Okay so this is our last pre-thanksgiving party post but it is a doozy because and I am so excited because I have been trying to nail this one for so long now and I finally did it. Ladies and Gentleman I present you The Perfect Vegan Pumpkin Roll. Literally don’t search the internet anymore, you found it, it’s right here.
So I had been trying to perfect this one for a long time and eventually just called it a day on this idea last year, so I’m extra excited that I was able to bring it back this year and actually make it work. To be honest I would not have even tried except I fell into a long instagram rabbit hole one day, and noticed a ton of people requesting dairy free desserts for the holidays. So yes, one good thing has come of social media. Also I learned there must be a ton of people like me who diary doesn’t agree with but who aren’t “vegan” per se.
Pumpkin roll has a special place in my heart because my Aunt makes it every year for the holidays and let me tell you her pumpkin roll is the best! It’s moist, creamy, sweet, and just legit perfect. When I first started testing this last year I was using her recipe and just trying to make switches to veganize it and it didn’t work. But, as I’ve gotten older and wiser, I’ve finally been able to make a recipe that is dairy free, vegan and delicious.
Obviously we all know pumpkin pie is a must for every Thanksgiving, so I’d never suggest you skip it, this pumpkin roll though is going to be your new favorite. Plus you can make even more of it and freeze it. When I was in college my aunt used to send me home with multiple frozen loaves and I’m telling you, it’s probably one of the reasons thanksgiving is my favorite holiday. You’re going to love it.
I included notes here in case you’re not vegan for how to just make a basic pumpkin roll but I’m telling you, nobody in your family will be able to even tell this recipe is vegan. Let them devour it and blow their freaking minds.
Love,
Jackie
- Cream Cheese Filling
- 1 package extra firm tofu (see notes)
- 2 tsp lemon juice
- 2 tsp vinegar
- 2 tsp salt
- ¾ cup refined coconut oil, melted
- ¾ cup powdered sugar (make sure you buy a vegan brand)
- 1 tsp vanilla extract
- 4 tbsp vegan butter
- Pumpkin Roll Cake
- 3 tbsp flax seed
- 3 tbsp water
- ¾ cup all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tsp ground ginger
- 1 tsp sea salt
- 1 cup cane sugar
- ⅔ cup canned pumpkin
- Parchment paper
- Make your cream cheese for the filling. Using a clear flour sack towel, or cheese cloth, squeeze the liquid out of the tofu. Once the tofu is dry, transfer it to a high speed blender. Add the lemon juice, vinegar, salt and melted coconut oil. Blend on high until smooth, you'll likely need to use the stir stick on you blender to keep pushing the tofu down.
- Remove the cream cheese from the blender and chill in the fridge for at least an hour while you prepare the cake.
- Preheat your oven to 350 degrees. Combine the flax seed and water in a small bowl and set aside for 10 minutes until it thickens.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger and salt.
- Once the flaxseed has thickened, transfer to the bowl of a stand mixer, or any other large bowl if you're using a hand mixer or beating it by hand with a whisk. Add the cane sugar to the flax mix and beat until smooth, about 2 minutes. Then add the pumpkin puree and beat until it becomes creamy. Add the dry ingredients into the wet ingredients and lightly mix with a spatula until fully combined and smooth. It will be a little thick.
- Prepare a baking sheet by lining it with parchment paper and sprinkling the parchment paper lightly with powdered sugar. I also lightly greased the parchment paper with cooking spray just for extra assurance.
- Pour the batter onto the parchment paper and spread with the spatula until it is even and covering the sheet.
- Bake at 350 for 15 minutes until the cake springs back when touched. Lay down a clean flour sack towel and lightly sprinkle it with more powdered sugar. Carefully transfer to the cake, parchment paper side up, the the towel and slowly remove the parchment paper. I found the easiest way to do this is to either line a cooking rack or cutting board with the towel, place it over the cake and then flip the baking sheet upside down.
- After you peel back the parchment paper, very carefully roll the cake up into the towel. Place the roll on a wire rack to cool.
- Now, prepare your frosting. Transfer the cream cheese to a large bowl (again use a stand mixer if you have one). Add the powdered sugar and vegan butter and beat until smooth. Place back in fridge until the cake is cooled.
- Once the cake has cooled enough to handle. Unroll it from the towel. Carefully spread the frosting across the top of the cake evenly, leaving above one inch from the sides so it doesn't ooze out.
- Then, roll the cake back up (not in the the towel this time) so that the frosting is now in the middle. Wrap the whole roll in a towel, or in a plastic wrap and place in the fridge to cool. Cool for at least one hour before serving though the longer you let it cool the better off you'll be.
