Wow your family and friends with this seasonal gourmet dessert they’ll surely beg for year after year. Stuffed with a vegan “cream cheese” filling and dusted with powdered sugar, it’s the perfect treat to complete your next fall feast. Plus, it keeps well when frozen! Double this recipe to make two Swiss rolls and store one in the freezer for the winter holidays!
Yields 1 cake; around 10 slices
Ingredients
Cake
1 cup granulated sugar
4 Tbsp. Bob’s Red Mill Egg Replacer + 8 Tbsp. Water (in 2 batches)
1 cup homemade or canned pumpkin purée
1 cup King Arthur All-Purpose Organic Flour
1 tsp. baking powder
1/2 tsp. ground cinnamon
1 Tbsp. pumpkin spice seasoning
1/2 tsp. Vitacost Fine Himalayan Pink Salt
1/8 cup Vitacost Organic Powdered Sugar, for dusting
1 cup Vitacost Organic Walnuts, chopped (optional)
“Cream cheese” icing
4 Tbsp. Earth Balance Vegan Buttery Sticks, room temperature
8 oz. Kite Hill Cream Cheese
1 cup powdered sugar
1 Tbsp. Vitacost pure maple syrup
Directions
1. Preheat oven to 375 degrees F. Line baking sheet with parchment paper and lightly grease with cooking spray.
2. In stand mixer, beat egg replacer and sugar together for 1-2 minutes or until it thickens. Add pumpkin puree; mix until combined.
3. Add flour, baking soda, cinnamon, pumpkin spice, salt and baking powder into batter until fully combined.
4. Pour mixture onto baking sheet. Bake 11-15 minutes or until the cake springs back after you touch it.
5. Heavily dust dish towel with powdered sugar (this will prevent cake from sticking). Remove cake from oven and immediately (and carefully) flip cake pan on top of the towel. Slowly remove parchment paper.
6. Using towel, tightly roll cake into log shape. Cool to room temperature on cooling rack. Note: Remember not to cool for more than an hour, or it can cause the cake to crack when you unroll it.
7. In mixing bowl, beat butter and cream cheese for 2-3 minutes on medium speed until combined. Add powdered sugar and maple syrup (or flavoring) and mix; set aside.
8. To assemble, carefully unroll log and spread icing in single layer. Cover with the walnuts if using.
9. Re-roll cake back into log shape and dust with powder sugar. Refrigerate for 1-2 hours to allow cake and frosting to firm up (set overnight for best results).
10. Remove from refrigerator and dust top with more powdered sugar before serving.
Chef’s tip: It’s best to move quickly when cooling this cake, or it will crack and break when you roll it. You can also use pecans instead of walnuts.