1-Bowl Vegan Pumpkin Roll (GF)

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Plate of sliced Vegan Gluten-Free Pumpkin Roll for the holidays

Thanksgiving Week Extravaganza #5: CAKE!

What would Thanksgiving be without dessert (or any holiday for that matter)?

I’ve created so many pies for the blog (Vegan Gluten Free Pumpkin Pie, Pumpkin Spiced Apple Pie, Peanut Butter Cup Pie, Chocolate Peanut Butter Mousse Pie, Chocolate Silk Pie, etc.) that I figured it was due time for an alternative.

Not to worry – it’s still pumpkin and it’s still delicious! Say hello to my latest creation/addiction: 1-Bowl Vegan Pumpkin Roll!

Whisking together wet and dry ingredients for Vegan Gluten-Free Pumpkin Roll

This recipe requires just 1 bowl! Yes, it’s that easy. The cake is a moist, pumpkin sheet cake adapted from my 1 Bowl Vegan Pumpkin Bread, meaning this cake is both vegan and gluten free!

Instead of a loaf pan, we bake it in a baking sheet so it’s flat and easy to roll up. But not before we make the filling…

Adding layer of filling for our Vegan Gluten-Free Pumpkin Roll recipe

The filling is a mash up of coconut whipped cream and vegan cream cheese!

It’s so insanely fluffy and creamy and sweet with a slight tang. In other words, it’s the perfect filling for this dreamy pumpkin cake.

Slices of Vegan Gluten Free Pumpkin Roll on a plate for a delicious dessert recipe

I hope you all love this cake! It’s:

Insanely rich
Not too sweet
Perfectly spiced
& So satisfying

Enjoy this roll at Thanksgiving and beyond. It would make be the perfect cake for hosting, fall gatherings and holidays. Make it ahead of time and slice and serve, and watch as your friends are ‘wowed’ by the flavor and your jedi cake rolling skills.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Grabbing a bite of amazing Gluten-Free Pumpkin Roll for the perfect holiday dessert

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.
Author Minimalist Baker
Tray with slices of our Vegan Gluten-Free Pumpkin Roll recipe
4.55 from 33 votes
Prep Time 8 hours 40 minutes
Cook Time 20 minutes
Total Time 9 hours
Servings 10 (slices)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days



  • 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


  • Preheat oven to 350 degrees F (176 C) and line an 11×17-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).
  • 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.
  • Next add baking soda, baking powder, salt, cinnamon, and pumpkin pie spice, and mix. Add water and whisk once more.
  • Add almond flour, gluten-free oats, and gluten-free flour blend, and stir until just combined (see photo). The batter should be thick and pourable. Taste and adjust flavor as needed, adding more pumpkin pie spice for pumpkin flavor, or muscovado sugar for sweetness.
  • Transfer batter to the parchment-lined baking sheet and spread into an even layer. It should be about 1/2-inch thick. Bake for 20-24 minutes or until the top is golden brown and the cake springs back to the touch.
  • Let cool for 5 minutes. Then gently roll the cake from short end to short end, rolling the parchment paper up inside the cake and using it as a guide. Be very careful with this step and try to handle the cake as little as possible. Let cool to room temperature (otherwise the filling will melt).
  • While the cake is cooling, quickly rinse your mixing bowl and add your chilled coconut cream. Whip using a hand mixer or whisk attachment until light and fluffy. Then sweeten to taste with powdered sugar. This should yield about 1 1/2 cups coconut whipped cream (amount as original recipe is written // adjust if altering batch size).
  • Next, add vegan cream cheese and beat to combine. Then add more organic powdered sugar to taste. I added another 1/4 cup (32 g) total (amount as original recipe is written // adjust if altering batch size). Cover and place in the refrigerator to chill.
  • Once the cake has cooled to room temperature, carefully unroll and top with all of the coconut cream cheese mixture. Spread evenly over the cake, leaving about a 1/2-inch border along the edge.
  • Very carefully begin rolling the cake back up the same way it was unrolled – from short end to short end – removing the parchment paper as you go (you don’t want it inside the cake). Some filling will likely spill over when rolling – that’s OK. Continue rolling, using the parchment paper as a guide until the cake is seam side down. Wipe away any excess filling that may have spilled over.
  • Next gently roll/wrap the cake in plastic wrap and carefully transfer to a rectangular dish or cutting board and refrigerate until completely chilled and firm enough to handle easily – about 6 hours.
  • To slice, carefully unroll from the plastic wrap and place on a serving dish. Then use a serrated knife (wiping it clean each slice) to carefully slice the roll into about 10 pieces (amount as original recipe is written // adjust if altering batch size). Enjoy as is, or dust with a bit of powdered sugar.
  • Store leftovers covered in the refrigerator for 3-4 days, though best in the first 24-48 hours. I haven’t tried freezing this roll, but I would imagine it would freeze up to 1 month. Thaw before slicing.


