Gluten Free Pumpkin Roll
Pumpkin rolls are in the family of classic Swiss Roll cakes -- spongy cakes slathered with luscious cream cheese icing and rolled tightly into a spiraled log that, when sliced, produce the classic swirl design that we all know and love. This gluten free Pumpkin Roll is no exception to that delicious tradition!
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Calories: 235kcal
Ingredients
Pumpkin Roll
- 1 1/4 cups 170 grams gfJules® Gluten Free All Purpose Flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 teaspoon psyllium husk powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 3 large eggs room temperature*
- 1 1/2 cups 300 grams granulated sugar
- 3/4 cup 200 grams pumpkin purée
- confectioner's sugar for dusting
Cream Cheese Frosting
- 8 ounces 227 grams cream cheese/vegan cream cheese
- 4 ounces 114 grams shortening (Spectrum Organic Palm Oil Shortening)
- 1 1/2 cups 170 grams sifted confectioner's sugar
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon lemon zest
Instructions
Making Gluten Free Pumpkin Roll
- Preheat oven to 375°F .
- Lightly oil and line the bottom of a jelly roll pan with parchment paper (10”x15”pan).
- Whisk together gfJules Flour, salt, psyllium, leaveners, and spices in a bowl and set aside.
- Place eggs and sugar in mixer bowl and combine with whisk attachment. Gradually increase speed to high and allow to whisk for about 3-5 minutes until very thick and pale.
- Once eggs are very thick and pale, add pumpkin purée, whisking until combined.
- Add half of the flour mixture and fold in with a spatula until mostly combined. Add remaining flour mixture and continue folding until mixture is smooth.
- Immediately pour batter into the prepared pan and place in the preheated oven for about 25 minutes, or until a toothpick inserted into the center of the cake comes out clean (not wet) and the cake springs back to a light touch. Be careful not to over-bake the cake as that will make it more difficult to roll.
- While the cake is baking, place a clean, lint free towel on your work surface and dust with confectioner's (powdered) sugar.
- When the cake is done baking, remove from the oven and immediately invert onto the prepared towel. To roll, grab the narrow end of the cake and roll it up all the way together with the towel. It is important to do this while the cake is still hot. The spiral does not need to be overly tight.
- Set the cake aside and allow it to cool to room temperature while rolled up with a towel, about 2 hours.
The cake should ideally not sit too long before unrolling to frost, as it will become more firm and more likely to crack when unrolled. - Once the cake has cooled, slowly and gently unroll and carefully spread frosting all along the inside of the cake as pictured above. Roll the cake up once again, but this time without the towel.
- Place on a serving dish and dust the top lightly with powdered sugar. Keep cake in the refrigerator if not served immediately.
To make the Cream Cheese Frosting:
- Place cream cheese and shortening in a mixer bowl. Beat with paddle attachment just until combined. If making with vegan cream cheese, keep chilled and make sure not to over-mix as the mixture will begin to break. Dairy cream cheese can be brought to room temperature so it is easier to mix, but vegan cream cheese will become too soft at room temperature.
- Add powdered sugar and mix on low speed until starting to incorporate. Add lemon zest and vanilla extract and continue to mix just until combined.
- Place vegan frosting in a bowl covered with plastic wrap and refrigerate overnight before using. Vegan frosting will thicken and set in the fridge. If making frosting with dairy cream cheese, frosting can be used immediately after mixing.
Notes
*To make vegan, omit eggs and use 6 ounces of aquafaba + 1/4 teaspoon of cream of tartar.
Whip the aquafaba until thick and white, then gradually add sugar as the aquafaba mixture gains volume. The remaining steps are the same, but expect the cake will be more likely to crack when rolling and unrolling.
For vegan cream cheese options, check my recommendations in this linked post.
Nutrition Facts
Gluten Free Pumpkin Roll
Serving Size
1
Amount per Serving
Calories
235
% Daily Value*
Fat
11
g
17
%
Saturated Fat
7
g
44
%
Polyunsaturated Fat
4
g
Cholesterol
86
mg
29
%
Sodium
305
mg
13
%
Carbohydrates
32
g
11
%
Sugar
31
g
34
%
Protein
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.