Pumpkin swiss roll with cream (Vegan)

Today we’re making an incredible pumpkin swiss roll.

Very tasty, very delicate, it’s an unforgettable treat!

It is made from pumpkin puree, which is very easy to make at home.

Just cook a pumpkin and pulse it in a blender. 

Very simple! 

Of particular importance in this recipe are brown sugar, coconut oil and spices.

It is they who give the swiss roll its fantastic smell.

So delicious that you will want to eat this magic roll without stopping.

For the filling, I use vegan cream cheese, but it’s okay to use a regular one.

I am absolutely sure that this recipe will receive only positive feedback, and you will want to see it on your table again and again.

My family and friends have already evaluated my delicious creation. You’re next!
Ready? Set? Let’s go cooking!

We will need: (1 medium roll)

For the dough

3/4 cup (1 cup-250 ml) of all-purpose flour

3/4 cup pumpkin puree

5 tbsp. of brown sugar

1/2 tbsp. of baking soda (I use baking powder)

2 tbsp. of coconut oil (or vegetable one)

Cinnamon and ginger to taste

Powdered sugar

Vegetable oil for the baking sheet

For the cream

6-7 tbsp. of vegan cream cheese

1 tbsp. of orange juice (optional)

2 tbsp. of agave syrup

1.5 tbsp. of coconut oil (or butter)

Cook the pumpkin.

Pulse together with the coconut oil/butter and the two kinds of sugar to the consistency of puree.

Combine the flour with baking soda, cinnamon and ginger. Add the pumpkin puree.

Line the baking sheet with baking paper, grease it with vegetable or coconut oil and put the dough there. 

Preheat the oven to 165C / 325F and bake the base for about 15 minutes. Try not to overdo, otherwise, the roll will be difficult to fold.

In the meantime, make the cream. Take out the ready dough. Take a kitchen towel and sprinkle it with powdered sugar.

Put the dough “face down” – this will be the top of the roll.

Slowly roll the roll. Do not worry, if it breaks: the taste will be the same, and the appearance will not be greatly affected. Let the roll cool for about 20 minutes, and then slowly turn it around. Put the roll on food paper and evenly apply the cream, leaving a small distance from the edges.

Then slowly and very carefully wrap the roll.
Close from all sides and put it in the refrigerator. You can serve in a few hours.
Very tasty and beautiful!

It is a very delicate and mouth-watering roll.

Bon appetit!