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)
CREAM CHEESE FILLING
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
Preheat oven to 350 degrees F (176 C) and line an 11x17-inch baking sheet with parchment paper, making sure the edges are completely covered. It's important to use a baking sheet that's close to these dimensions or the cake will be too thick or thin to roll (amount as original recipe is written // adjust size/number of baking sheets if altering batch size).
Add banana to a large mixing bowl and mash. Then add aquafaba and whisk to combine. Next add muscovado sugar, maple syrup, oil, vanilla, and pumpkin purée and whisk to combine.