GLUTEN FREE VEGAN PUMPKIN ROLL | Lauren Vacula

gluten-free flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour blend

Almond flour adds healthy fats, while all-purpose blend is more economical.

coconut cream

🥗Healthier: silken tofu

💰Cheaper: heavy cream

Silken tofu maintains creaminess with fewer calories, while heavy cream is more affordable.

maple syrup

🥗Healthier: agave nectar

💰Cheaper: honey

Agave nectar is lower on the glycemic index, and honey is often less expensive.

coconut sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia reduces calories, while brown sugar is a budget-friendly swap.

Preheat the oven to 350°F.

Prepare a baking sheet by lining it with parchment paper.

In a large bowl, combine pumpkin puree, maple syrup, and coconut cream.

In another bowl, whisk together gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.

Spread the batter evenly onto the prepared baking sheet, keeping it thin and even.

Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean.

While the cake is baking, refrigerate an open can of full-fat coconut milk or coconut cream overnight to solidify it for frosting.

Once baked, let the cake cool completely before frosting it with the coconut cream mixture.

Before serving, keep the cake in the fridge to maintain firmness.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens