Melted Coconut Oil or Vegan Butter 9 Tablespoons (126g)
Plant Milk 1½ cups (354ml)
Vanilla Extract 2 teaspoons (10ml)
Salt **I have been leaving it out because if you do not have sodium free baking powder, this cake will have way too much salt in conjunction with the vegan butter as well!
Instructions
Combine the melted coconut oil or vegan butter with the plant milk and vanilla extract.
In a large mixing bowl combine the sifted confectioners’ sugar with the flour and baking powder whisk smooth.
Add the liquids and mix smooth
Pour the batter into a greased and parchment lined 12” x 18” sheet pan and bake immediately in a preheated 375°F oven for approximately 15-18minutes or when it is springy to the touch
when you gently press the center or a toothpick inserted comes
out clean.
Cool for about 5 minutes in the pan then loosen the edges with
a small spatula and slide it out onto your work table. Sprinkle
the top with a small amount of sugar (to prevent sticking to the
paper) then roll it up jelly roll style while it is still warm and
let it cool completely.
Fill with cannoli filling 8recipe below when the cake has cooled
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/cannoli-roll-cake/