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S’Mores Cake Roll ~ Vegan

May 22, 2022 By Gretchen 2 Comments

Graham crackers chocolate and toasted marshmallows is what summer is made of!

And since summer is fast on the way we need to get our S’mores in order!

This time in the form of a S’mores Cake Roll!

 

I don’t know about you, but vegan cake rolls are a nightmare!

S'Mores Cake Roll ~ Vegan

Traditional jelly 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!

Until now!

 

I have achieved the perfect ratio of ingredients here today with my Graham Cracker Sponge Cake recipe!

This cake rolls up like a dream!

S'Mores Cake Roll ~ Vegan

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

Aquafaba Life Hack

By simply whipping the water from a can of chickpeas, or from the boiling water from dry chickpeas

In minutes you will have thick glossy billowy marshmallows!

Your summer just got a whole lot better!

You’re welcome!

S'Mores Cake Roll ~ Vegan

CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS CAKE!

S'Mores Cake Roll ~ Vegan

For more recipes using aquafaba click the links below!

Lemon Meringue Cheesecake
Lemon Meringue Cheescake
Aquafaba Italian Meringue Buttercream
Italian Meringue Buttercream
Vegan Pumpkin Mousse Recipe
Mousse Recipes using AF

Lemon Meringue Cheesecake

Aquafaba Italian Meringue Buttercream Recipe

Four Mousse Recipes Using Aquafaba

S'Mores Cake Roll ~ Vegan
 
Print
Prep time
2 hours
Bake time
25 mins
Total time
2 hours 25 mins
 
If you do not have cream of tartar the aquafaba will still whip up, it just will not be as stable as if you used the stabilizer cream of tartar.
Be sure that all of your ingredients are at room temperature before beginning
Prepare a half sheet pan 12" x 18" withgrease & parchment liner and preheat the oven to 350°F
Serves: Serves 10 people
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 *or Digestive Biscuits crushed to fine crumbs 1 cup (100g)
  • Baking Powder 4 teaspoons
  • Salt ½ teaspoon
  • Cornstarch 1 Tablespoon (8g)
  • 1 Recipe Vegan Ganache
  • For the Marshmallow Topping:
  • Aquafaba *the water from a can of chickpeas ½ cup liquid
  • Confectioners Sugar ½ cup (60g)
  • Cream of Tartar ¼ teaspoon *see notes above
  • Vanilla Extract 1 teaspoon (5ml)
Instructions
  1. First prepare the cake batter by combining the flax meal with the hot water. Whisk smooth, set aside to thicken for 5 minutes
  2. Combine the plant milk with the vinegar and the vanilla extract, set aside
  3. Sift all of the remaining dry ingredients together
  4. With the paddle attachment to your stand mixer or with your electric hand mixer ream the vegan butter with the sugar until light & fluffy, this will take about 3-5 minutes
  5. Scrape the bottom and sides of the bowl and then add the flax paste, whip on high speed for 3o seconds to emulsify
  6. Add ⅓ of the sifted dry ingredients and mix just until incorporated
  7. Then add half of the liquids
  8. Another ⅓ of the dry, the remaining liquid then the last of the dry.
  9. 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
  10. 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
  11. Once the cake is cooled remove it gently from the pan, spread about 1 cup of the ganache over the cake and then roll it up jelly roll style.
  12. *I used about 1 cup medium crushed graham crackers for the filling as well, this is optional
  13. Refrigerate the cake to set for about 30minutes and then prepare teh marshmallow topping.
  14. 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.
  15. Ice the cake with the meringue as shown in the video or as desired and then with a blowtorch lightly toast the outside often cake
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
3.5.3251

 

 

Filed Under: All Recipes, Cake Recipes

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Reader Interactions

Comments

  1. John

    May 23, 2021 at 12:03 am

    Can’t wait to try your vegan graham cracker rollable sponge cake. This is totally THE dessert of the summer.

    Reply
    • Sunny

      August 12, 2021 at 8:00 am

      I want to try the marshmallow topping recipe from your awesome book as regular marshmallows. Is that possible?

      Reply

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