A brownie like cake topped with buttercream frosting and rolled into a log. Super simple, but sounds delicious doesn’t it? It is! Here’s how to make vegan dream cake.

How to Make Vegan Dream Cake | http://BananaBloom.com #vegan #baking #cake

If I were to try to describe what it tastes like I’d say it’s like a brownie – though slightly less sweet – topped with buttercream frosting. And it should always, always be eaten chilled.

Basically, it’s the kind of stuff dreams are made of. Yes, I did just go there.

How to Make Vegan Dream Cake | http://BananaBloom.com #vegan #baking #cake

The original name for this cake is actually “Drömrulltårta”, which is Swedish and – directly translated – means “dream roll cake”.

Related: Gingerbread Swiss Roll

I like to imagine that whoever invented this woke up from a dream about eating the most delicious cake they’d ever had. And that the dream brought on a frenzied and obsessed behaviour in the kitchen, baking one cake after the other until they finally bite into one and exclaim “OMG, dream cake!”

How to Make Vegan Dream Cake | http://BananaBloom.com #vegan #baking #cake

Or maybe someone made it, took a bite, and decided to call it dream cake.

Related: Vegan Saffron Buns with Buttercream Frosting

Whatever the origin of this cake, it is undoubtedly aptly named. This cake has been with me since my childhood and every once in a while I’m reminded of it and have to make it.

This time, I decided to try making a vegan version of it. Which was easier than I thought!

How to Make Vegan Dream Cake | http://BananaBloom.com #vegan #baking #cake

How to Make Vegan Dream Cake

What you’ll need

For the roll
3 dl (1.2 cups) flour
2 dl (0.8 cups) sugar
2 teaspoons baking powder
2-3 Tablespoons unsweetened cocoa powder
50 grams (1.8 oz) dairy free butter
2 dl (0.8 cups) dairy free milk (I used coconut and almond milk)

For the buttercream
100 grams (3.5 oz) dairy free butter
3 dl (1.2 cups) powdered sugar
1-2 Tablespoons dairy free milk (I used coconut and almond milk)

How to do it

  1. Preheat the oven to 250 C / 482 F and line a baking tray with parchment paper
  2. Mix together the dry ingredients (flour, sugar, baking powder, and cocoa) in a medium sized mixing bowl
  3. In a separate and microwave proof bowl, melt the butter.
  4. Add the butter and dairy free milk to the dry ingredients and mix with an electric beater.
  5. Spread the batter evenly over the parchment paper on the baking tray, as thin as possible.
  6. Bake in the oven for 6 minutes, keep an eye on it so it doesn’t burn! Meanwhile, palace a piece of parchment paper on a clean surface and sprinkle som sugar on top.
  7. Take the cake out of the oven and immediately flip it over on to the sugared parchment paper. Then carefully peel the bottom piece of parchment paper off and allow to cool completely (tip: set the cake on a chilled baking tray to speed up the chilling process).
  8. Make the buttercream by mixing together all the ingredients with an electric beater.
  9. Once the cake has chilled, spread the buttercream evenly across the cake (make sure you spread it all the way out to the edges).
  10. Use the underlying piece of parchment paper to help you carefully roll the cake into a log. Then wrap it up and set it in the fridge to chill for at least 2 hours.

Cut into slices and enjoy! Keep it in the fridge and serve it chilled for best consistency and flavour.

How to Make Vegan Dream Cake | http://BananaBloom.com #vegan #baking #cake

How to Make Vegan Dream Cake | http://BananaBloom.com #vegan #baking #cake


  1. Paula Eriksson Reply

    it blows me away that you can come up with these recipes …. not to mention the awesome pics that make it look so yummy.
    I never would have thought this recipe possible without eggs!
    One of my favorites

  2. Hi! I’m making this cake for I think the third time, for my son’s first birthday this time. I’d also like to make a vanilla version – do you think it would work to just leave out the cocoa powder and add vanilla extract? I’d love to hear what you think!

    • Hi Emily!

      I’m so happy to hear you’ve made this cake several times, it’s definitely one of my favorites!

      I’m sure a vanilla version of this cake would work, though if possible I’d suggest you use vanilla bean (scrape out the pod) instead of extract. Since extract is liquid and the original recipe calls for cocoa which is dry, I’m afraid substituting the cocoa for vanilla extract might leave you with a batter that is too liquid. If you’re unable to get hold of real vanilla bean, then try the vanilla extract but perhaps add a little more flour so you get the same consistency/thickness to your batter. Hope that works! :)

      And Happy Birthday to your little boy!

      xx Tina

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