Vegan Chocolate Pumpkin Cake Roll

October is over and I hadn't baked any pumpkin cake yet this year! I made other pumpkin things like pumpkin bars and cookies but no cake, my favorite thing!  It has been a bit busy this Fall, more busy than normal it seems for me.  But it is being busy with all good things like getting engaged (and starting the wedding planning process), doing activities with family and friends and working more so it is ok.  But I haven't had as much time to bake. So I was thankful I had time this week to make my pumpkin cake!  I was going to make a classic one with cream cheese frosting but decided instead on a chocolate pumpkin cake.

Because I am in a chocolate mood lately.  I think it is because I am enjoying some of my home made chocolate Halloween candy and it just made me want more. Plus nothing beats a rich chocolate cake!  I like pumpkin spice mocha lattes so I figured a chocolate pumpkin cake would be just as fabulous!

For the base of this roll cake I use a batter made with dates to sweeten it.  Why dates?  They help keep the cake nice and moist along with the pumpkin so it is much easier to roll plus give it an almost brown sugar caramel like flavor.  Nothing is worse than a roll cake breaking so I try to make mine more roll-able.  If you are not a date fan, don't worry, you can't really taste them in this.  I personally love them though, I think they taste like nature's candy!

To fill the cake, I made a pumpkin cream filling with pumpkin spice and it was heavenly! So lovely with the chocolate cake on the outside!  Lastly I topped the cake off with a rich chocolate ganache.  I could not wait to try the finished masterpiece. It was sooo good!  The cake was soft and sweet and paired perfectly with the lightly spiced pumpkin cream and dark chocolate ganache! If you are a chocolate cake fan, definitely give this a try this pumpkin season!

Vegan Chocolate Pumpkin Cake Roll
Makes one 15 inch long rolled cake, serves 8-10

Ingredients:

15x10 inch jelly roll pan

Cake:

• 1 1/2 cups organic whole wheat pastry flour*
• 1/4 cup unsweetened cocoa powder or cacao powder
• 1 1/2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp sea salt
• 1 Tbsp cinnamon
• 1 tsp ginger
• 1/2 tsp nutmeg
• 1/2 tsp cloves
• 1 1/4 cups packed soft medjool dates, pitted, soaked in water for 30 minutes and 1 cup of the soaking water reserved
• 1/4 cup almond butter
• 1 Tbsp pure vanilla extract
• 1 cup pumpkin puree
• 2 Tbsp apple cider vinegar

Frosting:

• 1 15 oz can full fat organic coconut milk  (you want a brand that is mostly the thick cream like Thai Kitchen full fat coconut milk or coconut cream or it will not work), chilled
• 1/2 cup pumpkin puree
• 1/4 cup maple syrup
• 1 tsp pure vanilla extract
• 1/2 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp cloves
• 1/8 tsp nutmeg
• 1/4 tsp sea salt
• 1/4 tsp cider vinegar
• 3/4 cup melted coconut butter (warmed to liquid)

Ganache:

• 3/4 cup chopped vegan dark chocolate
• 1/3 cup plus 2 Tbsp full fat coconut milk

Directions:

1. Preheat the oven to 350F degrees and position rack in center of oven.
2. Line a 15 x 10 inch jellyroll pan with parchment paper.
3. Coat parchment paper and pan sides lightly with oil so that the cake doesn't stick.
4. Whisk flour, cocoa powder, baking powder, baking soda, spices and sea salt in a large bowl to blend well.  Set aside.
5. Place dates, reserved water, almond butter, pumpkin puree, and vanilla extract into a blender, and blend until smooth, then whisk this blended mixture into the flour mixture until well blended. Whisk in the cider vinegar until bubbles form.
6. Transfer cake batter to prepared pan and bake cake until tester inserted into center comes out clean, about 15-20 minutes.
7. Cool cake completely.
8. To make the filling, combine all ingredients in a high speed blender and blend until completely smooth.  Pour into a bowl and place in the freezer until the consistency of stiffly whipped cream (about 30-45 minutes depending on how warm it has gotten.  Once it is ready place in the refrigerator until ready to assemble.
9. When ready to assemble, spread filling over the top of the cake, then roll up jellyroll style starting with the short side and using the parchment to assist you in rolling.  Be careful because the cake is fragile, but if it cracks as you roll it no worries, keep rolling.  Let chill in the freezer once rolled for a few hours before frosting.
10. To make the ganache, melt the chocolate in the top of a double boiler, then whisk in the coconut milk until smooth.  Pour over the cake and smooth out over the top and sides (but leaving the pretty ends exposed).
11. Chill until the ganache has firmed up, and serve!

Keeps for up to 1 week covered in the refrigerator.

*If you would like to make this gluten free, swap the whole wheat flour for Bob's Red Mill Gluten Free All Purpose Baking Flour (I have tested this brand and know it works, but have not tried other brands so I am not sure if they would turn out the same).