Vegan Gluten-Free Pumpkin Roll
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Minimalist Baker · by Minimalist Baker★ 4.5 (33)

Vegan Gluten-Free Pumpkin Roll

NUTRITION · PER SERVING540M COOK
CAL 18%·PRO 12%
CARBS 43G49% OF CAL
3G FIBER15G OTHER25G TOTAL SUGAR
FAT 19G49% OF CAL
9G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A moist, flavorful pumpkin roll with a creamy frosting, made entirely vegan and gluten-free in one bowl. Perfect for holiday desserts.

dessertamericanbaked goodgluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 10
  • 3 Tbsp mashed ripe banana
  • 1/3 cup aquafaba*
  • 2/3 cup packed muscovado sugar ((plus 1 Tbsp as original recipe is written // or sub organic brown sugar or coconut sugar))
  • 3 Tbsp maple syrup
  • 3 Tbsp olive oil, grape seed oil, or melted coconut oil*
  • 1 tsp vanilla extract
  • 3/4 cup pumpkin purée
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp sea salt
  • 1 heaping tsp ground cinnamon
  • 1 1/2 tsp pumpkin pie spice*
  • 2/3 cup water
  • 1/2 cup almond FLOUR
  • 1/2 cup gluten-free rolled oats
  • 3/4 cup gluten-free flour blend ((plus 2 Tbsp as original recipe is written))
  • 1 batch Coconut Whipped Cream
  • 1 8-oz. container vegan cream cheese ((I like Trader Joe's and Toffuti brand // any excess liquid drained))
  • 1/4 - 3/4 cup organic powdered sugar, plus more to taste
PREP
520M
SODIUM
377MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.