Pumpkin roll - Gluten Free Pumpkin Roll - Amy Myers MD®

Gluten Free Pumpkin Roll

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Written by Amy Myers, MD

Are you ready to wow your friends and family with a delicious, seasonal treat? If so, you’re going to “fall” in love with this gorgeous, paleo friendly and The Myers Way® approved dessert! This Gluten Free Pumpkin Roll might look complicated, but it is actually very easy to make. Even beginner bakers will find this a breeze to put together! 

This lovely pumpkin cream cheese roll features cassava and coconut flour, which are excellent gluten free flour alternatives. In addition, you also get an extra protein boost thanks to my limited time Pumpkin Spice Paleo Protein powder! You can make this dairy free pumpkin roll ahead of time and store it in the freezer or refrigerator.

Ingredients - Gluten Free Pumpkin Roll - Amy Myers MD®

Gluten Free Pumpkin Roll

A traditional pumpkin roll is typically made with wheat flour, dairy cream cheese, refined sugar, and egg. These ingredients are inflammatory and off limits to those following The Myers Way®. Luckily, this gluten free pumpkin roll is safe from all toxic and inflammatory ingredients! 

Pumpkin batter - Gluten Free Pumpkin Roll - Amy Myers MD®

Cassava flour comes from the yucca plant and is a rich source of vitamins, minerals, and fiber. The fiber in cassava is great for feeding the beneficial bacteria in your gut ! Tapioca starch also comes from the yucca plant and gives this gluten free pumpkin roll that soft, fluffy texture. I also use coconut flour, which contains healthy fats that may support heart health. It also contains iron, protein, and fiber. Fiber and iron helps support healthy heart function, energy levels, and digestion . 

Spreading the batter in a sheet pan - Gluten Free Pumpkin Roll - Amy Myers MD®

Of course, it wouldn’t be a pumpkin cream cheese roll without the right spices! I combine ground Ceylon cinnamon, ground nutmeg, and ground ginger. These spices make the perfect pumpkin pie spice mix that complements the dairy free pumpkin pie filling. 

Pumpkin Spice Protein

Scoop of pumpkin spice paleo protein - Gluten Free Pumpkin Roll - Amy Myers MD®

What’s my secret ingredient behind this delicious fall dessert recipe? Why, it’s none other than my Pumpkin Spice Paleo Protein powder! A trendy fall favorite, this pumpkin spice protein powder packs a powerful nutritional punch. Nourish your cells, joints, hair, and more with 21 grams of protein per scoop! Your body needs protein to support healthy cell turnover and repair damaged tissue. Protein encourages healthy skin, nails, and ligaments. It also supports healthy muscle mass and gut lining . I make sure to source all my protein powders from grass-fed collagen beef, without any artificial flavors, additives, or toxic ingredients. The pumpkin spice protein powder is also hydrolyzed, ensuring easy mixing and optimal nutrient absorption. That’s why I love incorporating it into both the batter and the frosting. It adds a burst of pumpkin spice goodness you and your guests will love!

Pumpkin Frosting

Pumpkin Frosting - Gluten Free Pumpkin Roll - Amy Myers MD®

What makes this dairy free pumpkin roll exceptionally creamy is the filling. The pumpkin frosting goes inside the cake for that classic pumpkin roll look. I like to combine coconut cream and organic palm shortening to make the pumpkin frosting. These two creamy ingredients make a tasty, rich creamy filling without any dairy! I sweeten the filling with vanilla extract and unsweetened shredded coconut flakes. The coconut flakes are optional, however. You can skip them if you want a smoother pumpkin frosting filling.

How To Make Gluten Free Pumpkin Roll

As with many baking recipes, you start by combining the dry ingredients in one bowl and wet ingredients in another bowl.The wet ingredients help the cake set as it is baking. It also keeps a firm texture that is easy to roll.

Once you make the dairy free pumpkin roll batter, place it on a baking sheet lined with parchment paper. Make sure to brush it with melted coconut oil. The oiled parchment paper helps make sure that the cake comes out of the pan easily. It needs to stay whole so you can roll the gluten free pumpkin roll out.

