The holidays have officially arrived and with that usually comes PUMPKIN! Do you have any favorite holiday pumpkin food or drinks? My mom made pumpkin roll every holiday season growing up, which inspired today’s recipe. It’s a gluten-free, vegan (BOMB) version of the classic holiday dessert. It’s free of any processed sugar, nutrient-lacking white flour, or unhealthy dairy add-ins like cream cheese or butter. Instead, it’s sweetened with pure maple syrup and coconut sugar (which doesn’t spike your blood sugar like white sugar does) and filled with creamy coconut whip. 


This version is also pretty simple to make (surprisingly). Just be sure to follow a few tips for preparation:

  • MUST DO: Refrigerate an open can of coconut cream or full fat coconut milk overnight prior to making this recipe. This step is required so that the coconut cream will whip properly.
  • When using the refrigerated coconut cream/milk, do not use any of the semi-liquid cream or coconut water at the bottom of the can. You can save that for smoothies, curries, etc. If you put any of the liquid coconut into the whip, it won’t firm up.
  • Store coconut cream in refrigerator after whipping to set.
  • When spreading your pumpkin batter onto a baking sheet, do this as evenly as possible for even baking and ease in rolling later.
  • Let the cake cool completely before frosting. The coconut whip will melt off if the cake is (at all) warm.
  • Flip the cake over prior to frosting. The bottom of the cake will be more porous and adhere to the coconut cream better.
  • When frosting, leave a one inch space on one of the shorter sides of the cake. When rolling, roll towards this unfrosted edge. This leaves room for icing to spread out.
  • You’ll have leftover coconut cream, which is awesome for topping the pumpkin roll with when serving, or using in smoothie bowls or on top of oatmeal.
Author: Lauren Vacula,
Serves: 6-8 slices
An awesomely healthy (gluten-free VEGAN) version of a classic pumpkin roll, packed with coconut cream and free of any processed sugar, white flour, or unhealthy dairy add-ins like cream cheese or butter

Pumpkin Roll

  • 1/4 cup oat flour
  • 1/4 cup sweet rice flour
  • 1.5 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1/8 tsp allspice
  • 1/8 tsp ground ginger
  • 1/8 tsp cloves
  • 1 tbsp ground flaxseed
  • 3 tbsp water
  • 1/2 cup pumpkin puree
  • 2 tbsp coconut oil (melted)
  • 3 tbsp pure maple syrup
  • 2 tbsp unsweetened almond milk
  • 1 tsp vanilla extract
  • parchment paper

Coconut Whipped Cream

  • 1 can coconut cream or full fat coconut milk(open and refrigerate can 4-10 hours prior to use)
  • 1 tbsp maple syrup
  • 1/2 tsp pure vanilla extract
  • 2 tbsp coconut sugar
  • 1 tbsp cinnamon
  1. Preheat oven to 350 degrees. Cover a small baking sheet with parchment paper.
  2. In a small bowl or glass, mix 1 tablespoon ground flaxseed with 3 tablespoons water. Let rest for five minutes to thicken.
  3. In a large bowl, combine oat flour, sweet rice flour, cinnamon, baking powder, baking soda, nutmeg, salt, allspice, ginger, and cloves, stirring with a whisk to combine.
  4. In a medium bowl, mix pumpkin puree, melted coconut oil, maple syrup, almond milk, vanilla, and flax egg together.
  5. Fold wet ingredients into dry, mixing just until combined.
  6. Using a spatula or rubber scraper, spread a square layer of batter onto parchment paper. Be sure to smooth batter out (not too thin) so the cake layer is even.
  7. Bake for 13-14 minutes until set.
  8. While cake is baking, remove coconut cream from fridge. Using only the thick cream at the top of the can (do not use any liquid or soft cream), beat with electric beaters for 1-2 minutes until peaks form.
  9. Add maple syrup and vanilla extract. Beat another minute until stiff peaks form. Chill until ready to use.
  10. When cake is fully cooled, spread a layer of coconut cream over the cake, leaving a 1 inch unfrosted space on one of the shorter edges of the cake. (You’ll have leftover coconut cream.) Sprinkle cream with coconut sugar and cinnamon. Carefully roll towards the unfrosted edge. (Watch video for a how-to.)
  11. Slice into 6-8 pieces. I use dental floss to slice the pumpkin roll. It works like a champ and does not impart a minty flavor. Slide floss under roll, than pull and cross floss over and down through the roll to slice.
  12. Serve with extra coconut whip, coconut sugar, and cinnamon.
  13. Store leftovers in refrigerator.

More pumpkin recipes:

Pumpkin Spice Turmeric Smoothie

Gluten-Free Vegan Pumpkin Enchiladas

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  1. […] Gluten-Free Vegan Pumpkin Roll. This is so clean, easy, and healthy! Crazy delicious! […]

  2. yum!! I can definitely see myself making this year-round 😉

  3. […] Hi Lovelies! Before we talk NYC, I want to talk Thanksgiving. If you’re celebrating this week, you may be working on your T-day game plan. Here are a few great A Lovely Side Project Thanksgiving Day recipe ideas (the Gluten-Free Vegan Pumpkin Roll is my favorite, plus it includes a how-to video): […]

  4. veggieis4me says:

    I really want to make this for Thanksgiving! Do you think I can substitute the flours for just regular all-purpose flour?

  5. […] Pumpkin Dessert: Gluten-Free Vegan Pumpkin Roll via A Lovely Side Project […]

  6. Becky R says:

    If you don’t use canned coconut milk, how much full coconut milk then?

    • says:

      Hi Becky! For this recipe, you’ll need full-fat canned coconut milk to get the cream. If won’t work with a carton. Let me know if you have any other questions!

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