We take this classic fall dessert and make it a vegan pumpkin roll. Filled with delicious vegan cream cheese frosting and topped with powdered sugar! Plus, a bonus vegan chocolate pumpkin roll option.
In a bowl, combine brown sugar and applesauce very well.
Add in pumpkin and combine again.
Add in flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, allspice, and salt. Combine, scraping down the sides if needed.
Stir in the chopped walnuts if desired.
Spread the mixture evenly across prepared baking sheet.
Place into oven for 13 to 15 minutes. The cake should spring back when touched.
Remove from oven.
Sprinkle the entire thing with powdered sugar, then place a kitchen towel over top and immediately invert the pan. Carefully peel off the parchment paper. Sprinkle this side with powdered sugar also.
Starting at the narrow end (smaller), roll up the cake and towel together (see video if needed). Place on a wire rack to cool for 1 hour. *Placing on a wire rack to cool is very important.
For the filling
Beat together vegan cream cheese, powdered sugar, vegan butter and vanilla until smooth. Place in fridge until ready to use.
Once an hour has passed, carefully unroll the cake. Spread the frosting onto the cake.
Reroll the cake (without the towel).
Wrap up tightly in plastic wrap or cheesecloth. Refrigerate for at least 2 hours or overnight.
Sprinkle with more powdered sugar on top before serving.Cut Into 1 inch slices and serve warm or cold.
Store any leftovers in an air tight container in the fridge.
*If you want to make this a chocolate pumpkin roll, then when making the filling do 1/4 cup cocoa powder and 1/4 cup powdered sugar. Proceed with the rest of the recipe as directed. *See post for notes about Top 8 Allergy Free variation**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.