Vegan Pumpkin Roll


***Please feel free to share widely, just give me some credit or a link back. Adapted from Eggless Cooking.

Prep Time: 3 hours; Cook Time: ~15 minutes; Yield: 12 servings


  • 3/4 cup, all-purpose flour
  • 3/4 cup, canned pumpkin puree (I used Libby’s Organic Pumpkin)
  • 2/3 cup, vegan sugar alternative
  • ½ tsp, ground cinnamon
  • ¼ tsp, ground cardamom
  • ¼ tsp, ground ginger
  • ¼ tsp, vanilla extract
  • ¼ tsp, baking powder
  • ½ tsp, baking soda
  • Heavy pinch of salt
  • 3 tbls, melted coconut oil
  • ¼ cup, vegan powdered sugar
  • Jar of vegan cream cheese frosting or make your own!
  • ¼ cup, soy or almond milk*
  • Solid, untextured kitchen towel.


  • Preheat the oven to 350 F.
  • Line the bottom of a 9-11 x 12-15-inch jpan with parchment paper and very lightly grease the sides.
  • Combine the flour, spices, baking powder, baking soda, and salt.
  • In a seperate bowl mix the pumpkin and sugar.
    • Add the melted cocnut oil and vanilla, and mix well.
  • Slowly add the dry ingredients into the wet mixture until mixed.
    • If the batter is dry, add up to a ¼ cup, soy or almond milk.
  • Important. Next, spread a thin, even layer of batter onto the pan with parchment paper.
  • Bake the batter for 12-15 minutes. Use the toothpick method to determine when it is baked through.
  • Remove the pan from the oven and immediately begin to loosen the edges of the cake.
    • Invert the cake onto a kitchen towel coated in powdered sugar, and then remove the parchment paper. (Note, it’s best to use a towel without a pattern/ texture/ grooves).
    • Carefully roll the dough from the long edge of the cake, keeping it wrapped in the towel.
    • Let the cake cool on a rack for at least one hour.
  • Once the cake has cooled, unroll it and slide it off the towel.
    • Cover the cake with your favorite vegan cream cheese frosting.
    • Re-roll the cake and quickly cover it in plastic wrap.
    • Chill for at least 90 minutes.
  • Enjoy!

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