Just in time for Thanksgiving! This Pumpkin Roll is so light and creamy, no one will miss the gluten. I have seen other recipes for Pumpkin Rolls that call for a cream cheese filling and I am sure that would be very yummy, but after a big Thanksgiving dinner I prefer something not quite as heavy.
Also...I LOVE whipped cream! In cream puffs, on waffles, pie, or cake, so many possibilities. Whipped cream is gloriously gluten free! I make it with honey instead of sugar and then it is almost guilt free!
Gluten Free Pumpkin Roll
- 4 medium eggs
- 1/2 cup cane sugar or 1 cup white sugar
- 1 tsp lemon juice
- 2/3 cup puréed pumpkin
- 3/4 cup Gluten Free Flour Blend
- 1/4 cup finely ground flax
- 1 tsp GF baking powder
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp nutmeg
- 1/2 tsp sea salt
Filling
- 1 1/2 cups whipping cream
- 2 Tbsp honey
- 1 tsp GF vanilla
Beat eggs, sugar and lemon juice on high for 5 minutes. Mix in pumpkin. Stir together dry ingredients. Gently fold dry ingredients into the egg mixture in four additions. Grease, and spread wax paper on a 10" x 15" pan. Bake at 350 for 10-12 minutes. While the cake is baking sprinkle a fine layer of powdered sugar onto a tea towel. When the cake comes out of the oven tip it out onto the tea towel and remove the wax paper. Immediately, roll the cake into a roll beginning at the narrow end. Cool on a rack. To make filling, whip cream until stiff peaks form, then mix in honey and vanilla. When the cake is completely cool unroll, fill with whipped cream, and
re-roll. Serve immediately or freeze until needed.
3 comments
Ooooh YUM! This loooks delish!
I love pumpkin recipes. This is a great one. Happy holidays! :-)
If using coconut palm sugar, how much would you suggest....1/2 or closer to 1 cup?
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