*If you don’t have a can of chickpeas for the aquafaba, you can try subbing egg replacer or 2 flax eggs, though I haven’t tested the recipe that way and can’t guarantee the results.
*Check out a DIY Pumpkin Pie Spice here.
*Prep time reflects making, cooling, and rolling the cake, as well as chilling.
*Nutrition information is a rough estimate calculated using 1/2 cup (64 g) powdered sugar per 10 slices.
*Method adapted from Gimme Some Oven!

Nutrition (1 of 10 servings)

Serving: 1 slices Calories: 421 Carbohydrates: 46.1 g Protein: 6 g Fat: 25.2 g Saturated Fat: 14.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 128 mg Fiber: 3.5 g Sugar: 25.3 g

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    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Marie, we haven’t tested it without oats, but you might be able to sub more almond flour + gluten-free flour blend!

  1. Adam says

    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?

      • Adam says

        I subbed two tablespoons of flax meal for the three tablespoons of banana. The recipe also yielded almost 4 times the amount of whipped cream that was called for. The batter looked okay before bake, but as I said earlier, the cake was super moist and dense.

  2. Maria Dresser says

    Hi, I was wondering if the aquafaba could be replaced with either actual eggs or something else? I am very sensitive to anything bean related :). Thank you!

  3. Meridien says

    Hello, I’m wondering if you could sub the almond flour for a coconut flour or one that doesn’t contain nuts, but is also gluten free?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Meridien! We haven’t tried this without almond flour but it is important for the correct texture. We’d suggest oat flour first, or possibly 1/4 cup of coconut flour instead – though it is very finicky. Hope this helps!

  4. Fran says

    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!

  5. Deepa says

    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!

  6. Debby says

    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.

  7. Becky says

    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. :)

  8. Lauren says

    Hi! I was wondering if you think I could use Bobs Red Mill GF flour blend instead of the homemade one listed?

    Thanks :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lauren, if you’re referring to the Bob’s 1-1 Baking Flour, we think it should work. But we haven’t tried it with this recipe. We aren’t fans of the blend that has bean flours in it.

  9. Hope says

    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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Wow yay! Sounds like you totally nailed it! I agree that show can be intimidating. But glad you tried this one out! Thanks for the kind review, Hope.

  10. Abby says

    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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      A few cracks are normal and OK, considering it’s vegan and GF. But a video would be helpful. We’ll add it to the list!

  11. Breana Rocha says

    I am going to make this for a church potluck, don’t want to necessarily make it GF. How much regular flour do it use?

  12. Gabby says

    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!

  13. Bianca says

    I’m allergic to bananas. Is there anything you can safely replace like unsweetened apple sauce? LOVE your recipes! Can’t wait to hopefully make this!

  14. Jen says

    I scrolled through the comments looking to see if anyone had made this recipe as a regular pumpkin loaf? I have loved all your aquafaba recipes so far (waffles and mayo) and wanted to try an aquafaba pumpkin bread. Thoughts? Adjust cooking time and should be fine?

