Vegan Gluten Free Pumpkin Roll
Ingredients
The cake
-
3
Tbsp
mashed ripe banana
-
⅓
cup
aquafaba
-
⅔
cup
packed muscovado sugar
-
3
Tbsp
maple syrup
-
3
Tbsp
olive oil or melted coconut oil
-
1
tsp
vanilla extract
-
¾
cup
pumpkin purée
-
2
tsp
baking soda
-
1
tsp
baking powder
-
¼
tsp
sea salt
-
1 ½
tsp
pumpkin pie spice
-
⅔
cup
water
-
½
cup
almond flour
-
½
cup
gluten-free rolled oats
-
¾
cup
gluten-free flour blend
The cream cheese filling
-
1
batch
Coconut Whipped Cream
-
1
8-oz.
container vegan cream cheese
-
¼ – ¾
cup
organic powdered sugar
Instructions
- Preheat the oven to 350°F (176°C) and line an 11x17-inch baking sheet with parchment paper.
- In a large mixing bowl, mash the banana and whisk in the aquafaba.
- Add muscovado sugar, maple syrup, oil, vanilla, and pumpkin purée, and whisk to combine.
- Mix in baking soda, baking powder, salt, cinnamon, and pumpkin pie spice, then add water and whisk again.
- Stir in almond flour, gluten-free oats, and gluten-free flour blend until just combined.
- Spread the batter evenly in the prepared baking sheet and bake for 20-24 minutes until golden brown.
- Let the cake cool for 5 minutes, then gently roll it up with the parchment paper and let it cool to room temperature.
- Prepare the filling by whipping the chilled coconut cream until fluffy, then mix in the vegan cream cheese and powdered sugar.
- Once the cake is cool, unroll it and spread the cream cheese mixture evenly, leaving a border.
- Roll the cake back up carefully, wrap in plastic wrap, and refrigerate for about 6 hours.
- Slice and serve, optionally dusting with powdered sugar.
Nutrition Facts (estimated)
Servings
10 slices
Calories
421
Total fat
25.2g
Total carbohydrates
46.1g
Total protein
6g
Sodium
128mg
Cholesterol
0mg
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