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Pumpkin Roll Cake


  • 1/2 Cup Coconut Flour
  • 3/4 Cup Granulated Sweetener
  • 3/4 Cup Pumpkin Puree
  • 1/2 Cup Coconut Milk
  • 1/4 Cup Butter, Melted
  • 6 Eggs
  • 2 Tbsp Psyllium Husk
  • 1 Tsp Gelatin
  • 1 Tsp Vanilla Extract
  • 1 Tsp Groud Cinnamon
  • 1 Tsp Maple Extract
  • 1/2 Tsp Baking Soda
  • 1/2 Tsp Apple Cider Vinegar
  • 1/2 Tsp Salt
  • 1 Tsp Allspice
  • 6 Tbsp Butter, Softened
  • 8 Oz Cream Cheese, Softened
  • 1/4 Cup Sweetener


  1. Preheat oven to 350 degrees F.
  2. Grease baking sheet with coconut oil and line with parchment.
  3. In a large mixing bowl, whisk together eggs, pumpkin puree, sweetener, coconut milk, melted butter, apple cider vinegar and vanilla until evenly incorporated.
  4. In a separate small bowl, mix together hot water with gelatin. Add it to to other large mixing bowl.
  5. In a separate large bowl, combine coconut flour, psyllium husks, cinnamon, salt, and allspice and mix until evenly incorporated.
  6. Slowly combine dry ingredients into wet ingredients. Stir until completely incorporated.
  7. Pour into parchment-lined baking sheet and place into oven for 15-20 minutes. 
  8. Allow cake to completely cool.
  9. While cake is cooling, combine ingredients for frosting and mix until fluffy.
  10. When cake is completely cool, remove it from the pan but keep the parchment underneath.
  11. Spread the cream cheese mixture evenly over the cooled cake.
  12. Pick up one side of the cake by the parchment paper and slowly begin to roll the cake inward, forming a roll cake.
  13. Wrap the cake tight in plastic wrap and place into refrigerator for at least 5 hours. Enjoy!