1-BOWL VEGAN PUMPKIN ROLL (GF)

What would Thanksgiving be without dessert (or any holiday for that matter)?

I’ve created so many pies for the blog (Vegan Gluten Free Pumpkin Pie, Pumpkin Spiced Apple Pie, Peanut Butter Cup Pie, Chocolate Peanut Butter Mousse Pie, Chocolate Silk Pie, etc.) that I figured it was due time for an alternative.

Not to worry – it’s still pumpkin and it’s still delicious! Say hello to my latest creation/addiction: 1-Bowl Vegan Pumpkin Roll!

Ingredients

CAKE
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 // you can sub almond meal, though I didn't test it and can't guarantee the results)
1/2 cup gluten-free rolled oats
3/4 cup gluten-free flour blend (plus 2 Tbsp as original recipe is written)
CREAM CHEESE FILLING
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 (I like Trader Joe's and Toffuti brand // any excess liquid drained)
1/4 - 3/4 cup organic powdered sugar, plus more to taste

Instructions

• 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).
• 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.
• Next add baking soda, baking powder, salt, cinnamon, and pumpkin pie spice, and mix. Add water and whisk once more.
• 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.
• 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.
• 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).
• 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).
• 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.

For full intruction please see: minimalistbaker.com

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