Gluten-Free Pumpkin Roll (Dairy-Free Options)
This easy gluten-free pumpkin roll is a fall dream! Moist, tender pumpkin sponge cake is rolled with a luscious, silky cream cheese filling. This tender cake is a fall staple you'll want to make over and over again! It can be made dairy-free, is refined sugar-free, and made with wholesome ingredients and best part? It rolls like a dream with no cracking!
Ingredients
Cake
- 3/4 cup gluten-free cup4cup or King Arthur Measure for Measure Gluten-Free flour *see notes!! Cup4Cup worked best for me.
- 2/3 cup pumpkin puree
- 3/4 cup coconut sugar
- 3 eggs, room temp
- 3/4 tsp pumpkin pie spice
- 1/4 tsp cinnamon
- 2 tsp vanilla extract
- 1 tsp baking soda
- pinch of sea salt
Cream cheese filling
- 8 oz cream cheese (dairy-free or regular!)
- 1/4 cup thick greek yogurt or coconut yogurt *if using coconut yogurt, make sure it's thick and not runny
- 1/4 cup monk fruit powdered sugar or regular powdered sugar
- 2 tbsp maple syrup or honey
- 1 1/2 tsp vanilla extract & pinch of sea salt
Instructions
Cake roll
- Preheat oven to 350F. Line a 12.4x9.6x1 jelly roll pan with parchment paper, then spray with oil. *Note* It's okay if the pan is slightly larger.
- In a mixing bowl, combine all of the ingredients and whisk well until no flour clumps remain.
- Pour the batter onto the pan and spread it out evenly. Bake for 15-17 minutes until the center is baked through. Remove from the oven and let cool a minute or so.
- Lay a tea towel or thin towel out on your counter. Carefully remove the cake from the pan and place on the towel. Starting at the skinnier edge, carefully roll the cake up in the towel (see video in post). Let it cool completely for an hour or so.
Cream cheese filling
- In the bowl of a stand mixer or a large bowl using a hand mixer, combine all of the ingredients starting with just 2 tbsp of maple syrup. Whip it on high until fluffy. You can taste the filling and add a little more powdered sugar if needed. Place in the fridge until ready to assemble the cake.
Assemble the cake
- After the rolled cake has cooled, carefully unroll it. Spread the cream cheese filling over it, leaving about 3/4" from the sides. Then carefully re-roll it the same way you did earlier.
- Sprinkle the top of the cake with powdered sugar. You can slice it now or store in the fridge until ready to eat. Enjoy!