Pumpkin Citrus Cream Roll

Pumpkin Citrus Cream Roll

Who else loves those cream cake rolls that come out around holiday time? One of the bakeries I used to work at had pumpkin, raspberry white chocolate, gingerbread, carrot, and more of these swiss cake inspired rolls and let me just tell you, they were dangerous for me to be around LOL! As a past dugar addict, I know that one bite of the commercially or traditionally made cake roll nowadays would send me into a tailspin of needing more! So here’s a whole food plant based version of one of my favorite recipes!

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Pumpkin Citrus Cream Roll

Author: Stacey Heiny

Enjoy this fun twist on a classic favorite using whole food plant based ingredients and citrus for a bright flavor!

Ingredients

Sheet Cake

• 3/4 cup - 1 cup whole grain flour (gluten free works as well and how much flour you use will depend on how wet your pumpkin puree is) 
• 1/2 tsp baking powder 
• 1/2 tsp baking soda 
• 1 cup pumpkin puree 
• 1/2 cup date sugar 
• 2 flax eggs (2 tbsp flax meal mixed with 6 tbsp water)
• 1/2 tsp vanilla bean powder
• 1 Tbs pumpkin pie spice
• Citrus zest (up to 2 Tbs)

Citrus Filling

• 1 cup raw cashews
• 1 cup canellini or navy beans (drained and rinsed)
• 6 pitted medjool dates
• 1 tsp vanilla bean powder
• 1/2 cup plant milk
• 1/4 cup citrus juice (orange or mandarin is best)
• Citrus zest (up to 1 tsp)
• Option to add: 1/2 tsp fresh grated ginger

Instructions

1. Preheat oven to 375 degrees F
2. Combine all the dry ingredients for the sheet pan cake in a big bowl. 
3. Add in flax eggs, pumpkin puree, and citrus zest.
4. On a large baking sheet lined with unbleached parchment paper, spread the batter into an even and thin layer.
5. Bake for about 15 minutes. 
6. When the cake is still warm, roll into the pumpkin roll shape using parchment paper. 
7. Move to a cooling rack and let cool in that rolled-up shape. 
8. In a good quality blender, combine the citrus cream ingredients and blend until super smooth. 
9. Refrigerate until the cake is cool to touch.
10. Carefully unwrap and unroll the cake and spread the filling evenly leaving a border on top and bottom
11. Roll the cake up super slowly and remove the parchment paper. 
12. Refrigerate (or freeze like I do) for a few hours to set up.
13. Slice the pumpkin roll with a sharp knife and enjoy!

Did you make this recipe?

Tag @theherbanfarmacy on instagram and hashtag it #thatplantlife