Dairy-Free Pumpkin Roll

Indulge in the cozy flavors of fall with this Dairy-Free Pumpkin Roll—a light and tender pumpkin sponge cake rolled around a luscious dairy-free cream cheese filling. Perfectly spiced with cinnamon, ginger, and nutmeg, this dessert offers a warm, comforting aroma that will fill your kitchen. The recipe swaps traditional cream cheese for a smooth and creamy dairy-free alternative, making it ideal for those with dietary restrictions. With its beautiful spiral presentation, this pumpkin roll is as visually stunning as it is delicious, making it perfect for holiday gatherings or anytime you’re craving something sweet yet wholesome. Ready in under an hour, this crowd-pleaser is easy to prepare, stores well in the fridge, and is delightfully dusted with powdered sugar for the ultimate finishing touch!

Nutriscore Rating: 46/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 10

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

Directions

Step 1

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.

Step 2

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.

Step 3

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.

Step 4

Add the pumpkin puree and vanilla extract to the egg mixture and beat until combined.

Step 5

Gradually add the flour mixture, stirring with a spatula until just combined.

Step 6

Spread the batter evenly into the prepared pan.

Step 7

Bake for 13-15 minutes or until the cake springs back when lightly touched in the center.

Step 8

Immediately loosen and turn the cake out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.

Step 9

Starting with one of the short sides, roll up the cake and towel together. Let the rolled cake cool completely on a wire rack.

Step 10

While the cake cools, prepare the filling. In a medium bowl, beat the dairy-free cream cheese and softened coconut oil until smooth.

Step 11

Add the powdered sugar and vanilla extract to the cream cheese mixture and beat until creamy and smooth.

Step 12

Once the cake has cooled, carefully unroll it. Spread the cream cheese mixture evenly over the cake, leaving a small border all around.

Step 13

Gently roll the cake back up, without the towel this time.

Step 14

Wrap the pumpkin roll in plastic wrap and refrigerate for at least 1 hour before slicing.

Step 15

Dust the pumpkin roll with additional powdered sugar before serving, if desired.

Nutrition Facts

Serving size	(993.4g)

Amount per serving	% Daily Value*
Calories	2660.4

Total Fat 109.4g	0%
Saturated Fat 53.1g	0%
Polyunsaturated Fat 1.4g
Cholesterol 561.7mg	0%
Sodium 2817.8mg	0%
Total Carbohydrate 398.5g	0%
Dietary Fiber 10.1g	0%
Total Sugars 297.9g
Protein 38.0g	0%

Vitamin D 123IU	0%
Calcium 264.4mg	0%
Iron 10.6mg	0%
Potassium 793.4mg	0%

*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.

Source of Calories

Fat: 36.1%

Protein: 5.6%

Carbs: 58.4%