Vegan Gluten-Free Pumpkin Roll

A 1-bowl, vegan, and gluten-free pumpkin roll filled with a creamy, fluffy, slightly tangy frosting made with coconut whipped cream and vegan cream cheese. Perfect for fall and holiday gatherings.

By @minimalistbaker

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 0 pumpkin puree
• 0 sugar
• 0 vanilla extract
• 0 gluten-free flour
• 0 baking powder
• 0 baking soda
• 0 salt
• 0 pumpkin pie spice
• 0 coconut cream
• 0 vegan cream cheese

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the pumpkin puree, sugar, and vanilla extract.
3. Add the gluten-free flour, baking powder, baking soda, salt, and pumpkin pie spice to the wet ingredients and mix until well combined.
4. Spread the batter evenly onto the prepared baking sheet and bake for 15-20 minutes, or until the cake is firm to the touch.
5. While the cake is baking, prepare the frosting by whipping the coconut cream until fluffy.
6. Add the vegan cream cheese to the whipped coconut cream and mix until smooth and slightly tangy.
7. Once the cake is done, remove it from the oven and let it cool slightly.
8. Carefully roll the cake with the parchment paper, starting from one end, and let it cool completely.
9. Unroll the cooled cake and spread the frosting evenly over the surface.
10. Gently re-roll the cake without the parchment paper and refrigerate for at least 30 minutes before serving.