The post Recipe: Vegan Pumpkin Roll appeared first on Vegan Hostess.
]]>My dad has a bit of a sweet tooth. The one dessert that his mom constantly had around the house for the holidays was a fresh, homemade pumpkin roll (and pies and cookies and all that good stuff, too). But let’s not get distracted, I’m here to talk about pumpkin roll.
I also have a strong love for all things pumpkin flavored, and I don’t believe that these baked goods should be stuck in the month of November. No, they should be enjoyed all-year long.
I’ll admit – when I first began reviewing recipes for pumpkin rolls online, I was a bit intimidated. How will I make it vegan? Will it be moist? How hard is it to roll? Won’t the cake crack? Turns out, it isn’t the easiest dessert, but it is far from the most difficult. Plus, if the cake cracks, you just fill it in with extra icing and throw on some powdered sugar. Problem solved.
I can’t believe I waited years before attempting to “veganize” one of my dad’s favorite desserts. The recipe below is simple and straight forward. The cake comes out perfectly moist, and you can adjust the sweetness of the dish by the type and amount of icing you use. I highly recommend giving this recipe a try if you’re tired of the same old, same old cookies and cakes. Why not impress your family and friends with this dish at your next event?!
Cheers!
Jocelyn
***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
The post Recipe: Vegan Pumpkin Roll appeared first on Vegan Hostess.
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