Chocolate Pumpkin Cake Roll

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

1/4 cup unsweetened cocoa powder or cacao powder

1 1/2 tsp baking soda

1 tsp baking powder

1/2 tsp sea salt

1 Tbsp cinnamon

1 tsp ginger

1/2 tsp nutmeg

1/2 tsp cloves

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 pumpkin puree

2 Tbsp apple cider vinegar

 

 

Frosting:

 

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

1/2 cup pumpkin puree

1/4 cup maple syrup

1 tsp pure vanilla extract

1/2 tsp cinnamon

1/2 tsp ginger

1/4 tsp cloves

1/8 tsp nutmeg

1/4 tsp sea salt

1/4 tsp cider vinegar

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

 

 

Ganache:

 

3/4 cup chopped vegan dark chocolate

1/3 cup plus 2 Tbsp full-fat coconut milk

 

 

Directions:

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

 

Line a jellyroll pan that is 15 by 10 inches with parchment paper.

 

Grease the parchment paper and the pan's sides lightly to keep the cake from sticking.

 

Combine flour, cocoa powder, baking soda, baking powder, spices, and sea salt in a large bowl.  Set aside.

Blend together the dates, almond butter, pureed pumpkin, water that was set aside, and vanilla essence using a blender. Process in a blender until smooth, then fully incorporate the blended substance into the flour mixture. Once you've added the cider vinegar, stir until bubbles form.

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

 

 

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

Let the cake cool completely. 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.  Before icing, let the rolled cake cool in the freezer for a few hours.

 

Melt the chocolate over a double boiler and stir in the coconut milk until creamy to form the ganache.  Smooth over the sides and top of the cake after pouring (leaving the lovely ends visible).

 

Once the ganache has solidified, chill and serve!

Store covered in the refrigerator for up to 1 week.

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