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Vegan Pumpkin Roll

Decadent Vegan Pumpkin Roll for a Cozy Fall Treat

Delightful Vegan Pumpkin Roll that impresses with its presentation and taste, perfect for fall gatherings.
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Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 3 hours
Total Time 3 hours 45 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Pumpkin Pureé Can substitute with freshly roasted pumpkin.
  • 1/2 cup Applesauce Can substitute with an equal amount of mashed bananas.
  • 1 cup Granulated Sugar Coconut sugar can be used for a sugar-free option.
  • 1 teaspoon Pure Vanilla Extract Almond extract can be used for a different flavor.
  • 1 cup All-Purpose Flour Gluten-free all-purpose flour can be used for a gluten-free version.
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 2 teaspoons Pumpkin Pie Spice Can substitute with cinnamon, ginger, nutmeg, and cloves mix.
  • 1/4 teaspoon Salt
For the Frosting
  • 1/2 cup Vegan Butter (softened) Can use additional shortening or coconut oil.
  • 1/4 cup Vegetable Shortening Can use more vegan butter instead.
  • 2 cups Powdered Sugar Adjust quantity for desired thickness.
  • 1 tablespoon Lemon Juice Adds acidity and brightness.
  • 2 tablespoons Non-Dairy Milk Use more or less as needed.
  • 1 tablespoon Powdered Sugar (for dusting)

Equipment

  • Jelly roll pan
  • Mixing bowl
  • whisk
  • spatula
  • kitchen towel

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Line a 10 x 15 inch jelly roll pan with parchment paper, leaving a 1-inch overhang.
  2. In a large mixing bowl, whisk together the pumpkin puree, applesauce, granulated sugar, and pure vanilla extract until smooth.
  3. Gradually add in the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt. Stir gently until just combined.
  4. Pour the batter into your prepared pan, spreading it evenly. Bake for about 14-15 minutes, or until a toothpick comes out clean.
  5. Turn the cake out onto a clean kitchen towel dusted with powdered sugar, and roll tightly. Let it cool for about 3 hours.
  6. Make the frosting by beating together the softened vegan butter, vegetable shortening, powdered sugar, lemon juice, and vanilla until smooth. Adjust consistency with non-dairy milk.
  7. Unroll the cooled cake and spread the frosting evenly across the surface.
  8. Re-roll the cake tightly with the frosting inside, wrap in plastic wrap, and refrigerate for at least 1 hour.
  9. Slice into 1-inch thick pieces before serving, dusting with powdered sugar for presentation.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 40gProtein: 2gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 150mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 3000IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Ensure cake cools completely before unrolling to avoid cracks.

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