Rolling the baked pumpkin batter - Gluten Free Pumpkin Roll - Amy Myers MD®

The trick to making a dairy free pumpkin roll is to quickly roll the cake soon after taking it out of the oven but before it cools down. To do this, place it on a clean kitchen towel sprinkled with finely ground, unsweetened coconut flakes. The coconut flakes help prevent the cake from sticking to the towel. Gently roll the cake up with the towel into a tight spiral. The cake has to cool in this rolled up shape. Once it cools, you can unroll it and top with the pumpkin frosting. After this, you roll it back up again!

Cream filling - Gluten Free Pumpkin Roll - Amy Myers MD®

While this gluten free pumpkin roll is easy to make, it does require a little planning ahead. That’s because the pumpkin cream cheese roll has to chill twice for at least an hour each time. You chill it before and after adding the pumpkin frosting. That’s actually what makes this a great make-ahead recipe! You can make the cake up to two days ahead and keep it wrapped in the fridge. Or, you can prepare it as much as a month in advance and keep it frozen. Just move it to the fridge 48 hours before you want to slice and serve it. When you’re ready to serve, unwrap the pumpkin roll and sprinkle it with finely ground coconut flakes. Slice, serve, and enjoy!

How To Enjoy Gluten Free Pumpkin Roll

Overhead view of pumpkin roll - Gluten Free Pumpkin Roll - Amy Myers MD®

This pumpkin roll makes a festive fall dessert for parties large or small. It’s even better knowing you’re helping your guests stay healthy with an extra serving of protein! With 21 grams of clean, grass fed collagen protein that supports lean muscle, tissue repair, gut support, and more, Pumpkin Spice Paleo Protein turns any fall dessert into a healthy, wholesome delicacy!To complete this fall dining experience, consider serving this gluten free pumpkin roll with a Healthy Glazed Baked Ham and a side of Cheesy Cauliflower Bake. After the meal, relax by a cozy fire with a cup of anti-inflammatory Ginger Root Tea.

Gluten Free Pumpkin Roll

Course:

Dessert

Protocol:

Autoimmune Solution (AIP), Paleo, Thyroid Connection

Servings:

6

Ingredients

Cake
  • 3/4 cups pumpkin puree
  • 1 cup coconut cream
  • 1 tbsp coconut oil
  • 3/4 cups Cassava flour
  • 1/4 cups coconut flour
  • 1/4 cups tapioca starch
  • 1 scoop The Myers Way® Pumpkin Spice Paleo Protein
  • 2 tbsp coconut sugar
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1/4 tsp baking powder
  • 1/3 cups melted coconut oil for brushing the pain
  • 1/2 cups coconut flakes to top the roll
Frosting

Instructions

  1. Preheat the oven to 350° F. Line a 10x15 baking pan with parchment paper and brush with melted coconut oil.
  2. In a large bowl, sift together all the dry ingredients (cassava flour through coconut sugar). Mix well. In a separate bowl, combine the pumpkin puree, coconut cream and coconut oil. Whisk together.
  3. Add the wet ingredients to the dry ingredients and mix just until the mixture is smooth.
  4. Pour the batter into your prepared pan. Use a spatula to smooth it out and make a thin layer. You will need to brush or spray the spatula with coconut oil so the mixture doesn’t stick to the spatula.
  5. Bake at 350°F for 15-18 minutes, or until completely done. The cake will spring back if pressed gently and will not have any shiny uncooked parts. Remove the cake from the oven and let cool for five minutes.
  6. While the cake is baking, pulse the coconut flakes in a food processor until it is very fine. Each coconut flake should be about the size of a snowflake. Optional: Add a tablespoon of stevia and pulse to combine.
  7. Sprinkle a little of the coconut flake powder on the roll.
  8. While the cake is cooling, prepare the pumpkin frosting:
    In a food processor, combine all the ingredients for the frosting and blend until smooth.
    If the frosting is very runny, refrigerate it for at least 15 minutes to thicken it.
  9. Carefully unroll the cake and spread the frosting all over the top. Roll the cake back up the same way you rolled it originally. Wrap the rolled cake in plastic wrap and refrigerate for at least one hour before frosting and serving. Or, you can freeze until ready to eat.