Vegan Pumpkin Roll in a 1-Bowl

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I’ve made so many pies to post on my blog (Peanut Butter Cup Pies, Chocolate Peanut Butter Mousse Pies, Chocolate Silk Pies, etc.). It was about time I created an alternative.

It’s still pumpkin, and it’s delicious! Hello to my latest creation/addiction, 1-Bowl Vegan pumpkin roll!

It’s so easy! It’s really that simple. This cake is a moist sheet cake made from my Vegan Pumpkin Bread. It is also vegan and gluten-free.

The filling is made up of Coconut Whipped Cream and vegan cream cheese.

This cake is so fluffy, creamy, sweet, and has a slight tang. It’s also the perfect filling to go with this pumpkin cake.

Enjoy this roll for Thanksgiving and beyond. This cake is perfect for holidays, gatherings in the fall, and hosting. Slice and serve it, and your friends will be ‘wowed by the flavor and your Jedi rolling skills.

Ingredients

CAKE

  • 3 Tbsp of mashed banana
  • 13 cup Aquafaba*
  • Substitute organic brown sugar, coconut sugar, or 2/3 cup muscovado-packed sugar (plus one tablespoon as written in the original recipe).
  • Maple syrup 3 Tbsp
  • Use three tablespoons of olive oil, grapeseed oil, or coconut oil*
  • 1 tsp vanilla extract
  • 1/4 cup pure pumpkin purée
  • 2 tsp baking soda
  • 1 tsp of baking powder
  • 1/4 teaspoon sea salt
  • One heaping tablespoon of ground cinnamon
  • 1 1/2 tsp pumpkin pie spice*
  • Water – 2/3 cup
  • You can substitute an almond meal for the flour.
  • Half a cup of gluten-free rolled Oats
  • 1/4 cup gluten-free flour blend plus two tablespoons as written in the original recipe

Filling CREAM CHEESE

  • Coconut Whipped Cream 1 batch (original recipe, made with one 14-oz. Coconut cream (or two 14-oz full-fat cans of coconut milk)
  • One 8-oz. Container vegan cream cheese
  • Add more sugar to taste. 1/4 – 3/4 cup of organic powdered sweetener

Instructions

  • Preheat oven to 350 degrees F. Line an 11×17-inch baking sheet completely with parchment paper. If you don’t use a baking pan that is close to this size, the cake may be too thin or thick to roll.
  • Add bananas to a large bowl of mixing and mash. Add aquafaba, and mix. Add the muscovado, maple syrup oil, vanilla, and pumpkin puree, then whisk together.
  • Add baking soda, salt, baking powder, and pumpkin pie spice and mix. Add more water and whisk again.
  • Stir in the almond flour, gluten-free oats, and gluten-free blend until combined (see picture). The batter should be thick enough to pour. Add more pumpkin pie spices for pumpkin flavor or muscovado for sweetness.
  • Spread the batter evenly on the baking sheet lined with parchment paper. The thickness should be approximately 1/2 inch. Bake the cake for 20-24 mins or until it is golden brown on top and springs back when touched.
  • Allow to cool for five minutes. Roll the cake gently from one end to the other, using the parchment paper as a guide. This step should be handled with care. Allow to cool down to room temperature.
  • While the cake cools, rinse out your mixing bowl quickly and add your coconut cream. Whip with a hand-held mixer or whisk attachment until fluffy. Add powdered sugar to taste. This should yield approximately 1 1/2 cups of coconut whipped cream.
  • Add vegan cream cheese and mix well. Add more organic powdered sweeteners to your taste. I added 1/4 cup (32g) to the total (amount written in the original recipe //adjusted for changes in batch size). Place the covered container in the fridge to chill.
  • After the cake has reached room temperature, unroll it carefully and cover the entire top with the coconut cream-cheese mixture. Spread evenly on the cake, leaving a border of about 1/2 inch along the edges.
  • Roll the cake up in the same direction it was unrolled, from the short end to the sharp end. Remove the parchment paper along the way (you do not want it inside the layered cake). Rolling the cake will probably cause some filling to spill out. That’s fine. Continue moving using the parchment as a guide until the seam is down. Wipe off any spilled filling.
  • Then, gently wrap the cake with plastic wrap. Transfer it to a rectangular plate or cutting board. Refrigerate until firm enough to be handled – approximately 6 hours.
  • Slice carefully by unrolling from the plastic wrap. Place on a serving plate. Use a serrated blade (cleaning it after each cut) to slice the roll into ten pieces. (Amount is as written in original recipe // adjust for changes in batch size). Enjoy the rolls as they are, or sprinkle with powdered sugar.
  • Cover leftovers and store them in the fridge for up to 3-4 days. The first 24 hours are best. This role would probably freeze for up to a month. Thaw the roll before cutting.

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