Vegan Classic Cream Roll
Delight in the indulgence of a **Vegan Classic Cream Roll**, a plant-based twist on the timeless dessert that's as elegant as it is irresistible. This recipe masterfully combines fluffy, tender sponge cake made with almond milk and apple cider vinegar for the perfect rise, rolled around a luscious coconut cream filling sweetened with powdered sugar and brightened by a hint of lemon juice. It's dairy-free, egg-free, and packed with flavor, making it ideal for vegans and anyone seeking a lighter alternative to traditional cream rolls. With just 30 minutes of prep and straightforward techniques like rolling the cake while warm for easier assembly, this showstopping dessert is surprisingly easy to achieve. Whether it's for a celebration or an afternoon treat, this refrigerated delight slices beautifully to showcase its elegant swirl, offering the perfect balance of sweetness and creamy decadence in every bite.
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Recipe Information
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
Instructions
Preheat your oven to 180°C (350°F). Line a 10x15 inch (25x38 cm) jelly roll pan with parchment paper.
In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
In a separate large bowl, combine the almond milk and apple cider vinegar. Let it sit for a few minutes until it curdles slightly.
Add the vanilla extract, granulated sugar, and canola oil to the almond milk mixture. Whisk until the sugar has dissolved.
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.
Pour the batter into the prepared pan and spread evenly with a spatula.
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.
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.
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.
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.
Once the cake is cool, unroll it gently and spread the cream filling evenly over the surface.
Carefully re-roll the cake without the towel and place seam-side down on a serving platter.
Chill the roll in the refrigerator for at least 1 hour before slicing and serving. Enjoy your Vegan Classic Cream Roll!
Nutrition Facts
Calories |
2038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.4 g | 135% | |
| Saturated Fat | 44.2 g | 221% | |
| Polyunsaturated Fat | 15.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1856 mg | 81% | |
| Total Carbohydrate | 258.0 g | 94% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 154.5 g | ||
| Protein | 16.4 g | 33% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 467 mg | 36% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 714 mg | 15% | |
*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.
