A rich, decadent, chocolate Cake Crumb Swiss Roll filled with swirls of luscious Chantilly cashew cream and drenched in a thick layer of dark chocolate ganache. It’s made with leftover cake crumbs, that don’t even necessarily have to be chocolate cake – who’d have thought leftovers could be even better than the original dish?!
I attempted Swiss roll once in my life and the rolling was one of the most tedious of challenges I remember facing! Despite giving it my undivided attention, I still managed to create some cracks and rips here and there on the cake’s surface. That incident did take place a long time ago actually, high school in fact, but I never tried making it again!
Not sure why I thought about it this week, but I did and I decided to bite the bullet and try again. Though this is more of a cheat way since no baking is required. Just leftover cake, squished together with a few other ingredients and that’s kind of it before rolling.
What’s great about this cake crumb version of a Swiss roll is it’s less likely to tear or rip when being rolled. It is super moist and rich as opposed to being light and fluffy.
Questions about Cake Crumb Swiss Roll
What is Swiss roll? A traditional Swiss roll is a light and fluffy vanilla sponge cake filled with jam, whipped cream or icing that is rolled into a long cylindrical log.
How to make Swiss roll in this recipe? This recipe uses cake crumbs that are stuck together to form a dough-like texture that is then filled with cream and rolled out as opposed to the original version which uses a thin freshly baked sponge cake that is rolled intact and in its original form.
Can any type of cake be used to make swiss roll? For this version, any type of sponge or creamed cake, banana bread, or something along these lines can be used in this recipe.
- 800g leftover cake
- 2 tbsp coconut oil melted
- 150ml coconut full fat milk (top layer)
- 2 tbsp cashew/almond butter
- 80g cocoa powder
- 200g cashews
- 1 tsp vanilla extract
- 85 ml plant milk
- 1 tsp maple syrup
- 150g dark chocolate
- Soak the cashews for 1 hour in boiling water or overnight.
- Add the cashews to a food processor with 25 ml plant milk, vanilla extract and maple syrup.
- Blitz into a smooth cream and keep aside in the fridge.
- Crumble the cake into breadcrumbs, either using fingertips or food processor.
- Add the coconut oil, coconut milk, nut butter and cocoa powder and make into dough using hands, smushing all ingredients together.
- Once a smooth, cakey dough, place onto a sheet of clingfilm and roll using a rolling pin, flattening the cake lengthways.
- Spread the cream onto the cake, leaving the outer edges bare.
- Roll the cake from one side, so that the cream is on the inside layer, gently pressing with each roll.
- Once rolled, wrap tightly with clingfilm and refrigerate for at least 1-2 hours.
- When ready, melt the chocolate with the remaining plant milk and pour onto the swiss roll.
- Allow chocolate to cool before serving.
Made this Recipe?
If you had a go at this Cake Crumb Swiss Roll please feel free to give me a shout on Instagram at @foodflaneur – would love to see your pics!
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Big Thanks to…
Bianca Zapatka for my food inspo. You can find their recipe here: https://biancazapatka.com/en/black-forest-cake-roll-vegan-swiss-roll/.