Dairy-Free Classic Cream Roll
Delightfully light and irresistibly creamy, this **Dairy-Free Classic Cream Roll** is a modern twist on a timeless dessert, perfect for those with dietary restrictions or anyone seeking a rich, dairy-free treat. Made from a fluffy sponge cake that’s rolled to perfection, this recipe features a luscious coconut cream filling whipped to airy perfection with just a hint of lemon zest for a fresh and zesty finish. With just 20 minutes of prep time, this easy yet elegant dessert is ideal for special occasions or an indulgent teatime treat. A dusting of powdered sugar adds the perfect finishing touch, making each slice as stunning to look at as it is to eat. Whether you're hosting a gathering or craving a treat, this dairy-free sponge roll will impress every guest without compromising on flavor.
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Recipe Information
Ingredients
- 100 grams all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 100 grams granulated sugar
- 4 units large eggs
- 1 teaspoon vanilla extract
- 400 grams canned coconut cream
- 50 grams powdered sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 2 tablespoons confectioners' sugar for dusting
Instructions
Preheat oven to 180°C (350°F) and line a 10x15-inch jelly roll pan with parchment paper.
In a medium bowl, sift together the all-purpose flour, baking powder, and salt.
In a separate large mixing bowl, use an electric mixer to beat the eggs on high speed for about 5 minutes, or until they are thick and light in color.
Gradually add the granulated sugar to the beaten eggs, continuing to mix until combined.
Gently fold in the vanilla extract and flour mixture using a spatula, being careful not to deflate the eggs.
Spread the batter evenly into the prepared pan. Bake for 10 minutes or until the cake springs back when touched lightly in the center.
While the cake is baking, lay a clean tea towel on a flat surface and dust it with confectioners' sugar.
Once the cake is baked, immediately invert it onto the sugared tea towel. Gently peel off the parchment paper.
While hot, carefully roll the cake with the towel starting from the short side. Allow it to cool completely.
To make the filling, chill the canned coconut cream overnight. Scoop out the thick cream into a chilled mixing bowl, discarding the liquid part.
Add powdered sugar, cornstarch, and lemon juice, then whip on medium speed until light and fluffy.
Once the cake is completely cool, unroll it gently and spread the coconut cream evenly over the inside.
Re-roll the cake without the towel and place it seam-side down onto a serving platter.
Dust the top of the roll with confectioners' sugar before serving. Slice and enjoy your Dairy-Free Classic Cream Roll.
Nutrition Facts
Calories |
2216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.9 g | 141% | |
| Saturated Fat | 86.2 g | 431% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1389 mg | 60% | |
| Total Carbohydrate | 273.3 g | 99% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 173.7 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 172 mg | 13% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 1376 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
