Easy Vegan Pumpkin Roll Cake with Cream Cheese Frosting

Why you’ll love this Vegan Pumpkin Roll Cake:

- This incredibly elegant and delicious - Eggless, dairy free, oil free, and easily gluten free! - Full of fresh pumpkin, pumpkin spice, and sweetness, and the fluffiest,

Here's what you need:

– Pumpkin puree – Unsweetened applesauce – Flour – Sugar – Spices – Leavening agents Swipe Up to Check All Ingredients

Now let's make this Vegan Pumpkin Roll Cake with Cream Cheese Frosting!!



Step 1: Make the batter. I used a large bowl and a whisk for this. You can also use a hand mixer. Simply whisk together the wet ingredients, then gently fold in the dry just until there are no more clumps

Step 2: Pour the pumpkin batter onto the prepared baking sheet.I like to lightly grease the parchment paper that’s on the baking sheet with a little oil to further prevent the cake from sticking.

Step 3: Flip the pumpkin cake and roll. Dust the baked pumpkin cake with powdered sugar generously. Then drape a kitchen towel over it.

Step 4: Make the vegan cream cheese frosting.Once the cake has FULLY cooled, you can make the vegan cream cheese frosting.

Step 5: Assemble the pumpkin roll cake. Carefully unroll your cooled pumpkin cake, and spread the frosting on top, only to be about 1/4″ thick

Step 6: Slice and serve! When serving, you can dust the cake with a little powdered sugar for decoration as well!

Grab the full recipe + instructions linked here!

Be sure to leave a rating & review if you give this vegan pumpkin roll cake a try! Enjoy!