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Pumpkin Roll

What you need: 

Roll:
1 cup nondairy milk
1 cup applesauce
1 tablespoon apple cider vinegar
1 teaspoon vanilla
3/4 cup pureed pumpkin (canned or fresh)
2 cups flour
1 cup sugar
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
3-4 cups dairy free whipped cream, divided or cream cheese icing (recipe below)
1 1/2 cups walnuts, toasted and chopped, divided Cream cheese icing (for richer roll):
8 ounces vegan cream cheese (I use Tofutti Better than Cream Cheese)
1/2 cup vegan margarine
1 pound powdered sugar
1 teaspoon vanilla
1 teaspoon maple extract or maple "butter"
2 teaspoons pumpkin pie spice (1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger)

What you do: 

1. Preheat oven to 375 degrees F. Grease a sheet pan. and line with greased parchment. Mix wet ingredients in one bowl, set aside. In another bowl, mix dry ingredients.
2. Mix together the wet ingredients and the dry ingredients. Stir until incorporated. Pour mixture into prepared pan and smooth out. Bake for 15-20 minutes or until cooked through.
3. Remove from oven and allow to cool completely and pull cake out of the pan with the parchment still underneath. If using frosting, mix together frosting ingredients until smooth. Ice the cake with 2-3 cups of the vegan whipped cream (or frosting), and 1/2 the nuts.
4. Now take the cake, and roll into a log using the parchment to help roll the cake over, now all the whipped cream or frosting should be inside the roll. Take remaining whipped topping (or frosting), and ice the outside of the roll, top with remaining nuts.
Or you can turn into an ice cream roll up. Use your favorite vegan ice cream inside the roll.

Preparation Time: 
15-20 mins
Cooking Time: 
Servings: 

SO HOW'D IT GO?

This did not turn out for me. It may be because I didn't have apple cider vinegar, so I just skipped it. Perhaps the vinegar was important for the cake to actually get done. I don't know. It tasted good, but was raw doughy.... However, I made the cream cheese icing and it was so good that I had to make something to put it on. I ended up making a pumpkin spice cake and using the icing on that. YUM.

The apple cider vinegar IS important. It's what makes the dough rise ad get bubbly. Without it, you just have a dense, non-bubbly, doughy lump.

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This did not turn out for me. It may be because I didn't have apple cider vinegar, so I just skipped it. Perhaps the vinegar was important for the cake to actually get done. I don't know. It tasted good, but was raw doughy.... However, I made the cream cheese icing and it was so good that I had to make something to put it on. I ended up making a pumpkin spice cake and using the icing on that. YUM.

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This was really good. I made it when I had a pumpkin craving in the middle of the night. Made me sleep better!

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Rich's R&D department just got back with me today and the dairy free ready to whip topping is free of all animal ingredients, so if you can get your hands on it, it is a great product- I think it is better than the real stuff.

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I have found a product im pretty sure is vegan but im having the companies R&D dept check on a couple of questionable ingredients but I use it all the time at work for non vegans, its called Richwhip or rich's ready to whip non dairy topping.  Ill let you know what they say.

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Anonymous

Anyone know where to get Vegan whipped cream? Most of the dairy-fre ones still are not vegan.

http://store.foodfightgrocery.com/soywhip.html

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Anyone know where to get Vegan whipped cream? Most of the dairy-fre ones still are not vegan.

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