I made this vegan pumpkin cake roll for my youngest son’s birthday in September. Making a cake roll has been my desire for such a long time. I never even tried to attempt it thinking that it was too difficult. I have bookmarked a lot of cake roll recipes with egg/egg whites. I was not sure about which egg substitutes to use in such recipes. So I was very excited when I found this vegan pumpkin cake roll in the book “Have your cake and vegan too.” I first borrowed this book from the library but after seeing a lot of interesting and easy vegan cake recipes I decided to buy the book and this is the first recipe I’m trying from that book. I’m so excited that this cake roll recipe has turned out great.
If you follow the instructions carefully, making a cake roll is not difficult at all. We made a video of this recipe so that it will be easy for beginners to follow. Actually I wouldn’t say that my cake roll is perfect, but it is so much better than what I had expected. I was anticipating a great disaster like the roll breaking or the cake ripping off, but to my surprise none of it happened. The only thing that could have been better was the roll’s shape and thickness. It was not round and did not have a perfect shape like the cake pictured in the book. I guess that the leftover cream cheese icing from the vegan carrot cake recipe was not enough for this cake roll, making it skinnier than the picture from the recipe.
Vegan Pumpkin Cake Roll Recipe
|Prep Time||Cook Time||Makes|
|3 Hr 30 Mins||15 Mins||20-24 Small Slices|
- 3/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground ginger
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 3/4 cup canned pumpkin puree
- 2/3 cup white sugar
- 3 tablespoons melted coconut oil
- 1/4 teaspoon vanilla extract
- 1/4 cup icing sugar
- 1 (8-ounce) container non-dairy cream cheese, at room temperature
- 3 tablespoons non-hydrogenated margarine
- 1 and 1/2 cups icing sugar
- 1 teaspoon vanilla extract
- Preheat the oven to 350F/180C for 15 minutes. Line the bottom of a 11×15-inch jelly roll pan with parchment paper (this is a must) and lightly grease the sides with oil.
- In a small bowl combine together the flour, spices, leavening agents and salt.
- In another bowl, cream together the pumpkin and sugar.
- Add the oil and vanilla and mix until blended well.
- Stir in half the dry ingredients into the creamed mixture, blending until just mixed. Add the balance flour mix and blend it once again.
- Spread the batter evenly into the prepared pan, preferably using an offset spatula. The spread batter will be very thin. (See My Notes)
- Bake for 13 to 15 minutes, until a toothpick inserted in the center of the cake comes out clean.
- Remove the pan out of the oven. Loosen the edges of the cake with a butter knife and invert onto a clean dish towel sprinkled with the icing sugar. Peel of the parchment paper. Roll from the long side of the cake, wrapping it in the towel. Let the cake cool on a cooling rack for at least an hour. Prepare the cream cheese filling meanwhile.
- In a large bowl, cream together the cream cheese and margarine.
- Add the icing sugar and vanilla; beat until creamy.
- Make sure the cream is firm, but still easy to spread by storing it in the freezer to firm up for 30-60 minutes.
- Unroll the cooled cake and spread the filling throughout the cake.
- Re-roll the cake without the towel and wrap the cake roll with plastic wrap.
- Cover it again with aluminum foil or the towel itself and store the cake in the refrigerator for at least 2 hours before serving.
- Store leftover cake, wrapped in the fridge.
- This vegan pumpkin cake roll tasted so much better than what I had expected. The texture was very good too. The canned pumpkin puree gave the cake a very moist texture, so the cake did not dry up even after 3 days in the fridge. Each and every time we had it directly from the fridge the cake was still soft. It was not hard or dry at all.
- The cake batter was very thick and I found it very difficult to spread it on the pan. So I would suggest 2 things. Grease the pan lightly with oil and then place the parchment paper on top of it so the paper sticks to the pan and does not lift off while trying to spread the batter. The other tip is to add some liquid (milk/water) to get a better consistency and the spreading can be done easily. Care should be taken while spreading the batter, so that the cake will bake evenly throughout. Mine was very thin in one of the sides and a small piece of the cake did rip off but I was able to stick it back and roll it without any difficulty.
- My cake roll looked thinner than what was pictured in the book. I think some more icing would have given the body for the cake. Maybe following the icing recipe for this cake would yield more icing than I had from the vegan carrot cake which would have given a thicker and rounder roll.
- For those who are wondering if we could use almost a month old cream cheese icing, we can. I had stored it in an air tight container in the fridge and I read that it keeps good for about 3 months. But be sure to check that it does not taste weird. Mine smelled and tasted perfectly fine and so I decided to use it in this cake roll.
- Non-vegans can use dairy products wherever applicable.
Subscribe To Eggless Cooking
Don't miss our new eggless recipe updates in your email inbox! Sign up now.