Vegan Sponge Roll with Strawberry and Cream Filling

Greetings, friends! The best way to commemorate it is with a fruity, fluffy, and filled strawberry cake roll. The tasty and well-liked cake comes together quickly and is the ideal accompaniment to the strawberry season. A rich strawberry cream filling meets an airy biscuit roll cake.

Ingredients for the sponge

1 ½ cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup plant-based milk (such as almond, soy, or oat milk)
1/4 cup vegetable oil
2 teaspoons apple cider vinegar
1 teaspoon vanilla extract

Ingredients for the filling

1 cup coconut cream (refrigerated overnight, use the thickened part)
1 tablespoon powdered sugar
1 teaspoon vanilla extract
1 cup fresh strawberries, sliced

Optional toppings

Powdered sugar for dusting
Additional sliced strawberries

Instructions

Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, combine the plant-based milk, vegetable oil, apple cider vinegar, and vanilla extract. Mix well.
Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix.
Pour the batter into the prepared baking pan and spread it out evenly.
Bake in the preheated oven for about 12-15 minutes or until the sponge is lightly golden and springs back when touched.
Remove the sponge from the oven and let it cool in the pan for a few minutes. Then transfer it to a clean kitchen towel or parchment paper.
While the sponge is still warm, carefully roll it up tightly starting from one of the shorter ends. Allow it to cool completely in the rolled-up position.
In the meantime, prepare the filling by beating the coconut cream, powdered sugar, and vanilla extract together until smooth and fluffy.
Gently unroll the cooled sponge and spread the coconut cream filling evenly over the surface. Leave a small border around the edges.
Arrange the sliced strawberries over the cream filling.
Carefully roll the sponge back up, using the towel or parchment paper to help you create a tight roll. Remove the towel or parchment paper as you roll.
Once rolled, transfer the sponge roll to a serving plate. You can dust the top with powdered sugar and garnish with additional sliced strawberries if desired.
Refrigerate for at least 1 hour to allow the filling to set.
Slice the vegan sponge roll into servings and enjoy!