I am a huge dessert fan, so I’m always trying to find ways to sneak them in while still keeping them somewhat “healthy.” So one of my old favorites is this pumpkin roll, with cream cheese frosting oozing out. You can of course use Vegan Cream Cheese, and this recipe is still 100% vegan!
Vegan Cream Cheese Pumpkin Roll
1 1/2 tsp Ener-G Egg Replacer
1 1/2 tsp Ground Flax
1 1/2 tsp Wheat Gluten
6 Tbsp warm water
Mix above ingredients in a cup to use as your egg substitute (reconstitutes 3 eggs).
Then add in:
1 cup sugar
2/3 cup canned pumpkin
In a separate bowl, combine dry ingredients:
3/4 cup whole wheat flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ground ginger (I used fresh ginger root)
1 tsp nutmeg
1/2 tsp salt
Add dry ingredients into the wet ingredients until just combined.
Line a 10×15 sheet pan with wax paper, and then spray completely with olive oil. Pour on batter leaving a small gap so it doesn’t touch the edges. Bake at 375 degrees for 15 minutes. After removing from the oven, lift the cake from the pan using the wax paper and place it on a towel to cool for 20 minutes. After it cools, spray the cake with olive oil, and slowly roll the cake up along the long side by holding the short side and carefully pulling it from the wax paper. Once it’s all rolled up, wrap it again to hold the shape and set it aside.
Prepare the filling with the following:
8 oz vegan cream cheese
4 Tbsp Earth Balance Margarine
1 c powdered sugar
1 tsp vanilla
Beat the cream cheese and margarine together. Stir in powdered sugar and vanilla and blend until smooth.
Carefully unroll the cake again and spread with the filling. Then roll it back up and completely cover with plastic wrap. Place cake seam side down and chill in the fridge for 2 hours before serving. Enjoy!