I don’t know how you feel about it, but vegan cake rolls can be a nightmare!
But not this S’mores Cake Roll!
Graham crackers, chocolate and toasted marshmallows is what summer is made of!
Traditional roll cakes are primarily foamed egg cake recipes which gives them the flexibility needed to roll without cracking.
Vegan cakes obviously have no eggs and are typically more moist by nature so our ability to roll up an egg-less cake can be quite difficult to say the least!
But this S’mores cake rolls up like a dream!
Filled with chocolate ganache and then slathered with vegan marshmallow that is toasted to perfection
Aquafaba is that magical chickpea water that makes unbelievable marshmallow a.k.a meringue!
CHECK OUT THIS DETAILED VIDEO TO LEARN MORE ABOUT AQUAFABA
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS CAKE!
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Notes for Success:
To get the cake to the perfect thickness to avoid cracking while you roll, 12″ x 18″ Half Sheet Pan is what I am using here for the best results
Cream of tartar can be a difficult ingredient for many people to obtain
If you do not have it the aquafaba will still whip up, it just will not be as stable
For a super stable marshmallow topping it is best to implement the Italian Meringue method of cooking the sugar
S'Mores Cake Roll
Ingredients
- Vegan Butter 12 Tablespoons 170g
- Granulated Sugar 1 cup + 2 Tablespoons 225gg
- Flax Meal 2 Tablespoons 16g
- Hot Water 4 Tablespoons 60ml
- Plant Milk *I use soy milk 1 cup 237ml
- White Vinegar 1 Tablespoon 15ml
- Vanilla Extract 2 teaspoon 10ml
- All Purpose Flour 1½ cups 190g
- Graham Cracker Crumbs crushed to fine crumbs 1 cup 100g
- Baking Powder 4 teaspoons
- Salt ½ teaspoon
- Cornstarch 1 Tablespoon 8g
for the icing & filling
For the Marshmallow Topping:
- Aquafaba ½ cup 118ml
- Confectioners Sugar ½ cup 60g
- Cream of Tartar ¼ teaspoon *see notes above
- Vanilla Extract 1 teaspoon 5ml
Instructions
- Be sure that all of your ingredients are at room temperature before beginning
Prepare a half sheet pan 12" x 18" with grease & parchment liner and also lightly spray the parchment paper top after lining the pan - First prepare the cake batter by combining the flax meal with the hot water. Whisk smooth, set aside to thicken for 5 minutes.
- Combine the plant milk with the vinegar and the vanilla extract, set aside
- Sift all of the remaining dry ingredients together
- With the paddle attachment to your stand mixer or with your electric hand mixer cream the vegan butter with the sugar until light & fluffy, this will take about 3-5 minutes
- Scrape the bottom and sides of the bowl and then add the flax paste, whip on high speed for 3o seconds to emulsify
- Add 1/3 of the sifted dry ingredients and mix just until incorporated
- Then add half of the liquids
- Another 1/3 of the dry, the remaining liquid then the last of the dry.
- Spread the batter evenly into the prepared pan and bake in the preheated 350°F oven for approximately 25-30 minutes or when it is springy to the touch when you gently press the center
- While the cake is baking prepare the vegan ganache as per the instructions on that article, set it aside at room temperature to cool and thicken slightly
- Once the cake is cooled remove it gently from the pan, spread about 1 cup of the cooled but soft ganache over the cake and then roll it up jelly roll style.
- *I used about 1 cup medium crushed graham crackers for the filling as well, this is optional
- Refrigerate the cake to set for about 30minutes and then prepare the marshmallow topping.
- Prepare the aquafaba meringue by whipping the cold aquafaba with the cream of tartar until frothy and starting to gain volume, then add the sifted confectioners sugar 1 Tablespoon at a time while whipping on high speed until thick and glossy peaks are formed.
- For a much stronger marshmallow topping, follow the recipe & instructions for making an Italian Meringue But leave out the butter & confectioners sugar from that recipe since that is for a buttercream recipe~ but the meringue part is great to use *Includes video on how to make the Italian Meringue
- Ice the cake with the marshmallow as shown in the video or as desired and then with a blowtorch lightly toast the outside often cake
Video
Notes
Smores cake roll can be kept at room temperature for 1 day, but for best results keep refrigerated until serving.
Smores Cake Roll will stay fresh in the refrigerator for up to 1 week
You can freeze the cake roll un-iced for up to 1 month wrapped well to prevent drying
Tried this recipe?Let us know how it was!
Can’t wait to try your vegan graham cracker rollable sponge cake. This is totally THE dessert of the summer.
I want to try the marshmallow topping recipe from your awesome book as regular marshmallows. Is that possible?
Hi Gretchen,
Can this cake be made as a sheet cake instead of a cake roll? I’d be making it in a 9×13.
Thanks for the help!
Yes but you will have to double the recipe. Keep in mind also that roll cakes are formulated to roll without cracking rather than rise, so you will have a very flat cake even after doubling
When it says to follow the instructions for the other meringue recipe, what does that mean? Follow that other recipe exactly? Or using the ingredients listed here?
Hi Kat that’s a good question & I can see how it can be confusing.
So the recipe listed here for the S’mores Cake Roll includes an easy cold prep meringue which is not very stable after several hours on the cake it will tend to break down & weep.
Not a problem for those eating it right away, but for those wanting a much stronger meringue that will last for days~ it is better to follow the recipe for the Italian Meringue Buttercream recipe WITHOUT the butter & confectioners sugar added.
I updated this post to hopefully make it easier to understand, and to answer your second part yes the recipe ingredients & the method for the Italian Meringue~ thank you for the comment!