Gluten Free Pumpkin Cake Roll

This is my last dessert post of the Fall.  And I’ve saved the best for last!  This very yummy cake roll is perfect for Thanksgiving dessert if you wanted to do something a little different.  I will be baking many of these today in preparation for tomorrow’s big festivities with family.  I wish you and your family the very happiest Thanksgiving!

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What You’ll Need:

3 eggs

3/4 cup sugar

1/2 teaspoon vanilla extract

2/3 cup pure pumpkin

3/4 cup gluten free flour (use regular flour if you’re not gluten free)

1 teaspoon baking powder

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/4 teaspoon salt

1 tablespoon softened butter

8 oz cream cheese, softened

1/2 teaspoon vanilla extract

1 cup powdered sugar

1 clean, non-fuzzy dish towels

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The Process:

1.  Preheat oven to 375 degrees

2.  Mix eggs with a whisk until they turn light in color and somewhat fluffy.

3.  Add in the sugar and whisk together for a minute or so.

4.  Add in the pumpkin and vanilla and whisk together until smooth.

5.  In a separate bowl, mix the remaining dry ingredients and add them to the wet mixture.

6.  Mix together until all ingredients are well combined.

7.  Line a cookie sheet with parchment paper and lightly grease.

8.  Pour the batter into the lined pan.

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9.  Bake for 12 minutes, until the cake starts to pull away from the sides of the paper.  It will feel spongy.

10.  Let the cake cool in the pan for a few minutes, then sprinkle powdered sugar over a clean (non fuzzy) dishtowel.

11.  Turn the cake over onto the sugared towel and remove parchment paper.

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12.  Roll the cake and towel together.  As you can see I like to keep mine in perfect place using a few spatulas 🙂

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13.  Let the cake cool in the towel for an hour.

14.  Whisk together the cream cheese, butter, vanilla and powered sugar.  (You will need to make sure the cream cheese and butter is soft enough to mix.)

15.  Unroll the cake very gently and spread the filling as evenly as you can.  Leave a little border around the edges exposed.

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16.  Gently roll up the cake again without the towel.

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17. Wrap the roll in plastic wrap and put in the refrigerator until it’s ready to serve.  When ready, unwrap and sprinkle with powered sugar.

Enjoy this very yummy gluten free dessert!  It is another one that absolutely does not taste gluten-free.  No one will notice.  Promise!

xoxo,

Chelsie

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