Pumpkin Roll Cake – Cholesterol-Free

This is a beautiful and relatively healthy Thanksgiving dessert

Dry Ingedients
1 1/2 cups of whole wheat pastry flour (Can use 1/2 unbleached white flour and 1/2
whole wheat pastry flour for a slightly lighter cake)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon of Pumpkin pie spice
1 teaspoon of ground ginger
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda

Wet Ingredients
1 tablespoon of flax seeds
1 cup pumpkin puree (canned or fresh, drain off liquid if using fresh)
1/2 cup vanilla soy milk (Use Pumpkin Spice Silk is available)
1 cup Maple syrup or Agave Nectar
2 teaspoons of vanilla extract
1 teaspoon cider vinegar

1. Preheat oven to 375 degrees F. Cut parchment paper to fit a 9 x 12 inch jelly roll pan.
2. In a large bowl sift the flour, cinnamon, nutmeg, ginger, pumpkin pie spice, ginger, salt, baking soda and baking powder.
3. Put the wet ingredients into a blender and blend completely.
4. Gently pour the liquid mixture in to the dry mixture stirring with a wooden spoon. 5. Pour and spread the batter into the prepared jelly roll pan. Bake for 10-15 minutes, check after 10 minutes, cake should be just firm with a little spring. Remove from oven and cool for 2-3 minutes.
6.Roll the cake with the parchment paper inside the cake and place seam side down to cool.
7. Prepare the filling and when the cake is completely cooled, gently unroll the cake being careful not to break or crack it and spread with filling on the inside.
8. Sprinkle half of the Cinnamon Walnut mixture inside the cake on the filling.
9. Roll the cake back up again without the parchment paper, wrap it with plastic wrap and refrigerate until ready to serve.
10. Frost with remaining filling and sprinkle with the cinnamon nut mixture.
Makes about 10-15 servings.

Tofu-Cashew Frosting
2 12.3 oz packages extra-firm silken tofu – drained and pressed dry.
1/2 cup raw cashew pieces
1/3 cup light grade A maple syrup or light agave syrup
3 tablespoons lemon juice
1 1/2 teaspoons vanilla extract

1. Put all ingredients into a food processor.
2. Puree ingredients in a food processor until very smooth.
3. Refrigerate while you make the cake. Check the frosting when you take
the cake out of the oven. If it is too firm to spread, leave it at room
temperature while the cake cools. Refrigerate the frosted cake.

Cinnamon Walnut Topping and Filling
1 cup of chopped walnuts
1/2 cup of sucanat (dried cane juice) (Can use brown sugar)
1 teaspoons cinnamon
1 teaspoon pumpkin pie spice

Mix ingredients together and sprinkle on the frosted cake

Alternative High Potassium Frosting
2 cups raw cashew pieces
1/2 cup pitted dates
1 tablespoons lemon juice
1 1/2 teaspoons vanilla extract

1. Rinse cashews and dates and soak for at least 1 hour but the longer they soak the softer they will be. Reserve the soaking water
2. Drain and place the cashews and dates into a food processor with the lemon juice and vanilla extract.
Process until the mixture is pasty and well combined, then add enough of the soaking water to get a creamy frosting consistency.