LIbby's Vegan Pumpkin Roll

Veganized from the Libby's can.

Cake:
Vegan Powdered Sugar
3/4 cup all-purpose flower
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3 Ener-G Egg Replacer "eggs"
1 cup vegan granulated sugar
2/3 cup 100% pumpkin puree
1 cup chopped walnuts (optional)

Preheat oven to 375. Grease 15 x 10 -inch jelly-roll ran; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar..

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl.
Beat 'eggs' and sugar in large mixer bowl until thick. Beat in pumpkin.
Stir in flour mixture.
Spread evenly into prepared pan. Sprinkle with nuts.

Bake for 13-15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

Filling:
1 pkg (8 oz) rice or tofu cream cheese substitute, softened
1 cup sifted vegan powdered sugar
6 T butter substitute, softened (I use Earth Balance Margarine Natural Buttery Spread)
1 tsp vanilla extract
vegan Powdered sugar

Beat 'cream cheese', powdered sugar, butter substitute, and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate for at least one hour. Sprinkle with powdered sugar before serving, if desired.