Vegan Pumpkin Cake Roll

Modified: Oct 15, 2024 by Madhuram · 64 Comments.

4.78 from 9 votes

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I made this vegan pumpkin cake roll for my youngest son's birthday in September. Making a cake roll has been my desire for such a long time. I never even tried to attempt it thinking that it was too difficult. I have bookmarked a lot of cake roll recipes with egg/egg whites.

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I was not sure about which egg substitutes to use in such recipes. So I was very excited when I found this vegan pumpkin cake roll in the book "Have your cake and vegan too".I first borrowed this book from the library but after seeing a lot of interesting and easy vegan cake recipes I decided to buy the book and this is the first recipe I'm trying from that book. I'm so excited that this cake roll recipe has turned out great.If you follow the instructions carefully, making a cake roll is not difficult at all. We made a video of this recipe so that it will be easy for beginners to follow. Actually I wouldn't say that my cake roll is perfect, but it is so much better than what I had expected. I was anticipating a great disaster like the roll breaking or the cake ripping off, but to my surprise none of it happened. The only thing that could have been better was the roll's shape and thickness. sliced vegan pumpkin roll

It was not round and did not have a perfect shape like the cake pictured in the book. I guess that the leftover cream cheese icing from the vegan carrot cake recipe was not enough for this cake roll, making it skinnier than the picture from the recipe. Recipe pumpkin cake roll

More Vegan Cakes/Cupcakes

Ingredients Used: All-purpose Flour, baking powder, cheese, christmas baking, cinnamon, ginger, margarine, Oil-Coconut Oil, pumpkin, Sugar-Icing, Sugar-White, vanilla extract

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All comments I made this

Key says

November 27, 2019 at 10:08 am

*edit
The recipe ingredients were a little unclear (Plus I’m an inexperienced baker) & lead
me to making the mistake of putting the 1/4 c icing sugar into the cake mixture. It might be helpful to move that to another location or to specify within the directions that it’s not added, just set aside for sprinkling on the towel post bake. The cake is still cooling, so we’ll see how it turns out! I plan to skip adding sugar to the cream cheese to balance the sweetness.

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- Madhuram says
  
  November 27, 2019 at 3:02 pm
  
  Thanks for pointing out, Key. Will change it.
  
  Reply
Amanda says

November 26, 2019 at 4:45 pm

I made this after reading the entire thing, to include the notes and the video. My roll failed miserably and I’m a pretty sufficient cook/baker. The cake part didn’t yield enough cake. It was very thin and cracked/broke in several places. The filling was very runny. I added more powdered sugar to thicken but I think it could use another tub of cream cheese. If I make this again, I’ll double the cake part and try two tubs of cream cheese. Overall though the flavors are very good!

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- Madhuram says
  
  November 27, 2019 at 6:24 pm
  
  Yes, the cake is pretty thin unlike the usual cakes we are used to, but I didn't have trouble with the frosting consistency. But it was not enough to make it look like a big cake. Somebody else had suggested to roll it up the other way round across the width to give a better volume.
  
  Reply
Heather says

September 14, 2019 at 8:06 am

this looks delicious !

Reply
- Madhuram says
  
  September 14, 2019 at 3:59 pm
  
  Thanks, Heather.
  
  Reply

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Vegan Pumpkin Cake Roll

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