together. If it feels too dry, mix a tablespoon of maple syrup and a few teaspoons of water together to create a sugar syrup and brush it over the sponge then press down. It doesn’t matter about how it looks at this stage as we’ll be covering it with buttercream and ganache at the end.
Spread 1/2 of the Biscoff buttercream all over the sponge then carefully re-roll the sponge tightly without the paper.
Pop into the fridge for 15-20 minutes.
5. Once the filing has set, coat the outside of the cake with the other half of the Biscoff buttercream. This doesn’t just. taste delicious but helps hide any breaks or cracks making the final cake very neat.
Place the cake into the fridge whilst you make the chocolate ganache (coating).
Method (chocolate ganache)
1. Create a bain-marie, fill a saucepan ¾ full with water and place a heatproof bowl on top. Add in the chocolate, dairy-free cream and oil, melt together until smooth and combined.
2. Pour and spread the ganache all over the Swiss roll and smooth it out with a spoon or pallet knife. Place into the fridge to chill until set (approximately 5-10 minutes).
Tip: Whilst the ganache is wet, sprinkle over some crushed up Biscoff biscuits and a light drizzle of Biscoff spread.
Chill in the fridge for 15 minutes to set the ganache, slice and serve.
Keep this cake in a sealed container in the fridge. Leave at room temperature for 5-10 minutes before serving.
Best served within 3 days of making.
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