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Calling all my dairy free or vegan friends — today’s dessert recipe is for you! I try to limit the dairy that I eat, because I find that when I overindulge, my stomach feels not-so-good. You can imagine this puts a real damper on my dessert-loving ways. In an effort to make all my favorite recipes dairy free (or with limited dairy), I’ve come up with this yummy alternative to everyone’s fall favorite — pumpkin roll.
Today I’m sharing a recipe for dairy free pumpkin spice roll and honestly — it tastes JUST AS GOOD as the real deal. My husband didn’t even notice a difference! #win
Dairy Free Pumpkin Spice Roll
The secret to this divine piece of dairy free dessert? Coconutmilk. Head out to Walmart and pick up a half gallon of Silk Coconutmilk.
I use almondmilk in just about everything, so I grabbed a half gallon of that, too!
 Don’t be alarmed if it doesn’t look like the usual packaging — it got a
makeover! Rest assured it’s a new look, but the same great silky smooth
taste. You only need 1/3 cup for my recipe, but I also use it in my
coffee, for other dairy-free baking and…my favorite of all — curry!
With only 80 calories a cup and 50% more calcium than dairy milk, itโ€™s a
perfect blend of sensible and sublime.
Coconutmilk Nutrition facts
You Will Need:
For The Roll:
3/4 cup gluten free flour
1 cup granulated sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tbsp. cinnamon
1/2 tbsp. allspice
1/2 tbsp. pumpkin pie spice
3/4 cup pumpkin puree (not pumpkin pie filling!)
3 eggs
1 tsp. vanilla extract
For The Filling:
1 block dairy free cream cheese
1 cup confectioner’s sugar
1/3 cup Silk coconutmilk
splash vanilla extract
Dairy Free Pumpkin Spice Roll
1. Preheat your oven to 375 degrees and line a baking sheet with parchment paper. Set aside.
2. In a large bowl, mix together all the dry ingredients. Slowly fold in wet ingredients.
3. When all ingredients are well mixed, spread your mixture on top of the parchment paper on your baking sheet.
4. Bake for around 12 minutes, or until top of cake is fluffy. Do not overbake!
5. As soon as you take it out of the oven, lift parchment paper from baking sheet and place on a flat surface.
*Warning! It will be hot.
6. While still hot, roll tightly from short end to short end.
Dairy Free Pumpkin Spice Roll
7. Set aside to cool completely.
*I usually put mine in the freezer to speed up this process, but you can easily let it sit on your counter, especially if you live in a cooler climate!
8. While your cake cools, mix up the filling.
Dairy Free Pumpkin Spice Roll
9. When your cake is cooled completely, unroll it carefully. 
10. Spread your filling on top and re-roll slowly, being careful to pull the parchment paper off as you go.
11. Wrap tightly in cling wrap and refrigerate for at least one hour before serving.
Dairy Free Pumpkin Spice Roll
Dairy Free Pumpkin Spice Roll
What is your go-to fall recipe?

October 25, 2016

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4 Comments

  1. Reply

    Jen

    October 26, 2016

    This looks amazing!!! I may have to try it, even though I'm not the biggest pumpkin fan I may enjoy this. ๐Ÿ™‚

  2. Reply

    Crisp Snaps

    October 26, 2016

    This looks delicious! Pinned and saved for later. ๐Ÿ™‚

  3. Reply

    KelseyB

    October 27, 2016

    This looks sooooo good!!! Can you overnight me one?

  4. Reply

    Website

    February 13, 2017

    I love pumpkin roll! My grandmother usually makes the unhealthy kind, but I cannot wait to try this dairy free version!! I’m in heaven.

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