3 egg substitutes
1 cup white sugar
2/3 cup pumpkin puree
1 tablespoon lemon juice
3/4 cup of all-purpose flour
2 tablespoons ground cinnamon
1 teaspoon of ground nutmeg
1 teaspoon of ground ginger
1/2 teaspoon salt
1 tablespoon baking powder
1 1/2 cups confectioner's sugar
8 ounces vegan cream cheese
4 tablespoon vegan buttery spread
1/2 tablespoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour jelly roll pan. I use a 15x18 inch pan lined with waxed paper and then greased and floured.
Put egg substitute in mixing bowl, then slowly add sugar. Fold in pumpkin and lemon juice.
Mix together the flour, cinnamon, nutmeg, ginger, salt and baking powder. Fold into batter.
Spread batter onto prepared pan. Bake for 15-18 minutes. Remove from oven and allow to cool enough to handle.
Remove cake from pan and place on tea towel (cotton, not terry cloth). Roll up the cake by rolling towel inside cake and place seam side down to cool.
Prepare the frosting by blending together the sugar, vegan cream cheese, buttery spread, and vanilla.
When completely cooled, unroll cake and spread with cream cheese filling and roll up again without towel. Wrap with plastic wrap. Refrigerate until ready to serve. Sprinkle with confectioners sugar and slice into 12-15 servings.