Pumpkin Spice Cake Roll with Candied Pecans and Dairy Free Cream Cheese Frosting

Easy pumpkin roll with pecans and a creamy filling that will have you coming back for more. Light, fluffy and the perfect addition to any holiday party.

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Prep time25 min
Ready in1 hr 43 min
PortionsPortions 10
DifficultyMedium

Ingredients

Candied Pecans

1 1/2 tablespoons packed brown sugar
1 1/2 teaspoons water
1/8 teaspoon vanilla
1/8 teaspoon salt
1 cup pecan halves, for topping

Cake

3 eggs (or equivalent egg replacer -we love the one from Bob's Red Mill or 3 tablespoons of flaxseed mixed with 3 tablespoons of water)
6 tablespoons water
2/3 cup canned pumpkin puree
1/4 cup Country Crock® Plant Cream
1/2 cup packed light or dark brown sugar
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
3/4 cup all-purpose flour, spooned and leveled
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
for rolling: 3/4 cup confectioners sugar
1/2 cup pecans, chopped

Dairy Free Cream Cheese Frosting

2 6-ounce containers vegan cream cheese alternative, slightly softened
3/4 cup Country Crock® Plant Butter Sticks with Avocado Oil, softened to room temperature
3 cups icing sugar, sifted
1 teaspoon vanilla

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Nutritional Guidelines (per serving)

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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

In a small bowl, combine the brown sugar, water, vanilla, and salt, stir to combine and set aside. In a medium-large saucepan over medium heat, toast the pecans for 2-3 minutes, stirring occasionally to prevent them from burning. When they begin to smell fragrant, they're done. Quickly drizzle the sugar mixture into the pan, on top of the pecans, stirring the nuts as you drizzle. Stir constantly until the pecans are thoroughly coated in the sugar mixture. Immediately remove from the heat so they don't burn.
Spread the pecans on a piece of parchment to cool. Once cooled, you can break the nuts apart if needed. The pecans will be slightly sticky at first, but the coating hardens further within a few hours.
Preheat the oven to 350°F. Prep a 10×15 inch jelly roll pan with Country Crock® Plant Butter, so the parchment paper sticks. Then line it with parchment paper so the cake seamlessly releases in step 6. Cover the parchment paper with Plant Butter as well. You want an extremely non-stick surface for this cake roll.
In a small bowl, whisk the egg replacer and water together. In a separate large bowl mix the egg replacer mixture, pumpkin puree, Country Crock® Plant Cream, brown sugar, granulated sugar, and vanilla together until combined. Add the flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice and salt and beat with a hand mixer until combined.
Spread batter evenly into the prepared pan. Give the pan a shake to make sure the batter is level and reaches the corners. Bake for 18 minutes or until the cake springs back when you touch it with your finger.
Meanwhile, lay a thin kitchen towel flat on the counter. Sprinkle 3/4 cup of confectioner's sugar evenly over the towel. Once the cake comes out of the oven, immediately invert it onto the towel. Peel off the parchment paper then, starting with the narrow end, begin rolling the cake up with the towel. Do this slowly and carefully. The cake will be warm as it just came out of the oven.
Allow the cake to cool completely rolled up in the towel. Place in the refrigerator for about 2 hours to speed up this process.
Remove the cake roll from the refrigerator and allow it to sit on the counter for a few minutes to warm up as you make the frosting. In a large bowl using a hand-held or stand mixer fitted with the whisk attachment, beat the vegan cream cheese for 1 minute on high speed until completely smooth and creamy. Beat in the Country Crock® Plant Butter until combined. Add the icing sugar and vanilla and beat on medium-high speed until combined and creamy.
Gently and slowly unroll the cake. Flatten it out and spread the Country Crock® Plant Cream frosting evenly on top, leaving about a 1/2 inch border around the cake. Sprinkle with chopped candied pecans, reserving some for garnishing. Gently and slowly roll the cake back up, without the towel this time. Make sure you roll it tightly. Some frosting may spill out the sides, that’s ok.
Loosely cover with plastic wrap and refrigerate for 20 minutes before serving. Chop the remaining candied pecans and set aside. Remove from the fridge and cover completely with the whipped vegan Cream cheese frosting and top with the chopped candied pecans. Cut into slices and serve.

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