This is what I ended up doing. It was okay. Not great. It needs work, but it did meet a need in a pinch. I’m not sure if it was blah due to being frozen ahead of time or what.
Free of gluten, dairy, soy, and eggs when made as written
Preheat oven to 325. (I meant to preheat it to 300 but was standing at an odd angle to the dial while setting the temp. It ended up being 325. It worked anyway!)
1 Cherrybrook Kitchen GF yellow cake mix
1/3 C melted Earth Balance Soy Free Buttery Spread
3/4 C Libby’s 100% Pure Pumpkin
EnerG Egg Replacer for the equivalent of 1 egg
Creamy Pumpkin Filling
*Baking time ended up being about 36-38 minutes in the manner in which I did it. If you use a jelly roll pan or cookie sheet, it will probably take less time since the batter will be thinner, so keep an eye on it. I used a 9 x 13 glass baking dish because I didn’t have any foil to cover my gluten infested cookie sheet.
When the roll was finished baking, I let it cool for about 15 minutes and then I flipped it out onto wax paper and let it cool until it was just barely warm. I
Creamy pumpkin roll filling (vegan) – 2nd attempt
If made as written, this filling is free of gluten, dairy, and soy.
¼ C shortening – I used Spectrum organic palm shortening
2 Tbsp butter substitute – I used Earth Balance Soy Free buttery spread
2 Tbsp lemon concentrate into ¼ C measure.
Fill the ¼ C measure the rest of the way with milk of your choice. I used almond milk – original flavor, not vanilla.
¼ C tapioca flour (this helps it to thicken with less powdered sugar, which can make it sickeningly sweet)
4 C powdered sugar, it may take more
Cream the fats.
Stir in the tapioca flour into the creamed fats until the mixture is smooth.
Stir in powdered sugar and milk mixture alternately until milk is gone.
Filling is ready when it is just thick enough that it doesn’t fall off the beaters but not so thick that it shreds the roll while spreading. Use your own judgment.