Pumpkin Roll Cake
This vegan pumpkin roll is the perfect fall dessert. It's delicate, soft and pretty much easy to make!
Servings: 8
Equipment
- hand mixer
Ingredients
For the pumpkin sheet cake
- 170 g aquafaba
- 150 g sugar
- 130 g all-purpose flour
- 1 teaspoon cinnamon powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- salt to taste
- 180 g pumpkin puree
For the filling
- *3.5 dl (1.5 cup) full-fat coconut milk chilled overnight
- 2 tablespoon icing sugar
- 1 teaspoon vanilla powder
- 2 tablespoon whipped cream stabilizer
Instructions
For the whipped coconut cream
- Place coconut milk in the refrigerator overnight. The next day chill a large glass bowl in the freezer for 15-20 minutes.
- Remove the bowl from the freezer and add in milk *, vanilla powder, sugar and whipped cream stabilizer. Whip the cream for 5-10 minutes until stiff peaks form. Cover the bowl with plastic wrap and refrigerate for at least 4 hours before frosting the cake.
For the pumpkin sheet cake
- Preheat the oven to 180 degrees (360 F).
- Use a mixer and beat aquafaba until it starts to get foamy. Add in sugar and continue to mix until it becomes very fluffy and forms stiff peaks.
- Start adding the previously sifted flour, baking powder, cinnamon, salt and baking soda. Mix slowly using a spatula until you get a lump-free mass.
- Then add the pumpkin puree and mix gently until well incorporated.
- With the help of a spatula spread the mass on a baking sheet lined with baking paper giving it the shape of a rectangle of about 30 X 35 cm with a thickness of 0.5 cm.
- Bake in the center of the oven for about 10-15 minutes.
- As soon as you pull the sheet cake out of the oven, turn it out onto a clean towel dusted with powdered sugar. Peel off the baking paper and roll the cake up into the towel (starting at one of the short ends). Let cool completely.
- Unroll the cake and spread the coconut whipped cream across the cake, leaving about 2 cm (⅔ an inch) around the edge unfrosted.
- Roll the cake up and set it in the fridge for at least 4 hours before serving.
- Buon appetito!
Notes
*If you use canned coconut milk: open your can of coconut milk and scoop out the hardened coconut cream with a spoon into your bowl and use the remaining liquid to make a smoothie.