Gluten-Free Dairy-Free Pumpkin Roll Recipe
This gluten-free dairy-free pumpkin roll recipe is paleo, vegan, and perfect for fall celebrations. Easy cassava flour pumpkin cake with dreamy cream filling!
You know that moment when you realize you can have all your favorite holiday desserts again, just made a little differently? That’s exactly how I felt the first time I successfully rolled a gluten-free dairy-free pumpkin roll without it cracking into a million pieces.
My sister had been begging me to recreate our grandmother’s classic pumpkin roll for Thanksgiving, and I’ll admit—I was terrified it wouldn’t work.
But here’s the beautiful truth: this gluten-free dairy-free pumpkin roll recipe is actually easier than the traditional version. The cassava flour creates a naturally flexible cake that rolls like a dream, and the dairy-free cream filling is so smooth and luscious, you’d never guess it’s made without a drop of conventional cream cheese.
Whether you’re planning your Thanksgiving dessert table or just craving something cozy and spiced for fall, this paleo vegan pumpkin recipe delivers that classic swirled look with ingredients that love you back. Let’s roll!
Table of Contents
Gluten-Free Dairy-Free Pumpkin Roll Recipe (Paleo & Vegan!)
Equipment
- 10×15 inch baking sheet
- Parchment paper
- Large mixing bowl
- Separate mixing bowl
- Whisk
- Rolling Pin
- Stand mixer or food processor
- Offset spatula
- Serving platter
Ingredients
Pumpkin Roll Cake
- 1 cup cassava flour
- 2 TBSP coconut flour
- 1 tsp baking soda
- 1.5 tsp cream of tartar
- 2 TBSP coconut sugar
- ¼ tsp sea salt
- 2 tsp cinnamon
- ¼ tsp powdered ginger
- 1 pinch cloves
- ⅓ cup maple syrup
- ½ cup full fat coconut milk
- ¾ cup pumpkin purée
- ⅓ cup coconut oil melted
- 1 tsp pure vanilla extract
- 2 TBSP apple cider vinegar
Filling
- 1 cup dairy-free cream cheese or palm shortening
- ½ cup tapioca starch
- ¼ cup maple syrup
- 1 tsp pure vanilla extract
- 1 pinch sea salt
Optional Topping
- arrowroot starch sifted, for garnish
Instructions
- Preheat your oven to 350°F and line a 10×15 inch baking sheet with parchment paper. Make sure the parchment extends slightly over the edges—this will help you lift and roll the cake later without any disasters.
- In a large mixing bowl, whisk together the cassava flour, coconut flour, baking soda, cream of tartar, coconut sugar, sea salt, cinnamon, powdered ginger, and cloves until everything’s evenly distributed. Create a well in the center of these dry ingredients, almost like making a little volcano crater.
- Grab a separate bowl and combine the maple syrup, coconut milk, pumpkin purée, melted coconut oil, vanilla extract, and apple cider vinegar. Whisk until the mixture is smooth and the pumpkin color is gorgeously even. Pour this wet mixture into the well you created in the dry ingredients.
- Stir everything together gently until you have a soft, slightly sticky dough. The texture should be spreadable but not runny—think thick pumpkin cake batter. Don’t overmix; just bring it together until no dry flour pockets remain.
- Scoop the dough onto the center of your prepared baking sheet and use your fingers to spread it outward. Place another sheet of parchment paper on top and use a rolling pin to roll the dough into a rectangle about ¼ inch thick. The top parchment makes this so much easier and prevents sticking.
- Bake on the middle oven rack for 14 to 15 minutes, until the cake is set and springs back lightly when touched. The edges might be slightly golden, and your kitchen will smell like autumn heaven.
- Remove from the oven and let the cake cool uncovered for 5 minutes. Then cover it with a fresh sheet of parchment paper and allow it to cool completely before you attempt the rolling. This cooling step is crucial for preventing cracks in your pumpkin roll recipe paleo version!
