Thanksgiving Week Extravaganza #5: CAKE!
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!
This recipe requires just 1 bowl! Yes, it’s that easy. The cake is a moist, pumpkin sheet cake adapted from my 1 Bowl Vegan Pumpkin Bread, meaning this cake is both vegan and gluten free!
Instead of a loaf pan, we bake it in a baking sheet so it’s flat and easy to roll up. But not before we make the filling…
The filling is a mash up of coconut whipped cream and vegan cream cheese!
It’s so insanely fluffy and creamy and sweet with a slight tang. In other words, it’s the perfect filling for this dreamy pumpkin cake.
I hope you all love this cake! It’s:
Not too sweet
& So satisfying
Enjoy this roll at Thanksgiving and beyond. It would make be the perfect cake for hosting, fall gatherings and holidays. Make it ahead of time and slice and serve, and watch as your friends are ‘wowed’ by the flavor and your jedi cake rolling skills.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
- 3 Tbsp (40 g) mashed ripe banana
- 1/3 cup (80 ml) aquafaba* (the liquid left behind in a can of cooked chickpeas)
- 2/3 cup + 1 Tbsp (155 g) muscovado sugar*, packed (or sub organic brown sugar or coconut sugar)
- 3 Tbsp (45 ml) maple syrup
- 3 Tbsp (45 ml) olive oil, grape seed oil, or melted coconut oil*
- 1 tsp vanilla extract
- 3/4 cup (150 g) 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 (160 ml) water
- 1/2 cup (55 g) almond FLOUR (not meal || you can sub almond meal, though I didn't test it and can't guarantee the results)
- 1/2 cup (67 g) gluten free rolled oats
- 3/4 cup + 2 Tbsp (160 g) gluten free flour blend
- 1 batch Coconut Whipped Cream (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. (227 g) container vegan cream cheese (I like Trader Joe's and Toffuti brand), any excess liquid drained
- 1/4 - 3/4 cup (32-96 g) organic powdered sugar, plus more to taste
- 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.
- 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.
- 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. Cover and place in the refrigerator to chill.
- 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.
- 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.
- 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.
- 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. Enjoy as is, or dust with a bit of powdered sugar.
- Store leftovers covered in the refrigerator for 3-4 days, though best in the first 24-48 hours. I haven’t tried freezing this roll, but would imagine it would freeze up to 1 month. Thaw before slicing.
*Prep time reflects making, cooling, and rolling the cake, as well as chilling.
*Nutrition information is a rough estimate for 1 of 10 slices calculated using 1/2 cup (64 g) powdered sugar.
*Method adapted from Gimme Some Oven!