You know what makes me absolutely giddy about fall? The moment I can justify making pumpkin roll cake for breakfast (kidding... sort of!). This gluten-free dairy-free version has become my go-to when Emily's friends come over, and honestly, nobody can tell it's any different from the traditional version.
I'll be real with you - I was skeptical about making a gluten-free pumpkin roll that wouldn't crack into a million pieces. After three failed attempts last October (don't ask about the disaster that was attempt number two), I finally cracked the code. This recipe uses cassava flour and coconut flour to create the most perfectly rollable, soft, and fluffy cake you've ever tasted.
The best part? This dairy-free pumpkin roll doesn't sacrifice any of that classic fall flavor we're all after. If you're looking for a show-stopping dessert that's allergy-friendly and absolutely delicious, you've found your new favorite recipe. Speaking of fall favorites, my old-fashioned pumpkin bread recipe has been getting tons of love lately too!
Jump to:
- Why You'll Love This Pumpkin Roll Cake
- Gluten-Free Pumpkin Roll Ingredients That Make the Magic Happen
- How to Make the Perfect Dairy-Free Pumpkin Roll
- Storage Tips for Your Pumpkin Roll Cake
- Gluten-Free Pumpkin Roll Variations to Try
- Troubleshooting Your Dairy-Free Pumpkin Roll
- Pumpkin Roll Cake FAQ
- Recipes You May Like
- Final Thoughts on This Pumpkin Roll Cake
- Gluten-Free Dairy-Free Pumpkin Roll Cake
Why You'll Love This Pumpkin Roll Cake
- Actually rolls without cracking - I've tested this about fifteen times to get it right
- Ready in just over an hour - perfect for last-minute dinner party desserts
- Allergy-friendly - works for gluten-free, dairy-free, vegan, and paleo diets
- Tastes like fall in cake form - warm spices and real pumpkin flavor
- Make-ahead friendly - actually tastes better the next day
- Beautiful presentation - guests always think I'm some kind of baking wizard
Gluten-Free Pumpkin Roll Ingredients That Make the Magic Happen
For the Cake:
- 1 cup cassava flour (this is the secret ingredient!)
- 2 tablespoons coconut flour
- 1 teaspoon baking soda
- 1.5 teaspoons cream of tartar
- 2 tablespoons coconut sugar
- ¼ teaspoon sea salt
- 2 teaspoons cinnamon
- ¼ teaspoon powdered ginger
- Pinch of cloves
- ⅓ cup maple syrup
- ½ cup full-fat coconut milk
- ¾ cup pumpkin puree
- ⅓ cup coconut oil, melted
- 1 teaspoon pure vanilla extract
- 2 tablespoons apple cider vinegar
For the Creamy Filling:
- 1 cup dairy-free cream cheese or palm shortening
- ½ cup tapioca starch
- ¼ cup maple syrup
- 1 teaspoon pure vanilla extract
- Pinch of sea salt
Optional Garnish:
- Arrowroot starch, sifted (for that classic powdered sugar look)
How to Make the Perfect Dairy-Free Pumpkin Roll
Preparing the Pumpkin Roll Cake:
- Preheat your oven to 350°F and line a 10x15 inch baking sheet with parchment paper. Trust me, don't skip the parchment - it's your rolling lifeline!
- Mix all the dry ingredients in a large bowl: cassava flour, coconut flour, baking soda, cream of tartar, coconut sugar, sea salt, cinnamon, ginger, and cloves. Make a well in the center like you're building a flour volcano.
- Combine the wet ingredients in a separate bowl: maple syrup, coconut milk, pumpkin puree, melted coconut oil, vanilla extract, and apple cider vinegar. The vinegar might seem weird, but it's what makes this cake so tender.
- Pour the wet mixture into the center of your flour well and stir until you have a soft, smooth dough. Don't overmix - just until everything's combined.
- Scoop the dough onto your prepared baking sheet and use your fingers to spread it evenly. Place another sheet of parchment on top and roll it out to about ¼ inch thick.
- Bake for 14-15 minutes on the middle rack. The cake should spring back lightly when touched and smell absolutely amazing.
- Cool the cake uncovered for 5 minutes, then cover with parchment and let it cool completely. This is crucial - rushing this step leads to cracking!
Making the Dairy-Free Cream Cheese Filling:
- Combine all filling ingredients in a stand mixer or food processor: dairy-free cream cheese, tapioca starch, maple syrup, vanilla, and salt.
- Mix until smooth and creamy. If you want it thicker, add more tapioca starch a tablespoon at a time.
Assembling Your Gluten-Free Pumpkin Roll:
- Spread the filling evenly over the cooled cake using an offset spatula, leaving about ½ inch border around the edges.
- Start rolling from the short end, using the parchment paper to help guide you. Roll away from yourself in one smooth motion - don't stop halfway!
- Place seam-side down on your serving platter and dust with arrowroot starch if you want that classic look.
- Slice with a sharp knife using a gentle sawing motion. Clean the knife between cuts for perfect slices.
Storage Tips for Your Pumpkin Roll Cake
The great news about this dairy-free pumpkin roll is that it actually gets better with time! Store it covered in the refrigerator for up to 4 days.