- While your cake cools, make the filling. In a stand mixer or food processor, combine the dairy-free cream cheese (or palm shortening), tapioca starch, maple syrup, vanilla extract, and sea salt. Mix or pulse until the filling is smooth and fluffy—it should be as light and airy as whipped clouds. If you want a thicker consistency, add more tapioca starch a tablespoon at a time.
- Once your cake has cooled completely, use a large spoon to dollop the filling all over the surface of the cake. Work in spoonfuls rather than dumping it all in one spot—this makes spreading so much easier.
- Use an offset spatula to spread the filling smoothly and evenly over the entire cake, leaving just about half an inch at the edges. The filling should be thick enough that you can see it but thin enough that it won’t squish out dramatically when you roll.
- Here’s the fun part—from the short end of the cake, carefully lift the parchment paper with both hands and use it to guide the cake into a gentle roll away from you. Tuck the first turn tightly but carefully, peeling the parchment away as you roll. Continue rolling slowly, keeping the spiral snug but not crushing the cake.
- Place your finished vegan gluten free pumpkin roll seam-side down on a serving platter. If you want that classic bakery look, sift a light dusting of arrowroot starch over the top. Slice into beautiful spiral rounds and watch everyone’s eyes light up.
Notes
Ingredients
Pumpkin Roll Cake
| Ingredient | Amount |
|---|---|
| Cassava flour | 1 cup |
| Coconut flour | 2 TBSP |
| Baking soda | 1 tsp |
| Cream of tartar | 1.5 tsp |
| Coconut sugar | 2 TBSP |
| Sea salt | ¼ tsp |
| Cinnamon | 2 tsp |
| Powdered ginger | ¼ tsp |
| Cloves | Pinch |
| Maple syrup | ⅓ cup |
| Full fat coconut milk | ½ cup |
| Pumpkin purée | ¾ cup |
| Coconut oil, melted | ⅓ cup |
| Pure vanilla extract | 1 tsp |
| Apple cider vinegar | 2 TBSP |
Filling
| Ingredient | Amount |
|---|---|
| Dairy-free cream cheese or palm shortening | 1 cup |
| Tapioca starch | ½ cup |
| Maple syrup | ¼ cup |
| Pure vanilla extract | 1 tsp |
| Sea salt | Pinch |
Optional Topping
- Arrowroot starch, sifted (for garnish)
Instructions
Pumpkin Roll Cake
Step 1: Preheat your oven to 350°F and line a 10×15 inch baking sheet with parchment paper. Make sure the parchment extends slightly over the edges—this will help you lift and roll the cake later without any disasters.
Step 2: In a large mixing bowl, whisk together the cassava flour, coconut flour, baking soda, cream of tartar, coconut sugar, sea salt, cinnamon, powdered ginger, and cloves until everything’s evenly distributed. Create a well in the center of these dry ingredients, almost like making a little volcano crater.
Step 3: Grab a separate bowl and combine the maple syrup, coconut milk, pumpkin purée, melted coconut oil, vanilla extract, and apple cider vinegar. Whisk until the mixture is smooth and the pumpkin color is gorgeously even. Pour this wet mixture into the well you created in the dry ingredients.
Step 4: Stir everything together gently until you have a soft, slightly sticky dough. The texture should be spreadable but not runny—think thick pumpkin cake batter. Don’t overmix; just bring it together until no dry flour pockets remain.
Step 5: Scoop the dough onto the center of your prepared baking sheet and use your fingers to spread it outward. Place another sheet of parchment paper on top and use a rolling pin to roll the dough into a rectangle about ¼ inch thick. The top parchment makes this so much easier and prevents sticking.
Step 6: Bake on the middle oven rack for 14 to 15 minutes, until the cake is set and springs back lightly when touched. The edges might be slightly golden, and your kitchen will smell like autumn heaven.
