Pumpkin Spiced Swiss Roll

Pumpkin Spiced Swiss Roll

Joe Lovell
Joe Lovell
Nov 4th 2020

Ingredients 🌱 (Makes 1 large swiss log for up to 8 people)

Dry ingredients:

  • 185g self raising flour
  • 10g corn flour
  • 100g caster sugar
  • 2 tsp baking powder
  • ½ tsp bicarbonate of soda
  • ¼ tsp ground turmeric

Wet ingredients:

  • 150ml non-dairy milk (we used unsweetened soya milk)
  • 1 tsp cider vinegar
  • 50g melted plant based butter
  • 1 tbsp vanilla bean extract
  • 1 tsp fine salt
  • 150g canned pumpkin puree


  • 300ml plant based cream
  • 50g caster sugar
  • 40ml canned pumpkin puree

-½ tsp cinnamon

  • 100g blackcurrant puree or any berry puree is fine (optional)
  • Icing sugar (for topping)
  • 200g chopped roasted mixed nuts


  1. Preheat the oven to 180C fan. Line a 10 x 8 inch low sided baking tray with parchment paper.
  2. Mix the non-dairy milk and the cider vinegar together in a bowl and leave for 5 minutes. This should thicken and become your buttermilk.
  3. In a large mixing bowl, add the sifted dry ingredients and give it a mix.
  4. Mix the melted butter, vanilla extract, salt and puree together with the buttermilk mixture.
  5. Add all the wet mixture into the bowl of dry ingredients and with a whisk.
  6. Transfer the mix into the baking tray, making sure it is spread evenly. Bake for 13-15 mins - depending on the oven.
  7. For the garnish, add all the top 4 garnish ingredients into a bowl. Use an electric whisk to form a thick whipped cream.
  8. Once the swiss roll is cooked - the mixture should spring back when touching it - immediately loosen and turn the cake onto a prepared towel (make sure the towel has a good amount of icing sugar over it).
  9. Carefully peel off the paper. Roll up the cake and towel together, starting with the narrow end. Cool on the wire rack.
  10. Unroll the cake. Spread a thin layer of the puree followed by the cream mixture over - save some for topping. Re-roll it & refrigerate one hour.
  11. Add the rest of the cream mixture on top. Sprinkle nuts & icing sugar.

Pumpkin spiced swiss roll (side on)

IMG 2959 (1)

Joe Lovell

Joe Lovell

Head Chef at Planty

Joe is fully immersed in UK food culture, inspiring his staff with his crazy energy and sense of humor. With a Michelin star background - having worked hundreds of hours in Gordon Ramsey’s kitchens, including the well-known Petrus restaurant - Joe is now Planty’s Head Chef, helping to create a better way for people to switch to eating more plants

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