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Gluten-Free Pumpkin Cake Roll safe

A must have this holiday season!

By valeriefender

2011-11-18 17:52:27

This is an elegant looking dessert that is super easy to prepare. You will "Wow" your guests with this gluten-free take on an old favorite!

Prep time 15 minutes
Cooking time 15 minutes
Servings 12



3 eggs
1 cup granulated sugar
2/3 cup pumpkin puree
1 teaspoon lemon juice
1/4 cup cornstarch
1/4 cup tapioca flour
1/4 cup white rice flour
1 teaspoon xanthan gum
2 teaspoons pumpkin pie spice
1/2 teaspoon salt


1 cup powdered sugar
8 ounces cream cheese
4 teaspoons butter
1/2 teaspoon vanilla
1/2 teaspoon cinnamon


In a large mixer bowl beat eggs on high for 5 minutes. Gradually beat in granulated sugar. Stir in pumpkin and lemon juice. In a small mixing bowl, stir together the dry ingredients. Fold the dry ingredients into the pumpkin mixture. Spread into a 15“x10“x1” baking pan that has been lined with parchment paper that has been sprayed with non stick cooking spray. Bake in a 375 degree oven for 15 minutes, or until the cake springs back when you touch it.

Turn out on to a towel that has been dusted with powdered sugar. At the narrow end, roll towel and cake into a roll. Cool completely.

Combine filling ingredients, beat until smooth. Unroll the cake, remove towel and spread filling evenly on the cake. Re-roll the cake and filling into a long log. Wrap in plastic wrap or place on a plate and chill. Slice and serve.

Category Dessert
Cuisine North American
Diet Choices gluten-free, soy-free, tree nut-free
Tags cake christmas dessert family holidays Pumpkin thanksgiving


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