Skip to main content

Floral Cake Roll

Floral Cake Roll




14 Servings


1 Hour


0 0 votes



  • 3/4 cups vegan butter, softened
  • 1 1/2 cups granulated sugar
  • 1 tbsp vanilla
  • 1 tbsp Fleischmann's Baking Powder
  • 1 tbsp Fleischmann's Cornstarch
  • 2 cups soy milk
  • 1 1/2 tbsp white vinegar
  • Filling:

  • 1 cup vegan butter softened
  • 3 cups icing sugar
  • 1 tbsp vanilla extract
  • 2-3 tbsp soy milk
  • 1 cup strawberry jam
  • Food color gel (pink & green)



  1. Preheat the oven to 350ºF.
  2. Line a half sheet (13x18) pan with parchment and spray edges with cooking spray.
  3. In a stand mixer combine softened butter, sugar and vanilla until creamed.
  4. Combine soy milk and vinegar and allow to stand for about 2 minutes.
  5. Add cornstarch and baking powder to the butter mixture and mix well.
  6. Alternate adding milk mixture and flour and mix until well combined, stopping the mixer to scrape the sides and base after each addition.
  7. Pour the batter onto the pan and smooth over with a spatula.
  8. Bake in the oven for 18 minutes or until a very light golden color and test poke comes clean.
  9. Allow to cool for about 20 minutes, then spread the buttercream and strawberry jam leaving a border of about 1" around the cake.
  10. Peel back the parchment and gently roll the cake, then wrap the parchment around the roll and refrigerate for 20 minutes.
  11. In a mixing bowl combine butter, icing sugar and vanilla extract to make buttercream. Add the milk to make the icing fluffier.
  12. In two small bowls add 1/2 cup of buttercream, then add a drop of pink food color to one bowl and a drop of green to the other.
  13. Mix well then transfer the pink icing to a piping bag with an open star tip and the green icing to a piping bag with a leaf tip
  14. Remove cake from fridge and take off the parchment and transfer onto a serving platter.
  15. Coat the cake with buttercream, smoothing it with an angled spatula.
  16. Then pipe rosettes with the pink buttercream and then add leaves to each rosette.
  17. Refrigerate for another 20 minutes to allow the icing to set before slicing the ends off with a serrated knife.


0 0 votes
Recipe Rating
Notify of
0 Reviews
Inline Feedbacks
View all reviews