Vegan Pumpkin Roll

4.84 from 18 votes

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.

Prep Time15

Cook Time15

Cooling and Resting3

Total Time3 30

Course: Dessert

Cuisine: American

Servings: slices

Calories: 264kcal

Author: Andrew Bernard

Equipment

Jelly Roll Pan

Ingredients

For the Cake

½ cup unsweetened applesauce
1 cup brown sugar
⅔ cup pumpkin puree
¾ cup flour
½ teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg
¼ teaspoon cloves
¼ teaspoon allspice
¼ teaspoon salt
¼ cup chopped walnuts, Optional
Powdered Sugar

For the Filling

4 oz vegan cream cheese
½ cup powdered sugar
3 tablespoon vegan butter
½ tsp vanilla
Optional: Cocoa Powder if making chocolate filling *see notes below for amount changes

Instructions

For the Cake

Preheat oven to 375 degrees F.
Lay a piece of parchment paper down on the bottom of a 15x10-Inch jelly roll pan and grease the sides of the pan.
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.

Video

Notes

*If you want to make this a chocolate pumpkin roll, then when making the filling do ¼ cup cocoa powder and ¼ 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.

Nutrition