Get ready to indulge in a delightful treat that’s not only delicious but also gluten-free and adaptable to your dietary needs! This Perfect Gluten Free Pumpkin Roll is a showstopper that combines the warm flavors of pumpkin and spices with a creamy filling, making it the perfect dessert for any occasion. Whether you're hosting a fall gathering or simply craving something sweet, this recipe will have everyone asking for seconds. With its soft, tender cake and luscious cream cheese filling, this pumpkin roll is sure to impress even the pickiest of eaters. So, roll up your sleeves and let’s dive into this mouthwatering recipe that’s as fun to make as it is to eat!
Ingredients
- 1 cup pumpkin puree
- 3 large eggs
- 1 cup almond flour
- 1/2 cup coconut flour
- 1 cup sugar or sugar substitute
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1 cup dairy-free cream cheese
- 1/2 cup powdered sugar or sugar substitute
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 375°F (190°C). Line a 15x10 inch jelly roll pan with parchment paper, ensuring the paper extends slightly over the edges for easy removal.
- In a large mixing bowl, whisk together pumpkin puree and eggs until smooth and well combined.
- In a separate bowl, sift together almond flour, coconut flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing thoroughly until a consistent batter forms. Stir in sugar or sugar substitute until fully incorporated.
- Spread the batter evenly onto the prepared jelly roll pan, using a spatula to create a smooth, thin layer that reaches all corners.
- Bake in the preheated oven for 13-15 minutes, or until the cake springs back when lightly touched and edges are slightly golden.
- While the cake is still hot, carefully lift the parchment paper and transfer the cake to a clean kitchen towel dusted with powdered sugar.
- Starting from the short end, carefully roll the cake with the towel, allowing it to cool completely in this rolled position. This prevents cracking.
- For the filling, beat dairy-free cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Once the cake is completely cool, gently unroll and spread the cream cheese filling evenly across the surface.
- Re-roll the cake carefully, using the towel to help guide and support the roll.
- Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour to set the filling and shape.
- Before serving, dust with additional powdered sugar if desired. Slice into 1-inch thick pieces and serve chilled.
Tips
- Prepare Your Pan: Make sure to line your jelly roll pan with parchment paper that extends over the edges. This will make it much easier to remove the cake once it’s baked.
- Keep It Moist: When mixing the batter, be careful not to overmix. Just combine the ingredients until you have a smooth batter to keep the cake tender and moist.
- Rolling Technique: Roll the cake while it’s still warm to prevent cracking. Using a clean kitchen towel dusted with powdered sugar will help to create a non-stick surface and add a sweet touch.
- Chill for Perfection: Allow the rolled cake to chill in the refrigerator for at least an hour. This helps the filling set and makes slicing easier.
- Serving Suggestions: For an extra touch, dust your pumpkin roll with powdered sugar just before serving. You can also pair it with a dollop of whipped coconut cream for an indulgent twist!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 22g
Protein: 8g
Fat: 16g
Saturated Fat: 5g
Cholesterol: 70mg
