Perfect Gluten-Free Dairy-Free Pumpkin Roll
Amazingly moist, flavorful pumpkin roll that's gluten-free and dairy-free
Ingredients
FOR THE CAKE ROLL:
- 3/4 cup Gluten-free flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp cloves
- 1/4 tsp salt
- 3 large eggs
- 1 cup sugar
- 2/3 cup canned pumpkin
- 1 cup walnuts (optional)
- 1/4 cup powdered sugar for rolling
FOR THE FILLING:
- 8 ounces Dairy free cream cheese (or regular)
- 6 tbsp butter or non dairy butter-melted
- 1 tsp vanilla
- 1 cup powdered sugar
Instructions
- Preheat oven to 375F. Grease a 15x10 jelly roll pan and line with parchment paper. For best results, cut parchment paper to fit the bottom of the pan while leaving an inch overhang on each of the short ends of the pan.
- To a mixer, add the eggs, sugar and canned pumpkin. Mix until smooth.
- In a separate bowl, whisk together the gluten free flour, baking powder, baking soda, cinnamon, cloves and salt. Once combined, gradually add to wet ingredients and beat until smooth.
- Once mixed, pour the mixture over the parchment paper. Bake for 13-15 minutes, until the edges pull away from the sides of the pan and center is done.
- Lay a large tea towel on the counter. With a fine mesh sifter, dust 1/4 cup of powdered sugar all over the towel.
- When the cake comes out of the oven, turn the pan upside down onto the tea towel so that the parchment paper is on the top. It is best to turn it out right on the short edge of the towel. Peel off the parchment paper and roll the pumpkin cake up with the towel to cool.
- While the roll is cooling, make the filling. Using a hand or stand mixer, whip the cream cheese, butter, vanilla, and powdered sugar together until it is light and creamy. Once the roll is cool, unroll and with an offset spatula, carefully spread the filling in an even layer over the cake. Roll it up and wrap tightly in plastic. Refrigerate for one hour before serving and enjoy!
