Decadent black forest cake roll with cherry cream filling

This black forest cake roll is a light choc-vanilla marbled sponge cake with a cherry cream filling. It is vegan, which means there are no eggs, no dairy, and while it has some sugar in it, it’s perhaps not as much as a traditional cake roll. To be honest, I was quite surprised at how moist this cake was.

If you think making this decadent dessert is time-consuming, it’s not. It comes together quite quickly and has a few simple ingredients. You may need a show of patience with your rolling technique. If you get it mastered, you’ve got a show-stopping centrepiece for your next dinner party.

Serves 12

Ingredients

FOR THE SPONGE

• 1 1/2 cup plain flour
• 1/3 cup corn starch
• 2 tbsp cocoa powder
• 1/2 cup fine sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp apple cider vinegar
• Pinch of salt
• 1/2 tsp ground vanilla
• 240ml non-dairy milk
• 1/4 cup dairy-free butter (I used Nuttelex)

FOR THE FILLING

• 1 2/3 cups non-dairy whipping cream
• 3 tsp powdered sugar (I used Monkfruit sweetener icing powder)
•  1 cup cherry juice
• 1/4 cup raw cane sugar
• 3 1/2 tbsp corn starch
• 1/2 cup tinned cherries

Method

1. Preheat oven to 180C. Line a baking tray with baking paper.
2. To make the marble sponge, stir apple cider vinegar into 180ml of non-dairy milk and set aside for 3-5 minutes. This creates a vegan buttermilk.
3. Add melted dairy-free butter and remaining non-dairy milk into the buttermilk and mix until well combined.
4. Combine flour, corn starch, sugar, baking powder, baking soda, salt and vanilla. Sift into wet mixture. Stir to combine, but don’t overmix as it will affect the fluffiness of the cake sponge). The batter should be thick and pourable. Add more milk, if required.
5. Separate the batter into two bowls. Stir 2 tablespoons cocoa powder into one of the bowls.
6. Pour chocolate batter onto the prepared baking tray. Then pour vanilla batter onto the baking tray. Use a spoon or spatula to spread evenly, gently mixing the two flavours. Tap the tray on the bench to remove any air bubbles.
7. Bake for approximately 20 minutes or until the cake is firm but still soft and springy. Overbaking the sponge will affect its ability to roll easily.
8. Remove from oven and allow to cool for 3-5 minutes.
9. Dust a clean tea towel with sugar to help prevent the cake from sticking. Place cake face down onto the towel and carefully peel baking paper. Trim edges if they are dry. Roll into a log with the towel and set aside to cool completely.
10. Prepare filling by beating cold non-dairy cream with a hand mixer on high speed for 1 minute. Continue mixing and add sifted powdered sugar. Beat for approximately 2 minutes, or until whipped and stiff peaks have formed.
11. Mix 2-3 tablespoons cherry juice with raw cane sugar and corn starch. Heat remaining juice in a pot and bring to the boil. Stir in the starch mixture using a whisk, continue to stir until it’s brought to boil again. Remove from the heat and let cool before folding in cherries.
12. To assemble, carefully unroll the cooled cake from the towel. Evenly spread a thin layer of the cream and then the cherry compote over the cake roll, leaving a 2cm border around the edges. Roll tightly. Use the remaining cream to spread over the cake. Decorate with cherries.
13. Store in the fridge or serve immediately.