Dairy-Free Vanilla Cake Roll
Indulge in the light and fluffy perfection of this Dairy-Free Vanilla Cake Roll, a show-stopping dessert that's as easy to make as it is impressive to serve. This rolled sponge cake is delicately flavored with vanilla, made without dairy, and features a luscious filling of creamy dairy-free whipped topping. The recipe is versatile, allowing for traditional or vegan-friendly options by substituting eggs with flax eggs. With just 20 minutes of prep and a quick bake time of 12 minutes, this stunning treat is perfect for birthdays, holidays, or any celebration. The rolled presentation, finished with a dusting of powdered sugar, makes it as visually pleasing as it is delicious. Plus, it's ready to serve eight, ensuring there's plenty to share! Whether you’re catering to a dairy-free diet or simply seeking a light yet indulgent dessert, this vanilla cake roll is guaranteed to delight.
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Recipe Information
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)
Instructions
Preheat the oven to 180°C (350°F). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
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).
Add the vanilla extract and dairy-free milk, and gently mix until just combined.
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.
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.
Bake in the preheated oven for 10-12 minutes or until the top is golden and the cake springs back when lightly touched.
While the cake is baking, lay a clean kitchen towel on the counter and dust it generously with powdered sugar.
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.
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.
Gently roll the cake back up (without the towel) and place it seam side down on a serving platter.
Dust the top with additional powdered sugar, slice, and serve. Store leftovers in the fridge for up to 3 days.
Nutrition Facts
Calories |
1748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.0 g | 78% | |
| Saturated Fat | 38.6 g | 193% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1395 mg | 61% | |
| Total Carbohydrate | 281.4 g | 102% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 170.6 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 194 mg | 15% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 425 mg | 9% | |
*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.
