Dairy-Free Pumpkin Roll

Calories: 242 Fat: 11 Carbs: 32 Protein: 3 Serves: 14 Total time: 1H


  • 1/4 cup powdered sugar (to sprinkle on towel)
  • 3/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup pumpkin puree
  • Filling
  • 1 package (8 ounces) plant based cream cheese, at room temperature
  • 1 cup powdered sugar, sifted
  • 6 Tbsp plant-butter, softened
  • 1 tsp vanilla extract
  • 3 Tbsp Oatsome Barista
  • Powdered sugar (optional for decoration)


Preheat the oven to 375° F. Grease a 15 x 10-inch jelly-roll pan; line with parchment paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel or a piece of parchment paper with 1/4 cup powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves, and salt in a small bowl. Beat eggs and granulated sugar in a large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into the prepared pan.

Bake for 13 to 15 minutes or until the top of the cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn the cake onto the prepared towel or parchment paper. Carefully peel off the paper. Roll up the cake and towel together, starting with the long end. Cool on a wire rack.

Beat plant-based cream cheese, 1 cup powdered sugar, butter, vanilla extract,  and oat milk in a small mixing bowl until smooth. Carefully unroll the cake. Spread cream cheese mixture over the cake. Reroll cake. Wrap in plastic wrap and refrigerate for at least one hour. Sprinkle it with powdered sugar before serving, if desired.

Cooking Tip: Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

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