Ginger & marmalade roulade served on a slate

Ginger & marmalade roulade

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Prep: 20 mins Cook: 20 mins

More effort

Serves 6

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

Nutrition and extra info

  • Dairy-free
  • Egg-free
  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal421
  • fat7g
  • saturates6g
  • carbs86g
  • sugars62g
  • fibre1g
  • protein3g
  • salt0.3g
Save to My Good Food
Please sign in or register to save recipes.


  • 360ml aquafaba (the liquid from 2 x 400ml cans of chickpeas)
  • 230g caster sugar, plus extra for dusting
  • 1 vanilla pod, seeds removed
  • 150g self-raising flour
  • 2 tsp ground ginger
  • 200g coconut yogurt (we used Coyo) 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, finely chopped


  1. Heat the oven to 190C/170C Fan/gas 5 and line a 23 x 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. Sieve 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 yogurt 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 yogurt 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.