  15. Patti W says

    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.

  16. Adela says

    I decided to make this yesterday for thanksgiving and followed the recipe from A to Z except i didn’t have luck making the coconut wiped creme from either a trader joe’s brand organic coconut creme (left in fridge for 6 hours, when it was time to whip ut was too hard and just wasn’t getting creamy) or whole foods full fat coconut milk (too runny) so i ended up buying a pre-made So Delicious brand whipped cream, which worked like a charm. However when it was time to unroll the cake it all feel apart!! Couldn’t save it no matter how hard i tried. So i ended up serving something else and left the scraps and just ate it today with a dollop of filing in top. It tastes amazing, i just don’t know why it feel apart. Any ideas? Thanks for the recipe!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, hard to say. I have never worked with the So Delicious brand whipped cream. That might’ve been the culprit? It’s also a tender cake and just needs to be handled gently.

      • Adela says

        Never got to that step. As i said previously, the cake fell apart after it cooled down and i unrolled it to fill it. I have made pumpkin rolls before and i am always gentle with the rolling process. But this cake just completely came apart, in chunks. It’s a shame because it is a really good tasting cake!

  17. Agnieszka says

    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?.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yay! Thanks for sharing your experience. So glad you and your guests enjoyed it. Next time would you mind leaving a rating with your review?! It’s super helpful for us and other readers. xo!

  18. Kathy says

    My daughter is 11.. I haven’t had a pumpkin roll since she was diagnosed with multiple food allergies at 1.. thank you for your amazing recipe!!! We can’t do almonds so I used gf oat flour and gf al purpose flour. So soft and fluffy!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yay! Thanks for sharing, Kathy. So glad you all enjoyed it. Next time would you mind leaving a rating with your review?! It’s super helpful for us and other readers. xo!

    • AJ says

      Kathy, thank you for adding comment. Exactly what I was looking for as I want to make these for a holiday goodie exchange and need to avoid nuts.

  19. Elli Baartman says

    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!

  20. Liz says

    Hi there! I’m not vegan or GF, but I do like making healthier recipes which is why I’m planning to make this :-) Can I substitute an egg instead of the aquafaba? Is one egg enough for the 1/3 cup of aquafaba?


  21. Emmy says

    Will the icing taste like coconut at all? I have to make these for a fundraiser and I need them to taste as much like normal pumpkin rolls as possible. I don’t want people to then to be able to tell they are eating vegan treats.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Emmy! If you’re concerned with having coconut flavor, you could just try and do two containers cream cheese instead. Adjust sweetness as needed. It will be more dense, but still delicious!

  22. Jen says

    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!

  23. T says

    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!

    • Arpi says

      Hi there. I just made the pumpkin roll last night so it’s all fresh in my mind. Thought I would answer your question about the coconut cream filling. I personally bought the organic coconut milk from wholefoods which is in a white can with a line of green at the top. This is the full fat one not the one that says light coconut milk which is all liquid. I have also purchased the green small can before that says oragnic coconut cream premium…again from wholefoods. Of note, Trader Joe’s also has full fat coconut milk in a can. Oh and when u hold a can in ur hand and shake it a little you can tell which is the liquid one and which is more thick.

      I put 2 cans in the fridge for a day but im sure a few hours would work too. When u open the can u will see that all the fat is at the top and the liquid is separated at the bottom. You scoop out the fat and when u whip that it def does look like whipped cream. I then added the vanilla and powdered sugar to taste because I personally don’t like things too sweet. (I only added 1/4 cup). After the whipped cream adding the cream cheese thickens it up more. It turns out great. I could see how it wouldn’t thicken if you purchased coconut milk without the full fat. I would be happy to send you an image of the 2 coconut milks if that would help you try the recipe again. I will share the outcome of the dessert tonight as it is currently in the fridge. Hope this was helpful.

