Vegan Pumpkin Roll with Raw Cashew Cream Filling

All I can say is: YUM. Dangerously good. Mmm Cashew cream is just too delicious.

Ingredients

Pumpkin Cake

• 3 flax eggs* (instructions down below)
• 1 cup palm sugar/coconut sap sugar/pure cane sugar
• 2/3 cup canned pumpkin/pumpkin puree (*Not canned pumpkin pie filling – they add loads of sugar to it – if using canned pumpkin, find the one that is only pumpkin – no other ingredients)
• 1 tsp fresh lemon juice
• 3/4 cup all-purpose flour
• 1 tsp baking powder
• pinch of sea salt
• 1/2 tsp nutmeg
• 1 1/2 tsps cinnamon
• 1/4 cup vegan powdered sugar* (instuctions below)
• optional: 1/4 – 1/2 cup chopped pecans, shredded coconut

Flax eggs: vegan substitute to eggs – use ratio 1:3, 1 part ground flax seeds and 3 parts water, so for 3 flax eggs you would add 3 tbs of ground flax seeds into a bowl with 9 tbs of water and mix and allow to thicken for a minute or two.

Vegan Powdered Sugar:

• 1/4 cup Palm sugar or Cane sugar
• 2 tbs cornstarch

Blend the sugar and cornstarch in a blender/food processor for about a minute. use a spatula to scrape down the sides and blend again for a few more seconds, or until the sugar becomes fine and powdery.

Cashew Cream Filling

• 3/4 cup raw cashews (soaked in water for a couple of hours)
• 1/4 cup of filtered water
• 1 tbs honey / agave nectar
• 1 tsp fresh lemon juice
• 1 tsp pure vanilla extract
• 1 tbsp coconut oil or extra virgin olive oil
• pinch of sea salt (I used Himalayan Pink Sea Salt)
• optional: 4 tbs softened Earth Balance vegan butter spread (can be omitted but adds creamy/thickness to the filling)
• Once the cashews have been soaked, but them and then blend them and the rest of the ingredients in a blender/food processor until smooth. Leave in the fridge until ready to use.

Directions

1. Prepare the cashew cream filling and store in the fridge (or you can do this at a later stage)
2. Preheat oven to 375F
3. In a large bowl, add in the flax eggs (allow them to sit for a minute or two), then add in the 1 cup of sugar (not the powdered sugar), 2/3 cup pumpkin and the lemon juice. Mix well.
4. In a medium-sized bowl, add in the flour, baking powder, salt, nutmeg and cinnamon and mix. Add the flour mixture in with the pumpkin mixture and mix well so that everything is blended. Make sure there are no lumps of dry ingredients.
5. Place some parchment paper on a baking sheet and then pour the batter on top and smooth out with a spatula so that it is as rectangular and even as you can make it. Sprinkle some chopped pecans on top if you wish.
6. Bake for about 12 minutes. Test readiness with a toothpick by sticking a toothpick in and if it comes out clean then it is ready to be removed. If there is batter stuck to the toothpick, bake for another 3 or 4 minutes.
7. Take out a small towel or kitchen cloth and lay out on a flat surface. Sprinkle some of the powdered sugar on top. Carefully lift the parchment paper with the baked pumpkin roll on top and flip over, cake side down, onto the towel. Carefully remove the parchment paper and sprinkle some more powdered sugar on top (optional).  Roll the pumpkin cake into the towl and then place in the fridge to cool for around 30-40 minutes.
8. If you haven’t make the cashew cream filling, do this now while you wait for the pumpkin cake to finish cooling. Once it has cooled, removed from the fridge and carefully unroll it. Use a spatula to spread the filling evenly over the cake. Next, carefully roll the cake back up, wrap in the towel and place in the fridge for a little while longer to firm it up and make it easier to slice. Slice up the cake into little rolls and sprinkle with more powdered sugar and shredded coconut (optional). Keep leftovers in the fridge in an airtight container.

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