Gluten-Free Dairy-Free Pumpkin Roll Recipe

Welcome to my kitchen! Today, we’re making a Vegan Gluten Free Pumpkin Roll that’s perfect for the holidays. I remember the first time I attempted this recipe with my daughter, Lily. She was so excited to help, but we ended up with more flour on our faces than in the bowl! This delightful treat is not only gluten-free and dairy-free, but it’s also a hit with everyone, even those who aren’t on special diets.

Why You’ll Love It

• It's a crowd-pleaser that everyone can enjoy.
• Perfect for Thanksgiving or any fall gathering.
• It’s easy to make and tastes amazing!

Pure Comfort

This Vegan Gluten Free Pumpkin Roll is pure comfort food, bringing the warm flavors of fall right to your table. The spiced pumpkin filling and soft cake roll create a delightful treat that’s hard to resist.

What You Need

• 1 cup 1 cup pumpkin puree – Canned or homemade works well.
• 1/2 cup 1/2 cup almond flour – Can substitute with coconut flour, but use less.
• 1/2 cup 1/2 cup coconut flour – Adds a nice texture.
• 1/2 cup 1/2 cup maple syrup – Honey can be used if not strictly vegan.
• 1/4 cup 1/4 cup coconut oil, melted – Can substitute with vegetable oil.
• 1 tsp 1 tsp baking soda – Helps the roll rise.
• 1 tsp 1 tsp cinnamon – Feel free to add nutmeg for extra flavor.
• 1/2 tsp 1/2 tsp salt – Balances the sweetness.
• 1/2 cup 1/2 cup coconut cream – For the filling, chilled for easy whipping.
• 1/4 cup 1/4 cup powdered sugar – Optional, for sweetening the cream.

Time to Cook

Prep: 20 minutes | Cook: 15 minutes | Total: 35 minutes | Difficulty: Easy | Make-Ahead: Yes, you can make it a day in advance.

Steps to Make It

1. Preheat your oven to 350 °F. Line a 15×10 inch baking pan with parchment paper. This helps the roll come out easily and keeps it from sticking.
2. In a large bowl, mix the pumpkin puree, almond flour, coconut flour, maple syrup, and melted coconut oil. Stir until well combined and smooth. The mixture should be thick but pourable.
3. Add the baking soda, cinnamon, and salt to the batter. Fold these dry ingredients in gently until just incorporated. You’ll see the beautiful orange color of the pumpkin shining through.
4. Pour the batter into the prepared baking pan and spread it evenly. Bake for 15 minutes, or until the edges start to pull away from the pan and the center springs back when gently pressed. It should be lightly golden.
5. While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar. This will help prevent sticking when you roll it up.
6. Once baked, remove the cake from the oven and immediately invert it onto the prepared towel. Carefully peel off the parchment paper. Roll the cake up with the towel, starting from the short end. Let it cool completely in the towel.
7. For the filling, whip the coconut cream until fluffy. If you like it sweeter, add powdered sugar to taste. This creamy filling is going to make your roll extra special.
8. Once the cake is cool, unroll it gently and spread the coconut cream filling evenly over the surface. Roll it back up without the towel this time. Wrap it in plastic wrap and refrigerate for at least an hour.
9. Slice the roll into pieces and serve chilled. It’s a stunning dessert that looks fancy but is super simple to make!

Make It Perfect

• Make sure your pumpkin puree is thick to avoid a soggy roll.
• Chill the coconut cream for easier whipping.
• If you have leftovers, store them in an airtight container in the fridge.

Mix It Up

• Add chopped nuts or chocolate chips to the filling for a fun twist.
• Try using different spices like ginger or allspice for a unique flavor.

Perfect Partners

• Serve with a scoop of Pumpkin Pie Paleo & Vegan Ice Cream.
• Pair with a warm cup of spiced chai or apple cider.

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FAQs

Conclusion

This Vegan Gluten Free Pumpkin Roll is sure to be a hit at your next gathering. It’s delicious, easy to make, and perfect for those special occasions. Give it a try, and I bet your family will love it just as much as mine does!

Gluten-Free Dairy-Free Pumpkin Roll Recipe

This Vegan Gluten Free Pumpkin Roll is a delightful treat perfect for the holidays. It combines spiced pumpkin filling with a soft cake roll, making it a hit even among those who aren’t on special diets.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Dessert

Cuisine American

Servings 10

Equipment

• baking pan
• Mixing Bowl
• kitchen towel

Ingredients

  

Ingredients

• 1 cup pumpkin puree Canned or homemade works well.
• 1/2 cup almond flour Can substitute with coconut flour, but use less.
• 1/2 cup coconut flour Adds a nice texture.
• 1/2 cup maple syrup Honey can be used if not strictly vegan.
• 1/4 cup coconut oil, melted Can substitute with vegetable oil.
• 1 tsp baking soda Helps the roll rise.
• 1 tsp cinnamon Feel free to add nutmeg for extra flavor.
• 1/2 tsp salt Balances the sweetness.
• 1/2 cup coconut cream For the filling, chilled for easy whipping.
• 1/4 cup powdered sugar Optional, for sweetening the cream.

Instructions

 

• Preheat your oven to 350 °F. Line a 15×10 inch baking pan with parchment paper. This helps the roll come out easily and keeps it from sticking.
• In a large bowl, mix the pumpkin puree, almond flour, coconut flour, maple syrup, and melted coconut oil. Stir until well combined and smooth. The mixture should be thick but pourable.
• Add the baking soda, cinnamon, and salt to the batter. Fold these dry ingredients in gently until just incorporated. You’ll see the beautiful orange color of the pumpkin shining through.
• Pour the batter into the prepared baking pan and spread it evenly. Bake for 15 minutes, or until the edges start to pull away from the pan and the center springs back when gently pressed. It should be lightly golden.
• While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar. This will help prevent sticking when you roll it up.
• Once baked, remove the cake from the oven and immediately invert it onto the prepared towel. Carefully peel off the parchment paper. Roll the cake up with the towel, starting from the short end. Let it cool completely in the towel.
• For the filling, whip the coconut cream until fluffy. If you like it sweeter, add powdered sugar to taste. This creamy filling is going to make your roll extra special.
• Once the cake is cool, unroll it gently and spread the coconut cream filling evenly over the surface. Roll it back up without the towel this time. Wrap it in plastic wrap and refrigerate for at least an hour.
• Slice the roll into pieces and serve chilled. It’s a stunning dessert that looks fancy but is super simple to make!

Keyword Gluten Free, holiday, Pumpkin, Roll, Vegan