1. Prep for perfection – Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly oil. Lay out a clean kitchen towel and dust generously with powdered sugar (trust me, use more than you think).
2. Create aquafaba magic – In a large bowl, whip aquafaba with an electric mixer for 8-10 minutes until thick, white, and holds stiff peaks. This takes patience but creates incredible lift for plant-based cakes.
3. Add the pumpkin love – Gradually beat in granulated sugar until glossy, then gently fold in pumpkin puree and vanilla. The mixture should look gorgeously orange and fluffy.
4. Fold in dry perfection – In a separate bowl, whisk together flour, baking powder, baking soda, salt, and all spices. Gently fold dry ingredients into wet mixture until just combined—overmixing deflates the beautiful air bubbles.
5. Spread and bake beautifully – Pour batter into prepared pan and spread evenly to corners. Bake 12-15 minutes until top springs back when lightly touched and edges just start to pull away from sides.
6. Roll while warm – Immediately invert hot cake onto prepared towel. Carefully peel off parchment and roll cake with towel from short end while still warm. This creates the perfect shape memory for later rolling.
7. Make silky filling – Drain soaked cashews and blend with vegan butter, powdered sugar, plant milk, vanilla, and salt until completely smooth and creamy, about 3-4 minutes. Scrape down sides as needed.
8. Assemble with care – Once cake is completely cool, gently unroll and spread cashew filling evenly over surface, leaving small border at edges. Roll back up without towel, seam side down.
9. Chill and serve – Wrap in plastic and chill at least 2 hours. Dust with powdered sugar before slicing with sharp knife. Watch everyone’s amazed faces with the first bite.

Nutrition Information (Per Serving):

• Calories: 295
• Carbohydrates: 52g
• Protein: 6g (from cashews and aquafaba)
• Fat: 8g (healthy fats from cashews)
• Fiber: 3g (from pumpkin and cashews)
• Sodium: 285mg
• Vitamin A: 95% DV (from gorgeous pumpkin)
• Magnesium: 12% DV (from cashews)

Note: This dessert provides nearly 100% of daily vitamin A needs plus plant-based protein and healthy fats

Notes:

• Aquafaba must be from canned chickpeas for proper whipping
• Soak cashews overnight for silkiest filling texture
• Roll the cake while still warm to prevent cracking
• This tastes even better the next day when flavors meld

Storage Tips:

• Keep covered in the refrigerator for up to 5 days
• The unfilled cake can be frozen for up to 3 months
• Bring to room temperature 15 minutes before serving for best texture
• Slice with sharp knife wiped clean between cuts

Serving Suggestions:

• Dust with additional powdered sugar and cinnamon just before serving
• Drizzle with maple glaze and toasted pecans for special occasions
• Serve with fresh berries and a dollop of coconut whipped cream
• Pair with spiced chai tea or coffee for the ultimate fall experience

Mix It Up (Vegan Recipe Variations):

Chocolate Lover’s Version: Add 2 tablespoons cocoa powder to cake and fold mini dark chocolate chips into filling

Spiced Cream Delight: Add crystallized ginger and cardamom to filling with a drizzle of caramel sauce

Nutty Autumn Roll: Fold chopped toasted walnuts into filling and dust with cinnamon-sugar mixture

What Makes This Plant-Based Recipe Special:

This vegan pumpkin roll cake works because aquafaba creates the same lift and structure as eggs while cashews provide richness that’s actually lighter than traditional cream cheese. The technique of rolling while warm prevents cracking, and the plant-based ingredients create a dessert that’s both indulgent and surprisingly clean-feeling.