Dairy-Free Pumpkin Roll
Elevate your autumn dessert game with this irresistibly moist and flavorful Dairy-Free Pumpkin Roll! Perfectly spiced with cinnamon, ginger, and nutmeg, this tender pumpkin cake is rolled up with a luscious dairy-free cream cheese filling made with coconut oil for a creamy texture without any dairy. This recipe is a crowd-pleaser, whether you're catering to dietary restrictions or simply indulging in seasonal flavors. Ready in under an hour with minimal prep time, this pumpkin roll is dusted with powdered sugar for an elegant finish, making it ideal for holiday gatherings, cozy dessert cravings, or special occasions. Impress your guests with this fall-inspired centerpiece that’s both allergy-friendly and delicious!
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Recipe Information
Ingredients
- 0.75 cup all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 0.75 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 0.5 cup powdered sugar
- 8 ounces dairy-free cream cheese
- 2 tablespoons coconut oil, softened
- 1 teaspoon vanilla extract
- 0.25 cup powdered sugar for dusting
Instructions
Preheat your oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper and lightly grease the paper with coconut oil or a non-stick spray.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer on high speed until thick and lighter in color, about 2 minutes.
Add the pumpkin puree and vanilla extract to the egg mixture and beat until combined.
Gradually add the flour mixture, stirring with a spatula until just combined.
Spread the batter evenly into the prepared pan.
Bake for 13-15 minutes or until the cake springs back when lightly touched in the center.
Immediately loosen and turn the cake out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
Starting with one of the short sides, roll up the cake and towel together. Let the rolled cake cool completely on a wire rack.
While the cake cools, prepare the filling. In a medium bowl, beat the dairy-free cream cheese and softened coconut oil until smooth.
Add the powdered sugar and vanilla extract to the cream cheese mixture and beat until creamy and smooth.
Once the cake has cooled, carefully unroll it. Spread the cream cheese mixture evenly over the cake, leaving a small border all around.
Gently roll the cake back up, without the towel this time.
Wrap the pumpkin roll in plastic wrap and refrigerate for at least 1 hour before slicing.
Dust the pumpkin roll with additional powdered sugar before serving, if desired.
Nutrition Facts
Calories |
2660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.4 g | 140% | |
| Saturated Fat | 53.1 g | 266% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 562 mg | 187% | |
| Sodium | 2818 mg | 123% | |
| Total Carbohydrate | 398.5 g | 145% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 297.9 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 264 mg | 20% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 793 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
