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Ginger & marmalade roulade | Dessert

Updated: Feb 17

Use aquafaba (the liquid from a can of chickpeas) to create a delicious vegan

ginger and marmalade roulade. It takes a little effort, but it’s well worth it.


• 360ml aquafaba (the liquid from 2 × 400g cans chickpeas)

• 230g caster sugar, plus extra for dusting

• 1 vanilla pod, seeds removed

• 150g self-raising flour

• 2 tsp ground ginger

• 200g coconut yoghurt or use coconut cream,

set aside in the fridge for a few hours before lightly whisking

• 2 tbsp icing sugar, plus extra for dusting

• 150g marmalade

• 2 balls of stem ginger,


1 Heat the oven to 190C/170C fan/gas 5 and line a 23 ×

33cm Swiss roll tin with baking parchment. Whisk the

aquafaba for 6 mins or until it reaches soft peaks, then

add the caster sugar and vanilla, 1 spoonful at a time,

whisking in between each addition so that the mixture

turns to stiff peaks. Sift in the self-raising flour with the

ground ginger, then use a metal spoon to fold the flour

into the aquafaba mix. Pour into the lined tin and

smooth with a spatula so it’s evenly spread. Bake for 20

mins until just firm to the touch.

2 While the sponge is baking, lay a piece of baking paper

onto a work surface and dust with caster sugar. Once

the sponge has baked, turn it out on the sugared paper

and peel off the baking paper on the bottom. Allow to

cool a little, then use the sugared paper to gently roll up

the sponge from the shortest edge. Leave to cool a little

longer in the rolled-up shape (this will make it easier to

roll up again later), then gently unroll to cool

completely.

3 Whisk the coconut yoghurt or cream with the icing sugar

until thickened. Once the cake is cooled, spread it with

the marmalade leaving a 2cm border, then scatter with

the stem ginger. Spread the coconut yoghurt on top,

keeping the border, then use the sheet of baking paper

again to help you to roll up the sponge back into the

rolled shape. Remove the baking paper, trim the ends,

then place on a serving dish, dust with icing sugar and

serve.


Nutrition per serving

Kcals 421 • fat 7g • saturates 6g • carbs 86g • sugars 62g • fibre 1g • protein 3g • salt 0.3g

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©2020 For The Fasting Vegan, By MWM Digital

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