Dairy-Free Coffee Roll
Indulge in the rich, aromatic flavors of this Dairy-Free Coffee Roll, a delightful twist on a classic dessert perfect for coffee enthusiasts and those seeking dairy-free options. This soft, cinnamon-spiced sponge cake is infused with the bold essence of coffee and rolled to perfection, creating a beautifully layered treat. The batter comes together effortlessly with pantry staples like almond milk, extra-virgin olive oil, and instant coffee granules, while the luscious coffee glaze adds a touch of sweetness to every bite. Perfect for brunch, dessert, or an afternoon pick-me-up, this roll is a crowd-pleaser that's both indulgent and health-conscious. Ready in under an hour, it’s a must-try recipe for anyone looking to enjoy a dairy-free spin on a comforting classic!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 tablespoon ground cinnamon
- 0.75 cup granulated sugar
- 2 tablespoons instant coffee granules
- 2 tablespoons hot water
- 0.5 cup unsweetened almond milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup extra-virgin olive oil
- 0.75 cup powdered sugar
- 3 tablespoons brewed coffee
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In a separate small bowl, dissolve the instant coffee granules in hot water and let it cool.
In a large mixing bowl, whisk together the sugar, almond milk, eggs, and vanilla extract.
Add the cooled coffee mixture and the olive oil to the wet ingredients, mixing until well combined.
Gradually add the flour mixture to the wet ingredients, stirring gently until the batter is smooth and no lumps remain.
Pour the batter out onto the prepared baking sheet, spreading evenly to create a rectangle.
Bake in the preheated oven for 12-15 minutes or until the edges are golden and the top springs back when touched.
Remove from the oven and allow to cool slightly. Carefully transfer the baked layer to a clean towel, rolling it up from the short side to form a roll. Allow to cool completely.
Meanwhile, make the dairy-free icing by whisking together the powdered sugar and brewed coffee until smooth.
Once the roll is cooled, unroll it gently and spread half of the coffee icing on the inside before rolling it back up.
Drizzle or brush the remaining coffee icing over the top of the rolled cake.
Slice and serve, either warm or at room temperature.
Nutrition Facts
Calories |
3060 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.0 g | 171% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3381 mg | 147% | |
| Total Carbohydrate | 440.9 g | 160% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 239.2 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 405 mg | 31% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1131 mg | 24% | |
*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.