For longer storage, wrap the whole roll tightly in plastic wrap and freeze for up to 3 months. Just thaw it overnight in the fridge before serving.
I actually prefer making this a day ahead - the flavors meld together beautifully overnight.
Gluten-Free Pumpkin Roll Variations to Try
Want to switch things up? Here are some variations I've tested that work great:
- Add chopped pecans to the filling for extra crunch
- Swap the spices - try pumpkin pie spice instead of individual spices
- Make it extra sweet by adding a tablespoon of powdered erythritol to the filling
- Create a chocolate version by adding 2 tablespoons of cocoa powder to the cake batter
The beauty of this recipe is how forgiving it is once you get the rolling technique down.
Troubleshooting Your Dairy-Free Pumpkin Roll
Cake cracking when rolling? Make sure it's completely cool but not over-baked. The cake should be moist and pliable.
Filling too runny? Add more tapioca starch gradually until you reach the right consistency.
Can't find cassava flour? A 1:1 gluten-free flour blend works, but the texture won't be quite as perfect for rolling.
Pumpkin Roll Cake FAQ
Yes! You can make this pumpkin roll up to 2 days ahead. Store it covered in the refrigerator and bring to room temperature before serving.
You can try a 1:1 gluten-free flour blend, but cassava flour gives the best texture. Almond flour won't work as it's too heavy for rolling.
Make sure the cake is completely cooled but not over-baked. Roll gently using the parchment paper method, and ensure the cake is moist throughout.
Yes! Wrap the assembled roll tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Recipes You May Like
- Pumpkin Custard Pie - Another gluten-free pumpkin dessert that's perfect for fall
- Gluten-Free Apple Pie - If you love this recipe, you'll want to try this classic fall favorite
- Healthier Chocolate Chip Banana Bread - For when you want something sweet but a bit healthier
Final Thoughts on This Pumpkin Roll Cake
This gluten-free dairy-free pumpkin roll has honestly become one of my most requested recipes. Emily's friends always ask me to make it for sleepovers, and I've never had anyone guess that it's allergy-friendly.
The key to success is patience during the cooling process and confidence when rolling. Don't be afraid to use that parchment paper as your guide - it's there to help you!
Give this recipe a try and let me know how it turns out in the comments below. I love hearing about your baking adventures! And don't forget to save this to Pinterest for later - you'll definitely want to make it again.
Gluten-Free Dairy-Free Pumpkin Roll Cake
Equipment
- 10x15 inch baking sheet
- Stand mixer or food processor
- Offset spatula
Ingredients
Pumpkin Roll Cake
- 1 cup cassava flour
- 2 tablespoon coconut flour
- 1 teaspoon baking soda
- 1.5 teaspoon cream of tartar
- 2 tablespoon coconut sugar
- ¼ teaspoon sea salt
- 2 teaspoon cinnamon
- ¼ teaspoon 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 teaspoon pure vanilla extract
- 2 tablespoon apple cider vinegar
Filling
- 1 cup dairy-free cream cheese or palm shortening
- ½ cup tapioca starch
- ¼ cup maple syrup
- 1 teaspoon pure vanilla extract
- 1 pinch sea salt
Optional Topping
- arrowroot starch sifted, for garnish
Instructions
- Preheat oven to 350°F and line a 10x15 inch baking sheet with parchment paper.
- To a large bowl, mix cassava flour, coconut flour, baking soda, cream of tartar, coconut sugar, sea salt, cinnamon, powdered ginger, and cloves. Then make a well in the center of the dry ingredients.
- In a separate bowl, combine maple syrup, coconut milk, pumpkin purée, coconut oil, vanilla extract, and apple cider vinegar. Then add wet ingredient mixture to the center of the dry ingredients.
- Stir to combine the wet and dry ingredients into a soft dough.
- Scoop dough out onto the center of the parchment lined baking sheet. Use fingers to spread and smooth the dough out in an even layer. Then place another parchment paper sheet on top and roll out the dough into a rectangle shape to about ¼ inch thick.
- Bake in middle rack of oven for 14 to 15 minutes.
- Remove from oven and let cool uncovered for 5 minutes. Then cover with a sheet of parchment paper and allow to cool completely, before rolling the cake. Make the filling in the meantime.
- In a stand mixer or food processor, combine dairy-free cream cheese or palm shortening with tapioca starch, maple syrup, vanilla extract and sea salt. Whisk or pulse until combined. Add more tapioca starch if you desire a thicker frosting.
- Once the cake has cooled, use a large spoon or scoop to spoon out dollops of the filling onto the cake.
- Use an offset spatula to smoothly and evenly spread the filling over the cake almost to the edges.
- From the short end of the cake, carefully lift the parchment paper and use both hands to roll the cake away from you in a gentle yet tight tuck. Peel the parchment paper away from the rolled piece of cake. Continue using both hands to gently and carefully roll the cake away from you.
- Place the pumpkin roll seam-side down on a serving platter.
- Optional for garnish, sift arrowroot starch on top for a classic pumpkin roll look.
- Slice into rounds and serve.
