Gluten-Free Pumpkin Roll Cake

There's nothing quite like pulling a beautiful pumpkin roll cake out of the oven during fall. The smell of cinnamon and pumpkin fills the kitchen, and I know we're about to have something special.

I've been making pumpkin desserts since Amy was little, but finding one that works for our family's dietary needs? That took some serious testing. After what felt like a hundred tries (okay, maybe closer to twenty), I finally got this gluten-free and dairy-free version just right.

This isn't one of those recipes where you can tell it's allergy-friendly. It's soft, it rolls without cracking, and the filling tastes like real cream cheese frosting. John didn't even realize it was dairy-free until I told him halfway through his second slice. Bradley, who usually turns his nose up at "healthy" desserts, asked if we could make it for Thanksgiving this year.

What I love most? This recipe uses simple ingredients you can actually pronounce. No weird gums or starches that make you feel like you need a chemistry degree. Just cassava flour, coconut flour, real pumpkin, and a filling that comes together in minutes.

If you're looking for more allergy-friendly fall treats, you'll also want to try my vegan chocolate sheet cake – it's been a game-changer for birthday parties at our house.

Jump to:

• Why You'll Love This Gluten-Free Pumpkin Roll Cake
• Ingredients For The Perfect Pumpkin Roll Cake
• How To Make This Gluten-Free Dairy-Free Pumpkin Roll
• Storing Your Pumpkin Roll Cake
• Tips For Making The Best Dairy-Free Pumpkin Roll
• Common Questions About This Pumpkin Roll Cake Recipe
• Recipes You May Like
• Final Thoughts On This Pumpkin Roll Cake
• Gluten-Free Pumpkin Roll Cake

Why You'll Love This Gluten-Free Pumpkin Roll Cake

• Actually stays soft and rollable – I tested this so many times to get a cake that doesn't crack when you roll it
• Ready in about an hour – Most of that is cooling time, so the actual hands-on work is quick
• Works for multiple dietary needs – Gluten-free, dairy-free, vegan, paleo, and AIP all at once
• Tastes like the traditional version – No one at our last family gathering could tell the difference
• Uses accessible ingredients – Everything's available at regular grocery stores
• Makes your kitchen smell amazing – The cinnamon and pumpkin scent is better than any candle

Ingredients For The Perfect Pumpkin Roll Cake

For The Pumpkin Cake:

• 1 cup cassava flour (Otto's is my go-to brand)
• 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 purée (not pumpkin pie filling)
• ⅓ cup coconut oil, melted
• 1 teaspoon pure vanilla extract
• 2 tablespoons apple cider vinegar

For The Cream Cheese 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 Topping:

• Arrowroot starch for dusting (gives it that classic look)

A quick note on ingredients: I use cassava flour because it's naturally flexible and doesn't make the cake dry. Amy actually helped me figure this out when she noticed the cassava flour versions were way easier to roll than my early attempts with other gluten-free flours. Kids notice everything, don't they?

How To Make This Gluten-Free Dairy-Free Pumpkin Roll

Preparing The Pumpkin Cake

1. Preheat your oven to 350°F and line a 10x15 inch baking sheet with parchment paper. Don't skip the parchment – trust me on this one.
2. Mix all your dry ingredients in a large bowl: cassava flour, coconut flour, baking soda, cream of tartar, coconut sugar, sea salt, cinnamon, powdered ginger, and cloves. Make a well in the center like a little volcano. Bradley always says this looks like a science experiment.
3. Combine the wet ingredients in a separate bowl: maple syrup, coconut milk, pumpkin purée, melted coconut oil, vanilla extract, and apple cider vinegar. The vinegar reacts with the baking soda to help the cake rise without eggs.
4. Pour the wet mixture into the center of your dry ingredients well. Stir everything together until you have a soft dough. It should look thick but spreadable.
5. Scoop the dough onto your prepared baking sheet. Here's where it gets a little messy, but that's okay. Use your fingers to spread it out as evenly as you can.
6. Place another sheet of parchment paper on top of your dough. Now roll it out with a rolling pin into a rectangle about ¼ inch thick. This double parchment trick makes everything so much easier.
7. Bake for 14 to 15 minutes on the middle rack. You'll know it's done when the edges just start to pull away from the parchment and the center springs back when you touch it lightly.
8. Remove from the oven and let it cool uncovered for 5 minutes first. Then cover it with a fresh sheet of parchment paper and let it cool completely. This is important – rolling a warm cake is asking for trouble.

