Saturday, November 10, 2018

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.

You’ll Need:


  • 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)


  • 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


  1. 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).
  2. 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.
  3. Get full recipe==>>