Vegan Black Forest cherry chocolate roulade

Ingredients

• 185 gplain flour
• 40 gcornflour or cornstarch
• 2 tbspcocoa powder
• 1/3 tspxanthan gum (optional, for a more elastic batter)
• 100 g, plus extra for sprinklingcaster sugar
• 2 tspbaking powder
• 1/2 tspbicarbonate of soda
• 1 tspapple cider vinegar
• a pinchsalt
• 1/2 tspground vanilla
• about 180 mlplant-based milk
• 80 mlaquafaba (or extra plant-based milk)
• 50 goil
• 400 mlplant-based whipping cream
• 3 tbsp, or to tasteicing sugar
• 1 1/2 sachetswhipping cream stabiliser
• about 80 ml (1/3 cup)cherry compote
• to tastecherries and chopped chocolate

Instructions

1. 1

   Prepare the tray

   Heat the oven to 180 °C, using conventional top and bottom heat. Line a 30 × 40 cm baking tray with baking paper.

2. 2

   Make vegan buttermilk

   Stir the apple cider vinegar into the plant-based milk and leave it for about 3–5 minutes.

3. 3

   Add wet ingredients

   Stir the oil and aquafaba into the vegan buttermilk.

4. 4

   Mix the batter

   Combine the flour, cornflour, cocoa, sugar, baking powder, bicarbonate of soda, optional xanthan gum, salt and vanilla. Sift them into the milk mixture and stir just until combined; avoid mixing for too long. The batter should be thick but pourable, like pancake batter. Add a little more milk if needed.

5. 5

   Spread the batter

   Pour the batter onto the prepared tray and spread it evenly. Tap the tray lightly on the work surface to release air bubbles.

6. 6

   Bake the sponge

   Bake for about 20 minutes, until the cake is set but still soft and a gentle touch with a fingertip leaves no dent. Do not overbake, or the sponge may become dry and crumbly and crack when rolled.

7. 7

   Cool briefly

   Remove the cake from the oven and leave it to cool for 3 minutes.

8. 8

   Prepare the towel

   Meanwhile, sprinkle sugar over a clean tea towel so the cake is less likely to stick.

9. 9

   Turn out the cake

   Invert the cake onto the sugared towel and carefully peel away the baking paper. If the edges feel hard, trim them with a sharp knife.

10. 10

    Roll and cool

    Use the tea towel to roll the cake into a roulade, then leave it to cool completely. It can also be made a day ahead, wrapped and refrigerated overnight.

11. 11

    Prepare the compote

    Prepare the cherry compote according to the compote recipe; other fruit can be used instead.

12. 12

    Whip the cream

    Using a hand mixer on high speed, whip the cold plant-based cream for 1 minute. Add the icing sugar and whipping cream stabiliser, then whip for about 2 minutes more, until stiff.

13. 13

    Fill and roll

    Once the cake is completely cool, carefully unroll it. Spread a thin, even layer of cream and cherry compote over the sponge, leaving a 2.5 cm border clear, then roll it up firmly again.

14. 14

    Decorate and serve

    Spread the remaining cream over the roulade and decorate with cherries, chocolate shavings or other toppings as desired. Serve straight away or refrigerate for later.

What is a Black Forest roulade?

A roulade is a thin sponge cake rolled around a filling. This version takes its flavours from Black Forest cake, combining chocolate, cherries and cream.

The recipe uses a vegan cocoa sponge and plant-based whipped cream in place of the traditional egg-based cake and dairy cream. A little vinegar and raising agents help the sponge rise, while aquafaba contributes moisture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 245 calories, 4g protein, 29g carbs, 13g fat.

The flour, sugar and cherry compote provide most of the carbohydrates, while the plant-based cream and oil contribute much of the fat. The aquafaba and flour add a little protein, but this is chiefly a dessert; serve a slice after a meal with fresh fruit if you want a lighter-feeling plate.

Why the batter needs a light touch

Dry ingredients: Sifting the flour, cornflour, cocoa and raising agents helps distribute them evenly through the batter.

Mixing: Stir only until the dry ingredients are incorporated. Overmixing can make the sponge less tender, while the batter should remain pourable enough to spread across the tray.

The key to a flexible sponge

Baking: The cake should feel set but still soft, with no indentation left by a light fingertip touch. Keep a close eye on it near the end of the stated 20-minute bake, as a dry sponge is more likely to crack.

Rolling: Turning the cake onto a sugared towel and rolling it while warm helps it take shape. Let it cool in that rolled shape before adding the filling.

Whipping plant-based cream

Cold cream: Start with the plant-based cream well chilled and whip it for 1 minute before adding the icing sugar and stabiliser.

Stiff peaks: Continue whipping for about 2 minutes after adding them, stopping when the cream holds its shape. The exact time can vary with the cream and mixer, so use the texture as your guide.

Filling without leaks

Thin layers: Spread the cream and compote evenly rather than piling them up. Leave the 2.5 cm border clear so the filling has space as the sponge is rolled.

Firm roll: Roll the filled sponge firmly but gently to keep the filling in place without squeezing it out. Spread the remaining cream over the outside and add the cherries and chocolate just before serving.

Serving and making ahead

Chill the roulade if you are not serving it straight away, which helps the filling stay in place when sliced. A sharp knife makes cleaner portions; wipe it between cuts if the cream or compote smears.

The unfilled sponge can be made a day ahead, rolled in the towel, wrapped and refrigerated overnight. Fill and decorate it once it has cooled completely.

Recipe notes & tips

• Line the whole tray with baking paper so the thin sponge lifts off cleanly.
• Measure the tray before spreading so the sponge bakes to an even thickness.
• Use a thin, even layer of compote to reduce the chance of filling spilling out.
• Leave the cake rolled in the towel until it is fully cool.
• Chill the cream before whipping and check that it reaches stiff peaks.
• Trim only edges that have become hard, rather than cutting away soft cake.

Variations

• Different fruit: Use another fruit compote in place of the cherry compote.
• Extra chocolate: Add more chopped chocolate or chocolate shavings over the outside.
• Fresh cherry finish: Decorate with fresh cherries just before serving.
• Vanilla cream: Add a little extra ground vanilla to the whipped cream.
• Cocoa dusting: Finish the cream-covered roulade with a light dusting of cocoa powder.

Common mistakes to avoid

• Overbaking: The sponge can turn dry and crack; take it out when it is set but still soft.
• Overmixing: The cake may lose some of its lightness; stop as soon as the batter is combined.
• Skipping the sugar on the towel: The warm cake may stick; sprinkle the towel before turning out the sponge.
• Filling while warm: The cream can soften and slide; wait until the cake is completely cool.
• Too much filling: It can squeeze out as you roll; spread thin layers and keep the 2.5 cm border clear.

How to store

Keep the filled roulade covered in the fridge and eat within 2 days. The unfilled sponge can be wrapped and refrigerated overnight before filling; serve the roulade chilled or let it stand briefly at room temperature before slicing.

Frequently asked questions