Pumpkin Roll with Vegan ‘Cream Cheese’ Frosting

Outside, trees are glowing with shades of amber and gold. Indoors, the fragrance of cinnamon, nutmeg and pumpkin fills the kitchen. It’s officially nearing the holiday season, when even simple recipes feel special. And few desserts are more timeless than a soft and spiced pumpkin roll.

For those who have food allergies, recreating classic desserts can be challenging. Traditional pumpkin rolls are often made with gluten and rely on eggs for structure.

But this Kitchen Craft recipe for Allergic Living proves that you don’t need either. Here, I’ve created a pumpkin roll that’s made free from the top 9 allergens and gluten. Yet it tastes every bit as delicious as the traditional version.

Pumpkin Roll: No Eggs, Wheat or Milk

This recipe draws inspiration from the popular, “wacky cakes” of the Depression era, when desserts were made without eggs, butter or milk. It also serves as a reminder that creativity can be a baker’s most important ingredient.

You’ll notice that with this recipe, I have switched to weighing the all-purpose gluten-free flour on a digital scale, rather than measuring it by cups. After trials (and errors), weighing out the gluten-free flour gave me the most consistent and desired results.

However, if you don’t own a scale, if you follow the flour measuring method in this video, you’d use ballpark 1 1/4 cups of all-purpose gluten-free flour to reach the 162 grams of flour that I use. Again, however, gluten-free bakers consider weighing the most accurate way to get the best results.

Overall, I wanted to keep this elegant pumpkin roll recipe simple: just whisk, pour, bake, roll, and slice!

So, gather your ingredients, and let the scent of pumpkin spice fill your kitchen. Together, we can create a beautifully crafted pumpkin roll that everyone can enjoy!

Pumpkin Roll

Makes: 1 pumpkin roll, 8-10 slices
Free of: Top 9 allergens and gluten

Photo: Ashley Smith

Ingredients for Pumpkin Roll

162 grams all-purpose gluten-free flour with xanthan gum, sifted (e.g. Better Batter)
¼ cup cornstarch
¾ cup sugar
1 tsp baking soda
½ tsp baking powder
½ tsp salt
2 tsp pumpkin pie spice
5 tbsp canola oil
1 tbsp white vinegar
1 tsp pure vanilla extract
½ cup pure pumpkin puree
½ cup warm water
About ½ cup powdered sugar for sprinkling

Cream Cheese Frosting

8 oz dairy-free cream cheese (e.g. Violife)
8 tbsp unsalted dairy-free, soy-free margarine (e.g. Violife or Earth Balance Sticks)
1 tsp vanilla extract
4 cups powdered sugar

Tools

Large mixing bowl
9×13-inch sheet pan
Parchment paper
Digital scale
Sifter
Whisk
Tea towel
Wire rack
Medium mixing bowl
Hand mixer
Spreading spatula
Plastic wrap
Sturdy cutting board
Chef’s knife

Recipe Tips

• Be sure to buy pure pumpkin puree. Pumpkin pie filling is different, containing spices and sugar.

• Clean your chef’s knife after slicing each portion of the finished cake. This prevents crumbs and frosting from appearing on each slice.

Instructions for Pumpkin Roll

Before you begin, take the dairy-free cream cheese and margarine out of the fridge to allow them to reach room temperature.
Preheat oven to 350 degrees and line your sheet pan with parchment paper.
In a large mixing bowl, lightly whisk together the sifted gluten-free flour, cornstarch, sugar, baking soda, baking powder, salt, and pumpkin pie spice.
Add the canola oil, white vinegar, vanilla extract, and pumpkin puree. Pour the warm water over top and slowly whisk the mixture together until just combined. Make sure to not over whisk.
Pour the batter evenly onto the 9×13 sheet pan. Spread evenly to cover the pan. Set aside, to rest, for 15 minutes before placing in the oven.
Bake for 15 minutes, or until the cake springs back lightly when touched. Once the cake is done, allow it to begin to cool for approximately 15 minutes.
While the cake cools, lay a tea towel out on the counter and generously cover it with powdered sugar.
Next, flip the cake onto the tea towel – the parchment paper is now facing up. Gently peel off the parchment. Lightly dust the top of the cake with powdered sugar. Now, from the short side of the tea towel, roll the cake up in the towel.
Cool completely on a wire rack, while rolled in the towel, for at least an hour. This allows the heat to not be trapped underneath the cake, and helps to set its shape.

Making ‘Cream Cheese’ Frosting

In a medium bowl, whip the softened cream cheese, margarine, and pure vanilla extract using a hand-held mixer until light and fluffy.
Gradually mix in powdered sugar.

Pumpkin Roll Assembly

Once the cake has completely cooled, gently unroll it.
Spread frosting evenly over the cake, then roll the cake back up – this time sans tea towel.
Wrap the pumpkin roll in plastic wrap, and place on a small, sturdy cutting board.
Chill for at least 4 hours, preferably overnight, to help the pumpkin roll set.
Before serving, use a sifter to sprinkle powdered sugar on top of the pumpkin roll. Cut off both ends with a chef’s knife for a stunning presentation. Slice and enjoy!

Ashley Smith is the support group leader of NNMG Food Allergic Families of Los Angeles (https://nonutsmomsgroup.weebly.com/) and a member of FAACT's Diversity, Equity & Inclusion Advisory Board.