Roll:
1 cup nondairy milk
1 cup applesauce
1 tablespoon apple cider vinegar
1 teaspoon vanilla
3/4 cup pureed pumpkin (canned or fresh)
2 cups flour
1 cup sugar
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
3-4 cups dairy free whipped cream, divided or cream cheese icing (recipe below)
1 1/2 cups walnuts, toasted and chopped, divided Cream cheese icing (for richer roll):
8 ounces vegan cream cheese (I use Tofutti Better than Cream Cheese)
1/2 cup vegan margarine
1 pound powdered sugar
1 teaspoon vanilla
1 teaspoon maple extract or maple "butter"
2 teaspoons pumpkin pie spice (1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger)
1. Preheat oven to 375 degrees F. Grease a sheet pan. and line with greased parchment. Mix wet ingredients in one bowl, set aside. In another bowl, mix dry ingredients.
2. Mix together the wet ingredients and the dry ingredients. Stir until incorporated. Pour mixture into prepared pan and smooth out. Bake for 15-20 minutes or until cooked through.
3. Remove from oven and allow to cool completely and pull cake out of the pan with the parchment still underneath. If using frosting, mix together frosting ingredients until smooth. Ice the cake with 2-3 cups of the vegan whipped cream (or frosting), and 1/2 the nuts.
4. Now take the cake, and roll into a log using the parchment to help roll the cake over, now all the whipped cream or frosting should be inside the roll. Take remaining whipped topping (or frosting), and ice the outside of the roll, top with remaining nuts.
Or you can turn into an ice cream roll up. Use your favorite vegan ice cream inside the roll.