Indulge in a unique twist on a classic dessert with this Exotic Coconut-Matcha Vegan Sponge Roll. This light and airy sponge roll is infused with the earthy richness of matcha and the tropical sweetness of coconut, making it a delightful treat for any occasion.

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup organic cane sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1/2 cup coconut milk (full-fat for creaminess)
  • 1/4 cup unsweetened applesauce
  • 1/4 cup melted coconut oil
  • 1 tablespoon matcha powder
  • 1 teaspoon vanilla extract

For the Coconut Cream Filling

  • 1 can (400ml) coconut cream, chilled
  • 2 tablespoons maple syrup (adjust to taste)
  • 1 teaspoon vanilla extract
  • 1/4 cup toasted shredded coconut (for garnish)

Instructions

Begin by preheating your oven to 350°F (175°C) and lining a 10×15-inch baking sheet with parchment paper.

In a large mixing bowl, sift together the flour, cocoa powder, baking powder, and sea salt. In another bowl, whisk together the coconut milk, applesauce, melted coconut oil, matcha powder, vanilla extract, and sugar until well combined.

Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Be careful not to over-mix; a few lumps are perfectly fine.

Pour the batter into the prepared baking sheet, spreading it evenly with a spatula. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.

While the sponge is baking, prepare the coconut cream filling. In a chilled bowl, scoop out the solid part of the coconut cream (reserve the liquid for another use). Add the maple syrup and vanilla extract, then whip with a hand mixer until light and fluffy.

Once the sponge is done baking, remove it from the oven and let it cool for a few minutes. Carefully lift the sponge out of the baking sheet by holding the edges of the parchment paper. Lay it on a clean kitchen towel, and peel off the parchment paper.

While the sponge is still warm, spread a generous layer of the coconut cream filling over the surface, then carefully roll it up using the towel to help guide it. Start from one short end and roll it tightly. Wrap the rolled sponge in the towel and let it cool completely in the fridge for at least 30 minutes.

Once chilled, unwrap the sponge roll and place it seam side down on a serving platter. Dust with a sprinkle of matcha powder and top with toasted shredded coconut for an extra crunch.

Slice and serve this Exotic Coconut-Matcha Vegan Sponge Roll to your friends and family, and watch them delight in the unique flavors and textures of this unconventional dessert!