1/3 cup oil (I use melted coconut oil)
1 tbsp vanilla
1 cup pumpkin puree
4 tbsp water (instead of 1/3 cup)
1 box Simple Mills vanilla cake mix
1 tbsp pumpkin pie spice mix
cassava flour for sprinkling
powdered sugar for dusting
For the filling:
8 oz dairy-free cream cheese, softened (my favorite is Kite Hill)
6 tbsp butter, softened
1 cup powdered sugar (for low-carb I use Swerve)
1 teaspoon vanilla extract
Preheat oven to 350 degrees.
Prepare a 15" x 10" jelly roll pan by spraying with non-stick cooking spray and then lining with wax paper. Grease the wax paper and sprinkle with cassava flour to completely cover the pan.
Lay out a dish towel and sprinkle with powdered sugar.
In the bowl of a stand mixer with the paddle attachment add the eggs and oil. Mix on medium speed for about 1 minute.
Add in the pumpkin puree, vanilla, and water. Mix until combined.
Add in the Simple Mills cake mix and pumpkin pie spice. Mix until combined. Scrape the sides of the bowl and beat again for another 30 sec.
Pour the cake mixture into the prepared pan and spread evenly.
Bake for 18-22 minutes or until the cake springs back up after gently pressing it.
Immediately turn the cake onto the prepared dish towel and carefully peel off the paper.
Starting at a short end carefully roll up the cake and towel together.
Allow the cake to cool completely on a wire rack.
Once the cake is cool, prepare the filling by adding cream cheese, powdered sugar, butter, and vanilla to a medium bowl. Beat until smooth.
Carefully unroll the cake and spread cream cheese filling over it. Be sure to cover all the way to the ends.
Reroll the cake (without the towel).
Wrap in plastic wrap and refrigerate for at least 1-hour.
Before serving sprinkle with powdered sugar.
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