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 …