Vegan Matcha Roulade with Strawberry and Cashew Cream Filling

Ingredients

• 1 cup almond milk
• 6 tablespoons olive oil
• 1/2 cup raw brown sugar
• 1 teaspoon vanilla bean paste
• 1 teaspoon allspice
• 1 1/2 cup all-purpose flour
• 1 1/2 teaspoon baking powder
• 2 tablespoons matcha powder
• 1 1/2 cups fresh sliced strawberries
For the Cashew Cream:
• 1 cup raw cashews, soaked in warm water for 15 mins
• 1/2 cup coconut cream
• 1 teaspoon vanilla bean paste
• 1 tablespoon maple syrup or to taste

Method

1. Preheat oven to 180°C and line a baking tray with parchment paper. In a large bowl, using an electric mixer beat together almond milk, oil, sugar, vanilla and allspice. Sift in flour, baking powder and matcha powder, mix until just combined. Pour the batter into the prepared tray and bake for 7-10 minutes.
2. Take the sponge out from the oven and roll up with parchment paper while still hot, starting with the short end. Let it cool completely.
3. Make the cashew cream. Drain cashews and place into a blender with the rest of the ingredients. Pulse until smooth and creamy, adding more coconut cream if needed.
4. Once the sponge is cool, gently unroll it, peeling off the parchment paper. Spread with cashew cream and top with strawberry slices. Re-roll and cover with a plastic wrap. Place in the refrigerator for 6 hours or overnight before serving. Enjoy!

Nutrition Facts