      • Nicki says

        This is helpful! Do you use a stand mixer? And how long do you whip it? I’ve tried to make coconut whip out of canned coconut milk or cream several times and it’s always runny and I never get peaks. Maybe I’m over whipping? My grandmother only used to whip things for half the time the recipe called for when using a stand kitchenaid mixer because that thing is so powerful. Maybe I’m using the wrong brand…. So many factors : D Sorry for the interrogation!

  24. Sheila L says

    I used regular flour along with the oats and almond flour and it turned out amazing! It rolled without cracking, it smells divine and the filling is rich, creamy and perfect for it!! I love this recipe!!

  25. Jenny B says

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

  26. abby says

    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!

    • Carly says

      This looks amazing! I’d love to make this but not pumpkin, maybe vanilla or chocolate. How would I replace pumpkin purée to make one of those flavors? Thanks!!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hm, chocolate might work! Maybe sub the pumpkin purée with applesauce and replace some of the flour with cocoa powder? We haven’t tried it though. Let us know if you do!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sarah! What a neat idea, we haven’t tried it, but if you do please let us know how it turns out! We would love to know if it works!

  27. nlynn says

    Would it work just as well to leave the vegan cream cheese out of the spread? If not, can you please recommend a non-cheese sub for it? Thank you!

  28. Rachel says

    Strong baking soda after taste? can you cut back on the baking soda and still get same fluffy texture? Otherwise great recipe!

  29. Sheree says

    I keep seeing the Little Debbie pumpkin rolls at the grocery store and have been wistfully wondering if I could make a vegan version~~and then suddenly your recipe appeared in a list of vegan fall treats via Yahoo, so yayyyyyy!! Gonna make this as soon as I can gather up all the ingredients! (just so happened to have a container of Daiya cream cheese in the fridge just waiting to be used for something wonderful) Thank you!

  30. Al Abramowitz says

    Looks yummy except “gluten-free flour blend” is not described in detail.
    Us it sold with that label or does it just mean a blend of my choice like
    ground garbanzo and flax seed flour?

  31. Sol says

    Oh man, I messed this up pretty bad…. I forgot the water and it fell apart.
    Question: do you add xanthan gum and how long does the filling need to chill?

  32. Ashley says

    Hi! I tried to make this and when unrolling the cake after cooling it stuck to the parchment paper and tore. Any ideas on where I went wrong? I’d love to try this again! :)

  33. Angie says

    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!

  34. Betsy says

    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.

  35. Sophie says

    Hi Dana! I want to use this recipe to make a Buche de Noel cake for my family and I was wondering.. if I add chocolate to the recipe and omit the spices, will it come out like a chocolate cake? I was going to use your other gf choc cake recipe, but I feel like this one is more “workable ” and easy to roll. What do you think? Can I edit this recipe to make a chocolate roll cake or should I just stick to your other gf/v choc cake recipes?

    Thanks so much and I hope to hear back from you soon!

  36. jean says

    Quick question: there is an asterisk on “pumpkin spice”, but I don’t see an asterisk note corresponding to it. Is there a specific pumpkin spice blend to buy?

  37. Kim C says

    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.

  38. Beatriz says

    I think this recipe looks amazing . Any possibility to make a yule log/chocolate version. I’m desperate, can’t find any. All the recipes I found uses weird and complicated ingredients. Vegan Chocolate yule log pleeeease

  39. Nic says

    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.

  40. teresa says

    I successfully made this for Thanksgiving and everyone was impressed. One guest told me he ate 3 pieces which made me feel really good :)
    I’d love to morph this into a tiramisu dessert. Instead of pumpkin use a combo on espresso, cacoa and maybe more banana?
    sprinkle chocolate chips ontop of the cream?
    any ideas are appreciated as I need to make it this weekend!!

  41. marie says

    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!

  42. Jare Longacre says

    Hi Dana, I have a question about the frosting – I used 1 can full fat coconut milk and one 8oz container of vegan cream cheese plus the powdered sugar and mixed just like you said. Mine turned out very runny, creamy but too thin to be a frosting. Any suggestions for next time? Not sure what I did wrong? Thank you!

