Patterned Chocolate Peanut Butter Cake Roll (Gluten Free & Vegan)

• pattern outline and cake
• 1/2 cup aquafaba
• 1/2 cup vegan butter
• 1/2 cup powdered sugar
• 1/2 cup cocoa powder
• 1/2 cup gluten free flour (separate from the other flour measurment)
• 2 flax eggs
• 1 cup mashed banana (from firm, greenish bananas. contrary to the bananas traditionally used in baking)
• 2 tablespoons spiced rum or vanilla
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 3/4 teaspoon baking powder
• 1 1/2 cups sugar
• 1 3/4 cups very well sifted gluten free flour
• 3/4 cup unsweetened unflavored almond milk
• filling and assembly
• 1 cup powdered sugar
• 3/4 cup peanut butter
• 1/2 cup coconut milkfat (skimmed from the top of a can of full-fat coconut milk)
• 1/2 cup cocoa powder
• 1/4 cup almond milk
• 1/2 teaspoon salt

1. to make the pattern: combine the aquafaba, the powdered sugar, and the vegan butter. Divide this mix into two equal parts. Stir the cocoa into one part and the 1/2 cup of flour into the other part
2. Scoop both into little zip-seal bags and cut an infinitesimal bit of the corner off the bag. It's essential that your cut is super tiny so that you can get as much detail out of the pattern as possible. A zip seal bag will work much better than a piping bag. Trust. :)
3. Place a strip of parchment over your pattern printout and loosely affix with tape.It also helps to place it on a piece of cardboard for stability (like from a cut-up cereal box). Carefully pipe out the cocoa pattern batter over the pattern outline. Place the parchment strip in the freezer until the batter hardens.rnRepeat with the other two pattern strips.
4. Once the outline is hardened, pipe the fill-in pattern batter (the white pattern batter) over the top, and then allow to freeze again. Leave in freezer until baking time
5. Preheat the oven to 350
6. Combine the flax eggs, the bananas, the vanilla, the cinnamon, the salt, and the sugar, until well blended and smooth.
7. Add the almond milk and blend again.
8. Add the flour and the baking powder and blend again till smooth. Do not overblend
9. Remove the pattern pieces from the freezer and line them, batter side up, in the jelly roll pan. Add plain parchment to line the rest of the pan. Tip: rubbing the pan with coconut oil will help the pieces stick and stay flat
10. Carefully pour the batter into the pan
11. Bake at 350 for 20-22 min.
12. Remove from oven and immediately flip out onto a flat surface. (pattern side is facing up) Peel away the parchment. Once it cools some, move it to a wire rack to cool the rest of the way.
13. Combine coconut milkfat, peanut butter, and salt till smooth. Add the almond milk.
14. Add the powdered sugar and the cocoa powder in a little bit at a time. Combine till smooth.
15. to assemble:rnLay a piece of parchment or wax paper down on your work surface. Carefully turn the cake back over (so that the pattern is face down) onto the paper.
16. Spread the icing all over. Tip- if the edges are super crusty, slice them off for easier rolling.
17. Using the paper to help you lift the corners, gently begin to roll the cake up. Make sure that you start rolling at the blank, non-patterned end.
18. Once it's rolled up, you can either serve it right away or wait for it to chill. If you wait for it to chill, the roll will hold better.rnServe with love.

pattern outline, butter, powdered sugar, cocoa powder, flour, eggs, mashed banana, rum, cinnamon, salt, baking powder, sugar, flour, milk, filling, powdered sugar, peanut butter, coconut milkfat, cocoa powder, almond milk, salt

Taken from food52.com/recipes/67346-patterned-chocolate-peanut-butter-cake-roll-gluten-free-vegan (may not work)