Making The Dairy-Free Filling

1. Add your dairy-free cream cheese (or palm shortening if you're doing AIP) to a stand mixer or food processor along with the tapioca starch, maple syrup, vanilla extract, and sea salt.
2. Mix everything together until it's smooth and creamy. If it feels too loose, add another tablespoon of tapioca starch. If it's too thick, add a tiny splash of coconut milk.

I learned this the hard way last Thanksgiving when I made the filling too thin and it oozed out everywhere. John thought it was hilarious. I did not.

Rolling Your Pumpkin Cake

1. Once your cake is completely cool, use a large spoon to dollop the filling all over the surface.
2. Use an offset spatula to spread the filling evenly, leaving about half an inch around the edges. This prevents the filling from squishing out when you roll.
3. Starting from the short end, carefully lift the parchment paper with both hands. Use the paper to help guide the cake as you roll it away from you in a gentle but snug tuck.
4. Continue rolling, peeling the parchment away as you go. Keep your movements slow and steady. Amy says I look very serious when I'm doing this part.

5. Place your finished roll seam-side down on a serving platter. If you want that classic powdered sugar look, sift some arrowroot starch over the top.
6. Slice into rounds when you're ready to serve. I usually cut mine about an inch thick.

Storing Your Pumpkin Roll Cake

Keep your gluten-free pumpkin roll covered in the refrigerator for up to 5 days. I wrap mine in plastic wrap first, then put it in a container for extra protection.

The cake actually tastes even better the next day after the flavors have had time to marry together. Sometimes I'll make it on Friday evening and serve it at Sunday dinner.

For longer storage, you can freeze individual slices wrapped tightly in plastic wrap and placed in a freezer bag. They'll keep for up to a month. Just thaw in the refrigerator overnight before serving.

Let the cake sit at room temperature for 15 to 20 minutes before serving if it's been refrigerated. This brings back that soft, tender texture we're going for.

Tips For Making The Best Dairy-Free Pumpkin Roll

• Don't overbake the cake – This is the number one reason pumpkin rolls crack. Pull it out right when the center is set.
• Cool it completely – I know you're excited, but a warm cake will crack when you try to roll it.
• Use real pumpkin purée – Not pumpkin pie filling, which has spices and sugar already mixed in.
• Roll it tightly but gently – Think snug but not aggressive. You're tucking in a baby, not wrestling it into submission.
• The parchment paper is your friend – It helps guide the roll and prevents sticking.

What about adding chocolate chips to the batter? Bradley suggested this once, and honestly, it wasn't half bad. We added about ¼ cup of dairy-free chocolate chips and it gave the cake a fun twist.

You could also try different spices in the filling. A pinch of cinnamon or even a tiny bit of maple extract would be delicious.

Common Questions About This Pumpkin Roll Cake Recipe

Recipes You May Like

• Pecan Pumpkin Cheesecake Bars – Another pumpkin dessert that's perfect for fall gatherings and easier than a full cheesecake
• Carrot Cake Muffins – These have the same warm spices and are great for breakfast or snacks
• Vegan Chocolate Sheet Cake – If you love allergy-friendly baking, this chocolate cake is a must-try

Final Thoughts On This Pumpkin Roll Cake

This gluten-free dairy-free pumpkin roll has become one of our family's most requested fall desserts. It shows up at Thanksgiving, Christmas, and pretty much any time someone asks me to bring dessert between September and December.

What I love most is that it doesn't taste like a compromise. It's not "good for being gluten-free" – it's just plain good. The cake stays soft and pillowy, the filling tastes rich and creamy, and nobody at your table will know it's made with alternative ingredients unless you tell them.

The recipe takes a little practice to get the rolling technique down, but don't let that scare you. My first attempt looked more like a pumpkin disaster than a pumpkin roll, and even that one tasted delicious. By the third try, I had it figured out, and now I can roll one of these in my sleep.

Give this recipe a try this fall! Your kitchen will smell incredible, and you'll have a beautiful dessert that everyone can enjoy regardless of their dietary restrictions.

Save this recipe to your Pinterest board so you can find it when pumpkin season rolls around. And if you make it, I'd love to hear how it turns out!

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