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4.72 from 7 votes

Pumpkin Roll Cake

This vegan pumpkin roll is the perfect fall dessert. It's delicate, soft and pretty much easy to make!
Prep Time16 hrs 20 mins
Cook Time10 mins
Total Time16 hrs 30 mins
Course: Dessert
Cuisine: American
Keyword: purè di zucca, torta alla zucca
Servings: 8
Author: Carlo Cao


  • hand mixer


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


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 (⅔ 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!


*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.