Gluten-Free Pumpkin Roll
A classic pumpkin roll with a sweet cream cheese frosting swirl that's so good you’d never guess it’s gluten-free.
Ingredients
For The Cake:
- ¾ cup gluten-free 1-to-1 baking flour
- 1 cup granulated sugar
- ¾ teaspoon salt
- 1 teaspoon baking soda
- ¾ teaspoon cinnamon
- 3 large eggs
- ⅔ cup canned pumpkin purée
- Powdered sugar for rolling
For The Filling:
- 8 ounces cream cheese room temperature
- 1 tablespoon butter melted
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
Instructions
- Preheat your oven to 350°F. Grease a jelly roll pan and line with parchment paper.
- Combine the flour, granulated sugar, salt, baking soda, and cinnamon in a large bowl. Whisk the eggs and pumpkin purée together in a medium bowl. Add the wet ingredients to the bowl with the dry ingredients and mix until just combined.
- Pour and spread the batter into the prepared pan, then bake until set, about 18 to 20 minutes.
- Sprinkle a clean kitchen towel with powdered sugar. Remove the warm cake from the jelly roll pan and place on the towel.
- Roll the warm cake in the towel and let it cool. (Roll the long side so you'll end up with a long tube.)
- Combine the filling ingredients, then unroll the cake and spread the filling on it in an even layer.
- Roll the cake again, then chill for at least 1 hour before enjoying.
Nutrition
Calories: 383kcalCarbohydrates: 58gProtein: 5gFat: 15gSaturated Fat: 8gSodium: 628mgFiber: 1g
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