Step 7: Remove from the oven and let the cake cool uncovered for 5 minutes. Then cover it with a fresh sheet of parchment paper and allow it to cool completely before you attempt the rolling. This cooling step is crucial for preventing cracks in your pumpkin roll recipe paleo version!
Filling
Step 8: While your cake cools, make the filling. In a stand mixer or food processor, combine the dairy-free cream cheese (or palm shortening), tapioca starch, maple syrup, vanilla extract, and sea salt. Mix or pulse until the filling is smooth and fluffy—it should be as light and airy as whipped clouds. If you want a thicker consistency, add more tapioca starch a tablespoon at a time.
Assemble Pumpkin Roll
Step 9: Once your cake has cooled completely, use a large spoon to dollop the filling all over the surface of the cake. Work in spoonfuls rather than dumping it all in one spot—this makes spreading so much easier.
Step 10: Use an offset spatula to spread the filling smoothly and evenly over the entire cake, leaving just about half an inch at the edges. The filling should be thick enough that you can see it but thin enough that it won’t squish out dramatically when you roll.
Step 11: Here’s the fun part—from the short end of the cake, carefully lift the parchment paper with both hands and use it to guide the cake into a gentle roll away from you. Tuck the first turn tightly but carefully, peeling the parchment away as you roll. Continue rolling slowly, keeping the spiral snug but not crushing the cake.
Step 12: Place your finished vegan gluten free pumpkin roll seam-side down on a serving platter. If you want that classic bakery look, sift a light dusting of arrowroot starch over the top. Slice into beautiful spiral rounds and watch everyone’s eyes light up.
Substitutions
Cassava flour: If you can’t find cassava flour, you can try a gluten-free all-purpose blend, though the texture might be slightly less flexible. Otto’s cassava is my go-to brand for the most consistent results in this gluten-free dairy-free pumpkin roll recipe.
Coconut flour: Almond flour won’t work here as a substitute since coconut flour absorbs so much moisture. If you’re avoiding coconut, try adding an extra 2 tablespoons of cassava flour instead, though the cake will be slightly denser.
Dairy-free cream cheese: Palm shortening creates a more traditional frosting texture, while dairy-free cream cheese (like Kite Hill or Miyoko’s) adds a subtle tang. Both work beautifully in this paleo vegan pumpkin recipe, so choose based on your preference!
Maple syrup: You can swap in honey if you’re not strictly vegan, or use agave nectar for a lighter sweetness. Keep the measurements the same for any liquid sweetener swap.
Troubleshooting
My cake cracked when I rolled it: This usually means the cake was still too warm or baked a bit too long. Make sure it’s completely cool and that you baked it for no more than 15 minutes. The cake should still feel tender and slightly springy, not dry.
The filling is too runny: Add more tapioca starch, one tablespoon at a time, until you reach a thick, spreadable consistency. If your dairy-free cream cheese was particularly soft, you might need up to ¾ cup total tapioca starch.
The cake stuck to the pan: Always use parchment paper and make sure it’s well-secured to your baking sheet. If you skipped the top layer of parchment during rolling, the dough might have stuck. Line everything generously next time for easy cake release!
The roll won’t stay together: Your filling might be too thick or you may not have rolled it tightly enough on the first turn. That first tuck is crucial—make it snug but gentle, and the rest of the roll will follow beautifully in this pumpkin roll recipe paleo style.
Storage & Meal Prep
Store your gluten-free dairy-free pumpkin roll covered in the refrigerator for up to 5 days. The flavors actually deepen after a day, making it even more delicious. Just slice off portions as you need them!
For longer storage, wrap the entire roll (unsliced) tightly in plastic wrap, then in foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before slicing. I love making this ahead for Thanksgiving week—one less thing to stress about when the turkey’s taking up all your attention!
Serving Suggestions
This vegan gluten free pumpkin roll is stunning on its own, but I love serving it with a hot cup of chai tea or spiced coffee for the ultimate cozy fall moment. The warm spices complement each other perfectly.
