Gluten Free Pumpkin Cake Roll

gluten-free flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is lower in carbs and adds a nutty flavor.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while providing creaminess.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed and has a lower glycemic index.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a mixing bowl, combine pumpkin puree, eggs, and sugar until smooth.

In another bowl, whisk together gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

Gradually add the dry ingredients to the pumpkin mixture, mixing until just combined.

Spread the batter evenly onto the prepared baking sheet.

Bake for 15-20 minutes, until the cake springs back when touched.

Remove from the oven and let cool for a few minutes before inverting onto a clean kitchen towel dusted with powdered sugar.

Carefully peel off the parchment paper and roll the cake up in the towel, starting from the short end.

Let the rolled cake cool completely in the towel.

In a separate bowl, beat together cream cheese, powdered sugar, vanilla extract, and softened butter until smooth.

Unroll the cooled cake and spread the cream cheese mixture evenly over the surface.

Roll the cake back up without the towel and wrap in plastic wrap.

Chill in the refrigerator for at least 1 hour before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens