This moist, tender gluten free pumpkin roll has tons of pumpkin taste with a candy cream cheese filling. Be taught to roll it with no cracks!
This basic gluten free pumpkin roll is stuffed with pumpkin taste, with a candy cream cheese filling and loads of heat spices. Good on 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 does not actually style like pumpkin, however pumpkin pie spice positively does and we use 4 teaspoons of it on this flavorful cake.
- So tender: The crumb of this cake is the tremendous moist type that you just decide up with the tines of your fork. So moist, even earlier than you add the filling.
- Lovely presentation: Despite the fact that it is a easy no-butter cake with a basic cream cheese frosting/filling, this rolled cake has a creamy white filling towards a darkish orange-colored cake in a beautiful swirl. So spectacular in your desk!
- Stays recent for days: In the event you’re making a pumpkin roll, it is in all probability 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.
Substances you want & substitution options
- Gluten free flour mix: Be certain use one among my really useful all function gluten free flour blends, like Higher Batter’s unique mix, Cup4Cup, or Nicole’s Greatest, 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 scent such as you need pumpkin to. If you do not have this mix or the element spices, you need to use apple pie spice, or simply principally 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 more likely to crack throughout rolling. In the event you’re egg-free, you may strive 3 “chia eggs” (3 tablespoons floor white chia seeds + 3 tablespoons lukewarm water, combined), however I am truthfully undecided if it could work right here.
- Pumpkin puree: Canned pumpkin puree is ideal right here. Roasted candy potato puree would in all probability additionally work, as would roasted and pureed butternut squash.
- Powdered sugar: It helps hold the cake from sticking to the tea towel whenever 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 to’re utilizing full fats block-style cream cheese right here, or the filling might be too smooth. In the event you’re dairy-free, strive Tofutti’s Higher-Than-Cream-Cheese or Miyoko’s Creamery vegan cream cheese.
- Butter: Provides taste, some stability, and texture to the filling. In the event you’re dairy-free, strive Miyoko’s Creamy vegan butter and even Earth Stability buttery sticks.
How you can make a gluten free pumpkin roll
Make the pumpkin roll batter & bake
Whisk collectively the dry substances in a separate small bowl; beat the eggs, pumpkin and granulated sugar till clean and foamy; add the dry substances 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 fastidiously 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 least 1 hour. Slice the chilled cake and serve.
Recipe ideas & tips
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 lots higher with the additional massive eggs. It makes a fluffier cake that bakes actually evenly. In the event you 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 scorching
We use the basic methodology 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 should really actually set whenever you chill it within the fridge.
Line the pan correctly
Irrespective of how nonstick your jelly roll pan actually is, you continue to must grease the pan, line it, grease it once more, then faucet round some further gluten free flour. While you take the cake out of the oven, it’s a must to work rapidly to show it over onto the tea towel. If the cake does not come out of the pan simply, you are in bother!
Unfold the filling thinner on the far edge
The filling is softer than a daily 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 just start rolling first, and thinner on the far edge.
Storage directions
This cake has to sit back for at the least 1 hour after filling so it units earlier than you slice it and serve it. It should really 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 believe it could 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 smooth sufficient to slice however not fully defrosted. I’ve frozen particular person slices, wrapped tightly, and it really works nice. Defrost within the fridge or at room temperature.
Steadily requested questions
Sure! It is an imperfect methodology of constructing a rolled cake because it makes a large number whenever you prove the new cake onto a tea towel with powdered sugar and the cake is a bit fragile whereas scorching. However I attempted the “Stella Parks jelly roll methodology” of simply letting the cake cool beneath aluminum foil earlier than filling and rolling it, and it cracked badly each single time.
Sure! The cake itself does not have any butter or different dairy, so it is naturally dairy-free. The filling has butter and cream cheese, but it surely ought to work effectively along with your favourite dairy-free alternate 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 a number of eggs to exchange. The eggs do a number of work in preserving this cake agency sufficient to roll, unroll, and reroll, however you may be capable to make it with 3 “chia eggs” (3 tablespoons floor white chia seeds + 3 tablespoons lukewarm water). In the event you strive, please share your outcomes!
In the event you underbake the cake by a pair minutes, it could be form of cheesy to the contact, inflicting it to stay to your fingers whenever you contact it. Simply strive dusting it with extra powdered sugar earlier than you contact the cake so it does not stick and subsequent time bake it one other jiffy.
In case your cake was overbaked, otherwise you did not roll it when it was scorching out of the oven, it could crack whenever you roll it. In the event you 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 dirt 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. Be taught to roll it with no cracks!
Yield: 10 servings
Stop your display screen from going darkish
Tools
-
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
Substances
For the cake roll
- ¾ cup (105 g) all function gluten free flour mix (I used Higher Batter; please click on through for full information on acceptable blends) plus extra for sprinkling
- ¾ teaspoon xanthan gum (omit in case your mix already incorporates 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 substances 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, but it surely’s not vital.
-
Add the dry ingredient combination to the big bowl of moist substances, and whisk till well-combined. The batter ought to be clean and smooth.
-
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 heart of the preheated oven and bake for 13 to fifteen minutes, or till the highest of the cake springs again when pressed evenly within the heart.
-
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 is not any possible way to do that with out making a little bit of a large number because the cake will scatter a few of 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 brief 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. In the event you let the cake cool till it is really chilly to the contact, it’s extra more likely 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 pace till clean.
-
For a thicker, stiffer filling that’s much less more likely 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, fastidiously 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 might 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 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 evenly with some extra powdered sugar earlier than serving.
Vitamin
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. Be taught to roll it with no cracks!
Yield: 10 servings
Stop your display screen from going darkish
Tools
-
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
Substances
For the cake roll
- ¾ cup (105 g) all function gluten free flour mix (I used Higher Batter; please click on through for full information on acceptable blends) plus extra for sprinkling
- ¾ teaspoon xanthan gum (omit in case your mix already incorporates 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 substances 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, but it surely’s not vital.
-
Add the dry ingredient combination to the big bowl of moist substances, and whisk till well-combined. The batter ought to be clean and smooth.
-
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 heart of the preheated oven and bake for 13 to fifteen minutes, or till the highest of the cake springs again when pressed evenly within the heart.
-
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 is not any possible way to do that with out making a little bit of a large number because the cake will scatter a few of 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 brief 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. In the event you let the cake cool till it is really chilly to the contact, it’s extra more likely 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 pace till clean.
-
For a thicker, stiffer filling that’s much less more likely 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, fastidiously 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 might 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 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 evenly with some extra powdered sugar earlier than serving.
Vitamin
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 basically work and style nearly as good as you keep in mind. No extra making separate meals when somebody is GF, or shopping for packaged meals that aren’t ok to justify the worth. At Gluten Free on a Shoestring, “good, for gluten free” simply isn’t ok! Come go to my bio!
