This moist, tender gluten free pumpkin roll has tons of pumpkin taste with a candy cream cheese filling. Study to roll it with no cracks!
This traditional gluten free pumpkin roll is filled with pumpkin taste, with a candy cream cheese filling and loads of heat spices. Good to your vacation desk and simply to make any day really feel particular. Learn to make it with none cracks!
Why I really like this gluten free pumpkin roll recipe
- Tons of taste: Pumpkin puree would not actually style like pumpkin, however pumpkin pie spice undoubtedly does and we use 4 teaspoons of it on this flavorful cake.
- So tender: The crumb of this cake is the tremendous moist form that you simply decide up with the tines of your fork. So moist, even earlier than you add the filling.
- Stunning presentation: Although it is a easy no-butter cake with a traditional cream cheese frosting/filling, this rolled cake has a creamy white filling in opposition to a darkish orange-colored cake in a stunning swirl. So spectacular in your desk!
- Stays recent for days: If you happen to’re making a pumpkin roll, it is most likely for a gathering. You can also make this as much as 3 days forward of time and it’ll keep completely recent within the fridge.
Elements you want & substitution strategies
- Gluten free flour mix: Make sure use one in every of my really helpful all goal gluten free flour blends, like Higher Batter’s unique mix, Cup4Cup, or Nicole’s Finest, plus xanthan gum.
- Baking powder/baking soda: For rise and even browning within the oven.
- Salt: Balances sweetness and brightens the opposite flavors.
- Pumpkin spice: A mix of heat spices like cinnamon, ginger, allspice, cloves, and nutmeg that style and odor such as you need pumpkin to. If you do not have this mix or the part spices, you need to use apple pie spice, or simply largely cinnamon and nutmeg, in case you have it.
- Granulated sugar: For a candy, tender pumpkin roll.
- Eggs: I nearly at all times bake with massive eggs, which every weigh 50 grams with out the shell, however I discover that on this cake roll, further massive eggs weighing 60 grams every make for a barely fluffier cake that’s much less prone to crack throughout rolling. If you happen to’re egg-free, you’ll be able to attempt 3 “chia eggs” (3 tablespoons floor white chia seeds + 3 tablespoons lukewarm water, combined), however I am truthfully undecided if it will work right here.
- Pumpkin puree: Canned pumpkin puree is ideal right here. Roasted candy potato puree would most likely additionally work, as would roasted and pureed butternut squash.
- Powdered sugar: It helps hold the cake from sticking to the tea towel while you roll up the cake; we additionally use it to make the candy filling. Confectioners’ sugar, with added starch, works equally as effectively.
- Cream cheese: Be sure you’re utilizing full fats block-style cream cheese right here, or the filling can be too tender. If you happen to’re dairy-free, attempt Tofutti’s Higher-Than-Cream-Cheese or Miyoko’s Creamery vegan cream cheese.
- Butter: Provides taste, some stability, and texture to the filling. If you happen to’re dairy-free, attempt Miyoko’s Creamy vegan butter and even Earth Stability buttery sticks.
Learn how to make a gluten free pumpkin roll
Make the pumpkin roll batter & bake
Whisk collectively the dry components in a separate small bowl; beat the eggs, pumpkin and granulated sugar till clean and foamy; add the dry components to the moist and whisk to mix. Unfold the batter into a fair layer in a well-prepared jelly roll pan and bake at 375°F.
Form the new cake & cool
Whereas the cake is baking, sprinkle powdered sugar on a tea towel; flip the new cake over onto the towel and peel again the pan liner. Sprinkle the cake with extra sugar, and roll it up rigorously within the towel. Let the cake cool, rolled and never crammed, for 1 hour.
Make the filling & fill the cake
Whereas the cake is cooling, beat butter, cream cheese and powdered sugar right into a clean filling. Unroll the cooled cake, unfold out the filling, reroll the cake, wrap in plastic and chill for at the very least 1 hour. Slice the chilled cake and serve.
Recipe suggestions & methods
Use extra-large eggs
I’ve made this cake utilizing 3 massive eggs (50 grams every, weighed out of the shells) and utilizing 3 further massive eggs (60 grams every), and I actually just like the cake quite a bit higher with the additional massive eggs. It makes a fluffier cake that bakes actually evenly. If you happen to solely have massive eggs, you need to use them as is, or beat a 4th massive egg and measure out 180 grams of eggs whole.
