This is another family tradition of mine that I’ve been trying to perfectly veganize over the years. Last year, I got close, but the cake part just wasn’t thick enough and the filling wasn’t smooth and creamy enough. It was my first year playing with aquafaba and I’ve gained so much knowledge since then!
This year, I DID IT!!!
You guys, this is iconic! You seriously would fool any omnivore and beat any grocery store/bakery with this sweet beast! I also love wrapping them in some cellophane and a ribbon to give to neighbors and friends for a holiday treat!
- 1/2 cup aquafaba (the liquid from a can of chickpeas/garbanzo beans)
- 1/2 tsp lemon juice
- 1/2 tsp xanthan gum
- 1 cup sugar
- 2/3 cup canned/puréed pumpkin
- 1 cup flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp pumpkin pie spice blend
- 1/2 cup vegan cream cheese (I used GoVeggie for this but any kind would work)
- 1/2 cup vegan ‘butter’
- 2 cups powdered sugar (+extra for dusting)
- 1/4 cup flour
- 1 tsp vanilla
- Preheat oven to 375 degrees Fahrenheit.
- In a stand mixer, add aquafaba, lemon juice and xanthan gum. Using the whisk attachment on medium high speed, mix for about 4-5 minutes, or until soft peaks form.
- While your mixer is going, combine the flour, salt, baking soda, cinnamon and pumpkin spice and set aside.
- Then turn down the speed to low and slowly add your sugar, one spoonful at a time. Once the sugar has been added completely, turn the mixer back up in speed and let go for about another 3 minutes until you get more stiff peaks.
- Add pumpkin to the mixer and turn on low for about 30 seconds, until it’s all mixed in.
- Then fold in the dry ingredient mix (1/2 at a time) until just combined.
- Place a piece of parchment paper in a jelly roll pan (cookie sheet about 15×10 inches) and spray with cooking spray. Easily pour batter in the pan and level off evenly.
- Bake for about 15 minutes, until baked through.
- While your cake is baking, go ahead and start the filling/icing. Using a stand mixer or by hand, mix the vegan cream cheese, vegan butter and vanilla until combined.
- Combine the powdered sugar and flour and then add (1/3 at a time) to the mix until all combined.
- Pop that in the fridge until you’re ready to fill your rolly.
- Using a thing tea towel, dust some powdered sugar on top. When the cake part is done, flip on top of your dusted tea towel and gently peal off the parchment paper.
- Dust the top with more powdered sugar to prevent sticking and gently roll up the cake in your tea towel and set aside to cool. This will help the cake remember it’s shape of a roll. It will take about 20 minutes (depending on the temperature in your house) to cool for your filling, but please be careful not to cool too long or your cake will crack as you’re rolling.
- Gently unroll your cake and fill with a layer of your vegan cream cheese icing, being sure to leave an edge around all sides. Using the tea towel to help guide you and lift your roll, gently roll back up and immediately cover in cling wrap to keep it in ya tubular shape.
- You can throw this in the freezer as a make ahead dessert or pop in the fridge until the filling sets.