Having an easy vegan jelly roll recipe up your sleeve is a must have for every baker. I’ve developed a few variations of this recipe which are linked down below if you’re looking at options. This recipe is an absolutely delightful cake with a very light airy sponge texture and my classic raspberry jam recipe. You can also use store brought jam which makes the recipe even easier.
I love a good jelly roll cake as they bake so quickly (20 minutes) and this recipe uses a one bowl method. No mix master, no huge clean ups and no intense decorating required. It’s a great recipe when you need something super quick and easy that’s sure to please everyone.
This recipe is very versatile. You can dust with icing sugar or decorate with any types of berries or fruit depending on the season or even leave plain for a simpler version. This cake is great as a celebration cake or for an event like a family holiday lunch. It’s quick, easy and incredibly delicious.
What ingredients do I need for this recipe?
- vegetable oil
- icing sugar
- plain soy milk
- vegan sweetened condensed milk
- vinegar
- vanilla bean paste
- plain all-purpose flour
- baking powder
- baking soda
- sea salt
- jam (I have included a recipe if you want to make your own)
What tools do I need for this recipe?
- large mixing bowl
- whisk
- jelly roll cake tin
- baking paper
- large offset spatula
- kitchen scales
- saucepan and wooden spoon (if you’re making your own jam)
Vegan Jelly Roll Breakdown
| Skill: | Easy |
| Method: | Mixing in one bowl |
| Size: | 1 Roll Cake (15 ½ inches / 39.37 cm long) |
| Serving: | 12 casual servings |
| Pairing: | Any types of fruit / Champagne |
| Sweetness: | Moderate |
| Profile: | Light airy sponge |
| Storage: | Airtight container in the fridge for 3 days & can freeze for 1 month |
| Bakers Tip: | Check your cake’s baking progress at the 18 minute mark |
Tips For Making This Vegan Jelly Roll Perfect
- Make sure your oven is heated to the correct temperature before baking, use an Oven Thermometer
- Use a vanilla bean paste for the best flavour
- Don’t over bake this cake, you’re looking for the sides of the cake to become golden brown, that’s when you know it’s ready and top is springy to touch
- Use a jelly roll cake tin for best results, I recommend USA Bakeware range
- Follow my rolling technique to ensure the cake won’t crack
Ingredient Substitutions
- swap soy milk with coconut milk for a soy free version
- Swap raspberry jam with your favourite jam or even a vegan whipped cream
Love Cakes? Check out these vegan cake recipes…
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Easy Vegan Jelly Roll (Swiss Roll)
- Total Time: 42 minutes
- Yield: 12 serves 1x
- Diet: Vegan
Description
An easy, quick recipe to create the perfect jelly roll.
Ingredients
Jelly Roll
- 125 ml (1/2 cup) vegetable oil
- 60 g (1/2 cup) icing sugar
- 180 ml (3/4 cup) plain soy milk
- 235 g (3/4 cup) vegan sweetened condensed milk
- 1 tablespoon vinegar
- 2 teaspoons vanilla bean paste
- 200 g (1 1/3 cup) plain all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
Jam (230 g vegan jam)
- 200 g (approx. 1 2/3 cups) raspberries (fresh or frozen)
- 150 g (2/3 cup) caster sugar
- 2 tablespoons lemon juice
Instructions
- Preheat your conventional oven to 160°C (320°F). Grease a jelly roll pan, line with baking paper, and grease again.
- In a large mixing bowl, add oil and stir through the icing sugar until it’s dissolved. Add the soy milk, sweetened condensed milk, vinegar, and vanilla, and stir until fully combined.
- Then add sieved flour, baking powder, baking soda, and salt. Whisk gently until completely combined. Don’t over-mix.
- Pour the batter into your prepared jelly roll tin and spread it out evenly with your spatula. Gently tap the cake tin on the bench to release any large air bubbles. Bake on the middle rack of your oven for 20 to 22 minutes. It should turn golden brown and be springy to touch when done.
- Remove your cake from the oven and let it rest until just cool to the touch; approximately 30 to 60 minutes. Now is the time to make your jam.
- To assemble, spread your jam evenly over the cake, leaving a 1 inch border around the edge clean. Gently but tightly roll the cake up, peeling away the baking paper as you go. Leave the last bit of the baking paper around the outside of the cake, covering the exposed area. Place in the freezer for 30 minutes, until set.
- Remove from the freezer and remove the last bit of baking paper. Using a large serrated knife, trim the edges from both ends of the cake to reveal an even swirl.
TO MAKE YOUR OWN JAM
- Tip the raspberries into a large saucepan, add sugar and lemon juice. Cook gently over a low heat, stirring occasionally with a wooden spoon until all the sugar is dissolved.
- Bring to the boil and boil vigorously for about three to four minutes. Keep an eye on it to make sure it doesn’t burn and doesn’t overcook. The bubbling will start to slow down.
- To check it’s ready, place a spoon in the freezer for a few minutes. Remove and add a small amount of jam. Run your finger through the middle (careful it’s hot!) and if the jam doesn’t flood to fill the hole it’s ready. Remove from heat and set aside until ready to use.
- Prep Time: 20
- Cook Time: 22
- Category: Dessert
- Method: 1 bowl mixing
- Cuisine: Dessert
Keywords: Vegan jelly roll
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What holds the cake together? I don’t see any flax to replace egg in this recipe.
The vegan sweetened condensed milk.
Can I use gluten-free flour with this?
I haven’t tested it with GF flour but possibly… You may want to add 1/4 tsp xanthan gum to help hold it together