Every year for Thanksgiving I make a pumpkin roll. Pumpkin, cream cheese, powdered sugar- these are a few of my favorite things. You just can’t go wrong. It’s a hit every year. Normally I just use the Libby’s Pumpkin Roll recipe. But, this year I was faced with a new challenge.
If you know me personally, you know that I have a 7 year old brother who is HIGHLY allergic to dairy products. No milk, no butter, NO CREAM CHEESE. Horrible, I know. Can you imagine never having tasted cream cheese?? But thanks to my mother’s discovery of his allergy, she discovered that she and my younger sister also have sensitivities to dairy products. I somehow have been free of this curse, but my 2 year old son was not so lucky. The poor thing gets rashes and his face breaks out with even the slightest amount of milk. So, this year I am making TWO pumpkin rolls. The original recipe, and my mom and I took on the task of subbing out some ingredients to make our own Dairy-Free Pumpkin Roll. I hope you enjoy!
Dairy-Free/Vegan Pumpkin Roll
Prep time: 15-20 mins Cook Time: 15 mins
Ingredients:
Cake:
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup flour + 2 Tablespoons for dusting
1 Tablespoon baking powder
1 Tablespoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon salt
3 flax gel eggs
1 cup granulated sugar
2/3 cup pumpkin puree
Filling:
1 cup vegan cream cheese (we used daiya’s plain cream cheese style spread)
1-1/4 cup powdered sugar, sifted
6 Tablespoons non-dairy butter (we used blue bonnet LIGHT stick butter)
1 teaspoon vanilla extract
powdered sugar (optional for decoration)
Preheat: oven to 375° F. Grease 9×15 inch jelly-roll pan; line with wax paper. Grease (we used coconut oil) and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
Combine: pumpkin puree, sugar, and flax gel eggs; add baking powder, soda, cinnamon, ginger, nutmeg, and salt; mix until smooth; add flour and mix until smooth.
Spread evenly into prepared pan.
Bake: 13 to 15 minutes or until top of cake springs back when touched. Remove from oven and let cool for 5 minutes. Gently turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end, and place in the refrigerator until the filling is ready.
Combine: cream cheese, butter, vanilla, and sifted powdered sugar with a hand mixer until creamy. Unroll cake from the towel. Spread cream cheese mixture over cake. Reroll cake tightly. Wrap in plastic wrap and refrigerate. Sprinkle with powdered sugar before serving, if desired.