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Gluten-Free Pumpkin Roll

Ingredients
  

Instructions
 

  • Preheat oven to 375 degrees.
  • Line a baking sheet with parchment paper.
  • In a small bowl, whisk the gluten free flour blend, xanthan gum, spices, salt and baking powder.
  • In a stand mixer beat eggs until thick and lemon in color.
  • Gradually add the sugars and beat on medium speed until light and fluffy.
  • Add the pumpkin and cider vinegar and mix.
  • Add the flour mixture and starting on low speed combine, increasing speed to medium until batter is smooth.
  • Spread batter evenly over the parchment paper.
  • Bake in oven for 12-16 minutes.
  • Remove from oven.
  • Sprinkle icing sugar on a dry tea towel.
  • Turn the pumpkin cake onto the tea towel.
  • Remove parchment paper and roll towel and cake into a spiral.
  • Let cool on a wire rack.
  • Assembling pumpkin roll
  • Unroll cake.
  • Spread the filling over the cake.
  • Using the tea towel as an aid, roll up the pumpkin roll.
  • Once rolled place on a long plate.
  • Optional. Spread the whipped cream all over the pumpkin roll.
  • Chill pumpkin roll in refrigerator until ready to serve.
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