Welcome to my vegan kitchen, where we celebrate the flavors of the season! As autumn paints the world in warm hues, it’s the perfect time to indulge in a delicious vegan pumpkin roll.
This delightful dessert combines the comforting flavors of pumpkin, pumpkin pie spice, and a creamy vegan cream cheese filling.
Don’t worry; there’s no need for eggs or dairy here! In this recipe, we’ll create a moist and flavorful pumpkin cake, roll it up with a luscious vegan cream cheese filling, and top it off with a sprinkle of powdered sugar. Let’s dive into the recipe!
To create our vegan pumpkin roll, we’ll need the following ingredients:
- 1 cup of all-purpose flour
- 1 teaspoon of baking powder
- 1 teaspoon of pumpkin pie spice
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- 3/4 cup of pumpkin puree
- 1/2 cup of granulated sugar
- 1/4 cup of brown sugar
- 1/4 cup of vegetable oil
- 1/4 cup of unsweetened applesauce
- 1 teaspoon of vanilla extract
Cream Cheese Filling:
- 1 cup of vegan cream cheese
- 1/4 cup of vegan butter, softened
- 1 teaspoon of vanilla extract
- 2 cups of powdered sugar
Now, let’s dive into the step-by-step process of making this delectable vegan pumpkin roll.
Step 1: Preparing the Pumpkin Cake
Preheat your oven to 350°F (175°C).
In a mixing bowl, whisk together the flour, baking powder, pumpkin pie spice, baking soda, and salt.
In another bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, applesauce, and vanilla extract. Mix well.
Gradually add the dry ingredients to the wet ingredients and stir until just combined.
Step 2: Baking the Pumpkin Cake
Line a baking sheet with parchment paper and pour the batter onto it.
Spread the batter evenly to form a thin layer.
Bake for 12-15 minutes or until the cake springs back when gently touched.
Step 3: Assembling the Vegan Pumpkin Roll
While the cake is still warm, dust a clean kitchen towel with powdered sugar.
Carefully transfer the warm cake onto the towel.
Gently roll the cake and towel together, starting from one of the shorter ends.
Allow the rolled cake to cool completely on a wire rack.
Step 4: Preparing the Cream Cheese Filling
In a mixing bowl, combine the vegan cream cheese, softened vegan butter, vanilla extract, and powdered sugar.
Beat the mixture until smooth and creamy.
Step 5: Filling and Rolling the Pumpkin Roll
Carefully unroll the cooled cake from the towel.
Spread the cream cheese filling evenly over the cake, leaving a small border around the edges.
Gently roll the cake back up, without the towel, starting from the same end as before.
Place the pumpkin roll seam side down on a serving platter.
For a richer flavor, add a dash of maple syrup or a sprinkle of cinnamon to the cream cheese filling.
To ensure a perfectly rolled cake, make sure to roll it while it’s still warm.
Where can I find vegan cream cheese?
Many grocery stores now carry vegan cream cheese alternatives, which can usually be found in the refrigerated section alongside other dairy-free products. Alternatively, you can make your own vegan cream cheese at home using cashews or tofu.
Can I freeze the pumpkin roll?
Yes, you can freeze the pumpkin roll for future enjoyment. Make sure to wrap it tightly in plastic wrap or aluminum foil before placing it in the freezer. Thaw it in the refrigerator before serving.
How long will the pumpkin roll stay fresh?
When stored in the refrigerator, the pumpkin roll will stay fresh for about 3-4 days. However, it’s best enjoyed within the first 2 days for optimal flavor and texture.
Can I substitute pumpkin pie spice with individual spices?
Yes, if you don’t have pumpkin pie spice on hand, you can make your own blend by combining cinnamon, nutmeg, ginger, and cloves in equal proportions.
Can I use coconut oil instead of vegetable oil?
Yes, you can use melted coconut oil as a substitute for vegetable oil. It may add a subtle coconut flavor to the pumpkin cake.
How can I prevent the cake from cracking when rolling it?
Rolling the cake while it’s still warm and using a kitchen towel dusted with powdered sugar will help prevent cracking. Be gentle when rolling and unrolling to avoid putting too much pressure on the cake.