Vegan Lemon Cheesecake Swiss Roll

Kicking of Memorial Day weekend with this delicious vegan lemon cheesecake Swiss roll. This cake combines lemon sponge cake with  creamy sweet lemon cheesecake filling. 

The Recipe

Vegan lemon cheesecake swiss roll

Ingredients

For the cake:

225 g all-purpose flour

125 g sugar

1 teaspoon tapioca starch

1 teaspoon baking powder

100 ml vegetable oil, such as sunflower oil

1 1/4 cups / 300 ml sparkling water

2 tablespoons lemon juice

zest of 1 lemon

For the filling:

7 ounces / 200 g vegan cream cheese (I used a coconut based one)

10 ounces / 283 g plant-based sweetened whipping cream

6 tablespoons lemon juice

zest of 1 lemon

Instructions

1. Preheat oven to 350 °F/ 180 °C. 

2. In a bowl combine flour, sugar, starch, baking powder, oil, sparkling water, lemon juice and zest. Mix with a high speed mixer until smooth.

3. Line a baking tray with parchment paper and pour the cake batter on it. Use a knife to flaten the batter so that you end up with a rectangular shaped cake.

4. Bake for about 30-40 minutes or until sides are golden brown.

5. Immediately invert the warm cake onto a clean kitchen towel dusted with sugar (prevents cake from sticking to the towel). Gently roll the cake up with the kitchen towel. Let it cool. 

6. In a bowl combine sweetened whipped cream (either use ready-to-use whipped cream or do it yourself), cream cheese, lemon juice and lemon zest. Mix until smooth. Put into fridge until cake is ready.

7. Add the cheesecake mix to the cake and roll it up again. Top with powdered sugar if desired. Slice and ENJOY!

Recipe notes: You can also make mini cake rolls, by dividing the dough into 3 equal pieces.