The Best Gluten-Free Dairy-Free Pumpkin Roll Recipe

This gluten-free dairy-free pumpkin roll recipe uses cassava flour for a soft, spiced cake with creamy filling—perfect for autumn meals vegetarian gatherings!

Last October, I tried making a traditional pumpkin roll and watched it crack into a million pieces the moment I tried to roll it. I nearly cried into my coffee. But here’s the thing—that disaster taught me exactly how to make a gluten-free dairy-free pumpkin roll recipe that actually works.

This autumn dessert has become my secret weapon for fall gatherings. It looks impressive (like you spent hours in the kitchen), tastes like a cozy sweater feels, and nobody ever guesses it’s both gluten-free and dairy-free.

I’ve served it at Thanksgiving, brought it to potlucks, and made it just because Tuesday felt like it needed more pumpkin spice.

The cassava flour creates this tender, flexible cake that rolls beautifully without cracking. The dairy-free filling is creamy and sweet without being overwhelming. And honestly? It’s become one of those autumn meals vegetarian friends and gluten-eating relatives both reach for seconds of.

Whether you’re new to gluten-free baking or you’ve been at this for years, this gluten-free dairy-free pumpkin roll recipe is going to surprise you with how straightforward it really is.

Ingredients

For the 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
• pinch of 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

For the Filling:

• 1 cup dairy-free cream cheese or palm shortening
• ½ cup tapioca starch
• ¼ cup maple syrup
• 1 tsp pure vanilla extract
• pinch of sea salt

Instructions

Pumpkin Roll Cake:

1. Preheat your oven to 350°F and line a 10×15 baking sheet with parchment paper. This size matters for getting the right thickness, so dig out that jellyroll pan if you have one.
2. Grab a large bowl and whisk together the cassava flour, coconut flour, baking soda, cream of tartar, coconut sugar, sea salt, cinnamon, powdered ginger, and cloves. Make a little well in the center like a volcano crater—this helps everything blend smoothly.
3. In a separate bowl, combine the maple syrup, coconut milk, pumpkin purée, melted coconut oil, vanilla extract, and apple cider vinegar. The vinegar reacts with the baking soda to help this gluten-free dairy-free pumpkin roll recipe rise beautifully.
4. Pour the wet mixture into that well you created in the dry ingredients. Stir until you have a soft, thick dough. It’ll be more like thick brownie batter than traditional cake batter.
5. Scoop the dough onto the center of your parchment-lined baking sheet. Use your fingers (slightly damp hands work great here) to spread it into an even layer. Place another sheet of parchment paper on top and roll it out into a rectangle about ¼ inch thick. This double-parchment trick prevents sticking.

1. Bake on the middle rack for 14 to 15 minutes. The cake should spring back lightly when touched and smell absolutely incredible.
2. Remove from the oven and let it cool uncovered for 5 minutes. Then cover it with a fresh sheet of parchment paper and allow it to cool completely before rolling. I know waiting is hard, but this step prevents cracking—trust me on this one.

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. Whisk or pulse until smooth and creamy. If you want a thicker filling, add more tapioca starch a tablespoon at a time.

Assembly:

Once your cake is completely cool, gently peel back the top parchment paper. Spread the filling evenly over the entire surface, leaving about a half-inch border around the edges. Starting from one short end, carefully roll the cake into a log. The parchment paper underneath helps guide this process. Wrap it tightly in plastic wrap and refrigerate for at least 2 hours before slicing.

Why This Gluten-Free Dairy-Free Pumpkin Roll Recipe Works

Here’s what makes this different from other fall dishes healthy dessert recipes you might’ve tried. Cassava flour has a unique binding quality that mimics gluten’s elasticity. According to Bob’s Red Mill’s guide to gluten-free flours, cassava flour is one of the most neutral-tasting and flexible options for gluten-free baking, which is exactly why it shines in rolled cakes.

The combination of baking soda and cream of tartar creates our own homemade baking powder. This gives the cake just enough lift without making it too puffy to roll. The apple cider vinegar isn’t random either—it activates the leavening and adds moisture that keeps this gluten-free dairy-free pumpkin roll recipe tender for days.

Substitutions That Actually Work

Flour Swaps:

Cassava flour isn’t easily substituted in this gluten-free dairy-free pumpkin roll recipe because of its unique properties. If you absolutely must swap it, try a 1:1 gluten-free flour blend, but know that the texture might be slightly denser and less flexible. I’ve tested this with about six different flour combinations, and cassava really is the winner here.

Sweetener Options:

You can replace the maple syrup with honey if you’re not vegan (use the same amount). Coconut sugar can be swapped with regular cane sugar or brown sugar. For the filling, agave nectar works in place of maple syrup.

Dairy-Free Cream Cheese Alternatives:

I’ve used both Kite Hill and Violife dairy-free cream cheese with great results. Palm shortening creates a slightly different texture—more buttercream-like—but it’s delicious and works beautifully if you can’t find dairy-free cream cheese. Some readers have even used whipped coconut cream with extra tapioca starch for a lighter filling.

Pumpkin Purée:

Make sure you’re using pure pumpkin purée, not pumpkin pie filling. If you’re out of pumpkin, mashed sweet potato works in a pinch for these autumn meals vegetarian recipes, though the flavor shifts slightly.

