Dairy-Free Vanilla Cake Roll
Indulge in the light and luscious simplicity of a Dairy-Free Vanilla Cake Roll, a show-stopping dessert that's as elegant as it is allergen-friendly. This fluffy sponge cake, made without dairy, is rolled around a creamy, dairy-free whipped filling, creating the perfect balance of soft texture and sweet flavor. Ideal for those with dietary restrictions, this versatile recipe can also be made vegan by substituting flax eggs. With just 20 minutes of prep and a quick bake time, this cake is surprisingly easy to make, yet impressive enough for any special occasion. Dust it with powdered sugar for a classic touch and enjoy a dessert that’s light, airy, and satisfying for guests of all preferences. Whether served at a party or kept as a family treat, the Dairy-Free Vanilla Cake Roll is sure to delight.
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Ingredients
- 120 grams All-purpose flour
- 1 teaspoons Baking powder
- 0.25 teaspoons Salt
- 4 large Eggs (if vegan, use flax eggs)
- 120 grams Granulated sugar
- 2 teaspoons Vanilla extract
- 60 ml Dairy-free milk (e.g., almond, oat, soy)
- 2 tablespoons Powdered sugar (for dusting)
- 240 ml Dairy-free whipped topping (for filling)
Directions
Step 1
Preheat the oven to 180°C (350°F). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.
Step 2
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3
In a large bowl, beat the eggs and sugar on high speed using an electric mixer until the mixture is pale, thick, and triples in volume (about 5 minutes).
Step 4
Add the vanilla extract and dairy-free milk, and gently mix until just combined.
Step 5
Sift the dry ingredients into the wet ingredients. Gently fold the mixture together using a spatula until no streaks of flour remain, being careful not to deflate the batter.
Step 6
Pour the batter into the prepared pan. Spread it evenly with a spatula and gently tap the pan on the counter to remove air bubbles.
Step 7
Bake in the preheated oven for 10-12 minutes or until the top is golden and the cake springs back when lightly touched.
Step 8
While the cake is baking, lay a clean kitchen towel on the counter and dust it generously with powdered sugar.
Step 9
Once the cake is done, carefully invert it onto the prepared kitchen towel while it is still warm. Remove the parchment paper and gently roll the cake with the towel (starting at a short side). Let it cool completely while rolled up.
Step 10
Once the cake is completely cool, unroll it carefully. Spread the dairy-free whipped topping evenly over the surface, leaving a 1-inch border to prevent spillage when rolling.
Step 11
Gently roll the cake back up (without the towel) and place it seam side down on a serving platter.
Step 12
Dust the top with additional powdered sugar, slice, and serve. Store leftovers in the fridge for up to 3 days.
Nutrition Facts
| Serving size | (770.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1748.3 |
| Total Fat 61.0g | 0% |
| Saturated Fat 38.6g | 0% |
| Cholesterol 744mg | 0% |
| Sodium 1395.0mg | 0% |
| Total Carbohydrate 281.4g | 0% |
| Dietary Fiber 3.5g | 0% |
| Total Sugars 170.6g | |
| Protein 34.9g | 0% |
| Vitamin D 189.4IU | 0% |
| Calcium 193.6mg | 0% |
| Iron 9.3mg | 0% |
| Potassium 424.7mg | 0% |
Source of Calories