Celebrate all things fall with this spiced Pumpkin Roll. It’s made with the neat egg and it’s all rolled up with a sweet cream filling, making for a cute and delicious plant-based dessert.
SERVINGS: Makes 12-15 servings.
INGREDIENTS: *recommended brands
8 oz plant-based cream cheese *Kite Hill
3 tablespoons plant-based butter, softened
1 ⅔ cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons coconut cream (solids from canned coconut milk)
¾ cup flour
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon pumpkin pie spice
¼ teaspoon baking powder
1 cup canned pumpkin puree
⅔ cup coconut sugar
3 tablespoons cooking oil of choice
½ teaspoon vanilla extract
1 neat egg, prepared according to package instructions
¼ cup plant-based milk
Preheat the oven to 350. Line a 11 x 15 jelly roll pan with parchment paper.
In the bowl of a stand mixer, add all the cake ingredients and mix on medium until thoroughly combined.
Spread the batter evenly onto the prepared pan. Bake for 12-15 minutes until a toothpick insert in the center comes out clean.
Allow to cool for 5 minutes. Lift the corners of the parchment paper and carefully remove the entire cake from the pan all at once. From one of the short sides of the cake, leave the parchment paper on and roll the cake up from one end to the other. Allow the cake to cool completely before adding the filling, about 1-2 hours.
Prepare the cream cheese filling. In the large bowl of a stand mixer, cream together the cream cheese and butter. Add the powdered sugar, vanilla, and coconut cream and whip until light and fluffy. Freeze the cream for 45 minutes, or until it is firm yet still spreadable.
When completely cooled, gently unroll the cake. Evenly spread the filling over the cake. Gently re-roll the cake and remove any excess filling if it spills out the sides. Wrap in plastic wrap and refrigerate until serving. Slice into 12-15 pieces and serve while cold.