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Home/ Dessert Recipes/Vegan & Gluten Free Pumpkin Roll

Vegan & Gluten Free Pumpkin Roll

Editor

Saturday, November 10, 2018

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.

You’ll Need:

CAKE

3 Tbsp mashed ripe banana
1/3 cup aquafaba* (the liquid left behind in a can of cooked chickpeas)
2/3 cup packed muscovado sugar (plus 1 Tbsp as original recipe is written // or sub organic brown sugar or coconut sugar)
3 Tbsp maple syrup
3 Tbsp olive oil, grape seed oil, or melted coconut oil*
1 tsp vanilla extract
3/4 cup pumpkin purée
2 tsp baking soda
1 tsp baking powder
1/4 tsp sea salt
1 heaping tsp ground cinnamon
1 1/2 tsp pumpkin pie spice*
2/3 cup water
1/2 cup almond FLOUR (not meal // you can sub almond meal, though I didn't test it and can't guarantee the results)
1/2 cup gluten-free rolled oats
3/4 cup gluten-free flour blend (plus 2 Tbsp as original recipe is written)

CREAM CHEESE FILLING

1 batch Coconut Whipped Cream (as original recipe is written, made from 1 14-oz. coconut cream or 2 14-oz cans full fat coconut milk // ~ 1 1/2 cups coconut whipped cream total)
1 8-oz. container vegan cream cheese (I like Trader Joe's and Toffuti brand // any excess liquid drained)
1/4 - 3/4 cup organic powdered sugar, plus more to taste

Instructions:

Preheat oven to 350 degrees F (176 C) and line an 11x17-inch baking sheet with parchment paper, making sure the edges are completely covered. It's important to use a baking sheet that's close to these dimensions or the cake will be too thick or thin to roll (amount as original recipe is written // adjust size/number of baking sheets if altering batch size).
Add banana to a large mixing bowl and mash. Then add aquafaba and whisk to combine. Next add muscovado sugar, maple syrup, oil, vanilla, and pumpkin purée and whisk to combine.
Get full recipe==>>minimalistbaker.com

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