Troubleshooting Your Pumpkin Roll

My cake cracked when I rolled it. This usually means it wasn’t completely cool yet, or it over-baked slightly. Make sure you’re baking for no longer than 15 minutes, and let it cool fully before attempting to roll. Also, rolling it with the parchment paper helps protect the cake.

The filling is too runny. Add more tapioca starch, one tablespoon at a time, until it reaches a spreadable frosting consistency. It should be thick enough to stay in place but soft enough to spread easily.

My cake is too dense. Check that your baking soda and cream of tartar are fresh—old leavening agents lose their power. Also, don’t overmix the batter once you combine wet and dry ingredients. Stir just until combined.

The edges are crispy. This is normal! The edges of rolled cakes tend to bake faster. You can trim them off before rolling if you prefer, though I usually just leave them for texture contrast.

It’s sticking to the pan. Make sure you’re using parchment paper, not just greasing the pan. Parchment is essential for this gluten-free dairy-free pumpkin roll recipe to release cleanly.

Storage and Meal Prep Tips

This pumpkin roll keeps beautifully, which makes it perfect for making ahead. Once assembled and rolled, wrap it tightly in plastic wrap and store in the refrigerator for up to 5 days. The flavors actually deepen after a day or two, so don’t feel pressured to serve it immediately.

You can freeze the assembled roll (before slicing) for up to 2 months. Wrap it in plastic wrap, then in aluminum foil. Thaw overnight in the refrigerator before slicing and serving. I’ve done this for Thanksgiving prep, and it’s a total game-changer.

The cake itself can be baked and frozen flat (before filling and rolling) for up to 1 month. Just thaw it in the fridge, bring it to room temperature, add the filling, and roll. This is perfect for those fall dishes healthy meal prep sessions when you want to get ahead.

For best results with this autumn meals vegetarian dessert, slice it cold with a sharp, serrated knife. Wipe the knife between slices for clean cuts that look bakery-perfect.

Serving Suggestions and Pairings

Serve slices of this gluten-free dairy-free pumpkin roll recipe on their own for a simple dessert, or dress them up for special occasions. A light dusting of powdered sugar (use organic for a truly refined-sugar-free version) makes it look extra fancy.

I love pairing it with hot chai tea or coffee for afternoon gatherings. For Thanksgiving dessert, serve it alongside gluten-free chocolate chip cookies for variety, or offer it as a lighter alternative to heavy pies.

This also works beautifully for autumn meals vegetarian brunch spreads. Cut smaller slices and arrange them on a platter with fresh berries and a drizzle of maple syrup. Kids love helping arrange the fruit, and it makes the whole presentation feel special.

For a cozy fall evening, warm individual slices for about 10 seconds in the microwave and serve with dairy-free vanilla ice cream. The contrast of temperatures is absolutely dreamy.

Variations to Try

Chocolate Chip Addition: Fold ½ cup mini dairy-free chocolate chips into the filling for an extra indulgent version. This turns it into one of those fall dishes healthy (well, healthier) that still feels like a treat.

Spice It Up: Add ¼ teaspoon of nutmeg or cardamom to the cake batter for a deeper, more complex spice profile. I sometimes add a tiny pinch of black pepper too—sounds weird, but it makes the other spices sing.

Maple Pecan Filling: Mix ¼ cup finely chopped toasted pecans into the filling along with an extra tablespoon of maple syrup. This adds wonderful texture and makes it feel even more autumn-appropriate.

Kid-Friendly Version: Reduce the spices slightly and add a tablespoon of cocoa powder to the filling for a “pumpkin chocolate” version that kids go crazy for. It’s a sneaky way to get pumpkin into picky eaters.

Lower Sugar Option: According to Harvard’s guidance on natural sweeteners, maple syrup offers some trace minerals compared to refined sugar. You can reduce the maple syrup in both the cake and filling by 1-2 tablespoons if you prefer less sweetness. The recipe is quite forgiving.

Frequently Asked Questions

More Gluten-Free Recipes You’ll Love

If you’re enjoying this gluten-free dairy-free pumpkin roll recipe, you’ll definitely want to try my cassava flour tortillas. They use the same wonderful cassava flour and are perfect for easy weeknight dinners or meal prep. They’re soft, flexible, and actually taste like real tortillas—not cardboard.

For another crowd-pleasing dessert, check out the best gluten-free chocolate chip cookies. They’re crispy on the edges, chewy in the middle, and disappear faster than I can make them. They’re also perfect for rounding out your autumn meals vegetarian dessert spread.

Final Thoughts

This gluten-free dairy-free pumpkin roll recipe has honestly changed how I approach fall baking. It’s proof that gluten-free desserts can be just as beautiful, delicious, and impressive as their traditional counterparts. You don’t need fancy ingredients or professional equipment—just good cassava flour, real pumpkin, and a little patience.

The first time you pull this out of the fridge, slice into that perfect spiral, and watch people’s eyes light up, you’ll understand why it’s become my go-to for every autumn gathering. It captures everything we love about fall dishes healthy and comforting, wrapped up in one gorgeous, spiced dessert.

So grab your pumpkin purée, preheat that oven, and let’s make something beautiful together. Your kitchen is about to smell absolutely incredible.