Name: Easy Vegan Jelly Roll (Swiss Roll)
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Cuisine: Dessert
Ingredients: 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; 200 g (approx. 1 2/3 cups) raspberries (fresh or frozen); 150 g (2/3 cup) caster sugar; 2 tablespoons lemon juice

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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 past e 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…

Easy Vegan Jelly Roll (Swiss Roll)

Author: Sara Kidd
Total Time: 42 minutes
Yield: 12 serves 1x
Diet: Vegan

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Description

An easy, quick recipe to create the perfect jelly roll.

Ingredients

Units Scale

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.