I don’t think I’ve met one person who doesn’t love pumpkin roll, and I have been seriously missing it since going vegan. It took a good bit of tinkering to wrangle this recipe, but now it's back in my arsenal, I’m out of for (fake) blood this Halloween!
⅔ C. unspiced pumpkin puree
1 C. granulated sugar
3 flax gel eggs, ~10 T. (recipe here)
1 t. baking powder
1 t. baking soda
½ t. cinnamon
½ t. ground nutmeg
½ t. ground ginger
¼ t. salt
¾ C. flour + 2 T. for dusting (GF option here)
¼ C. powdered sugar (for rolling into a towel)
1 C. vegan cream cheese, room temperature (recipe here, or you can use one 8oz. package of store-bought vegan cream cheese)
1 ¼ C. powdered sugar, sifted
6 T. non-dairy butter, room temperature
1 t. vanilla extract
Pinch of salt
Powdered sugar for decoration
Prep time: 15-20 min
Cook time: 15 min
Total required time: ~1 hr 15 min
Yield: one roll, ~10 servings
-Preheat oven to 375 F.
-Combine the pumpkin, sugar and flax gel.
-Add the baking powder, baking soda, cinnamon, ginger, nutmeg and salt; mix until smooth.
-Add the flour and mix until smooth.
-Line a 9”x15” (lipped) baking pan with wax paper; lightly grease the wax paper and dust with flour. This will help keep the cake from sticking, so make sure you grease and flour the sides too.
-Pour batter into the pan and spread evenly with a spatula.
-Bake for 13-15 min or until the cake is firm and springs back when you press down gently with your finger. Remove from the oven and let cool for 5-10 min.
-Generously dust a smooth kitchen towel with the ¼ C. powdered sugar.
-Place cake face-down onto towel and carefully peel off the wax paper.
-Roll into shape with the towel and put back into the fridge until the filling is ready.
-For the filling, combine the cream cheese, butter, vanilla extract and sifted powdered sugar with a hand mixer until creamy.
-Unroll the cake from the towel, spread filling evenly and roll as tightly as you can without displacing too much filling in the process.
-Dust with additional powdered sugar (optional)
*NOTE: Using store-bought vegan cream cheese (particularly Tofutti) will result in a runnier filling.