Pumpkin Cake Roll
3 egg substitutes
1 cup white sugar
2/3 cup pumpkin puree
1 tablespoon lemon juice
3/4 cup of all-purpose flour
2 tablespoons ground cinnamon
1 teaspoon of ground nutmeg
1 teaspoon of ground ginger
1/2 teaspoon salt
1 tablespoon baking powder
1 1/2 cups confectioner's sugar
8 ounces vegan cream cheese
4 tablespoon vegan buttery spread
1/2 tablespoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour jelly roll pan. I use a 15x18 inch pan lined with waxed paper and then greased and floured.
Put egg substitute in mixing bowl, then slowly add sugar. Fold in pumpkin and lemon juice.
Mix together the flour, cinnamon, nutmeg, ginger, salt and baking powder. Fold into batter.
Spread batter onto prepared pan. Bake for 15-18 minutes. Remove from oven and allow to cool enough to handle.
Remove cake from pan and place on tea towel (cotton, not terry cloth). Roll up the cake by rolling towel inside cake and place seam side down to cool.
Prepare the frosting by blending together the sugar, vegan cream cheese, buttery spread, and vanilla.
When completely cooled, unroll cake and spread with cream cheese filling and roll up again without towel. Wrap with plastic wrap. Refrigerate until ready to serve. Sprinkle with confectioners sugar and slice into 12-15 servings.
Enjoy! =)
SO HOW'D IT GO?
Can anybody tell me which egg replacer they used? Thanks!
I used the Ener-G Egg replacer and it came out great! :-) I also put 1/8 teaspoon of xanthum gum in the filling to help make it less melty and more goo-ey.
Thanks for the suggestions. I haven't made it yet, but want to. Did you put the xanthum gum in the filling or the cake? Also, did you use wax paper to line your pan? It doesn't deposit anything into the cake when cooked? How about using parchment paper instead? I've never cooked with wax paper. Thanks for your help with this!
Hallo - I want to make this, but am suprised - does this really only use 3/4 cup flour and 3 egg substitutes? Does it still turn out cakey?
Thanks!!
I made this with some extra pumpkin from a pie....I had one of those HUGE cans.
Anyway, this was really yummy tasting. I ended up having to add extra powdered suger to the filling to get it to taste the way I wanted. Then I had a whole ton of filling and it kind of oozed out...my roll did not look near as lovely as Cammers/BP's...hence no picture. But overall the flavor of this was awesome and I will definitely make it again and try to perfect my rolling skillz.
Nevermind, my other post, I think I will make this one since others have had success using the ener-g replacer. Yummy!
Can anybody tell me which egg replacer they used? Thanks!
I used the Ener-G Egg replacer and it came out great! :-) I also put 1/8 teaspoon of xanthum gum in the filling to help make it less melty and more goo-ey.
Can anybody tell me which egg replacer they used? Thanks!
This a great recipe! I made this for a Thanksgiving dinner I had at my house, and everyone loved it! :-)
Yum! This is a very nice recipe, though I had to keep it in the oven a little longer but that may have been why it cracked when I rolled it =(. Otherwise it looks nice and tastes good too. A photo will be forthcoming.