Gluten Free Pumpkin Cake Roll
A gluten free holiday dessert sure to please! This pumpkin cake roll is gluten free, but is fluffy, and spongy, and spot on with flavor!
Servings: 1
Calories: 3898kcal
Ingredients
- Powdered sugar to sprinkle on towel
- 1 1/2 cups Bob's Red Mill Gluten Free 1 to 1 baking flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1/2 teaspoon salt
- 6 large eggs
- 2 cup granulated sugar
- 1 1/2 cup LIBBY'S® 100% Pure Pumpkin
Filling
- 5 ounces whipped cream
- 4 ounces cream cheese
- 1 cup powdered sugar
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
Instructions
- Preheat oven to 375° F.
- Line a 17 x12.5 -inch jelly-roll pan with wax paper.
- Lay a thin cotton kitchen towel on counter and sprinkle with powdered sugar
- Combine flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt in small bowl. Beat eggs and granulated sugar in large bowl until thick. Add in pumpkin and beat until smooth.
- Stir in flour mixture.
- Spread evenly into prepared pan.
- Bake 16-18 minutes, until middle doesn't jiggle and edges are barely starting to brown.
- Pull out of pan, and turn over onto prepared towel.
- Peel off parchment paper and sprinkle cake with powdered sugar. Be careful when peeling paper
- Roll up the cake in the towel,
- Cool on a wire rack
Filling
- Beat cream cheese, powdered sugar, whipped cream and spice until smooth.
- Once cooled, carefully unroll cake.
- Spread cream cheese mixture over cake.
- Reroll cake. Wrap in plastic wrap and refrigerate/freeze at least one hour.
- Sprinkle with powdered sugar before serving
Nutrition
Calories: 3898kcal | Carbohydrates: 713g | Protein: 67g | Fat: 103g | Saturated Fat: 50g | Cholesterol: 1214mg | Sodium: 3203mg | Potassium: 1991mg | Fiber: 32g | Sugar: 551g | Vitamin A: 61115IU | Vitamin C: 15.4mg | Calcium: 910mg | Iron: 18.4mg