Banana Cake Roll with Cream Cheese Filling

Makes one 15-inch long rolled cake, serves 8-10

 

Ingredients:

 

15x10 inch jelly roll pan

 

Cake:    

 

1 1/2 cups organic whole wheat pastry flour

1 1/2 tsp baking soda

1 tsp baking powder

1/2 tsp sea salt

1 tsp cinnamon

1/8 tsp nutmeg

1 1/4 cups packed soft Medjool dates, pitted, soaked in water for 30 minutes and 1 cup of the soaking water reserved

1/4 cup almond butter

1 Tbsp pure vanilla extract

1 cup mashed banana

2 Tbsp apple cider vinegar

 

 

Filling:

 

1 15 oz can full-fat organic coconut milk, chilled

1/2 cup raw cashew butter

1/4 cup maple syrup

1 tsp pure vanilla extract

1/4 tsp sea salt

1/4 tsp cider vinegar

3/4 cup melted coconut butter (warmed to liquid)

 

 

Frosting:

 

1 cup full-fat organic coconut milk, chilled

1/2 cup mashed banana

1/2 cup raw cashew butter

1/4 cup maple syrup

1 tsp pure vanilla extract

1/4 tsp sea salt

1/4 tsp cider vinegar

3/4 cup melted coconut butter (warmed to liquid)

 

 

Directions:

Adjust the oven rack to the centre position and preheat to 350 degrees Fahrenheit.

Press parchment paper into a jellyroll pan that measures 15 by 10 inches.

To prevent the cake from sticking, lightly grease the sides of the pan and the parchment paper.

In a large basin, thoroughly mix flour, baking powder, baking soda, spices, and sea salt.  Put aside.

In a blender, combine the dates, almond butter, banana, reserved water, and vanilla extract. Blend until smooth, and then whisk the blended mixture into the flour mixture until thoroughly combined. Add the cider vinegar and whisk until bubbles appear.

 

When a tester placed into the centre comes out clean, bake the cake batter for 15 to 20 minutes in the prepared pan.

 

Let the cake cool completely.

 

Put all of the filling ingredients in a high-speed blender and blend until extremely smooth.

Transfer into a bowl and refrigerate until it reaches the consistency of stiffly whipped cream, which may require up to 45 minutes, depending on the temperature.  When it's prepared, store it in the fridge until you're ready to assemble.

When the cake is ready to be assembled, distribute the filling over the top and roll it up jellyroll style, starting with the short side and rolling with the parchment paper to help you.  The cake is delicate, so roll it carefully. If it cracks when rolling, don't worry just keep rolling.  After rolling, let it rest in the freezer for a few hours before applying the exterior icing.

 

All of the ingredients for the frosting should be combined in a high-speed blender and blended until very smooth.  Transfer into a bowl and refrigerate until it reaches the consistency of stiffly whipped cream, which may require up to 45 minutes, depending on the temperature.  When it's ready, refrigerate until the right time to frost.  After covering the outside of the cake with icing, serve!

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