1-Bowl Vegan Pumpkin Roll (GF)

I made this for Thanksgiving and got strange results. My cake never got springy even after 15 minutes of extra bake time and the coconut whiped cream recipe yelled about 5 cups of whipped cream. It rolled okay out of the oven, but broke apart after unrolling it. It was super moist too, while it was baking. Any ideas?

I made this yesterday, and at the first slice I was amazed at the flavour of spices coming through my palate, and the consistency is just perfect for a roll, even with the whole oats (rather than oat flour). I only used the coconut whipped cream as I find no vegan cheese here, and it came out great anyway! Used just the fat of the D-ROY can, and even just with the 1/4 of icing sugar I used, it thickened enough, so I didn’t need to add the tapioca flour. It’s so delicious, easy to make, 1 bowl only, and original dessert, that I’m definitely going to make it again! Thanks Dana!

It turned out amazing ! No one could tell this was a gf vegan recipe. We all loved it ! Thank you for creating delicious allergy-friendly recipes . Happy Holidays!

Made this recipe for thanksgiving. I doubled it and made it in my large sheet pan. Amazing hit. I’m making another double batch today because the family is asking for it already.

I always turn to your recipes when I’m searching for a super simple WOW recipe.
I made these delicious pumpkin rolls with coconut whipped topping filling. I missed the cream cheese step in one of the rolls, as I was also making your pumpkin bars, but I can honestly say it was just as delicious! The coconut topping & pumpkin flavors compliment one another so well. I may just “miss” the cream cheese next time. :)

WOW! I was so scared to mess this up because the Great British Baking show convinced me I would never have what it takes to make a swiss roll. But as always, Minimalist Baker has my back! I used brown sugar and subbed regular ap flour for the gf flour and almond flour and the texture was PERFECT. I took it out of the oven at exactly 22 minutes and let it cool for exactly 5 before rolling. We let it cool about 2 hours before icing, and there were no cracks at all! We used store bought chocolate frosting because my boyfriend is lame and doesn’t like “plain pumpkin” things but I will definitely be making this again with the icing in your recipe.

I made this recipe and it was amazing!!! So light, not crumbly. Highly recommend it.

Would really love to see a video of this one, Dana! Especially of the rolling – most difficult part! Mine always tends to have some cracks in it which I have come to terms with. It still tastes amazing!

these turned out SO DELICIOUS!! i added in some reddi whip coconut whipped cream into the filling as well and it tasted phenomenal. i didn’t have enough pumpkin pie spice so i added allspice so the flavor wouldn’t suffer. i can’t believe how good these turned out!

I followed every step with the exact ingredients and it was only about 3/8″ tall after baking and cooling. I came to the filling part and my roll fell apart as well, but also seemed gummy. Hard to tell if it was done because I did do the fingertip test. There were too many cracks for me to add the filling so I took small pieces out and placed them in the tiny muffin pan to bake into tiny crusts. The rest I dumped on the pan broke it up and baked it into a crunchy crumble. My filling really did not set up as cheesecake filling either. So I filled the mini cups after they had baked and cooled and sprinkled the crunchy pieces on top. Flavors were nice but I won’t attempt this again.

I made pumpkin roll last night and today was delicious. Moist, sweet enough but not over powering with sugar and added oats put an extra flavor and texture. Libby’s recipe was substituted by this vegan roll. Even non vegans enjoyed it. Thank you?.

I have made this twice now and it was amazing! I used regular AP flour for both the almond flour and GF flour blend and it turned out lovely. What I learned from the first go-round was that the extra 2 Tbsp mentioned in the very last list item are helpful for the texture, and to bake for 22 minutes instead of 20, as it was still very soft the first time, but still rolled up nicely. I would also go on the heavy side with the powdered sugar to make sure the cream filling becomes thick and fluffy as I think it helps to give the rolled cake more to “hold onto” if you will to help keep its shape even after it starts to warm up when you remove it from the fridge for serving. I dusted the top with some powdered sugar before serving and it was divine. I’d also love to find vegan white chocolate chips somewhere to press into the surface of the finished, rolled cake for even more sweetness and some satisfying texture! Thanks Dana, as always, for a great recipe!

Amazing. Decadent. Delicious. Perfect for everybody, not only those with special dietary needs. This was met with resounding approval from my kids and my husband. I call that a win!

I made this cake roll for Thanksgiving. The cake part turned out lovely, but I have no idea what’s going on with the filling part of this recipe. I bought coconut cream in the size can exactly as specified, vegan cream cheese, and all other ingredients exactly as directed. The whipped coconut cream was runny and I did not see how this could possibly result in a decent filling. Why in the world don’t you use your vegan cream cheese frosting recipe for the filling? I had to go to the store on Thanksgiving day to try to find more vegan cream cheese to thicken the filling. Could not find it, and I had to make do with the addition of Earth Balance and additional powdered sugar. It was ok. You should really explain how a can of coconut cream can turn into anything resembling whipped cream. You did not specify a brand of coconut cream. Not a good experience!

I replaced the almond flour with Trader Joe’s Almond meal that I ran through the Vitamix real quick and it came out great!

ugh this is always tastes SO GOOD but it always looks like a pumpkin mess. it always breaks up when i’m rolling it up!

