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!
this S’mores cake rolls up like a dream!
Filled with chocolate ganache and slathered with vegan marshmallow toasted to perfection
Aquafaba is that magical chickpea water that makes unbelievable marshmallow a.k.a meringue!
WATCH THIS VIDEO TO LEARN MORE ABOUT AQUAFABA
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
- 12 Tbs Vegan Butter 170g
- 18 Tbs Granulated Sugar (1 cup + 2 Tablespoons) 225g
- 2 Tbs Flax Meal 16g
- 4 Tbs Hot Water 60ml
- 1 cup Plant Milk 237ml
- 1 Tbs White Vinegar 15ml
- 2 teaspoons Vanilla Extract 10ml
- 1½ cups All Purpose Flour 190g
- 1 cup Graham Cracker Crumbs 100g
- 4 teaspoons Baking Powder
- ½ teaspoon Salt
- 1 Tbs Cornstarch 8g
for the icing & filling
- 1 Recipe Vegan Ganache
For the Marshmallow Topping:
- ½ cup Aquafaba 118ml
- ¼ teaspoon Cream of Tartar
- ⅔ cup Granulated Sugar 135g
- 5 Tbs Water 75ml
- ½ cup Confectioners Sugar 60g
- 1 teaspoon Vanilla Extract 5ml
Instructions
- Prepare a half sheet pan 12" x 18" with grease & parchment liner & also lightly spray the parchment paper top after lining the pan
- 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 & the vanilla extract, set aside
- Sift all of the remaining dry ingredients together
- With the paddle attachment of 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 & sides of the bowl then add the flax paste, whip on high speed for 15 seconds to emulsify
- Add 1/3 of the sifted dry ingredients & 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 & 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 & thicken to a spreadable consistency
- Once the cake is cooled remove it gently from the pan but leave the parchment paper attached, spread about 1 cup of the cooled but soft ganache over the cake then roll it up jelly roll style using the parchment paper to help roll *see video
- *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 then prepare the marshmallow topping.
- Using cold Aquafaba you will start whipping it with a balloon whip attachment of a stand mixer along with the cream of tartar on medium to high speed while you cook the sugar syrup at the same time. The aquafaba sometimes takes 5-15 minutes to whip stiff which is about the same time it takes for the sugar syrup to come to 240℉
- Combine the water & sugar together in a small pan or pot & bring to a boil. Attach a candy thermometer and cook to 240°F (approx 10-15 minutes)
- Slowly pour the hot sugar syrup into the whipping meringue as shown in the video. Once all the sugar syrup is added continue whipping to cool down the meringue
- Ice the cake with the marshmallow as shown in the video or as desired then with a blowtorch lightly toast the outside often cake
Video
Notes
Storage S'mores cake roll can be kept at room temperature for 1 day, but for best results keep refrigerated until serving, it will stay fresh in the refrigerator for up to 1 week
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!