GF Pumpkin Banana Roll
So the holiday season is officially here! Here come Aunt Martha with her wonderful, moist, full of sugar cakes that will have you paying for eating it for the next month. Well move over Aunt Martha cause I've got something better. A Gluten Free Banana Roll that is yummy and plant-based. I have to warn you, this one does take some time to make, but it will be well worth it! Ingredients:
- 3 Tbsp mashed ripe banana
- 1/3 cup aquafaba* (the liquid left behind in a can of cooked chickpeas)
- 2/3 cup + 1 Tbsp muscovado sugar*, packed (or sub organic brown sugar or coconut sugar)
- 3 Tbsp maple syrup
- 3 Tbsp olive oil, grape seed oil, or melted coconut oil*
- 1 tsp vanilla extract
- 3/4 cup 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 water
- 1/2 cup almond FLOUR (not meal
- 1/2 cup gluten free rolled oats
- 3/4 cup + 2 Tbsp gluten free flour blend
CREAM CHEESE FILLING
- 1 batch Coconut Whipped Cream
- 1 8-oz. container vegan cream cheese
- 1/4 - 3/4 cup organic powdered sugar, plus more to taste
- Preheat oven to 350 degrees F and line an 11 X 17 in. 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 . 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 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.