Vegan Pumpkin Swiss Roll with Cream (Carlo Cao) is made with canned pumpkin puree, which you can find in most stores (or make your own). And aquafaba (this is a ‘vegan meringue’ made by whizzing up the brine water from canned chickpeas. This gives the sheet cake a light bouncy airy feel, perfect with a pot of tea.
This recipe is by a young Swiss-Italian chef, who is a rising star in the vegan world. His recipes and photographs are phenomenal, and he has already published his first ‘Vegan Party Food’ book that you can buy from his site.