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Gluten Free Pumpkin Roll Recipe (Vegan Option)

Posted by Cameron Cheri Smith on

This is Gluten Free deliciousness! I've been making this Pumpkin Roll recipe for over 15 years now. Everywhere I share this, they can never tell it's Gluten Free. I've even shared with my toughest Gluten Free critics with an overwhelmingly positive response! I call it the Smith Family Recipe. I guarantee it will impress who ever you share it with...and your taste buds will say 'more please'! Even my 5 yr old who is not a pumpkin fan LOVES this! I tell him it's Pumpkin Cake, he's actually whining for more right now.

I'm sharing my Smith Family Recipe with love:

Gluten Free Pumpkin Roll

Prep Time: 45 Minutes  Cook Time: 15 Minutes

Cake Ingredients: 

3/4 c Gluten Free Four (Pamela's is my favorite)

1 c Granulated Sugar

1/2 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Ground Cinnamon

1 Pinch Nutmeg

1/4 tsp Salt 

3 Large Eggs (or equivalent egg substitute to make it dairy free/vegan)

1 c Walnuts (Optional)

Filling Ingredients:

1 Pkg. (8 oz) Cream Cheese (daiya's dairy free cream cheese for vegan)

1 c Powdered Sugar (sifted)

6 tbsp Butter (Earth Balance Vegan Spread for vegan option)

1 tsp Gluten Free Vanilla Extract


Preheat oven to 375 degrees. Lay aluminum foil over cookie sheet that has edges - be sure to completely cover the pan with a little hanging over at the ends. Spray or grease aluminum foil to prevent sticking upon removal. Tip - Set cream cheese and butter on counter, you'll want them room temperature when it's time to mix them.

For Cake:

Combine eggs and sugar in large mixing bowl, beat until mixed. Stir in pumpkin, baking soda, baking powder, cinnamon, nutmeg, salt and gluten free flour until well mixed. Spread evenly into prepared pan. Option to sprinkle the walnut at this point if you're using them.

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For 13 - 15 minutes or until edges slightly golden. If you use a dark colored pan, bake for 11 - 13 minutes. Allow cake to cool as you prepare the filling. You'll want the cake warm enough to be flexible to roll, but not too warm it melts the filling.


Beat room temp cream cheese, room temp butter with powdered sugar and vanilla extract until smooth.


Spread the filling across the cake while in the pan. Carefully lift one edge with the foil and begin rolling slowly and tightly as you peel it away from the aluminum foil. Once wrapped into a roll, cover it completely and tightly with aluminum foil and refrigerate for at least 1 hour, overnight if possible. This allows the Pumpkin Roll to hold it's shape without filling oozing out the edges ;-D

Nutritional Info (based on real butter and cream cheese, not vegan options):

Makes roughly 10 servings if cut into 1 1/2 inch pieces. Approximately 240 calories, 100 from fat.

Fat 12 g  Saturated Fat 7 g  Sodium 210 mg  Sugars 26 g

Cholesterol 70 mg   Carbohydreates 32 g  Protien 3 g

Please let me know how it goes and/or if you have questions in the comments section. Happy baking!! Enjoy!


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