-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.