Apple and Cream Swiss Roll Recipe (Dairy Free and Vegan)

My creamy apple swiss roll recipe is a very healthy dessert that is very delicious, once you taste it you will be wanting more!

I use my dairy free vanilla cream with cooked apple chunks for the filling, I then wrap the filling up using an eggless wholewheat sponge cake, dusting with powdered xylitol or sugar for a pretty finish.

I use fresh vanilla pods in both my dairy free cream recipe and my swiss roll sponge cake recipe, the seeds from the vanilla pods give this cake a very fresh vanilla flavour.

The wholewheat sponge cake is soft, moist and wholesome, the apple chunks are soft with a slight hint of cinnamon and vanilla with a perfect tangy and sweet balance, the cream is thick and creamy.

Serving this delicious apple and cream swiss roll on a platter will impress of your family and friends, why not show them that eating healthy (be it vegan or dairy free) can be very tasty and beautifully presented.

I loved baking this recipe and I loved eating it even more.

My dairy free vegan swiss roll dessert is real delicious rustic treat and well worth the bake.

Ingredients for Jeenas Kitchen Apple and Cream Swiss Roll Recipe
4 oz Wholemeal Self Raising Flour
4 oz Sunflower Margarine
1 + 1/2 Xylitol
1 oz Ground Almonds
200ml Soya Milk
1 Vanilla Pod
3 Gala Apples (peeled and diced small)
5 Tbsp Cold Water
1 tsp Xylitol
Pinch Cinnamon
Jeenas Kitchen Dairy Free Vanilla Cream

Note...'I use Xylitol in this recipe, you can use sugar instead, xylitol however is sweeter than sugar so a little more sugar may be needed.'

"Once I tucked my fork into this delicious creamy swiss roll I could not resist finishing it off and even eating a second serving all to myself!"

How to Make a Vegan Dairy Free Apple and Cream Swiss Roll

Take the vanilla pod and slice striaght down the middle, scrape out the seeds and keep to the side along with the pods.

Place the apples and 5 tablespoons of cold water into a small pan, bring to the boil.

Boil gently for a few minutes then add the vanilla pods (not the seeds) and a small pinch of cinnamon, simmer for around 10 minutes.

You should be left with soft chunks of apples, if there is too much apple sauce drain it and discard it as you do not want the swiss roll to be soggy from the juices.

Leave apple chunks to cool.

In a mixing bowl mix the ground almonds, wholemeal flour and 1 + 1/2 ounce of xylitol together.

Add the margarine, rub the mixture together using your finger tips until you have a mixture that resembles bread crumbs.

Pour in the milk and mix well.

Pour mixture into a greased and floured swiss roll or flapjack oven tin.

Place into a hot oven at 180C for 20 minutes.

Leave to cool for a minute or two.

Roll out a large piece of greaseproof paper, dust with xylitol.

Remove the sponge cake from the oven tin and place on top of the sugar greaseproof paper.

Roll the sponge cake up and leave on a cooling rack to cool down.

Once cool unroll the sponge cake, leave for a few minutes for the centre to cool down, this will not take very long.

Once fully cool spread the apple pieces all over the sponge cake, leave a gap around the edges of the cake as when you reroll the cake the filling will move outwards.