Gluten-Free, Vegan Pumpkin Roll + How-to Video!

Happy Thanksgiving Lovelies!!!! I wanted to share with you my new favorite dessert and a perfect dish to bring to a holiday gathering- a yummy gluten-free, vegan Pumpkin Roll. Watch how I make this roll below!

The details…..

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 cloves
• 1 tbsp ground flaxseed
• 3 tbsp water
• 1/2 cup pumpkin puree
• 2 tbsp coconut oil (melted)
• 2 tbsp pure maple syrup
• 2 tbsp unsweetened almond milk
• 1 tsp vanilla extract
• parchment paper

Coconut Whipped Cream

• 1 can coconut cream (open and refrigerate can 4-10 hours prior to use)
• 1 tbsp maple syrup
• 1/2 tsp pure vanilla extract

1. Preheat oven to 350 degrees. Cover a baking sheet with parchment paper.
2. In a large bowl, combine oat flour, sweet rice flour, cinnamon, baking powder, baking soda, nutmeg, salt, allspice, and cloves, stirring with a whisk to combine.
3. In a medium bowl, mix 1 tablespoon ground flaxseed with 3 tablespoons water. Let rest for five minutes to thicken.
4. Add melted coconut oil, pumpkin puree, maple syrup, almond milk, and vanilla to flax egg, mix well.
5. Add wet ingredients to dry, mixing just until combined.
6. Using a spatula or rubber scraper, spread thin layer of batter onto parchment paper.
7. Bake for 15 minutes.
8. While cake is baking, beat the coconut cream (do not use any liquid from can) with electric beaters for 2-3 minutes.
9. Add maple syrup and vanilla extract. Beat 1-2 minutes. Chill until ready to use.
10. When cake is fully cooled, spread a thin layer of coconut cream over the cake. Carefully roll. Slice into 6-8 pieces. (Watch video for tips!)

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