Vegan Vanilla Cake Roll
Delightfully light and irresistibly fluffy, this Vegan Vanilla Cake Roll is the ultimate plant-based dessert for any occasion. Made with a tender sponge cake using almond milk and apple cider vinegar for a dairy-free "buttermilk" base, this recipe is a foolproof way to achieve that perfect roll. Filled with a luscious, creamy vanilla frosting and the option to add fresh fruit like strawberries or raspberries, this cake is a show-stopping treat that's entirely egg-free and dairy-free. Ready in under an hour and designed to impress, it's rolled up with ease using a soft kitchen towel dusted in powdered sugar, delivering a beautifully swirled centerpiece for your dessert table. Ideal for birthdays, special celebrations, or just satisfying a sweet tooth, this vegan cake roll is as stunning as it is delicious.
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Recipe Information
Ingredients
- 1.25 cups all-purpose flour
- 0.75 cup organic cane sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.75 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 0.25 cup neutral oil (e.g., vegetable or grapeseed)
- 1 tablespoon pure vanilla extract
- 1 cup powdered sugar
- 0.5 cup dairy-free butter
- 1 teaspoon vanilla extract (for filling)
- 0.5 cup optional: fresh fruit (e.g., strawberries or raspberries)
Instructions
Preheat your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper, ensuring the edges are also lined to prevent sticking.
In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, combine the almond milk and apple cider vinegar. Allow it to sit for 5 minutes to curdle slightly, creating a vegan 'buttermilk'.
Add the oil and vanilla extract to the 'buttermilk' mixture and whisk until combined.
Gradually pour the wet ingredients into the dry ingredients, whisking gently until just combined. Do not overmix the batter.
Pour the batter evenly into the prepared jelly roll pan and spread it with a spatula to ensure it's level.
Bake for 10-12 minutes or until the cake is set and a toothpick inserted into the center comes out clean.
While the cake bakes, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar. This will prevent the cake from sticking.
When the cake is done, immediately invert it onto the prepared towel. Carefully remove the parchment paper.
Starting from one of the shorter ends, gently roll the cake up with the towel, creating a spiral. Allow it to cool completely in this rolled position (about 30 minutes).
While the cake cools, prepare the filling: In a medium bowl, use an electric mixer to beat the dairy-free butter, powdered sugar, and vanilla extract until light and fluffy. If desired, fold in chopped fresh fruit for added flavor.
Once the cake is fully cooled, carefully unroll it. Spread the filling evenly over the surface, leaving a small border around the edges to prevent overflow.
Gently re-roll the cake (this time without the towel) and place it seam-side down on a serving platter.
Dust the top with powdered sugar and garnish with additional fresh fruit if desired. Slice and serve!
Nutrition Facts
Calories |
3095 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.4 g | 201% | |
| Saturated Fat | 34.3 g | 172% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2548 mg | 111% | |
| Total Carbohydrate | 410.0 g | 149% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 282.8 g | ||
| Protein | 17.8 g | 36% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 363 mg | 28% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 423 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.
