Pumpkin Roll
This easy Pumpkin Roll is a soft and moist gluten-free pumpkin cake rolled up around a smooth dairy-free cream cheese filling! It's easy to make with healthy paleo-friendly ingredients and is the perfect fall dessert!
Ingredients
For the Pumpkin Cake
- 4 large eggs , room tempature, yolks and whites separated
- 3/4 cup granulated maple sugar divided, or sub with other granulated sweetener such as coconut sugar or golden monk fruit sweetener for low carb / keto
- 2/3 cup canned pumpkin puree , not pumpkin pie filling, at room temperature if refrigerated
- 1 tsp vanilla extract
- 1 cup superfine blanched almond flour
- 3 tablespoon coconut flour
- 1 1/2 tsp baking powder
- 2 tsp pumpkin pie spice or make your own using 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, 1/4 tsp cloves
- 1 tsp xanthan gum
- 1/8 tsp fine sea salt
For the Filling
- 8 oz dairy free cream cheese , may sub with regular cream cheese at room temperature, if not dairy-free
- 1 cup powdered coconut sugar , may sub with powdered monk fruit sweetener, granulated maple sugar or with regular powdered sugar,
- 5 tbsp vegan butter may sub with regular at room temperature, if not dairy-free
- 1 tsp vanilla extract
Instructions
MAKE THE PUMPKIN ROLL
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Preheat the oven to 375°F. Lightly grease or spray a 15×10-inch jelly roll pan. Cut parchment paper to fit the bottom of the pan and leave an inch overhanging on each short end of the pan – this will help make it easier to remove from the pan once baked. Lightly grease or spray the parchment paper with non-stick cooking spray.
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In a large mixing bowl, whisk together ¼ cup of coconut sugar and egg yolks together for 2 minutes until well combined and thick. Mix in the pumpkin purée and vanilla extract until smooth.
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In a separate clean bowl whisk the egg whites until they reach soft peaks. Gradually add the remaining coconut sugar and whisk until stiff peaks form. Gently fold the pumpkin mixture into the stiff egg whites.
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Place a fine mesh sieve over the bowl and sift in the almond flour, coconut flour, xanthan gum, pumpkin spice, baking powder and salt. