The Perfect Vegan Artichoke Roll Cake (That’ll Make Your Dinner Parties Legendary!)

December 17, 2024

Let Me Tell You Why This Works

I’ll be honest about plant-based appetizer experimentation—I went through countless failed attempts before discovering this incredible combination of aquafaba magic and artichoke sophistication. I was determined to create an elegant savory roll cake that would impress guests without any eggs or dairy when I stumbled upon using chickpea liquid as my base. The result? This incredibly sophisticated, restaurant-quality appetizer that looks absolutely stunning and tastes like pure Mediterranean elegance. Now my whole family (including my formal dinner party-loving mother-in-law who has impossibly high standards) literally requests this for every special occasion. My plant-based cooking mentor taught me that aquafaba can create the most amazing light, airy textures that rival any traditional technique. Trust me, if you’re worried about vegan roll cakes being too complicated or not impressive enough, this gorgeous creation will completely change your mind about what plant-based entertaining can achieve.

Here’s the Magic Behind This Plant-Perfect Dish

The secret to fooling everyone is how aquafaba whips up into the most incredible fluffy base while marinated artichokes and cashew cream create this rich, savory filling that tastes absolutely gourmet. What makes this irresistible is the combination of textures and flavors—the light, airy cake paired with the creamy, herb-infused filling that melts in your mouth and makes every bite feel like a celebration. I never knew plant-based appetizers could be this elegant until I discovered how simple techniques can create something that looks and tastes like it came from the finest restaurant. It’s pure sophistication that happens to be completely plant-based, and no weird vegan substitutes needed—just wholesome ingredients that work beautifully together to create something absolutely stunning.

Gathering Your Plant Powerhouses (Don’t Stress!)

Canned artichoke hearts (14 oz) are your sophisticated star ingredient—choose ones marinated in oil for the best flavor, or plain ones that you can season yourself. I always drain them well and chop them evenly for the most gorgeous distribution (took me three tries to get the perfect texture).

Aquafaba (1/2 cup) is your secret weapon here—this is the liquid from a can of chickpeas that whips up like magic into fluffy peaks. I always save mine whenever I use canned chickpeas because it’s naturally vegan and creates incredible texture.

Cashew cream cheese replaces regular cream cheese perfectly and adds that essential rich creaminess. I make my own by soaking cashews overnight, but store-bought plant-based cream cheese works beautifully too.

Nutritional yeast replaces Parmesan and adds that incredible savory, nutty flavor that makes this taste absolutely authentic. I always keep a big container on hand because it’s naturally vegan and adds amazing umami depth.

Fresh basil creates that gorgeous herbaceous note that makes this feel restaurant-quality and sophisticated. Always use fresh—dried just won’t give you that bright, aromatic finish that makes this special.

Fresh garlic builds that essential aromatic foundation that ties everything together. Use good quality, firm cloves because the flavor really matters in elegant preparations like this.

All-purpose flour creates the structure for your gorgeous roll cake. Most flour is naturally vegan, and the combination with aquafaba creates that perfect tender crumb.

Unsweetened plant milk adds moisture without overwhelming flavors. I use oat milk because it’s naturally creamy, but any neutral plant milk works beautifully.

Quality olive oil for greasing and richness—don’t skip the good stuff because it really makes a difference in sophisticated dishes like this.

Here’s How We Create This Vegan Masterpiece

Start by making your filling: in a medium bowl, combine chopped artichoke hearts, cashew cream cheese, nutritional yeast, fresh basil, minced garlic, salt, and pepper. Mix everything together until gorgeously combined and set aside to let those flavors meld. Here’s where I used to mess up my plant-based cooking: I’d rush the flavor development and wonder why everything tasted flat. Don’t be me!

Fire up your oven to 350°F and grease a jelly roll pan (about 15×10 inches) with olive oil, then line with parchment paper. The proper preparation is crucial for getting this beauty out of the pan intact.

Now for the satisfying part: in a large bowl, whip that gorgeous aquafaba with a hand mixer until it forms soft peaks—this usually takes about 10-15 minutes and looks absolutely magical when it’s ready.

In a separate bowl, whisk together flour and plant milk until smooth and completely lump-free. Here’s my plant-based secret—this mixture should be perfectly smooth before you fold it into the aquafaba.

Gently fold the flour mixture into the whipped aquafaba using a large spoon or spatula, being careful not to deflate all that gorgeous airiness you just created. The mixture should look light and fluffy.

Spread this beautiful batter evenly onto your prepared pan, smoothing the top with an offset spatula. The surface should be level and gorgeous.

Slide into the oven for 15-18 minutes, until the cake is set and lightly golden brown. Every oven has its own personality, so start checking at 15 minutes.

Here’s the critical part: as soon as it comes out, immediately turn it onto a clean kitchen towel and carefully peel off the parchment paper. Working quickly but gently, spread your artichoke filling evenly over the warm cake.

Starting from one short end, use the towel to help you roll the cake up carefully but firmly. The towel helps prevent cracking and creates that perfect spiral shape.

Let it cool completely before slicing—this is when all the magic happens and everything sets into perfection.

When Things Go Sideways (And They Will)

Aquafaba won’t whip up properly? You probably have oil residue in your bowl or the aquafaba isn’t cold enough. This is totally salvageable—make sure your bowl is completely clean and try chilled aquafaba from the fridge.

Roll cake cracked when rolling? That’s common with plant-based versions, and it happens to everyone. Don’t stress—the filling will cover most imperfections, and rustic looks gorgeous too.

Filling seems too thick or chunky? When this happens (and it will), blend half of it until smooth and mix back with the chunky part for perfect texture contrast.

Cake deflated or turned out dense? You probably overmixed when folding in the flour. Next time, be even gentler and fold just until barely combined—lumps are better than deflated aquafaba.

When I’m Feeling Creative

When I want extra richness, I’ll add some soaked and blended cashews to the filling—makes it incredibly luxurious but definitely worth it. My Mediterranean version includes sun-dried tomatoes and fresh oregano, creating this amazing flavor complexity.

Sometimes I add a layer of roasted red peppers for extra color and sweetness, though that’s totally optional. For special occasions, I love garnishing each slice with fresh herbs and a drizzle of good olive oil.

Things People Ask Me About Plant-Based Roll Cakes

Will aquafaba really work like egg whites? Honestly, yes! When whipped properly, aquafaba creates this incredible light, airy texture that’s perfect for roll cakes. The key is whipping it long enough and being gentle when folding.

Can I make this ahead of time? Absolutely! This actually improves when it sits overnight, allowing all the flavors to meld beautifully. Just wrap it well and refrigerate until ready to serve.

What if I can’t find good artichoke hearts? Look for ones marinated in herbs and oil if possible, or buy plain ones and marinate them yourself with olive oil, garlic, and herbs for a few hours before using.

Before You Head to the Kitchen

I couldn’t resist sharing this because it proves plant-based entertaining can be just as elegant and impressive as anything traditional—maybe even more so when guests discover how incredible vegan food can taste and look. The best plant-based cooking moments are when you create something like this that makes everyone completely forget about what’s missing and just focus on how absolutely amazing it is.

According to Food & Wine’s guide to roll cakes, the key to successful roll cakes is proper technique and gentle handling, and this plant-based version shows exactly how beautifully those methods work with innovative vegan ingredients.

Vegan Artichoke Roll Cake

Author: F&R TEAM

Print Recipe

Description

An elegant and sophisticated plant-based appetizer that combines light, airy cake with rich artichoke filling—perfect for impressing guests at dinner parties and special occasions.

Prep Time: 30 minutes | Cook Time: 18 minutes | Total Time: 2 hours (including cooling) | Servings: 8-10

Featured image for Artichokes Roll Cake

Instructions

Prep like a pro: Preheat oven to 350°F. Grease a 15×10-inch jelly roll pan with olive oil and line with parchment paper.
Make the filling first: In a medium bowl, combine chopped artichokes, cashew cream cheese, nutritional yeast, basil, garlic, lemon juice, salt, and pepper. Mix until gorgeously combined and set aside.
Whip that aquafaba: In a large bowl, whip aquafaba with a hand mixer for 10-15 minutes until it forms soft peaks that look absolutely magical.
Create smooth base: In a separate bowl, whisk together flour, plant milk, olive oil, and salt until completely smooth and lump-free.
Gentle folding magic: Carefully fold the flour mixture into whipped aquafaba using a large spoon, being gentle to maintain all that gorgeous airiness.
Spread and bake: Pour batter onto prepared pan and spread evenly with an offset spatula. Bake for 15-18 minutes until set and lightly golden.
The critical roll: Immediately turn hot cake onto a clean kitchen towel and peel off parchment. Spread filling evenly over warm cake.
Roll with confidence: Using the towel to help, carefully roll up the cake from one short end. The towel prevents cracking and creates perfect shape.
Cool to perfection: Let cool completely before slicing—this is when all the magic happens and everything sets beautifully.

Notes:

Aquafaba whipping takes patience—don’t give up, it will eventually form peaks
Rolling while warm prevents cracking—timing is crucial for this step
This improves overnight—flavors meld beautifully when it sits

Storage Tips:

Refrigerator: Keeps beautifully for 3-4 days and actually gets more flavorful Make ahead: Perfect for entertaining since it’s better the next day Wrapping: Cover tightly to prevent drying out

Serving Suggestions:

Perfect sliced as an elegant appetizer, or serve larger portions as a light lunch with a crisp salad. Also gorgeous as part of a Mediterranean mezze spread.

Mix It Up:

Mediterranean version: Add sun-dried tomatoes and fresh oregano
Colorful layers: Include roasted red peppers for extra sweetness and color
Herb garden: Try different fresh herbs like dill, parsley, or chives
Protein boost: Add some white beans to the filling for extra substance