Recipe:
1/4 cup vegan powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
Flax for 3 eggs
1 cup raw sugar
2/3 cup pumpkin puree
1 (8 ounce) package Tofutti cream cheeze, softened
1 cup vegan powdered sugar, sifted
6 tablespoon Earth Balance, softened
1 teaspoon vanilla extract
1.PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.
2.COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat flax seed with water and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.
3.BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
4.BEAT Tofutti cream cheeze, powdered sugar, EB and vanilla in mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour.
Posted by Vegan Feast Catering on 2011-11-08 05:28:18
Tagged: , plantbased
