Vegan Pumpkin Roll

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.

In a mixing bowl, smush 1 banana.

Add 1/3 cup aquafaba and mix together.

Add 2/3 cup sugar, 3 tablespoons maple syrup, 3 tablespoons oil, and 1 teaspoon vanilla extract and mix.

Add 3/4 cup pumpkin puree, 2 teaspoons baking powder, 1/4 teaspoon salt, 1 teaspoon cinnamon, and 1 1/2 teaspoons pumpkin pie spice and mix.

Add 2/3 cup water, 1/2 cup almond flour, 1/2 cup rolled oats, and 3/4 cup all-purpose flour and mix until combined.

Prepare a cookie sheet with parchment paper, covering the whole tray.

Dump the batter onto the prepared tray and spread it evenly.

Bake at 350°F for 25 minutes.

Once baked, turn the cake over and roll it with a dish towel while still warm, letting it cool for about 20 minutes.

Prepare the cream cheese filling by whipping vegan cream cheese and adding 3/4 cup powdered sugar.

After 20 minutes, unroll the cake carefully and remove the parchment paper.

Spread the cream cheese filling evenly over the unrolled cake.

Roll the cake back up, wrapping it in parchment paper to help it hold its shape.

Refrigerate for 1 to 2 hours, checking after 1 hour.

After 1.5 hours, remove from the refrigerator and start cutting the rolls.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens