Yes to Yummy

Pumpkin Roulade Cake (oil-free + dairy-free)

October 31, 2015 Leave your thoughts Print this page


Hello, gorgeous. Goodness, look at those curves on you! You’re really on a roll with beauty like that.

I’m sorry. My humor has been flushed down a dark toilet and has been clogged there for weeks. I haven’t even been writing for two minutes and I’ve already offended you with cake flirtations and bathroom references. I think this is what they call senior slump.


I am so glad October is over: it was a stressful month with taking the SAT, juggling classes with lots of reading, and submitting my early decision application to college (!!!). And when I get anxious or nervous, I resort to stress baking, so tasty treats have been spewing out of my kitchen lately.


Even though it was crazy, October still yielded lots of fun adventures and surprises. I made a flower crown and wore a toga to school. I went apple picking with one of my best friends ever (we collectively got 38 pounds of apples). I visited my top-choice school on a beautiful autumn day and felt perfectly at home there. I finally did full lotus. I dressed up as a tomato for Halloween.





…say what?! TOMATO?! Proof is in the pudding (or is it the sauce…tomato pudding would be disgusting…).

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Now you know why hot boys are knocking at my doorstep!!! 😉

So, yeah. Crazy months yield crazy baked goods.


This one was a huge hit with my taste-testing squad. Everyone said it was light, perfectly-spiced, and wonderfully spongy…and no one noticed that there was a) no oil in the cake, and b) tofu in the filling.

Once again, say WHAT?! I said tofu. T-O-F-U. In a dessert. And everyone agreed that it was delicious.


While this roulade cake sounds fancy (and hard to assemble), it’s really quite easy! If you can dump things into a bowl and have a kitchen towel you’d be okay with getting messy, you should be good to go.



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Pumpkin Roulade Cake

Want a healthy (yet beautiful) dessert that doesn’t have added oils and still tastes delicious? Look no further than this pumpkin roulade cake! Shh…don’t tell anyone…there’s tofu in the filling…

Adapted from this recipe.


Prep Time
Cooking Time
Total Time
Yield 1 cake (about 12 servings)


3 eggs, at room temperature

1/3 cup of unrefined cane sugar

1/3 brown sugar

1 cup of pumpkin puree

1 teaspoon of vanilla extract

3/4 cup of whole wheat pastry flour

1 teaspoon of baking powder

2 teaspoons of cinnamon

1 teaspoon of ground ginger

Pinch each of nutmeg, clove, and allspice

1/2 teaspoon of salt


12 ounces of silken tofu

1/2-3/4 cup of confectioner’s sugar

Zest and juice of 1 lemon

1 tablespoon of arrowroot powder or cornstarch

1/2 teaspoon of vanilla extract

Pinch of salt



Preheat the oven to 375 degrees. Line a 10 x 15 inch jelly roll pan with wax paper and nonstick cooking spray then set aside.

In a medium-sized bowl, sift together the flour, baking powder, spices, and salt. Whisk together and set aside.

In the bowl of an electric mixer, beat the eggs on medium speed until light and fluffy, about 3 minutes. Fold in the sugars, pumpkin puree, and vanilla extract with a spatula until well-incorporated, then gradually fold in the flour mixture (1/2 cup at a time) until everything is combined.

Pour the cake batter into the prepared pan and bake until the cake springs back when touched, about 10-12 minutes. Meanwhile, dust a tea towel with confectioner’s sugar and set aside.

Once the cake is fully cooked, let it cool in the pan for five minutes, then invert onto the prepared tea towel. Peel off the wax paper and roll up the cake like a log, rolling from the short side to the long side. Put the cake wrapped in the tea towel on a cooling rack and set aside.


In a high-speed blender, process together all of the ingredients for the filling. Taste and add more confectioner’s sugar, if necessary.

Transfer to a small saucepan and heat over medium until bubbling. Next, reduce the heat to low and cook until thickened, about 5-10 minutes, whisking frequently to prevent clumps from forming. Once very thick, transfer the mixture to a bowl and put in the fridge to cool completely.


When both the cake and frosting are cool, unroll the cake onto a cutting board. Using an inverted spatula, spread the filling all over the cake, leaving about an inch around the border to make sure the filling doesn’t come gushing out.

Applying gentle pressure, roll up the cake with the filling inside the same way as you did before. Give it a squeeze to seal the seam and place the cake, seam side down, on a plate or the same cutting board you just used. Put it in the fridge for at least three hours and preferably overnight.

Let sit out for 5-10 minutes to come to room temperature before eating. Dust with confectioner’s sugar or unrefined cane sugar before serving, if desired.


What did YOU do this October?! Leave me a comment here or on Facebook and let me know! 🙂

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