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Miso Apple Swiss Roll (vegan)

Miso Apple

Miso Apple Swiss Roll (vegan)


  • 200ml soy milk

  • 20ml apple cider vinegar

  • ¼ tsp baking powder

  • ¼ tsp baking soda

  • 200g self-raising flour

  • 100g caster sugar

  • 75ml sunflower oil

  • 2 tsp vanilla essence

  • pinch of salt

  • ½ jar Apple of My Eye: Miso Apple Compote

  • Oatly cream

  • Smooth Operator: Cinnamon Caramel Sauce to serve (optional)


  1. Preheat the oven to 180C.

  2. Line a rectangular tray (30cm x 20cm) with baking paper. Brush the baking paper with a tiny amount of vegetable oil. This helps to prevent the cake from sticking and makes it easier to roll up.

  3. Add the cider vinegar to the soya milk and leave to stand for 10 minutes to curdle.

  4. Sieve flour, baking powder, baking soda and salt into a mixing bowl. Add in the sugar.

  5. Pour in the oil, milk mixture and vanilla essence. Stir until smooth.

  6. Pour the mixture into the lined tray, and shake to get into the corners.

  7. Bake for 10-12 minutes until golden brown.

  8. Place a piece of baking paper on the counter and sprinkle it with sugar.

  9. Gently tip out the cake over the sugar.

  10. Spread with the Miso Apple Compote

  11. Roll the cake up and leave to cool.

  12. Serve with some cream and cinnamon caramel sauce.

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