It’s my Veggieversary – or – the One where I finally try a Pumpkin Roll.

I have a Pinterest board that I call “Would be great to veganize (and most likely deglutenize and desoyatize)”  It’s for all those recipes that I think are beautiful, but are going to take more effort on my part.  Ok, it’s really for those recipes that I’ll probably never get to.  The recipe that made me start the board over a year ago was Libby’s Pumpkin Roll.

Pretty much anything with pumpkin is going to whisper my name.  But, when you put a creamy filling inside, it is screaming loud and clear.

Since today is my 6th veggieversary, I figured it was the perfect time for me to try something big.  Something I really wanted to get right. I was setting myself up for some big baking win.  Or an epic fail.

Do you want to judge?  Check this baby out…

Vegan, Gluten-Free, Soy-Free Pumpkin Roll | Veg-am

For more pumpkin goodness (and to keep from using a cream cheese analogue), I replaced the original cream cheese filling with a creamy pumpkin filling.

The filling is super sweet, so you may want to keep the pieces small.  The original recipe says 10 servings.  I estimate I’ll get about 14.   But, if you’re like my sweet-toothed mother who said she didn’t notice that it was super sweet,  you might want to stick with 10.

Yum.  Happy veggieversary to me.

Pumpkin Roll, gluten-free, soy free | Veg-am


Pumpkin Roll with Pumpkin Filling


  • 1/4 cup powdered sugar (to sprinkle on towel)
  • 1/2 cup sorghum flour
  • 1/4 cup tapioca starch
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp salt
  • 1½ Tbsp Ener-g Egg Replacer
  • 6 Tbsp warm water
  • 1 cup granulated sugar
  • 2/3 cup canned pumpkin puree (not pumpkin pie mix)

Pumpkin Filling:

  • 1/2 cup canned pumpkin puree (not pumpkin pie mix)
  • 1/2 cup soy-free Earth Balance
  • 1 tsp vanilla extract
  • 1 cup + 2 Tbsp powdered sugar
  • 1/4 tsp cinnamon


Preheat oven to 375F.  Line a 15×10 jelly-roll pan with parchment paper.  Lightly oil and flour the paper.  Sprinkle a thin, cotton kitchen towel with powdered sugar.

For Cake: With a fork or whisk, combine flours, baking powder, baking soda, cinnamon, cloves and salt in a small bowl.  Set aside.

In a large mixing bowl, using an electric hand mixer on medium speed, combine the egg replacer and water until foamy, about 30 seconds.   Add the granulated sugar and continue beating until it thickens up, about 2 minutes.  (It won’t be as thick as eggs, because the ener-g can’t be whipped in the same way, but the sugar/egg replacer come together nicely).  Beat in pumpkin until just combined.  Stir in the flour mixture until well combined and all lumps are gone.  Don’t use the beaters for this or you’ll risk gumminess. Spread evenly into prepared pan.  Bake for 15-17 minutes* (see note 3) 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 working from the narrow side.  Cool on wire rack (about an hour)

For Filling: Beat earth balance, powdered sugar, pumpkin and vanilla extract in a small mixing bowl until smooth.  Refrigerate until cake is cool.

Carefully unroll cake.  Spread pumpkin filling over cake.  Reroll cake.  Wrap in plastic wrap and refrigerate at least one hour.  Sprinkle with powdered sugar before serving.


1. Use a non-terry style kitchen towel or you may end up with some of it on your cake.  Be sure you really sugar that towel or it will stick to the cake.
2. I don’t own a 10×15 pan.  I used a larger one and just didn’t spread the batter all the way to the edges, but did do it as evenly as possible.  It still did fine.  One edge was a little thin so it got a wee bit crispy.  No matter, it still rolled and all I had to do was slice that one end off. In fact, before serving to company, I would cut a tiny slice off the other end too because it makes for a cleaner/prettier edge. There’s nothing wrong with the ends though, so save them for later :)
3.  The original recipe says 13-15 minutes.  All my gluten-free baking seems to take just a little bit longer.  But, if you’d be more comfortable checking at 13 – go for it.



  13 comments for “It’s my Veggieversary – or – the One where I finally try a Pumpkin Roll.

  1. September 10, 2013 at 1:26 am

    WOW! This is an amazing adaptation – no one would every know it’s not the more traditional, allergy- and cruelty-laden variety. Don’t ya just LOVE pumpkin flavored everything this time of year?

    • drsimpson
      September 10, 2013 at 1:35 am

      Thank you for the kind words. That is always the goal – don’t let them know :) I love pumpkin flavored everything *any* time of year!

  2. September 10, 2013 at 1:37 am

    Oh…wow…must try.

  3. September 10, 2013 at 4:37 am

    I love everything pumpkin! Who doesn’t, right? By.

  4. September 10, 2013 at 4:40 am

    Whoa! Looks delicious! Huge props for attempting a vegan and gluten-free pumpkin roll! I have been wanting to make one but I’ve been too intimidated… Well no more! I will def have to try this :)

    • drsimpson
      September 11, 2013 at 6:26 pm

      It was intimidating to look at, but ended up not being hard to do at all. My biggest tip is to just take your time and be careful with the cake because its thin-ness makes it a bit delicate.

  5. September 10, 2013 at 8:13 pm

    Happy Veggieversary!!! What a great way to celebrate. I think I need to take a whole month after Vegan MoFo to make all of your recipes :)

    • drsimpson
      September 11, 2013 at 6:23 pm

      Wow…that’s flattering. ::blush:: Whatever you do end up trying, feel free to swing back by and let me know how it goes.

  6. September 11, 2013 at 2:48 pm

    OH WOW! This pumpkin roll looks amazing. I don’t think I’ve ever had a pumpkin roll, but I know what I’ll be trying this fall! :-)

    • drsimpson
      September 11, 2013 at 6:22 pm

      I don’t remember ever having one either, and when I saw a picture of one it just seemed all kinds of wrong. Let me know how it goes!

  7. September 11, 2013 at 7:57 pm

    This looks amazing! I have never had a pumpkin roll sounds yummy!

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