All Recipes Vegan Chocolate Cherry Roulade Made Easy

If you’re searching for a decadent dessert that’s both vegan and irresistibly delicious, look no further than this vegan chocolate cherry roulade. This elegant chocolate roll filled with luscious cherry compote is perfect for any occasion, whether it’s a festive holiday, a family celebration, or simply a treat to brighten up your day.

The combination of rich cocoa flavors and tart cherries creates a delightful contrast that will have everyone asking for seconds.

Not only is this roulade completely plant-based, but it’s also surprisingly easy to make. Using common pantry ingredients, you can whip up this show-stopping dessert in less than an hour.

Plus, it’s free from eggs and dairy, making it a great option for those with allergies or dietary preferences. Let’s dive into the recipe and learn how to create this stunning vegan chocolate cherry roulade that’s sure to impress!

Why You’ll Love This Recipe

This vegan chocolate cherry roulade stands out for several reasons. First, its rich chocolate sponge is incredibly moist and tender, despite being egg-free.

The secret? Aquafaba, which acts as a fantastic egg substitute, helping to create the perfect airy texture.

The cherry filling adds a burst of juicy sweetness and a touch of tartness, balancing the chocolate beautifully. It’s a healthier alternative to heavy cream fillings, using fresh or frozen cherries simmered into a thick compote.

Finally, the roulade’s versatility makes it a winner. You can easily swap the cherry filling for other fruit preserves or add vegan whipped cream for an extra indulgence.

Whether you’re a seasoned baker or a beginner, this recipe is approachable and rewarding.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup granulated sugar
• 3/4 cup aquafaba (liquid from canned chickpeas)
• 1 tsp vanilla extract
• 1/2 cup vegetable oil (neutral flavor)
• 1 tbsp apple cider vinegar
• 1 1/2 cups fresh or frozen pitted cherries
• 1/3 cup sugar (for cherry compote)
• 1 tbsp lemon juice
• 1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)
• Powdered sugar for dusting

Equipment

• Baking sheet (approximately 10×15 inches)
• Parchment paper
• Mixing bowls
• Electric mixer or hand whisk
• Saucepan (for cherry compote)
• Spatula
• Sieve or fine mesh strainer (optional)
• Cooling rack
• Kitchen towel

Instructions

1. Preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper. Lightly grease the parchment to ensure the roulade won’t stick.
2. Prepare the dry ingredients: In a bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set aside.
3. Whip the aquafaba: Using an electric mixer, beat the aquafaba until it forms stiff peaks. This can take 5-7 minutes. Once stiff, gradually add half of the sugar (1/2 cup) while continuing to whip until glossy and firm.
4. Combine wet ingredients: In another bowl, mix the vegetable oil, apple cider vinegar, vanilla extract, and remaining sugar until well combined.
5. Fold dry ingredients into wet: Gently sift the dry flour mixture into the wet ingredients, stirring carefully to avoid lumps.
6. Incorporate the aquafaba: Using a spatula, gently fold the whipped aquafaba into the chocolate batter in three additions. Be gentle to keep the batter airy and light.
7. Pour the batter into the prepared pan: Spread it evenly with a spatula, making sure to fill the corners.
8. Bake for 15-18 minutes: The cake should spring back lightly when touched, and a toothpick inserted should come out mostly clean with a few moist crumbs.
9. Prepare a clean kitchen towel: Generously dust it with powdered sugar. Once the cake is out of the oven, immediately turn it out onto the towel and carefully peel off the parchment paper.
10. Roll the cake: Starting from the short edge, roll the cake up in the towel while still warm. This helps the cake keep its shape and prevents cracking later. Let it cool completely rolled up.
11. Make the cherry compote: In a saucepan, combine cherries, sugar, and lemon juice. Cook over medium heat until the cherries release their juices and the mixture thickens, about 10 minutes. If desired, stir in the cornstarch slurry to thicken further. Allow to cool.
12. Unroll the cooled cake: Spread the cherry compote evenly over the surface, then carefully re-roll without the towel.
13. Dust with powdered sugar: For a pretty finish, and refrigerate for at least 1 hour before slicing and serving.

Tips & Variations

“Use aquafaba from chilled chickpeas for better volume when whipping, and avoid overmixing the batter to keep the roulade light and airy.”

If fresh cherries aren’t available, frozen cherries work beautifully. Just thaw and drain any excess liquid before making the compote.

You can also swap the cherry filling for raspberry or strawberry jam for a different fruity twist.

For extra indulgence, serve with a dollop of vegan whipped cream or a drizzle of melted vegan chocolate. If you want a gluten-free version, substitute the all-purpose flour with a gluten-free blend and add 1/4 tsp xanthan gum.

Want to experiment with flavors? Add a teaspoon of instant espresso powder to the batter to enhance the chocolate depth.

Or sprinkle chopped toasted almonds inside before rolling for a delightful crunch.

Nutrition Facts

Serving Suggestions

This vegan chocolate cherry roulade is perfect served chilled or at room temperature. Slice it into 8-10 even pieces for an elegant presentation.

Pair it with a cup of rich coffee or a glass of almond milk for a cozy dessert experience.

For special occasions, garnish with fresh cherries, a sprinkle of cocoa powder, or vegan chocolate shavings. You can also serve alongside a scoop of vegan vanilla ice cream or your favorite dairy-free yogurt for a creamy contrast.

If you’re interested in exploring more delicious vegan treats, you might enjoy our Blackberry Juicing Recipes or try making a refreshing Blue Spirulina Smoothie Recipe to complement your dessert.

Conclusion

Creating an impressive dessert doesn’t have to be complicated or laden with animal products. This vegan chocolate cherry roulade is a testament to how simple, wholesome ingredients can come together to form a stunning and mouthwatering treat.

Its light and airy chocolate sponge paired with a vibrant cherry filling makes it a crowd-pleaser that’s both satisfying and kind to the planet.

Whether you’re looking to impress guests, treat yourself, or add a new staple to your vegan dessert repertoire, this roulade fits the bill perfectly. Plus, it’s a versatile recipe that invites creativity with fillings and toppings.

For more inspiring recipes and culinary adventures, don’t miss our Bread And Gravy Recipe or the hearty Braised Pork Ribs With Radish Recipe—both great dishes to try alongside your vegan creations!

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