Gluten-Free Paleo Pumpkin Roll
This grain-free pumpkin roll delivers all the warm spices and seasonal flavors of fall without gluten or dairy. Made with coconut flour and tapioca starch, the tender cake wraps around a luscious coconut cream frosting sweetened with maple syrup. Perfect for holiday gatherings or anyone following a paleo or AIP lifestyle, this dessert proves that dietary restrictions don't mean sacrificing taste or tradition. The key is rolling the warm cake in parchment paper to prevent cracking, then chilling before adding the frosting.
Ingredients
- ¼ cup coconut flour
- 2 tbsp coconut flour
- ¼ cup tapioca starch
- 1 tbsp gelatin powder
- ⅛ tsp baking soda
- 1 tsp cinnamon
- 2 tbsp coconut sugar
- ¾ cup pumpkin puree
- 2 tbsp maple syrup
- 1 tbsp coconut oil, melted
- ½ cup palm shorteningcoconut butter1:1paleoaipadds dairy
will be firmer
- ½ cup coconut cream
- 2 tsp maple syrup, for frosting
- 1 tbsp shredded coconut, for topping
Instructions
- 1
Preheat oven to 375 F and line a 10x15 inch jelly roll pan with parchment paper lightly coated with coconut oil
- 2
Sift together coconut flour, tapioca starch, gelatin powder, baking soda, cinnamon, and coconut sugar and mix well
- 3
Fold in pumpkin puree, maple syrup, and coconut oil and mix until a firm dough forms
- 4
Spread dough evenly in prepared pan and bake for 14-15 minutes until cake springs back when touched
- 5
Cool for 2 minutes, then flip cake onto parchment paper with baked side down
- 6
Carefully roll up cake in parchment paper and refrigerate for 1 hour
- 7
Make frosting by creaming together coconut cream, palm shortening, and maple syrup until smooth
- 8
Unroll chilled cake, spread frosting evenly inside, and roll back up
- 9
Slice into 6-7 pieces and top with shredded coconut
Tips
Roll the cake while still warm but not hot to prevent cracking, using parchment paper to guide the process
Make sure coconut cream is well-chilled before whipping to achieve the best frosting consistency
Serve immediately after assembly as the coconut frosting firms up when refrigerated
Good to Know
Best served immediately; if storing, keep at room temperature briefly to soften frosting before serving
Cake can be rolled and chilled without frosting up to 1 day ahead
Slice just before serving and top with shredded coconut
Common Mistakes
Don't roll the cake when too hot to avoid tearing
Don't skip the chilling step or the cake will unroll
Don't overmix the frosting or it may become grainy
Substitutions
will be firmer
FAQ
Can I make this without gelatin?
The gelatin helps bind the grain-free cake, but you can try substituting with an extra tablespoon of tapioca starch, though texture may be more delicate.
How long does this keep?
Best eaten the day it's made. The frosting hardens when refrigerated, so let it come to room temperature before serving leftovers.
Can I freeze this cake?
You can freeze the unfrosted rolled cake for up to 1 month. Thaw completely before adding frosting and serving.