Tiramisu roll


1 jar La Vida Vegan coconut paste
150 ml vegan whipping cream
100 g cream cheese
2 espressos
25 g sugar
75 coconut flakes
fruit as desired

For the cake:
200 g flour
50 g cornstarch
100 ml vegetable milk
100 ml coconut oil, melted
100 g icing sugar
2 tsp vanilla extract
1 tsp baking powder
½ tsp baking soda
1 tsp apple cider vinegar
½ tsp salt


  1. Preheat the oven to 175°C and line a baking tray with baking paper.
  2. In a large bowl, mix together all the dry ingredients for the cake.
  3. Add the rest of the ingredients and mix well.
  4. Pour the mixture onto the baking tray and spread evenly.
  5. Bake the cake for about 12 to 15 minutes until golden brown and cooked.
  6. Remove from the oven and immediately cover the cake with a clean tea towel.
  7. Let stand for a minute, then roll up using the tea towel and leave to cool for an hour.
  8. Roll out the cake and spread with La Vida Vegan coconut paste.
  9. Then roll up the cake again and leave to firm up in the fridge, covered, for half an hour.
  10. Beat the cream cheese and the vegan whipping cream with the sugar until fluffy.
  11. Mix both together and fill a piping bag with the cream cheese mixture.
  12. Brush the cakerole with cold espresso.
  13. Roll the cake through coconut zest and pipe tufts of the cream cheese mixture on the roll.
  14. Garnish the roll with fruit and mint.