Perfect Gluten-Free Pumpkin Roll! Moist spiced cake with a cream cheese filling. Easily made dairy-free!

UPDATE 10/2015: This pumpkin roll works great using Erin’s Grain-Free Flour Blend. It also works wondefully with a store-bought gluten-free flour blend that contains xanthan gum.

I have loved making the cream cheese filling with Kite Hill’s dairy-free cream cheese lately. It’s also great with real cream cheese, or Toffuti dairy-free cream cheese. Enjoy!

 

A pumpkin roll has long been one of my very favorite holiday treats! Something about the moist, spiced cake wrapped around velvety cream cheese frosting is totally irresistible.

Everyone always goes crazy for a pumpkin roll! They definitely have that wow factor when it comes to a special dessert. Despite looking fancy, this pumpkin roll isn’t at all hard to make.

I thought making a gluten-free pumpkin roll would be difficult given the reputation most gluten-free baked goods have. Since some gluten-free baked goods tend to crumble easily, the feat of wrapping into a concentric ring while remaining intact seemed impossible! Then I remembered most pumpkin roll recipes on rely on a small amount of flour to begin with.

Perfect Gluten-Free Pumpkin Roll! Moist spiced cake with a cream cheese filling. Easily made dairy-free!While creating this, I was inspired by the combination of flours in my pumpkin chocolate chip bread. Instead of using potato starch like in the quick bread, I use arrowroot powder since it has natural elastic properties. It works perfectly to give the cake the needed binding without the addition of xanthan gum.

Unlike many of my recipes, I use real organic sugar in this recipe. I usually like baking with less refined sugar, but this pumpkin roll calls for the real-deal. The end result is a pumpkin roll that tastes as amazing as any you’ll ever try!

I can’t wait to make this pumpkin roll for Thanksgiving when my family comes in town! It is a dessert both gluten-free and gluten-eaters alike will love.

You can also see the notes in the recipe on how to make the filling dairy-free. I’ve made it with dairy-free cream cheese with excellent results.

Perfect Gluten-Free Pumpkin Roll! Moist spiced cake with a cream cheese filling. Easily made dairy-free!

Perfect Gluten-Free Pumpkin Roll
{Grain-Free, Dairy-Free Option}

Serving Size: 8

Perfect Gluten-Free Pumpkin Roll <br/> {Grain-Free, Dairy-Free Option}

UPDATE 10/2015: This pumpkin roll works great using Erin's Grain-Free Flour Blend. It also works wondefully with a store-bought gluten-free flour blend that contains xanthan gum. I have loved making the cream cheese filling with Kite Hill's dairy-free cream cheese lately. It's also great with real cream cheese, or Toffuti dairy-free cream cheese. Enjoy!

If you don't have the flours listed, 3/4 cup of any cup-for-cup, gluten-free, all-purpose flour should work for this recipe. You can also use 3/4 cup Erin's Grain-Free Flour Blend in this recipe. If you use a store-bought blend, be sure to use a blend that contains xanthan gum. I don't include xanthan gum for the flours listed below because buckwheat and arrowroot have enough binding properties on their own.

Ingredients

    For the Cake Roll:
  • 3 tablespoons buckwheat groats
  • 1/4 cup blanched almond flour
  • 1/4 cup + 1 tablespoon arrowroot powder
  • 1 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 3/4 teaspoon cinnamon
  • 3 eggs
  • 2/3 cup canned pumpkin
  • powdered sugar for sprinkling
  • For the Filling:
  • 8 ounces cream cheese, room temperature (see note for dairy-free)
  • 1 tablespoon butter, melted
  • 1 teaspoon vanilla
  • 1 cup powdered sugar

Instructions

  1. Preheat the oven to 350F. Grease a 15 X 10-inch jelly roll pan. Cut parchment paper to fit the bottom of the pan and leave an inch overhang on each of the short ends of the pan. Lightly grease the parchment paper and sides of the jelly roll pan.
  2. In the jar of a high-speed blender, grind the buckwheat groats into a very fine flour. If your blender needs more in it to grind a flour, add more buckwheat groats and grind, then measure out 3 tablespoons of the flour. In a medium mixing bowl, combine the buckwheat flour, almond flour, arrowroot powder, sugar, salt, baking soda, and cinnamon. Whisk to combine. Add the eggs and canned pumpkin and whisk until smooth.
  3. Once mixed, pour the mixture over the parchment paper. Bake for 16-18 minutes, until the edges pull away from the sides of the pan and center is done.
  4. Lay a large tea towel on the counter top (it is best to use a thin towel without any texture – a tea towel or similar towel works best). Starting at one of the short ends, spread a thick dusting of powdered sugar all over the towel.
  5. When the cake comes out of the oven, turn the pan upside down on the powdered sugar-laden towel so the parchment paper is on the top. It is best to turn it out right on the short edge of the towel. Peel off the parchment paper. Starting at the short end near the edge, roll the pumpkin cake up with the towel to cool.
  6. While the roll is cooling, make the filling. Using a hand or stand mixer, whip the cream cheese, butter, vanilla, and powdered sugar together until it is light and creamy. Once the roll is cool, unroll and with an offset spatula, carefully spread the filling in an even layer over the cake. Roll it up without the towel and wrap tightly in plastic. Refrigerate for about an hour before serving. The roll will be good in the refrigerator for up to 2 days.

Notes

*I highly recommend using blanched almond flour for this recipe. It creates a much finer and lighter crumb than almond meal.

*You can substitute dairy-free cream cheese very easily in this recipe. Tofutti in the blue container is the only dairy-free cream cheese I like. Many other brands have a strong flavor. You can also use a dairy-free butter substitute to make this totally dairy-free.

http://meaningfuleats.com/perfect-gluten-free-pumpkin-roll-grain-free-dairy-free-option/

Adapted from this recipe

Perfect Gluten-Free Pumpkin Roll! Moist spiced cake with a cream cheese filling. Easily made dairy-free!