VEGAN PUMPKIN ROLL – Cheap Meal Recipes

This vegan pumpkin cake roll is the ultimate fall dessert. A tender, moist pumpkin spice cake is rolled up with silky, whipped brown sugar ermine frosting. Top with a bit more frosting and candied pecans for a pretty crown and easy presentation.

Cake rolls are a bit like an elevated version of a sheet cake in some ways. They serve a small-to-medium sized gathering of people, are simple to make but have a classic, show stopper look.

Also known as log cakes, cream rolls, and jelly rolls (when they contain jelly, of course!), dessert rolls are versatile. The sky is the limit for mixing and matching the cake and filling flavors. Despite their appearance, rolled cakes aren’t actually difficult to make. Once you get over the initial fear of rolling up a cake, making a cake roll is a really fun way to prepare a simple but showy dessert. This Vegan Pumpkin Cake Roll is perfect for Thanksgiving and other autumn special occasions.

Notes:

Ermine Frosting Tips :

If the frosting curdles, your frosting is too cold. Place the bowl over steaming hot water for 15 second increments. Try whipping again for a few minutes. If it does not feel cold to the touch, you’ve been whipping more than 5 minutes and the frosting is a bit steaky/curdled looking, add a couple of tablespoons more of room temperature vegan butter. If the butter is cold, it won’t blend properly and the frosting will split further.

If your frosting is too soft and slouching, it is too warm either from handling or the temperature of the kitchen. Place the bowl in the fridge for 10-15 minutes at a time until it firms up, rewhip.

Make Ahead Tip:

The cake roll can be made a few days in advance and left rolled up in the plastic wrap in the fridge. When ready to serve, decorate it as suggested in the recipe, or simply dust with confectioner’s sugar and serve with a side of the candied .