Vegan Mocha Cake Roll with Raspberries

Indulge in the rich flavors of mocha and the sweetness of raspberries with this delightful vegan cake roll. Perfect for any occasion, this dessert is sure to impress vegans and non-vegans alike.

Ingredients:

• 1 cup all-purpose flour
• 1/3 cup cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup almond milk
• 1 tsp apple cider vinegar
• 1/2 cup granulated sugar
• 1/4 cup vegetable oil
• 1 tsp vanilla extract
• 1 tbsp instant coffee powder
• 1/2 cup raspberry jam
• 1 cup fresh raspberries, for filling and garnish
• Powdered sugar, for dusting

Instructions:

Warm the oven up to 175F 350C

Prepare a 10x15-inch jelly roll pan by greasing it and lining it with parchment paper

Apple cider vinegar and almond milk should be mixed together in a small bowl

Take a break and let it sit for five minutes

Whisk the cocoa powder, baking powder, baking soda, and salt together in a large bowl

To the almond milk mix, add sugar, oil, vanilla extract, and instant coffee powder

Mix everything together with a whisk

Mix the dry and wet ingredients together with a whisk until the mixture is smooth

When the jelly roll pan is ready, pour the batter into it and spread it out evenly

Put it in the oven and bake for 12 to 15 minutes, or until a toothpick stuck in the middle comes out clean

Carefully flip the cake over onto a clean kitchen towel that has been dusted with powdered sugar while it is still warm

First, take off the cake's parchment paper

Then, start rolling the cake up tightly with the towel from one short end

On a wire rack, let the cake roll cool all the way down

Spread raspberry jam all over the top of the unrolled cake

Fresh raspberries should be put on top

Roll up the cake again without the towel

Put powdered sugar on top of the cake

Cut it up and serve!