Dairy Free Pumpkin Roll

 

Calling all my dairy free 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.

My Dairy Free Pumpkin Roll is like putting fall into your mouth…for real! Sometimes dairy free dessert recipes fall flat, but this one absolutely does not. Today I’m sharing a recipe for dairy free and gluten free pumpkin roll that comes together quickly and honestly — it tastes JUST AS GOOD as the real deal that is chock full of gluten and dairy. My husband didn’t even notice a difference! #win – so for anyone who is in the market for a festive fall recipe today is for YOU!

 

The secret to this divine piece of dairy free dessert? Coconut milk.  Don’t be alarmed if the Silk Coconutmilk 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, it’s a perfect blend of sensible and sublime.

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

Gluten Free + Dairy Free Pumpkin 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.

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.

 

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.

 

 

If you enjoyed this recipe, you might also like my Dairy Free Pumpkin Lasagna or Two Ingredient Pumpkin Puppy Treats! What is your go-to fall recipe?