Hello friends!

My dad has a bit of a sweet tooth. The one dessert that his mom constantly had around the house for the holidays was a fresh, homemade pumpkin roll (and pies and cookies and all that good stuff, too). But let’s not get distracted, I’m here to talk about pumpkin roll.

I also have a strong love for all things pumpkin flavored, and I don’t believe that these baked goods should be stuck in the month of November. No, they should be enjoyed all-year long.

I’ll admit – when I first began reviewing recipes for pumpkin rolls online, I was a bit intimidated. How will I make it vegan? Will it be moist? How hard is it to roll? Won’t the cake crack? Turns out, it isn’t the easiest dessert, but it is far from the most difficult. Plus, if the cake cracks, you just fill it in with extra icing and throw on some powdered sugar. Problem solved.

I can’t believe I waited years before attempting to “veganize” one of my dad’s favorite desserts. The recipe below is simple and straight forward. The cake comes out perfectly moist, and you can adjust the sweetness of the dish by the type and amount of icing you use. I highly recommend giving this recipe a try if you’re tired of the same old, same old cookies and cakes. Why not impress your family and friends with this dish at your next event?!

Cheers!

Jocelyn

Vegan Pumpkin Roll

***Please feel free to share widely, just give me some credit or a link back. Adapted from Eggless Cooking.

Prep Time: 3 hours; Cook Time: ~15 minutes; Yield: 12 servings

Ingredients 3/4 cup, all-purpose flour

3/4 cup, canned pumpkin puree (I used Libby’s Organic Pumpkin)

2/3 cup, vegan sugar alternative

½ tsp, ground cinnamon

¼ tsp, ground cardamom

¼ tsp, ground ginger

¼ tsp, vanilla extract

¼ tsp, baking powder

½ tsp, baking soda

Heavy pinch of salt

3 tbls, melted coconut oil

¼ cup, vegan powdered sugar

Jar of vegan cream cheese frosting or make your own!

¼ cup, soy or almond milk*

Solid, untextured kitchen towel. Directions Preheat the oven to 350 F.

Line the bottom of a 9-11 x 12-15-inch jpan with parchment paper and very lightly grease the sides.

Combine the flour, spices, baking powder, baking soda, and salt.

In a seperate bowl mix the pumpkin and sugar. Add the melted cocnut oil and vanilla, and mix well.

Slowly add the dry ingredients into the wet mixture until mixed. If the batter is dry, add up to a ¼ cup, soy or almond milk.

Important. Next, spread a thin, even layer of batter onto the pan with parchment paper.

Bake the batter for 12-15 minutes. Use the toothpick method to determine when it is baked through.

Remove the pan from the oven and immediately begin to loosen the edges of the cake. Invert the cake onto a kitchen towel coated in powdered sugar, and then remove the parchment paper. (Note, it’s best to use a towel without a pattern/ texture/ grooves). Carefully roll the dough from the long edge of the cake, keeping it wrapped in the towel. Let the cake cool on a rack for at least one hour.

Once the cake has cooled, unroll it and slide it off the towel. Cover the cake with your favorite vegan cream cheese frosting. Re-roll the cake and quickly cover it in plastic wrap. Chill for at least 90 minutes.

Enjoy!

This slideshow requires JavaScript.