Pumpkin 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 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 Dastony 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)

 

 

To finish:

 

1/2 cup finely shredded dried coconut

1 Tbsp maple sugar or coconut sugar

 

 

Directions:

 

Pumpkin 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 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 Dastony 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)

 

 

To finish:

 

1/2 cup finely shredded dried coconut

1 Tbsp maple sugar or coconut sugar

 

 

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, pumpkin puree, reserved water, and vanilla extract. Blend until smooth, and then thoroughly mix the blended mixture into the flour mixture. Add the cider vinegar and whisk until bubbles appear.

Pour cake batter into the prepared pan and bake for 15 to 20 minutes, or until a tester inserted into the centre comes out clean.

Allow the cake to cool fully.

 

All of the ingredients for the filling 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 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 serving, let it cool for a few hours in the freezer after it has been rolled.

 

Just before serving, sprinkle the coconut powdered sugar on top of the completed cake, having just pulsed the coconut and maple sugar in a high-speed blender until finely ground.

 

Store covered in the refrigerator for up to 1 week.

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