Vegan Pumpkin Roll
Vegan Pumpkin Roll is an eye catching dessert that is sure to be the star at your holiday table. Fluffy and moist pumpkin cake is covered in a cream cheese-like frosting, then rolled up, chilled and sliced.
Servings: 10 slices
Calories: 299kcal
Ingredients
Pumpkin Cake
- 3/4 cup pumpkin pureé
- 1/2 cup applesauce
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 3/4 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- 1/4 teaspoon salt
Frosting
- 4 tablespoons vegan butter, softened to room temperature
- 4 tablespoons vegetable shortening*
- 2 cups powdered sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon pure vanilla extract
- 1-2 tablespoons non-dairy milk, as needed
- more powdered sugar, for dusting
Instructions
Prepare the cake
- Preheat the oven to 375 degrees F and line a 10 x 15 inch jelly roll pan with parchment paper, with about a 1 inch overhang for easy removal after baking.
- In a large bowl, whisk together the pumpkin puree, applesauce, sugar and vanilla until well combined.
- To the bowl with the pumpkin mixture, add ingredients in this order: flour, baking powder, baking soda, pumpkin pie spice and salt, then stir with a spoon or spatula until just combined. Be careful not to over mix.
- Pour the batter into the prepared pan. Bake for 14-15 minutes, until a toothpick inserted in the middle comes out clean.
- Remove from the oven. On a large surface, lay out a large clean dish towel, one with no texture if possible. Sprinkle liberally with powdered sugar. With one swift motion, flip the cake from the pan to the towel. Be confident and you will be fine! Alternatively, you can simply roll it up in the parchment paper, but mine cracked a bit when I tried it that way.
- Peel off the parchment paper that is still stuck to the cake. Roll the cake up from one short end to the other end, carefully and using the towel. (SEE PHOTOS ABOVE FOR REFERENCE)
- Let the cake cool completely for about 3 hours on a wire rack. Or stick it in the refrigerator to cool a bit faster.
Prepare the frosting
- In a medium bowl with an hand or stand mixer, beat the vegan butter, shortening, powdered sugar, lemon juice and vanilla until smooth. Add a tablespoon or two of non-dairy milk (I used soy) if the frosting is too thick. If too thin, add more powdered sugar.
Assemble the roll
- Once the cake is cooled completely, slowly unroll it, very gently to prevent cracking, then spread the filling over the cake, leaving about 1/4 inch border unfrosted. If there are a few cracks, don't worry, the roll won't be ruined. You can fix a lot with frosting and a dusting of powdered sugar!
- Re-roll the cake up, without the towel this time, carefully peeling it away as your roll. Tightly wrap the roll in plastic wrap and chill in the refrigerator for about an hour.
- When ready to serve, unwrap the pumpkin roll and transfer to a serving dish. Dust with powdered sugar, slice and serve.
- Leftovers: You can make the roll ahead of time and store in the refrigerator for about 5 days wrapped in plastic wrap. Or freeze for a month or two. They make great gifts!
Notes
- Gluten free: Substitute a gluten free all purpose flour. I like King Arthur Flour.
- You can use additional vegan butter instead of shortening if desired for the frosting, but I like it best using half and half. It tastes similar to cream cheese frosting.
- No pumpkin pie spice? Use 1 tsp cinnamon, 1/2 tsp ground ginger, 1/4 tsp nutmeg and a tiny pinch of cloves instead.
Nutrition
Serving: 1of 10 servings | Calories: 299kcal | Carbohydrates: 55g | Protein: 1g | Fat: 9g | Saturated Fat: 2g | Sodium: 154mg | Potassium: 101mg | Fiber: 1g | Sugar: 45g | Vitamin A: 3074IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 1mg