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Pumpkin-Maple Cream Cheese Roll Cake
Recipes
Pumpkin-Maple Cream Cheese Roll Cake
10 servings
2 hours, 30 minutes total (Active 45 minutes)

Ingredients

For cake
  • Cooking spray
  • Parchment paper
  • ¼ cup coconut sugar
  • ¾ cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ½ cup plant-based liquid eggs
  • 1 tablespoon vanilla extract
  • ½ cup raw cane sugar
  • ⅔ cup pumpkin puree
For frosting
  • 2 (7.05 oz) packages plant-based cream cheese
  • 4 oz plant-based buttery sticks
  • ¼ cup cashew butter
  • ¼ cup raw cane sugar
  • ¼ cup maple syrup
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt

Steps

    1. Prepare cake. Preheat oven to 350°F and position rack in center of oven. Coat jelly roll pan (or half-sheet baking pan) with spray, then line with parchment paper and coat parchment with spray. Place coconut sugar in food processer and pulse into fine powder; set aside.
    2. Combine in large bowl: flour, baking soda, baking powder, salt, cinnamon, ginger, and cloves until blended. Combine in small bowl: eggs, vanilla, cane sugar, and pumpkin puree until blended.
    3. Stir egg mixture into flour mixture until just combined. Pour batter onto baking sheet and spread evenly. Bake 14–16 minutes until toothpick inserted in center comes out clean.
    4. Set cream cheese and buttery sticks out to soften.
    5. Spread clean dish towel on work surface and dust with 2 tablespoons powdered coconut sugar. Invert cake carefully onto prepared towel and remove parchment. Starting at 1 narrow end, roll cake and towel to form log. Let stand 10 minutes to cool, then chill 30 minutes.
    6. Meanwhile, prepare frosting. Place in bowl of food processor: cream cheese, buttery sticks, cashew butter, cane sugar, maple syrup, vanilla, and salt. Process until smooth; chill 30 minutes.
    7. Unroll chilled cake carefully onto work surface. Spread frosting evenly over cake, then roll frosted cake carefully into log, using towel to assist if needed. Trim ends of log with serrated knife.
    8. Place cake on serving tray and chill 1 hour. Dust with remaining 2 tablespoons powdered coconut sugar; slice and serve.

Do not eat raw dough/batter.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ⅒ recipe serving: Calories 400, Total Fat 25g, Sat Fat 16g, Trans Fat 0g, Chol 0mg, Sodium 560mg, Total Carb 39g, Fiber 2g, Total Sugar 26g, (Incl. 25g Added Sugars), Protein 3g, Vitamin D 0%, Calc 8%, Iron 6%, Potassium 2%