Roll the cake whereas it is sizzling
We use the traditional technique of rolling the unfilled cake proper out of the oven by turning it over on prime of a tea towel dusted with powdered sugar, dusting the cake with sugar, and rolling it within the towel. Let it cool rolled up in a towel for 1 hour, then fill, reroll and chill. It is going to truly actually set while you chill it within the fridge.
Line the pan correctly
Regardless of how nonstick your jelly roll pan actually is, you continue to have to grease the pan, line it, grease it once more, then faucet round some further gluten free flour. Whenever you take the cake out of the oven, it’s important to work rapidly to show it over onto the tea towel. If the cake would not come out of the pan simply, you are in hassle!
Unfold the filling thinner on the far edge
The filling is softer than an everyday cream cheese frosting, which matches the tender cake completely however does are inclined to get squeezed ahead as you roll the cake. So unfold the filling thicker towards the close to edge that you simply start rolling first, and thinner on the far edge.
Storage directions
This cake has to sit back for at the very least 1 hour after filling so it units earlier than you slice it and serve it. It is going to truly keep recent, wrapped tightly and unsliced, within the fridge for as much as 3 days. The filling helps hold the cake moist and tender.
Freezing for longer storage
I have never frozen the cake complete, however I feel it will work effectively. Simply wrap it very tightly in freezer-safe wrap (Glad Press ‘n’ Seal is my favourite wrap), and defrost within the fridge simply till it is tender sufficient to slice however not utterly defrosted. I’ve frozen particular person slices, wrapped tightly, and it really works nice. Defrost within the fridge or at room temperature.
Regularly requested questions
Sure! It is an imperfect technique of creating a rolled cake because it makes a large number while you prove the new cake onto a tea towel with powdered sugar and the cake is a bit fragile whereas sizzling. However I attempted the “Stella Parks jelly roll technique” of simply letting the cake cool below aluminum foil earlier than filling and rolling it, and it cracked badly each single time.
Sure! The cake itself would not have any butter or different dairy, so it is naturally dairy-free. The filling has butter and cream cheese, nevertheless it ought to work effectively along with your favourite dairy-free options. I like Miyoko’s Creamy vegan butter and Tofutti Higher-Than-Cream-Cheese for frosting and filling.
I have never tried this cake with out eggs, and it has 3 eggs, which is numerous eggs to exchange. The eggs do numerous work in retaining this cake agency sufficient to roll, unroll, and reroll, however you would possibly be capable to make it with 3 “chia eggs” (3 tablespoons floor white chia seeds + 3 tablespoons lukewarm water). If you happen to attempt, please share your outcomes!
If you happen to underbake the cake by a pair minutes, it could be type of cheesy to the contact, inflicting it to stay to your fingers while you contact it. Simply attempt dusting it with extra powdered sugar earlier than you contact the cake so it would not stick and subsequent time bake it one other couple of minutes.
In case your cake was overbaked, otherwise you did not roll it when it was sizzling out of the oven, it could crack while you roll it. If you happen to let it cool too lengthy after the primary roll earlier than you unroll, fill, and reroll it, it could crack. However don’t be concerned an excessive amount of about cracks. Simply use the filling to carry it collectively, and mud it liberally with powdered sugar.
Gluten Free Pumpkin Roll
This moist, tender gluten free pumpkin roll has tons of pumpkin taste with a candy cream cheese filling. Study to roll it with no cracks!
Yield: 10 servings
Stop your display from going darkish
Gear
-
10-inch x 15-inch x 1 inch jelly roll pan
-
Tea towel for rolling the cake
-
Stand mixer or handheld mixer for the filling
Elements
For the cake roll
- ¾ cup (105 g) all goal gluten free flour mix (I used Higher Batter; please click on through for full data on applicable blends) plus extra for sprinkling
- ¾ teaspoon xanthan gum (omit in case your mix already comprises it)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 4 teaspoons pumpkin pie spice
- ¼ teaspoon kosher salt
- 1 cup (200 g) granulated sugar
- 3 (180 g (weighed out of shell)) eggs at room temperature
- ⅔ cup (163 g) pure canned pumpkin puree at room temperature
- ¼ cup (29 g) powdered sugar for sprinkling, plus extra for the highest of the cake
For the filling
- 8 ounces cream cheese block (full fats) at room temperature
- 2 cups (230 g) powdered sugar sifted, plus extra as wanted
- 4 tablespoons (56 g) unsalted butter at room temperature
- 1 teaspoon pure vanilla extract non-obligatory
- 1 teaspoon floor cinnamon non-obligatory
Directions
Make the cake roll
-
Preheat your oven to 375°F.
