This roll up cake is spongey, jelly filled from the creamy cranberry sauce, and has a balanced sweetness. It’s a good desert for evenings of coffee and company.
It starts with the typical pumpkin spice flavors: ginger, nutmeg, clove, and of course, cinnamon.
The flaxseed meal is used as a binder for the cake. A general rule for making flax eggs is to have a ratio of 3:1 liquid vs flax. Some like to mix the flax with liquid to make a gelatinous before adding to other ingredients, but I have found this not necessary. When you can save a little time, why not right?
After mixing the batter, pour it into a parchment paper lined baking pan and put it into an oven thats been preheated to 350 degrees F for about 30 minutes.
After removing from oven, let it cool down for at least 15 minutes. Then roll it up to cool completely before adding the cranberry filling. After filling it with the cranberry jam, let it set for a few minutes before slicing it into individual pieces.. Then, voila! You’ve got yourself a spongey, pumpkiny, spicy, and cranberry flavored cake roll.
This cake is somewhat dense in texture, but that makes for a good roll up cake form. It tastes great with coffee or tea. I’ll be adding a more airy textured pumpkin cake soon for people that prefer a lighter mouthfeel in deserts. So check back!
A vegan Pumpkin Cranberry roll up cake thats easy to make and is done from start to finish in under an hour.
- 1 cup pastry flour
- 1/4 cup oat flour
- 2/4 cup cane sugar
- 3 TB flaxseed meal
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1/8 tsp cloves
- 1/4 cup + 2 TB almond or soy milk
- 3 TB vegan butter or coconut oil
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl, mix the flours sugar, flax meal, and baking soda well with a whisk. Doing this step creates a lighter texture in the final result.
- Add the cinnamon, ginger, nutmeg, and cloves and mix again.
- Slowly pour in the almond/soy milk and mix to incorporate. Add melted butter or coconut oil.
- If the mixture looks too dry, add another tablespoon or two of milk. Transfer to a parchment lined baking pan and insert in oven for roughly 30 minutes. After 20 minutes, check on it by inserting a knife in the center. If it comes out clean, it is done. If not, leave in for another 10 minutes or so. Every oven is different, so cooking times will vary slightly.
- Once cooked, remove the cake with the parchment paper carefully and transfer to a cooling rack or something similar for 15 minutes before handling the cake.
- After cooling, place a kitchen towel on top of cake and roll it up very slowly and carefully. Let cool like this for another 20 minutes or so.
- When cooled down enough that its no longer fragile, unroll the cake and spread the cranberry sauce over it. Be generous if you like a lot of filling. Roll cake back up and secure it with a plastic wrap. Let sit for a few minutes to set before slicing into individual pieces.
- Enjoy with coffee or tea.
- Enjoy with coffee or tea.