Name: Vegan Gluten-Free Pumpkin Roll
Prep time: 520 min
Cook time: 20 min
Total time: 540 min
Yield: 10 (slices)
Ingredients: 3 Tbsp mashed ripe banana; 1/3 cup aquafaba* ((the liquid left behind in a can of cooked chickpeas)); 2/3 cup packed muscovado sugar ((plus 1 Tbsp as original recipe is written // or sub organic brown sugar or coconut sugar)); 3 Tbsp maple syrup; 3 Tbsp olive oil, grape seed oil, or melted coconut oil*; 1 tsp vanilla extract; 3/4 cup pumpkin purée; 2 tsp baking soda; 1 tsp baking powder; 1/4 tsp sea salt; 1 heaping tsp ground cinnamon; 1 1/2 tsp pumpkin pie spice*; 2/3 cup water; 1/2 cup almond FLOUR ((not meal // you can sub almond meal, though I didn't test it and can't guarantee the results)); 1/2 cup gluten-free rolled oats; 3/4 cup gluten-free flour blend ((plus 2 Tbsp as original recipe is written)); 1 batch Coconut Whipped Cream ((as original recipe is written, made from 1 14-oz. coconut cream or 2 14-oz cans full fat coconut milk // ~ 1 1/2 cups coconut whipped cream total)); 1 8-oz. container vegan cream cheese ((I like Trader Joe's and Toffuti brand // any excess liquid drained)); 1/4 - 3/4 cup organic powdered sugar, plus more to taste