-
Grease a 10-inch x 15-inch jelly roll pan. Line it with wax or parchment paper, then grease once more. Sprinkle some further flour on the greased paper, faucet it round to evenly distribute it, and discard any extra. Set the pan apart.
-
In a medium-size bowl, place the flour mix, xanthan gum, baking powder, baking soda, pumpkin pie spice, and salt, and whisk to mix. Set the bowl of dry components apart.
-
In a big mixing bowl, place the granulated sugar, eggs, and pumpkin, and whisk till well-blended and a bit foamy. You need to use an electrical mixer right here to beat the combination effectively, nevertheless it's not essential.
-
Add the dry ingredient combination to the big bowl of moist components, and whisk till well-combined. The batter needs to be clean and tender.
-
Pour the batter into the ready pan, and use an offset spatula or silicone spatula to unfold it into a fair layer. Smack on the counter to interrupt any trapped bubbles.
-
Lay the tea towel out on a flat floor and sprinkle the separate 1/4 cup powdered sugar evenly throughout it.
-
Place the pan within the middle of the preheated oven and bake for 13 to fifteen minutes, or till the highest of the cake springs again when pressed flippantly within the middle.
-
As quickly because the cake is completed baking, flip it over instantly onto the ready towel, matching the form of the cake to the form of the towel. There isn't any possible way to do that with out making a little bit of a large number because the cake will scatter among the powdered sugar when it falls out of the pan onto the towel.
-
Fastidiously peel again and discard the paper that lined the pan, and is now lining the cake.
-
Sprinkle the uncovered prime of the cake (which was the underside throughout baking) with extra powdered sugar to stop the towel from sticking to it as you roll the cake.
-
Fold a brief fringe of the towel over the sting of the cake, and, beginning with the quick finish, roll the cake and towel collectively right into a spiral.
-
Switch the rolled cake and towel onto a wire rack to chill for 1 hour, or till it is set however not chilly. If you happen to let the cake cool till it is truly chilly to the contact, it's extra prone to crack as you unroll and reroll it with filling.
Make the filling.
-
Whereas the cake is wrapped and cooling, make the filling. In a stand mixer fitted with a paddle attachment or a medium-size bowl with a handheld mixer, beat the cream cheese, 2 cups sifted powdered sugar, butter, and non-obligatory vanilla extract and cinnamon on excessive velocity till clean.
-
For a thicker, stiffer filling that's much less prone to squeeze out of the cake roll, beat in about 1/2 cup extra sifted powdered sugar.
Fill the cake.
-
As soon as the cake is cool, rigorously unroll it. Take away the towel, and unfold the filling in a fair layer over cake, leaving a 1 1/2 inch clear border throughout.
-
Unfold the filling much less thickly on the far finish, the one which can be rolled final, because the filling will push towards the top a bit as you roll it. Fastidiously reroll the cake enclosing the filling inside.
Chill the cake earlier than serving.
-
Switch the rolled and crammed cake to a bit of plastic wrap, warp it tightly, and place within the fridge to sit back for at the very least 1 hour, or as much as 2 days.
-
Take away the cake from the fridge, unwrap, and slice by cross-section into about 10 equal items.
-
Mud flippantly with some extra powdered sugar earlier than serving.
Diet
Serving: 1slice | Energy: 369kcal | Carbohydrates: 59g | Protein: 4g | Fats: 14g | Saturated Fats: 8g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 4g | Trans Fats: 0.2g | Ldl cholesterol: 84mg | Sodium: 239mg | Potassium: 92mg | Fiber: 1g | Sugar: 48g | Vitamin A: 3060IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg
Gluten Free Pumpkin Roll
This moist, tender gluten free pumpkin roll has tons of pumpkin taste with a candy cream cheese filling. Study to roll it with no cracks!
Yield: 10 servings
Stop your display from going darkish
Gear
-
10-inch x 15-inch x 1 inch jelly roll pan
-
Tea towel for rolling the cake
-
Stand mixer or handheld mixer for the filling
Elements
For the cake roll
- ¾ cup (105 g) all goal gluten free flour mix (I used Higher Batter; please click on through for full data on applicable blends) plus extra for sprinkling
- ¾ teaspoon xanthan gum (omit in case your mix already comprises it)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 4 teaspoons pumpkin pie spice
- ¼ teaspoon kosher salt
- 1 cup (200 g) granulated sugar
- 3 (180 g (weighed out of shell)) eggs at room temperature
- ⅔ cup (163 g) pure canned pumpkin puree at room temperature
- ¼ cup (29 g) powdered sugar for sprinkling, plus extra for the highest of the cake
For the filling
- 8 ounces cream cheese block (full fats) at room temperature
- 2 cups (230 g) powdered sugar sifted, plus extra as wanted
- 4 tablespoons (56 g) unsalted butter at room temperature
- 1 teaspoon pure vanilla extract non-obligatory
- 1 teaspoon floor cinnamon non-obligatory
Directions
Make the cake roll
-
Preheat your oven to 375°F.