      • Jare says

        Yes I tried whipping the coconut milk into a cream but it never got thick. I read your coconut whipped cream recipe and it says to scoop out just the cream, and it didn’t say that in the instructions for this recipe. So I think my mistake was using the whole can of coconut milk instead of using just the cream on top…Any suggestions for using up coconut milk + powdered sugar? Lol

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Hi! If you buy a can of coconut cream and whip it, you can slowly add in some of the non cream portion back in to thin it out a little. Hope that helps!

  43. Heather says

    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!

  44. Sophie says

    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!

  45. Teresa says

    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!

  46. Abby says

    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!

  47. Erica Bee says

    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!

  48. Julie says

    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 ;)

    • Alexis says

      Me too… I rolled up the cake to let it cool with no issue, but when I unrolled it to add the topping, it had broken across. I added the topping and rolled up the best I could, plastic wrapped it and set in fridge. I think this is going to be a very messy pumpkin roll :-) I used real pumpkin and maybe that is the issue with the cake. I’ll come back with a rating after I try a piece (breakfast tomorrow).

      • Alexis says

        Well, it was very tasty regardless of having a broken cake! I loved the pumpkin cake. I didn’t make the filling very sweet and for me, that worked well (I am not into super sweet breakfasts). Thanks Dana!

    • Julie says

      Ok after letting them chill all afternoon (6+ hours) I cut into them. While they are delicious, there can be no way that the filling in the images is the recipe listed. I followed the directions even down to the brands used. It just does not have that type of density! Your picture looks like real cream cheese frosting and mine looks like a sad vegan version :( The majority of mine apparently squeezed out during the rolling process so that there is only a super super thin layer. Right now it’s too late – – but is there any way to the filling more “thickness” so it isn’t so runny?

  49. Brittany says

    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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi there, Jenn! You could just try and do two containers cream cheese instead. Adjust sweetness as needed. It will be more dense, but still delicious!

  50. Lesly Taylor says

    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!

  51. Fife says

    You always talk about vegan cream cheese. Can you suggest any alternative as you can’t find products like this where I live. We make everything from scratch so I’m not afraid to try anything

  52. Dianne says

    I have always wondered if it needs to by whipped first as well (the aquafaba) some of us who are newbs need to have things clearly spelled out, like me. It would be most helpful. Thank you.

  53. Ann says

    Of all the recipes I see that use aquafaba, none of them ever say whether it should be sodium free or not. I was wondering about that because you would not want salty whipped topping.

  54. Monica Brands says

    I don’t really understand the aquafaba ingredient – chickpea liquid is as effective as eggs? I’m just nervous about that! Why would that be?

      • Monica R Brands says

        Thanks – I’ve made this several times now, one of my new favorites. My question is, is there a good substitute for the aquafaba? Chickpeas are expensive.

  55. Sarah says

    I’m just wondering if you have to whip the aquafaba before adding it to the mashed banana or not? I assume from your instructions that you do not…by the way you are killing it!!! Your recipes are so great and I love everything I’ve ever made from your site…thanks so much!

  56. Charmaine Ng says

    This looks great! And not having to clean up a million things sounds perfect for lazy ol’ me. Going to try the recipe soon with my Mum.
    – Charmaine

  57. Bree says

    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!

  58. Cloud says

    I am so excited! I make your pumpkin muffins all the time! Thank you for your amazing recipies!!
    What could I sub for the cream cheese? I can’t have the soy. I could try a tangy cashew cheese? I have made your recipe for that as well! You are a lifesaver!!!!

  59. Rachel @ Baking Up Bliss says

    This looks so delicious! Pumpkin Roll is one of my family’s FAVORITE thanksgiving desserts, so I’ve been trying to recreate it, but I haven’t had any luck. I got so excited when I saw this post, I can’t wait to make this in a few days!