These rich and totally irresistible Red Velvet Cake Rolls with vanilla cream filling are romantic, decadent, and delicious – perfect for Valentine’s day!… you have to admit it’s a great excuse to satisfy your sweet tooth.
This cake roll required more testing than usual because I was so torn between using fresh beetroot vs beetroot powder, dehydrate vs freeze, as well as the perfect amount of flours. I’m not kidding. I must have made at least 4 or 5 different red velvet cake rolls. (I lost count after #3) Despite all the fair cakes filling up my brain and freezer, the recipe testing process was incredibly enlightening. Luckily, I made all the mistakes so you don’t have to. It might look complicated, but with a few simple tricks, ready in under 3 hours from start to finish, and not to mention oh so impressive.
If you’ve never made a cake roll before and you are a little nervous to try or have attempted to make a cake roll before and have failed, don’t worry. It all starts with a deep breath. Because making a red velvet cake roll is not as tricky as it looks. It just takes a little patience. You can totally do it if I can!
Here’s what you’ll taste: a light cake texture with lots of flavor. There’s a little orange zest for moisture and flavor, too. The chocolate ganache might just be the star here though. You know how good that stuff is with red velvet. The rich chocolate flavor comes in two forms, melted semisweet dark raw chocolate and raw cacao powder. The silky vanilla frosting is simply delightful. It’s a bit on the sweet side on its own, but when paired with the red velvet cake and bittersweet ganache, it balances out the sweetness perfectly ♡♡
It’s decadence with a touch of nostalgia: Rich and totally irresistible, Red Velvet Cake is rolled around a silky vanilla cream frosting, before being coated in rich, dark chocolate for an indulgent dessert.Click To Tweet
As usual ➛ no-bake, raw, vegan, dairy free, gluten free, refined sugar free and 100% delicious. I really hope you enjoy making this recipe. It’s:
⬩ Moist and Sweet
⬩ Filled with silky vanilla cream
⬩ Topped with dark chocolate ganache
⬩ These rolls can be made ahead of time, and chill in the refrigerator (for a few days) or freezer (for a few weeks) beautifully
- For the Red Velvet Cake
- 1 cup almond meal
- ½ cup ground golden flax*
- ½ cup shredded coconut
- ½ cup coconut flour
- 1 tablespoon raw cacao powder
- ½ teaspoon cinnamon
- 1+ ½ tablespoon beetroot powder
- 2 - 2+1/2 tablespoon coconut oil
- ¼ cup + 1 tablespoon nut milk
- 4 tablespoon coconut nectar
- zest of a small orange
- For the Vanilla Cream
- 1 +1/2 cup cashew, soaked
- 2 tablespoon coconut oil, melted
- ½ teaspoon vanilla extract
- ⅓ cup nut milk
- juice of a lime
- For the Ganache
- 150 gram dark raw chocolate bar, melted
- 2 tablespoon coconut oil, melted
- 2 tablespoon raw cacao powder
- 1 tablespoon coconut nectar
- ¼ teaspoon vanilla extract
- pinch Himalayan pink salt
- For the Red Velvet Cake - Blend golden flax seeds* in a high-speed blender until you get a flour like consistency. In a food processor add all the cake ingredients and process until well combined and form a nice dough. Remove from food processor, place between two large sheet of parchment paper. By using a rolling pin, flatten into a large square. Set aside while you preparing the filling.
- For the Vanilla Cream - To make the filling, combine all the ingredients in a high-speed blender and blend until smooth and creamy.
- For the Ganache - Chop up the chocolate into super fine pieces. In a heat proof glass bowl set over a pot of simmering water, gently melt the chocolate pieces. Once the chocolate is melted, turn off the heat and whisk in the coconut nectar and coconut oil until fully incorporated and it becomes a smooth. Add the cacao powder, vanilla, and salt and keep stirring the mixture until starts to thicken.
- To assemble - Cut the cake into 4 equal pieces. Spread the cream all over, leave a 1 cm border around all edges. Then gently and slowly roll each up with the parchment paper (the paper prevents any sticking), place on a wire rack and let sit in the freezer for about 2- 3 hours. Pour the chocolate ganache evenly over the cakes, then refrigerate for 20 minutes before serving, so the ganache can firm up. Enjoy!
More Chocolate Recipes
Chocolate Orange Biscotti
Chocolate Cookie Dough Bars
Triple Chocolate Banana Bread
Chocolate Lava Birthday Cake
Chocolate Pudding with Beetroot & Raspberry Jam
Chocolate Cannoli with Coffee Mousse
Mini Chocolate Donuts
Mango Chocolate Mousse Cake
Avocado Chocolate Mousse Cake
THINKING OF TRYING THIS RECIPE?
As always, I absolutely would love to see and hear your feedback.
Nothing makes me happier than to see recreations of my recipes made all around the world. Take a picture and share it on Instagram, be sure to tag me #deviliciouslyraw ⭒✰I can’t wait to see your amazing creations✰⭒