Roll up to your next dinner party with this sweet, drool-worthy dessert. Stuffed with strawberry jam, homemade buttercream and fresh citrus, it’s a tangy treat that will surely impress guests—plus, they’ll never guess it’s made without eggs or dairy! If you’ve never made a gourmet-style recipe like this, don’t worry because it’s fairly easy to make. All it takes is a little bit of patience and you’ll have a perfect roll up cake in no time!
Yields 1 cake; around 10 slices
1 cup granulated sugar
3 Tbsp. Bob’s Red Mill Egg Replacer + 6 Tbsp. Water
3/4 cups all-purpose organic flour
1 tsp. baking powder
1/3 cup fresh squeezed orange juice
1 tsp. almond extract
1/4 tsp. Vitacost Fine Himalayan Pink Salt
2/3 cup strawberry jam
1 Tbsp. orange zest, garnish
Butter cream frosting:
1.5 cups Earth Balance Vegan Buttery Sticks, room temperature
4.5 cups powdered sugar
2.5 tsp. water
1-1/2 tsp. vanilla
- Preheat oven to 375 degrees F.
- Grease and line a baking sheet with parchment paper.
- In a stand mixer, beat the egg replacer and sugar together for 1-2 minutes. Add the orange juice and almond extract. Beat until combined.
- Add the flour, salt and baking powder into the batter, until fully combined.
- Pour the mixture onto the baking sheet and bake for 11-16 minutes or until an inserted toothpick comes out clean.
- Remove from the oven. Lay a sheet of parchment paper on top of a towel. Sprinkle with powdered sugar to prevent the cake from sticking. Carefully flip the cake pan on top of the parchment paper. Remove the parchment paper and throw away.
- Tightly roll the towel with the cake into a log shape and allow to cool for 30 minutes or until room temperature.
- In a mixing bowl, beat the butter and half of the powdered sugar until combined. Add the vanilla and remaining powdered sugar and mix until frosting forms; about 3-4 minutes.
- Carefully unroll the log and spread the frosting in a single layer. Cover the frosting with the strawberry jam.
- Re-roll the cake back up into a log shape.
- Frost the cake with the remaining butter cream and top with orange zest and mint leaf.
- Place in freezer for the butter cream to set for 1-2 hours or overnight for best results.
- Serve and enjoy.
Chef’s tip: Move quickly when cooling this cake, or it will crack and break when you go to roll it.
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