Gluten-free and vegan roll cake
Gluten-free and vegan roll cake
Cooking time
10
minutes
Gluten-free and vegan, this swiss roll is pink, soft and delicious! You can also tweak it to your liking, as the recipe also works well as a base.
Ingredients
1,5 dl Virtasalmen Viljatuote's gluten-free all-purpose flour mix
1 dl potato flour
1 dl sugar
2 tl vanilla sugar
1,5 tl baking powder
2,5 dl gluten-free oat drink (or other gluten-free plant-based drink)
0,5 dl neutral oil
3 rkl aquafaba, the broth from a can of chickpeas or white beans
- Stuffing and toppings:
2dlgluten-free oat cream
1,5 dl raspberry jam
Preparation
- Preheat the oven to 200°C. Place a baking sheet on a baking tray.
- Mix the flour, sugars and baking powder. In another bowl, mix together the drink, oil and aquafaba. Add the dry ingredients to the beverage/oil/aquafaba mixture, stirring slowly with a whisk until the dough is smooth. Roll out the dough on a baking sheet into a thin disk.
- Bake in the oven for 10 minutes. In the meantime, whip the oatmeal and stir in the raspberry jam.
- Allow the cake to cool for about 10 minutes. Spread about 2/3 of the whipped oat cream on the cake and carefully roll up the roll using baking paper. The roll may crumble slightly, but continue rolling slowly until the roll is ready. The roll is frosted, so cracks are not a problem. Cover the roll with baking paper into a tight roll and let the roll rise in the fridge for at least an hour (preferably more).
- Frost the rest of the roll with whipped ot cream and cut into pieces when cold. Let the cake pieces sit at room temperature for a while before serving to allow the flavours to come out better. Gluten-free and vegan swiss roll is ready to enjoy!
Tiina Strandberg | My Berry Forest
I'm sorry to say this, but it's a terrible instruction. A very thin and crude-feeling slap, with a very floury mouthfeel. I baked for 15 min instead of the recommended 10 and no effect.
Hello and thank you for your comment,
Sorry to hear that the swiss roll failed! The mouth feel of this vegan swiss roll is different from the regular one, as the cake lacks the fluffiness that eggs bring. However, we will test the recipe again as it shouldn't be thin and raw! Thanks for pointing out the problem and sorry for the recipe failure.
- I rarely bake gluten-free or vegan baked goods. So now you decided to try this, because we have several gluten-free guests and one gluten-free vegan at our party.
- The guide was easy. The products were easy to find in the shop.
- I think it worked quite well. Having tasted some gluten-free products, this one tasted pretty good. It was also easy to flip the roll when the crust wasn't so thick.
Hope your guests like it too!
Hi Marika,
Thanks for your comment! I'm glad the recipe was a success on first try and your guests were happy 🙂