• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Cookbook
  • eBook
  • Recipes
  • Contact
  • About Me
  • English
    • Deutsch

Carlo Cao | Plant Based Recipes That Make You Feel Great

menu icon
go to homepage
search icon
Homepage link
  • Home
  • Cookbook
  • eBook
  • Recipes
  • Contact
  • About Me
  • English
    • Deutsch
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » All Recipes

    Published: Nov 23, 2019 · Modified: Dec 13, 2021 by carlocao · This post may contain affiliate links · This blog generates income via ads

    Vegan Pumpkin Roll

    Diesen Beitrag gibt es auch auf: Deutsch

    Jump to recipe
    vegan pumpkin roll

    This vegan pumpkin roll is the perfect fall dessert. It's delicate, soft and pretty much easy to make! This beauty is made of a pumpkin sheet cake filled with the fluffiest coconut whipped cream EVER.

    If this is the first roll cake you bake, I recommend you read the entire article. It's an easy recipe but you have to follow every single step to nail it!

    vegan pumpkin roll

    2 important ingredients: pumpkin puree and aquafaba

    The pumpkin sheet cake is made of pumpkin puree, aquafaba, white flour, cinnamon powder, baking powder, sugar and salt.

    Regarding the pumpkin puree: if you have 1 hour of time and a ripe pumpkin ready to use you can make it yourself, click here to see how. If not, you can get store-bought pumpkin puree 🙂

    If you are wondering what aquafaba is, here is a brief explanation: it's the liquid you find in a can of chickpeas. We use it here to replace egg whites because it whips and creates a foam (just like egg-whites do!).

    vegan pumpkin roll

    How to make the pumpkin sheet cake

    The pumpkin sheet cake is very simple to prepare. Use a mixer and beat aquafaba until it starts to get foamy. Add in sugar and continue to mix until it becomes very fluffy and forms stiff peaks.

    Start adding the previously sifted flour, baking powder, cinnamon, salt and baking soda. Mix slowly using a spatula until you get a lump-free mass. Then add the pumpkin puree and mix gently until well incorporated.

    Baking time

    With the help of a spatula spread the dough and give it the shape of a rectangle about 30 X 35 cm with a thickness of 0.5 cm. Preheat the oven to 180 degrees (360 F) and bake the sheet cake for about 10-15 minutes.

    After 10 min stick a toothpick into the center of the sheet cake. If there is wet batter still on the toothpick, it needs little more time in the oven.

    The filling: coconut whipped cream

    This delicious vegan pumpkin roll is filled with coconut whipped cream. If you've never made it before I highly recommend you take a look at my guide on how to make the fluffiest coconut whipped cream in 5 easy steps.

    vegan pumpkin roll

    If you bake this vegan pumpkin roll, let me know! You can leave a comment, rate the recipe, and don’t forget to tag a photo #vegaliciously on Instagram! Buon appetito!


    Pumpkin Roll Cake

    Carlo Cao
    This vegan pumpkin roll is the perfect fall dessert. It's delicate, soft and pretty much easy to make!
    4.80 from 10 votes
    Print Recipe
    Prep Time 16 hrs 20 mins
    Cook Time 10 mins
    Total Time 16 hrs 30 mins
    Course Dessert
    Cuisine American
    Servings 8

    Equipment

    • hand mixer

    Ingredients
      

    For the pumpkin sheet cake

    • 170 g aquafaba
    • 150 g sugar
    • 130 g all-purpose flour
    • 1 tsp cinnamon powder
    • 1 tsp baking powder
    • ½ tsp baking soda
    • salt to taste
    • 180 g pumpkin puree

    For the filling

    • *3.5 dl (1.5 cup) full-fat coconut milk chilled overnight
    • 2 tbsp icing sugar
    • 1 tsp vanilla powder
    • 2 tbsp whipped cream stabilizer

    Instructions
     

    For the whipped coconut cream

    • Place coconut milk in the refrigerator overnight. The next day chill a large glass bowl in the freezer for 15-20 minutes.
    • Remove the bowl from the freezer and add in milk *, vanilla powder, sugar and whipped cream stabilizer. Whip the cream for 5-10 minutes until stiff peaks form. Cover the bowl with plastic wrap and refrigerate for at least 4 hours before frosting the cake.

