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S'Mores Cake Roll ~ Vegan

S'Mores Cake Roll

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Prep Time 2 hours
Cook Time 25 minutes
Total Time 2 hours 25 minutes

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!