Well… if you’re feeling extra fancy, add a drizzle of dairy-free caramel sauce or a dollop of coconut whipped cream on the side. For holiday gatherings, arrange the slices on a platter with some fresh fall berries or candied pecans for a dessert spread that’ll make everyone do a double-take.
Variations
Kid-Friendly Version: Reduce the ginger and cloves by half for a milder spice profile that little ones will love. You can also add mini dairy-free chocolate chips to the filling for a fun surprise inside!
Extra Protein Boost: Stir 2 tablespoons of collagen peptides or your favorite vanilla protein powder into the filling. This adds nutrition without changing the texture, making your paleo vegan pumpkin recipe even more satisfying.
Chocolate Swirl: Add 2 tablespoons of cacao powder to half the filling and create a marbled effect when you spread it. The chocolate-pumpkin combo is absolutely magical for chocolate lovers.
Nut-Free Guarantee: This recipe is naturally nut-free, but double-check your dairy-free cream cheese brand. Some contain almond or cashew, so choose a coconut-based option if you need to keep it completely nut-free.
FAQs
Can I make this gluten-free dairy-free pumpkin roll recipe ahead of time?
Absolutely! Make it up to 2 days in advance and store it covered in the fridge. The texture actually improves after the flavors meld overnight. Just add the arrowroot garnish right before serving for the freshest look.
What’s the best way to prevent cracks in my pumpkin roll?
The secret is cooling the cake completely before rolling and not overbaking it. A moist, flexible cake is key for a crack-free roll. Keep the baking time to 14-15 minutes max and let it cool covered with parchment paper.
How do I know when the pumpkin roll cake is done baking?
The cake should spring back lightly when you touch the center, and the edges should just barely start to look set. It won’t brown much because of the pumpkin, so rely on touch and timing rather than color for this vegan gluten free pumpkin roll.
Can I use a different flour blend instead of cassava?
Cassava flour is really the star here because it creates that flexible, rollable texture. Other gluten-free flours tend to be more crumbly. If you must substitute, look for a high-quality paleo baking mix, but I can’t guarantee the same results.
Why did my filling slide out when I rolled the cake?
Man, oh man, this happens when the filling is too thin or you spread it too close to the edges. Make sure your filling is thick and fluffy (add more tapioca starch if needed), and leave about half an inch of space at the edges.
Is this recipe safe for someone with celiac disease?
Yes! As long as you use certified gluten-free ingredients and avoid cross-contamination, this gluten-free dairy-free pumpkin roll recipe is completely safe. Cassava flour is naturally grain-free and gluten-free.
Why This Recipe Works
According to research on gluten-free baking from the Celiac Disease Foundation, cassava flour’s unique starch composition makes it one of the best alternatives for creating flexible baked goods that traditionally rely on gluten’s elasticity. That’s why this pumpkin roll recipe paleo approach actually works better than trying to adapt a conventional wheat-based recipe.
The combination of cream of tartar and baking soda creates a natural leavening reaction that gives the cake just enough rise without making it cakey or dense. And honestly? The apple cider vinegar might seem random, but it reacts with the baking soda to create extra lift and tenderness—basically magic in your mixing bowl.
This recipe follows guidelines from nutritional experts at the Academy of Nutrition and Dietetics who emphasize using whole food ingredients like pumpkin purée, which provides vitamin A, fiber, and antioxidants. You’re getting nutrition along with your dessert, which feels pretty amazing.
Whether you’re baking this paleo vegan pumpkin recipe for a special occasion or just because Tuesday needs something special, you’re creating a dessert that’s both beautiful and kind to your body. That’s the kind of baking I can get behind!
Related Recipes You’ll Love:
- Check out my festive gluten-free chocolate crinkle cookies for another holiday favorite
- Try these classic gluten-free sugar cookies perfect for decorating
- Don’t miss my spiced gluten-free gingerdoodle cookies for more fall baking inspiration
