Vegan Pumpkin Roll with Cream Cheese Frosting | Vegan Pumpkin Recipes | Vegan Holiday Desserts

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

vegan cream cheese

🥗Healthier: silken tofu

💰Cheaper: cottage cheese

Silken tofu can mimic the creaminess with fewer calories.

coconut oil

🥗Healthier: applesauce

💰Cheaper: vegetable oil

Applesauce reduces fat while keeping moisture.

maple syrup

🥗Healthier: agave nectar

💰Cheaper: honey

Agave nectar is a lower-cost sweetener.

Start by preheating the oven to 375°F (190°C).

In a stand mixer, add 1/2 cup of aquafaba, 1/2 teaspoon of xanthan gum, and 1/2 teaspoon of lemon juice.

Whip the aquafaba mixture for about 4-5 minutes until soft peaks form.

In a separate bowl, combine 1 cup of flour, 1 teaspoon of baking soda, 1/2 teaspoon of salt, 1/2 teaspoon of cinnamon, and 1/2 teaspoon of pumpkin pie spice.

Gradually add sugar to the whipped aquafaba, about a spoonful at a time, while mixing on a slow speed until fully incorporated.

Once the sugar is mixed in, increase the speed and mix for another 3 minutes.

Add 2/3 cup of pumpkin puree to the aquafaba mixture and mix until incorporated, about 30 seconds.

Slowly sprinkle in the dry ingredients, folding them into the wet mixture carefully to avoid deflating the batter.

Prepare a 15x10 inch jelly roll pan by lining it with parchment paper and spraying it with cooking spray.

Spread the batter evenly in the pan using an offset spatula without pushing down too hard.

Bake in the preheated oven for 15 minutes.

While the cake is baking, dust a clean kitchen towel with powdered sugar.

Once the cake is done, carefully flip it onto the powdered sugar-dusted towel, removing the parchment paper.

Dust the top of the cake with powdered sugar and gently roll it up in the towel to shape it as it cools.

In a bowl, mix together 2 cups of powdered sugar and 1/4 cup of flour to stabilize the frosting.

In another bowl, combine 1/2 cup of vegan butter and 1/2 cup of vegan cream cheese, then add 1 teaspoon of vanilla extract and mix until smooth.

Slowly add the powdered sugar and flour mixture to the butter and cream cheese mixture, mixing until combined.

Chill the frosting in the fridge until the cake has cooled enough to handle, about 20 minutes.

Unroll the cooled cake carefully and spread the frosting evenly over the surface.

Roll the cake back up without the towel and refrigerate for at least 1 hour before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens