October is here! That means cooler temps and pumpkin flavored everything. Oftentimes, those on a restricted diet can only look, but not touch the pumpkin deliciousness surrounding them. Not anymore! With this recipe you can have your pumpkin roll and eat it too.
I’m not a baker. Precise measurements are usually too much pressure for me. I’m the queen of one-pan throw together meals. I, of all people, managed not to mess up this pumpkin roll. And it was hands-down one of the best things I’ve ever tasted. My son declared it his new favorite treat, and my husband was the first of us with a clean plate. Kid and husband approved? I’ll take it.
I followed this recipe from Minimalist Baker. My only changes were extra pumpkin pie spice and vanilla, because I prefer an assertive pumpkin flavor. For the gluten-free flour blend, I used Bob’s Red Mill oatmeal flour blend. I recommend reading the recipe completely a day ahead of making it. Active cooking time isn’t very long or difficult, but the chilling time makes this a longer recipe, so plan ahead.
- 3 Tbsp mashed ripe banana
- 1/3 cup aquafaba* (the liquid left behind in a can of cooked chickpeas)
- 2/3 cup packed muscovado sugar (plus 1 Tbsp as original recipe is written // or sub organic brown sugar or coconut sugar)
- 3 Tbsp maple syrup
- 3 Tbsp olive oil, grape seed oil, or melted coconut oil*
- 1 tsp vanilla extract
- 3/4 cup pumpkin purée
- 2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp sea salt
- 1 heaping tsp ground cinnamon
- 1 1/2 tsp pumpkin pie spice*
- 2/3 cup water
- 1/2 cup almond FLOUR (not meal)
- 1/2 cup gluten-free rolled oats
- 3/4 cup gluten-free flour blend (plus 2 Tbsp as original recipe is written)
- 1 batch Coconut Whipped Cream (as original recipe is written, made from 1 14-oz. coconut cream or 2 14-oz cans full fat coconut milk // ~ 1 1/2 cups coconut whipped cream total)
- 1 8-oz. container vegan cream cheese (excess liquid drained)
- 1/4 - 3/4 cup organic powdered sugar, plus more to taste
- 1. Preheat oven to 350 degrees F (176 C) and line an 11x17-inch baking sheet with parchment paper, making sure the edges are completely covered. It's important to use a baking sheet that's close to these dimensions or the cake will be too thick or thin to roll (amount as original recipe is written // adjust size/number of baking sheets if altering batch size).
- 2. Add banana to a large mixing bowl and mash. Then add aquafaba and whisk to combine. Next add muscovado sugar, maple syrup, oil, vanilla, and pumpkin purée and whisk to combine.
- 3. Next add baking soda, baking powder, salt, cinnamon, and pumpkin pie spice, and mix. Add water and whisk once more.
- 4. Add almond flour, gluten-free oats, and gluten-free flour blend, and stir until just combined (see photo). The batter should be thick and pourable. Taste and adjust flavor as needed, adding more pumpkin pie spice for pumpkin flavor, or muscovado sugar for sweetness.
- 5. Transfer batter to the parchment-lined baking sheet and spread into an even layer. It should be about 1/2-inch thick. Bake for 20-24 minutes or until the top is golden brown and the cake springs back to the touch.
- 6. Let cool for 5 minutes. Then gently roll the cake from short end to short end, rolling the parchment paper up inside the cake and using it as a guide. Be very careful with this step and try to handle the cake as little as possible. Let cool to room temperature (otherwise the filling will melt).
- 7. While the cake is cooling, quickly rinse your mixing bowl and add your chilled coconut cream. Whip using a hand mixer or whisk attachment until light and fluffy. Then sweeten to taste with powdered sugar. This should yield about 1 1/2 cups coconut whipped cream (amount as original recipe is written // adjust if altering batch size).
- 8. Next, add vegan cream cheese and beat to combine. Then add more organic powdered sugar to taste. I added another 1/4 cup (32 g) total (amount as original recipe is written // adjust if altering batch size). Cover and place in the refrigerator to chill.
- 9. Once the cake has cooled to room temperature, carefully unroll and top with all of the coconut cream cheese mixture. Spread evenly over the cake, leaving about a 1/2-inch border along the edge.
- 10. Very carefully begin rolling the cake back up the same way it was unrolled - from short end to short end - removing the parchment paper as you go (you don't want it inside the cake). Some filling will likely spill over when rolling - that's OK. Continue rolling, using the parchment paper as a guide until the cake is seam side down. Wipe away any excess filling that may have spilled over.
- 11. Next gently roll/wrap the cake in plastic wrap and carefully transfer to a rectangular dish or cutting board and refrigerate until completely chilled and firm enough to handle easily - about 6 hours.
- 12. To slice, carefully unroll from the plastic wrap and place on a serving dish. Then use a serrated knife (wiping it clean each slice) to carefully slice the roll into about 10 pieces (amount as original recipe is written // adjust if altering batch size). Enjoy as is, or dust with a bit of powdered sugar.
- 13. Store leftovers covered in the refrigerator for 3-4 days, though best in the first 24-48 hours.
- My coconut milk didn't fully harden, so I used two teaspoons of arrowroot powder to thicken.