Vegan Matcha Roly Poly Cake Recipe

We’ve all had a classic Roly Poly Cake but have you ever tried a Matcha one? Its sweet earthy taste combined with vanilla will be the vegan treat you didn’t even know you needed.

Vegan Matcha Roly Poly Cake Recipe

  • Servings: 6-8
  • Difficulty: easy
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    For the Cake:
  • 240g self raising flour
  • 120g icing sugar
  • 1 vanilla pod, scraped, or 1 tsp vanilla paste or essence
  • 2 tbsp matcha powder
  • 120 plant milk (I like to use oat milk)
  • 100g plant yoghurt
  • 130g plant butter
  • For the Filling:
  • 200ml coconut cream, whipped
  • ½ vanilla pod, scraped, or ½ tsp vanilla paste or essence
  • 1 tbsp matcha powder (optional)


  1. Preheat the oven to 180ºC.
  2. Add all cake ingredients into a bowl except the matcha, and whisk or stir together well. Sieve matcha into the bowl and stir through until combined.
  3. Line a large oven tray with greaseproof paper and pour in the mix, spreading it thinly across the base of the tray until it is approx 1cm in height.
  4. Put in the oven for 10 minutes. Remove and leave to cool on the greaseproof paper.
  5. Meanwhile whip up the coconut cream and vanilla together.
  6. Once cooled, add the whipped cream on top of the thin cake and spread across the whole base, leaving 1cm around the edges.
  7. At this stage, you can add the extra tbsp matcha powder (if using) sieved over the layer of cream.
  8. Start at the shorter edge and roll up, peeling back the greaseproof paper as you go.
  9. Transfer the roll carefully to a chopping board or serving tray, cut into slices, and enjoy!

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