    For the pumpkin sheet cake

    • Preheat the oven to 180 degrees (360 F).
    • Use a mixer and beat aquafaba until it starts to get foamy. Add in sugar and continue to mix until it becomes very fluffy and forms stiff peaks.
    • Start adding the previously sifted flour, baking powder, cinnamon, salt and baking soda. Mix slowly using a spatula until you get a lump-free mass.
    • Then add the pumpkin puree and mix gently until well incorporated.
    • With the help of a spatula spread the mass on a baking sheet lined with baking paper giving it the shape of a rectangle of about 30 X 35 cm with a thickness of 0.5 cm.
    • Bake in the center of the oven for about 10-15 minutes.
    • As soon as you pull the sheet cake out of the oven, turn it out onto a clean towel dusted with powdered sugar. Peel off the baking paper and roll the cake up into the towel (starting at one of the short ends). Let cool completely.
    • Unroll the cake and spread the coconut whipped cream across the cake, leaving about 2 cm (â…” an inch) around the edge unfrosted.
    • Roll the cake up and set it in the fridge for at least 4 hours before serving.
    • Buon appetito!

    Notes

    *If you use canned coconut milk: open your can of coconut milk and scoop out the hardened coconut cream with a spoon into your bowl and use the remaining liquid to make a smoothie.
    Keyword purè di zucca, torta alla zucca
    Tried this recipe?Let us know how it was!

    If you have Pinterest, feel free to pin the following picture and to follow me by clicking here

    vegan pumpkin roll

    More All Recipes

    • Vegan Wiener Schnitzel
    • Vegan Potato Gratin
    • Vegan Mushroom Wellington
    • Sauerteig Rezept für Anfänger
      Easy Sourdough Bread Recipe (Beginner's Guide)

    Reader Interactions

    Comments

    1. tadalafil cialis says

      January 02, 2022 at 5:48 pm

      cialis poppers [url=https://comprarcls.com/#]amazon cialis generico [/url] cialis original en farmacias fisicas cual es mejor levitra o cialis

    2. Clieten says

      June 24, 2021 at 5:38 am

      uk generic propecia 5 mg

    3. Danielle liddick says

      October 04, 2020 at 10:02 pm

      How well does the coconut whipped cream hold up?

    4. Heather Tomasso says

      August 25, 2020 at 8:46 pm

      I cant find Vegan whilped cream stabilizer, they all seem to have dairy. Do you have a recommendation?

      • Trang says

        July 21, 2022 at 11:30 am

        I found these 2 on the internet to use as vegan cream stabilizers.

        1. Cornstarch: works just as well in delicate, airy whipped cream. To offset the graininess of the cornstarch, dissolve it in a bit of cream first: Whisk together a tablespoon of cornstarch with powdered sugar, then whisk it into half a cup of the cream in a small saucepan over medium heat, just until warmed. Let cool. Beat the remaining cream as normal until soft peaks form, then drizzle in the cornstarch mixture until fully incorporated.

        2. Cream of tartar: Cream of tartar works like cornstarch to strengthen the bonds between protein molecules, water, and air bubbles, without feeling grainy or imparting flavor. Use a quarter teaspoon of cream of tartar for every one cup of cream for a whipped cream frosting with a texture like buttercream.

    Primary Sidebar

    My cookbook "Party Food Vegan" is out now!

    Hi everyone!

    I'm Carlo Cao a Swiss-Italian foodie! I started cooking for my whole family when I was 12 and since then I have never stopped. Welcome to my kitchen and let my recipes inspire you!

    Footer

    ↑ back to top

    Contact ∿ Privacy Policy ∿ Terms of service

    Copyright © 2022 Carlo Cao