-
Grease a 10-inch x 15-inch jelly roll pan. Line it with wax or parchment paper, then grease once more. Sprinkle some further flour on the greased paper, faucet it round to evenly distribute it, and discard any extra. Set the pan apart.
-
In a medium-size bowl, place the flour mix, xanthan gum, baking powder, baking soda, pumpkin pie spice, and salt, and whisk to mix. Set the bowl of dry components apart.
-
In a big mixing bowl, place the granulated sugar, eggs, and pumpkin, and whisk till well-blended and a bit foamy. You need to use an electrical mixer right here to beat the combination effectively, nevertheless it's not essential.
-
Add the dry ingredient combination to the big bowl of moist components, and whisk till well-combined. The batter needs to be clean and tender.
-
Pour the batter into the ready pan, and use an offset spatula or silicone spatula to unfold it into a fair layer. Smack on the counter to interrupt any trapped bubbles.
-
Lay the tea towel out on a flat floor and sprinkle the separate 1/4 cup powdered sugar evenly throughout it.
-
Place the pan within the middle of the preheated oven and bake for 13 to fifteen minutes, or till the highest of the cake springs again when pressed flippantly within the middle.
-
As quickly because the cake is completed baking, flip it over instantly onto the ready towel, matching the form of the cake to the form of the towel. There isn't any possible way to do that with out making a little bit of a large number because the cake will scatter among the powdered sugar when it falls out of the pan onto the towel.
-
Fastidiously peel again and discard the paper that lined the pan, and is now lining the cake.
-
Sprinkle the uncovered prime of the cake (which was the underside throughout baking) with extra powdered sugar to stop the towel from sticking to it as you roll the cake.
-
Fold a brief fringe of the towel over the sting of the cake, and, beginning with the quick finish, roll the cake and towel collectively right into a spiral.
-
Switch the rolled cake and towel onto a wire rack to chill for 1 hour, or till it is set however not chilly. If you happen to let the cake cool till it is truly chilly to the contact, it's extra prone to crack as you unroll and reroll it with filling.
Make the filling.
-
Whereas the cake is wrapped and cooling, make the filling. In a stand mixer fitted with a paddle attachment or a medium-size bowl with a handheld mixer, beat the cream cheese, 2 cups sifted powdered sugar, butter, and non-obligatory vanilla extract and cinnamon on excessive velocity till clean.
-
For a thicker, stiffer filling that's much less prone to squeeze out of the cake roll, beat in about 1/2 cup extra sifted powdered sugar.
Fill the cake.
-
As soon as the cake is cool, rigorously unroll it. Take away the towel, and unfold the filling in a fair layer over cake, leaving a 1 1/2 inch clear border throughout.
-
Unfold the filling much less thickly on the far finish, the one which can be rolled final, because the filling will push towards the top a bit as you roll it. Fastidiously reroll the cake enclosing the filling inside.
Chill the cake earlier than serving.
-
Switch the rolled and crammed cake to a bit of plastic wrap, warp it tightly, and place within the fridge to sit back for at the very least 1 hour, or as much as 2 days.
-
Take away the cake from the fridge, unwrap, and slice by cross-section into about 10 equal items.
-
Mud flippantly with some extra powdered sugar earlier than serving.
Diet
Serving: 1slice | Energy: 369kcal | Carbohydrates: 59g | Protein: 4g | Fats: 14g | Saturated Fats: 8g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 4g | Trans Fats: 0.2g | Ldl cholesterol: 84mg | Sodium: 239mg | Potassium: 92mg | Fiber: 1g | Sugar: 48g | Vitamin A: 3060IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg
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Hello, I’m Nicole. I create gluten free recipes that actually work and style nearly as good as you bear in mind. No extra making separate meals when somebody is GF, or shopping for packaged meals that aren’t adequate to justify the value. At Gluten Free on a Shoestring, “good, for gluten free” simply isn’t adequate! Come go to my bio!
