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Gluten-Free Pumpkin Roll (Dairy-Free)

Dairy Free · Desserts · Gluten Free

Gluten-Free Pumpkin Roll (Dairy-Free)
Cook 1 hour 35 minutes
Serves Yield: 12 servings

Ingredients

For the Pumpkin Cake

  • 3 large eggs
  • 1/2 cup sugar
  • 2/3 cup pumpkin puree
  • 3/4 cup gluten-free all-purpose flour
  • 1/4 teaspoon xanthan gum (omit if your flour blend already includes it)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon pumpkin pie spice

For the Filling

  • 1 cup dairy-free whipping cream
  • 1/3 cup sugar
  • 1 cup dairy-free cream cheese, room temperature

For Dusting

  • 1 tablespoon powdered sugar

Directions

  1. Preheat and Line: Preheat the oven to 350F (180C). Line a 10″ x 15″ baking sheet with parchment paper.
  2. Beat Eggs and Sugar: Combine the eggs and sugar in a large mixing bowl and whisk well until lighter in color and fluffy.
  3. Add Other Ingredients: Add the pumpkin puree, gluten-free flour, xanthan gum (if using), baking powder, salt, and pumpkin pie spice. Mix until you get a smooth orange batter.
  4. Pour Batter Into Baking Sheet: Pour the batter into the previously-lined baking tray.
  5. Bake Until Ready: Bake for 13 to 15 minutes until the cake springs back lightly to touch. Set it aside to cool down for a few minutes.
  6. Prepare Cream Filling: While the cake is still cooling, beat the dairy-free whipping cream and sugar until stiff peaks form. Add the cream cheese (room temperature) and mix until well combined.
  7. Transfer Cake to Plastic Wrap: Once the cake has slightly cooled, remove it from the baking tray and gently place it on plastic wrap dusted with powdered sugar (this will prevent the cake from sticking to the surface). Gently roll the cake but make sure not to roll it too tightly. Let it cool to room temperature for a few minutes.
  8. Spread Cream Filling: Now that the roll has fully cooled down, unroll it and spread the cream filling all over the top surface. Roll the cake back up and wrap it tightly with plastic wrap. Place the pumpkin roll in the refrigerator to chill for at least 1 hour.
  9. Sprinkle with Powdered Sugar and Slice: After chilling, remove the pumpkin roll from the plastic wrap and sprinkle with a dusting of powdered sugar. Cut into the pumpkin roll with a sharp knife and enjoy!