Rhino’s Pumpkin Roll

Have you ever tried making a thin pumpkin cake, only to later roll it around in a white plant-based cream cheese filling and topped with dusted powdered sugar? If you haven’t then you are in for a real treat! This simple pumpkin roll will not only wow all of your family and friends, but you will surely impress yourself with this restaurant-style dessert made in the comfort of your own home. The best part about any Swiss roll cake is that you can keep it in the freezer for any surprise guests that drop by or you can take it to a gathering or give it as a tasty gift during the holiday season. This recipe is so good that you may need to make two at a time!

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 pumpkin purée

1 cup King Arthur all-purpose organic flour

1 tsp. baking powder

1/2 tsp. Vitacost ground cinnamon

1 Tbsp. pumpkin spice seasoning

1/2 tsp. Vitacost Fine Himalayan Pink Salt

1/8 cup Vitacost powder sugar, for dusting

1 cup walnuts, chopped (optional)

Cream cheese frosting:

4 Tbsp. Earth Balance Vegan Buttery Sticks, room temperature

8 oz. Kite Hill Cream Cheese

1 cup Vitacost powdered sugar

1 Tbsp. Vitacost pure maple syrup

Directions

Cake:

1. Preheat oven to 375 degrees F.
2. Line a baking sheet with parchment paper and lightly grease with cooking spray or vegan butter.
3. In a stand mixer, beat the already combined egg replacer and water with the sugar for 1-2 minutes or until it thickens. Add the pumpkin puree; mix till combined.
4. Add the flour, baking soda, cinnamon, pumpkin spice, salt, and baking powder into the batter. Mix together until flour is combined and switch to using a spatula. This way you can get a few more stirs in without over mixing the batter.
5. Pour the batter onto the 10×15 baking sheet and bake for 15-17 minutes or until the cake springs back after you touch it. Prepare your dish towel while it bakes by dusting it heavily with powdered sugar. This will prevent the cake from sticking.
6. Once the cake springs back after toughing it, remove it from the oven and immediately (and carefully) flip the cake pan on top of the towel and remove the parchment paper slowly (there will be a massive cloud of powder sugar so prepare yourself).
7. Begin to roll the towel with the cake into a log shape and allow to cool on a cooling rack until room temperature. Make sure that you do not let the cake cool for more than an hour, or it can cause the cake to crack when you go to unroll it.

Buttercream:

1. In a mixing bowl, beat the butter and cream cheese for 2-3 minutes on a medium speed until well combined.
2. Then add the powdered sugar and maple syrup (or flavoring) and mix; set aside.

Assembly:

1. Carefully unroll the log and spread the frosting in a single layer. Cover the frosting with the walnuts at this time (optional).
2. Re-roll the cake back up into a log shape..
3. Place into the refrigerator for 1-2 hours to allow cake and frosting to firm up a bit (set overnight for best results).
4. Remove from the fridge and dust top with powdered sugar.
5. Serve and enjoy.

Chef’s tip: Move quickly when cooling this cake, or it will crack and break when you go to roll it. You can also use pecans instead of walnuts.