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Vegan Gingerbread Roulade with Apricots & Coconut Cream

Vegan Gingerbread Roulade with Apricots & Coconut Cream

Vegan Gingerbread Roulade with Apricots & Coconut Cream

Vegan Gingerbread Roulade with Apricots & Coconut Cream. This vegan dessert makes the most of delicious in-season apricots. 

 

Serves 8

Apricot Filling

250g dried apricots, chopped

1 tbsp lemon juice

1 cup caster sugar

 

Gingerbread Sponge 

4 tbsp linseeds

2⁄3 cup cooled mashed pumpkin

3⁄4 cup dark brown sugar

1 tsp baking powder

1 tsp bicarb soda

1⁄2 tsp mixed spice

11⁄2 tsp ground ginger

3⁄4 cup plain flour

1⁄4 cup flaked almonds (plus extra to serve)

1 tbsp caster sugar

 

Coconut Cream

2 x 400ml cans coconut cream, chilled

2 tbsp coconut sugar

1 tsp vanilla bean paste

 

To make the apricot filling, place apricots, lemon juice and 11⁄4 cups of water in a medium saucepan. Cook on low-medium heat for 10 minutes or until softened. Add sugar, stir to dissolve, and bring to the boil. Simmer for a further 15-20 minutes or until jammy in consistency. Purée if desired, or leave it chunky. Allow to cool.

Preheat oven to 180°C. Place linseeds in a saucepan, add 2 cups of water. Bring to the boil over medium heat, stir, then reduce to a simmer for 5-7 minutes or until mixture thickens. Strain well, then discard the seeds and let mixture cool. You should now have about 3⁄4 cup of linseed gel.

Grease and line a 22 x 33cm Swiss roll tin or shallow tray, extending the baking paper over the sides. Combine the pumpkin, dark brown sugar and linseed gel mixture. Sift together the baking powder, bicarb soda, spices and flour. Fold the dry mixture into the pumpkin and stir to combine.

Spread the mix into the prepared tray and sprinkle with almonds. Bake for 10-12 minutes or until sponge is slightly golden, and springs back when pressed.

Place a large sheet of baking paper on a bench. Sprinkle with the caster sugar. Carefully invert the cake onto the sugared paper. Remove tray, peel the original baking paper from the top of the cake.

Allow to cool for 5 minutes. Roll the cake from the short side, using the paper to help lift. Let stand for 5 minutes, then gently unroll and let cool completely.

To make the coconut cream, scoop thick layer of cream from the top of the unshaken cans into a medium bowl, then add sugar and vanilla. Using electric beaters, beat on high speed for 8-10 minutes or until thickened.

To assemble, spread apricot filling onto the sponge, gently re- roll. Serve with coconut cream and the extra flaked almonds.

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