Vegan Gluten-Free Pumpkin Roll
Amazingly moist, flavorful, pumpkin roll that's made in one bowl and entirely vegan and gluten-free! The perfect plant-based dessert for the holiday season.
Amazingly moist, flavorful, pumpkin roll that's made in one bowl and entirely vegan and gluten-free! The perfect plant-based dessert for the holiday season.
- 1 tsp vanilla extract
- 2/3 cup water
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp sea salt
- 2 tsp baking soda
- 1/2 cup gluten-free rolled oats
- 3 tbsp maple syrup
- 3 tbsp mashed ripe banana
- 1/3 cup aquafaba* ((the liquid left behind in a can of c
- 2/3 cup packed muscovado sugar ((plus 1 tbsp as original
- 3 tbsp olive oil grape seed oil, or melted coconut oil*
- 3/4 cup pumpkin purã©e
- 1 1/2 tsp pumpkin pie spice*
- 1/2 cup almond flour ((not meal // you can sub almond mea though i didn't test it and can't guarantee the results))
- 3/4 cup gluten-free flour blend ((plus 2 tbsp as original
- 1 cans full fat coconut milk // ~ 1 1/2 cups coconut whi
- 1 8-oz. container vegan cream cheese ((i like tr
- 1/4 - 3/4 cup organic powdered sugar plus more to taste
- Carbohydrate 2.43589102047395 g
- Cholesterol 97.9366666660039 mg
- Fat 37.9556314169564 g
- Fiber 0.219299996519089 g
- Protein 0.768530666118237 g
- Saturated Fat 23.5282892083027 g
- Serving Size 1 1 (slices) (82g)
- Sodium 314.753243733204 mg
- Sugar 2.21659102395486 g
- Trans Fat 2.62385670000431 g
- Calories 347 calories
Step-by-step
- Preheat oven to 350 degrees F (176 C) and line an 11x17-inch baking sheet with parchment paper, ensuring edges are completely covered.
- Mash banana in a large bowl. Add aquafaba and whisk.
- Add muscovado sugar, maple syrup, oil, vanilla, and pumpkin purée; whisk to combine.
- Add baking soda, baking powder, salt, cinnamon, and pumpkin pie spice; mix.
- Add water and whisk.
- Add almond flour, gluten-free oats, and gluten-free flour blend; stir until just combined.
- Transfer batter to the prepared baking sheet and spread evenly to 1/2-inch thickness.
- Bake for 20-24 minutes, or until golden brown and springs back to the touch.
- Cool for 5 minutes, then gently roll the cake from short end to short end with the parchment paper.
- Cool completely.
- Whip chilled coconut cream until light and fluffy. Sweeten with powdered sugar.
- Add vegan cream cheese and beat. Add more powdered sugar to taste.
- Chill the coconut cream cheese mixture.
- Unroll the cake, spread the filling, leaving a 1/2-inch border.
- Roll the cake back up, removing the parchment paper.
- Wrap in plastic wrap and refrigerate for at least 6 hours.
- Unwrap, slice, and serve. Dust with powdered sugar, if desired.
- Store leftovers covered in the refrigerator for 3-4 days.
My Vegan Gluten-Free Pumpkin Roll Adventure
As a busy fitness model, finding time to bake is a luxury, but when the holiday season rolls around, I crave a delicious and healthy dessert that doesn't compromise my clean-eating lifestyle. This vegan and gluten-free pumpkin roll perfectly fits the bill! I was initially hesitant – could a plant-based, gluten-free dessert really live up to the richness and moistness of a traditional pumpkin roll? The answer, my friends, is a resounding YES! This recipe exceeded all expectations, and its ease of preparation made it surprisingly manageable even amidst my demanding schedule.
The beauty of this recipe is its simplicity. One bowl? Check! Minimal ingredients? Absolutely! The process itself is incredibly satisfying. Watching the batter transform from a simple mixture into a beautifully golden-brown cake is pure magic. The act of carefully rolling the cake, a delicate dance between patience and precision, is strangely meditative. And the final product? A glorious, moist pumpkin roll that's as stunning as it is delicious. The coconut whipped cream filling adds a light and airy texture that complements the rich pumpkin cake perfectly. The subtle sweetness is balanced, preventing any cloying aftertaste, a common problem with many vegan desserts.
This recipe became a centerpiece at my Thanksgiving gathering this year, a moment of quiet pride amidst the whirlwind of family and festivities. My family, including my usually skeptical dad, were thoroughly impressed. The fact that it's both vegan and gluten-free only enhanced its appeal; everyone felt comfortable indulging without any worries about dietary restrictions. The leftovers vanished within 24 hours, a testament to its undeniable deliciousness.
Tips and Tricks for Baking Success:
The success of this pumpkin roll hinges on a few key steps. Firstly, ensure your baking sheet is the correct size; this affects the thickness of the cake and, consequently, its ability to roll without breaking. Secondly, don't overbake the cake! A slightly underbaked cake will be easier to roll than a dry, overbaked one. And finally, be gentle when rolling the cake. Patience is key; rushing the process can lead to cracks and tears.
Beyond Thanksgiving:
While perfect for the holidays, this vegan gluten-free pumpkin roll is a treat that transcends seasons. Its warm spices and creamy texture make it a welcome dessert year-round. I’ve even started making smaller versions in individual muffin tins for a delightful single-serving treat. It’s adaptable and incredibly versatile, making it a staple in my baking repertoire.
A Final Word:
This recipe isn’t just about creating a delicious dessert; it’s about creating a moment of joy and connection. Whether you're a seasoned baker or a kitchen novice, this pumpkin roll is achievable and undeniably rewarding. It’s a celebration of simple ingredients, mindful preparation, and the sheer satisfaction of creating something beautiful and delicious from scratch. So, gather your ingredients, put on some festive music, and prepare to be amazed by this simple yet extraordinary vegan gluten-free pumpkin roll.
