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Monday, November 5, 2018

Vegan Pumpkin Un Roll Cake

Hey everyone, the hippie here with my most favoritist holiday dessert ever. I swear I'm not kidding. I love a pumpkin roll with cream cheese frosting. All vegan of course but, I realized making a roll cake might be a little intimidating for some. I know it was for me when I first made it. Don't you fret though. This is the same exact recipe as a cake roll. It's just not rolled. ha ha It's sooooo good and I can't wait to have it again.

Let's get right to the recipe. Here is what you will need.
3/4 cup unbleached all purposed flour
1 tsp cinnamon
1/4 tsp pumpkin pie spice
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
3/4 cup pumpkin puree
2/3 cup vegan sugar
1/4 cup unsweetened apple sauce (or 3 tbsp neutral oil)
2 tbsp plant milk (I used almond but any will do)
1 tsp vanilla

4 ounces of vegan cream cheese at room temperature
1 tbsp vegan butter at room temperature
1 1/2 cups powdered sugar
1 tsp vanilla

Preheat your oven to 350 degrees
In a small bowl, combine the flour, cinnamon, pumpkin pie spice, baking powder and soda and salt. Set aside.

In a large bowl combine pumpkin puree, sugar, apple sauce, vanilla and milk.

Gradually add the flour mix to the pumpkin mix.

Pour into a 8" round pan and bake for 25- 30 minutes. Or until a toothpick inserted in the center comes out clean. Let cool.

The frosting.
Cream together the cream cheese, butter and vanilla. Gradually beat in the powdered sugar.

Depending on the brand of vegan cream cheese you use, you might need to make the frosting the night before and let it sit in the fridge over night.

Once the cake is cooled, spread the frosting over the very carefully. 

You can make a layer cake by making two of these and doubling the frosting. Or they would be fantastic as cupcakes. 

Serve and enjoy. If there are any leftovers, store them in the fridge. Enjoy!!!