This cake has a very outstanding flavor! It’s hard to resist eating more than one serving! Wasn’t sure if this cake would turn out. The filling turned out too runny, and when I tried to re-roll the cake with the filling, the cake cracked and broke. I was happy to see after chilling , it had set quite nicely and sliced well. I will definitely make this again! Might change up the filling a bit by using vegan butter instead of coconut cream. Thanks for the recipe!

I made this with Bob’s red mill all-purpose gluten-free flour. I think the garbanzo bean flour in this mix gives it a gritty texture. The roll was tasty but I’d like to try Dana’s GF flour mix if I made it again.

Okay SO I rarely follow other people’s recipes, and when I do, I sub ingredients. But since I made this for a work party for others, I truly followed this recipe TO A T and it came out aaaaamazing!!

Some notes: I did not have a whisk for the aquafaba, just a fork for this cake batter part, and it came out just fine. I also didn’t have a fancy beater for the coconut whip – I used a kitchenaid handblender and this also came out amazing. There ends up being a little more cream cheese icing than needed for the roll, actually (more for me! :p). I got 12 slices out of this.

Only thing I would change if doing this again is…instead of unrolling the cake, icing it, rolling it back up, then transferring it to plastic wrap to wrap tightly… I would unroll the cake, place THAT flat cake on plastic wrap, then ice/roll/wrap. I had a really hard time with just two hands to keep the roll tight but not drop anything once it’s all rolled up with icing and heavy. It would have been much easier before the icing was added if the plastic wrap was in place. Or if I had a second set of hands haha!

I brought this to work with a bunch of skeptical non-vegans (“how can you make cream cheese icing vegan?”), and they reeeally loved it!! The cake is so moist and the icing is dangerously addictive. An great recipe I will remember for future occasions.

I made this for our Thanksgiving feast (we had 2 vegans attending) and it was so gosh darn good! This is going to be our staple for every Thanksgiving now. I used regular flour though since I didn’t have GF flour laying around but I did have everything else. It all worked out beautifully.
I was a vegan from 2001 – 2006 which brought me to be an aspiring baker/chef since there wasn’t much out there for me at the time. I had to get creative. Revisiting this (and making my first roll cake! hollah!) made me miss what brought me to my life today. Thanks so much for this. Your recipes are heavenly and I can’t wait to try more.

I made this for Thanksgiving and it was AMAZING! I used AP flour instead of the GF mix but used the almond flour and the oats as stated in the recipe. At first I wasn’t sure about the filling but it turned out delicious. The taste reminded me of the Little Debbie Oatmeal Cream Pies but so much better. Thank you for sharing this recipe!

Rolling it up went beautifully until about 2 inches before the end, the cake split. So it didn’t look quite so nice as yours. But tastes heavenly! Only problem is eating too much at one sitting. Yum!

I made this yesterday for Thanksgiving, and it was soooo delicious! I don’t have much success with gluten free and vegan desserts but this one was an exception. No one could tell it was gf or vegan. For the filling, I used storebought so delicious brand coco whip which is the vegan version of cool whip, instead of coconut whipped cream. It worked PERFECTLY and really helped cut down on time!

I made this for thanksgiving last night and it was such a hit!! Really delicious and creamy. Best of all, easy to make! Thank you so much!

For Thanksgiving I am thankful for you and your recipes, Dana! I made this last night for friendsgiving and it was SO good! I used ap flour and also put a bit of vanilla in the icing. Worked perfectly!

I made this for Thanksgiving today and it was a hit!! I used dark brown sugar instead of muscovado sugar. I didn’t have time to chill my coconut cream cans, so I whipped everything together for the frosting and put it in the fridge while the cake cooled to room temperature, and that worked out just fine. Also, I added a ½ tsp of orange extract to the frosting and OMG it gave the flavor a subtle extra brightness that was amazing! I definitely appreciate the warning to be really careful and mindful while rolling the cake, because it falls apart easily if you aren’t. This recipe is definitely a keeper. Thank you!

Everything was going really smoothly until I went to add in the chilled filling and roll it back up. Knowing what “real” cream cheese spreads look like I’ve always had issues with the vegan versions/icings being very thin and runny. That being said, when you say “some filling will likely spill over” – – mine was more the horror movie version. The filling was seeping out EVERYWHERE and as I was trying to roll the whole thing back up it was just getting crazy and was sliding around and I thought it was going to end up in the trash. That being said I was able to transfer it to some clean plastic wrap with a large spatula and got it all bundled up. I’m hoping that the fridge really helps firm the whole thing up otherwise it may be more of a pumpkin crumble than a roll. It smells great though ;)

This was super easy to make! I may have lucked out and put just enough of the whip where it didn’t explode and it looks nice, only used about 3/4th of the filling. I can’t wait to bite into it! It’s resting in the fridge now for turkey day.
Thanks!!

This is awesome. It only had 30 mins to rest before I sliced into it!
I used spelt flour, Daiya cream cheese (cause I can’t find any other brand) and I used a no salt added can of Chick peas for the aquafaba. I first heard about aquafaba this summer in Toronto – it was star of the show at the vegan bake-off held by Toronto Vegetarian Assoc. This will be on my list of holiday recipes for sure! I am going to try freezing it so I don’t have to eat it all in 48hrs. Should be like one of those old Pepperidge Farm layer cakes except fabulously vegan. Thanks Minimalist Baker… again!

I made this awesome pumpkin roll with all purpose flour instead of almond flour and it worked just the same. I also added a bit of vanilla extract in the cream cheese and it tasted amazing! Thanks!