Vegan Pumpkin Cake Roll

Ingredients

• 0.3 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 0.8 cup pumpkin puree canned
• 3 tablespoons coconut oil melted
• 8 ounce non-dairy cream cheese at room temperature
• 0.8 cup flour all-purpose
• 0.5 teaspoon ground cinnamon 
• 0.3 teaspoon ground ginger 
• 1.5 cups icing sugar 
• 3 tablespoons non-hydrogenated margarine 
• 0.1 teaspoon salt 
• 1 teaspoon vanilla extract 
• 0.7 cup sugar white

Equipment

• bowl
• frying pan
• baking paper
• oven
• wire rack
• toothpicks
• kitchen towels
• offset spatula
• butter knife

Directions

1. Preheat the oven to 350F/180C for 15 minutes. Line the bottom of a 11×15-inch jelly roll pan with parchment paper (this is a must) and lightly grease the sides with oil.In a small bowl combine together the flour, spices, leavening agents and salt.In another bowl, cream together the pumpkin and sugar.
2. Add the oil and vanilla and mix until blended well.Stir in half the dry ingredients into the creamed mixture, blending until just mixed.
3. Add the balance flour mix and blend it once again.
4. Spread the batter evenly into the prepared pan, preferably using an offset spatula. The spread batter will be very thin. (See My Notes)
5. Bake for 13 to 15 minutes, until a toothpick inserted in the center of the cake comes out clean.
6. Remove the pan out of the oven. Loosen the edges of the cake with a butter knife and invert onto a clean dish towel sprinkled with the icing sugar. Peel of the parchment paper.
7. Roll from the long side of the cake, wrapping it in the towel.
8. Let the cake cool on a cooling rack for at least an hour. Prepare the cream cheese filling meanwhile.