Vegan Classic Cream Roll
Indulge in the irresistible elegance of this Vegan Classic Cream Roll, a plant-based take on the timeless dessert favorite. This light and airy sponge cake is made with wholesome ingredients like almond milk, coconut cream, and a hint of apple cider vinegar for a tender, dairy-free crumb. Filled with a luscious whipped coconut cream infused with vanilla and a touch of lemon, this dessert is as decadent as it is simple. Perfect for special occasions or as a sweet treat to impress your guests, this cream roll combines traditional charm with modern vegan flair. Easy to prepare in just under an hour, it’s a show-stopping centerpiece that’s as delightful to look at as it is to eat. Vegan dessert recipes don’t get more crowd-pleasing than this!
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Ingredients
- 100 grams all-purpose flour
- 20 grams cornstarch
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 240 milliliters unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 100 grams granulated sugar
- 60 milliliters canola oil
- 200 grams canned coconut cream
- 50 grams powdered sugar
- 1 teaspoon lemon juice
- 0.5 teaspoon vanilla extract
Directions
Step 1
Preheat your oven to 180°C (350°F). Line a 10x15 inch (25x38 cm) jelly roll pan with parchment paper.
Step 2
In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
Step 3
In a separate large bowl, combine the almond milk and apple cider vinegar. Let it sit for a few minutes until it curdles slightly.
Step 4
Add the vanilla extract, granulated sugar, and canola oil to the almond milk mixture. Whisk until the sugar has dissolved.
Step 5
Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix as this may deflate the batter.
Step 6
Pour the batter into the prepared pan and spread evenly with a spatula.
Step 7
Bake in the preheated oven for 12-15 minutes, or until the cake is firm to the touch and a toothpick inserted into the center comes out clean.
Step 8
Remove from the oven and let the cake cool in the pan for 2 minutes. Then, carefully invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper.
Step 9
While the cake is still warm, roll it gently with the towel (starting from the short end) into a tight log and allow it to cool completely.
Step 10
To make the vegan cream filling, scoop the thick part of the coconut cream into a bowl. Add powdered sugar, lemon juice, and vanilla extract. Whip the mixture with a hand mixer until light and fluffy.
Step 11
Once the cake is cool, unroll it gently and spread the cream filling evenly over the surface.
Step 12
Carefully re-roll the cake without the towel and place seam-side down on a serving platter.
Step 13
Chill the roll in the refrigerator for at least 1 hour before slicing and serving. Enjoy your Vegan Classic Cream Roll!
Nutrition Facts
| Serving size | (808.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2037.9 |
| Total Fat 105.4g | 0% |
| Saturated Fat 44.2g | 0% |
| Polyunsaturated Fat 15.1g | |
| Cholesterol 0mg | 0% |
| Sodium 1856.1mg | 0% |
| Total Carbohydrate 258.0g | 0% |
| Dietary Fiber 3.2g | 0% |
| Total Sugars 154.5g | |
| Protein 16.4g | 0% |
| Vitamin D 89.1IU | 0% |
| Calcium 467.2mg | 0% |
| Iron 9.2mg | 0% |
| Potassium 713.8mg | 0% |
Source of Calories