Chai Spiced Pumpkin Cake Roll
Ingredients
- 1 cup almond milk
- 6 tablespoons avocado oil
- 1/2 cup raw brown sugar
- 3/4 cup pumpkin puree
- 1 1/2 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/4 teaspoon cardamom
For the filling
- 300 g firm ricotta (use vegan cream cheese instead, if vegan)
- 1/3 cup melted butter (use dairy-free butter, if vegan)
- 1/2 cup sour cream (use dairy-free sour cream or coconut yoghurt, if vegan)
- 1 teaspoon vanilla bean paste or vanilla extract
- 3/4 cup powdered sugar
Preparation
Preheat oven to 180°C and line a baking tray with parchment paper.
In a large bowl, using an electric mixer, beat together almond milk, oil and sugar.
Sift in flour, baking powder and spices, mix until just combined.
Pour the batter into the prepared tray and bake for 7-10 minutes.
Take the sponge out from the oven and roll up with parchment paper while still hot, starting with the short end.
Let it cool completely.
Make the filling. Add all the ingredients into a food processor and pulse until smooth.
Once the sponge has cooled, gently unroll, peeling off the parchment paper.
Spread with ricotta mixture.
Re-roll and cover with plastic wrap.
Place in the refrigerator for at least 3 hours or overnight before serving.
Slice and enjoy!
