Chocolate Berry Roulade

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Vegan Chocolate Berry Roulade

Suklaa-marjakääretorttu

Anyone who has followed my blog for a while will know my love of the humble chickpea and also my passion for cake!  Here once again simple chickpea juice, or aquafaba, helps create a light fluffy chocolate cake that cooks in minutes.  The cake is smothered in cream and juicy berries and then rolled to make this beautiful roulade.

I would recommend making the cake shortly before you intend to eat it, otherwise it can dry out fairly easily.    Finally don’t worry if you cake cracks as you roll it, icing sugar can hide a multitude of sins and it will still taste just as good.

For some other great cake ideas click Orange and Cinnamon Sweet Potato-Buckwheat cake , Chocolate Orange Baobab Cake with Citrus Cashew Cream Cheese Frosting , Vegan Black Forest Cake (Schwarzwald torte) and Vegan Easter Simnel cake

Chocolate berry roulade

150 ml aquafaba

150 g sugar plus extra for rolling

60 g potato starch

50 g flour

35 g cacao powder

250 ml plant based whipping cream

a good pinch of real vanilla powder

300 g frozen berries, defrosted

icing sugar

Preheat the oven to 225 degrees c. and line a Swiss roll tin (I used a tin from Ikea, measuring 38 x 26 cm)

Whisk the aquafaba until it forms stiff peaks, this can take 5 – 10 mins.  Continue whisking, adding the sugar little by little.

Mix the potato starch, flour and cacao and sieve into the whisked aquafaba.  Carefully fold through until thoroughly combined.  The batter will collapse a lot, do not worry this is normal.

Pour into the tin and bake for 6 minutes.  As soon as the 6 minutes is up, turn out the cake onto baking paper covered with a thick layer of sugar.  Allow to cool a little before removing the remaining baking paper.  Cover with a slightly damp tea towel.

Whisk the cream and vanilla until as thick as possible.

Spoon a thick layer onto the cake.  Drain as much excess juice from the berries as you can and use them to top the cream.

Carefully roll the cake, using the bottom piece of baking paper to help you.  Try not to roll the cake to tight or the filling will squirt out.  The cake is very likely to crack, but don’t worry, this is perfectly normal.

Refrigerate  for at least half and hour before taking the cake out sprinkling with icing sugar and serving.

 

 

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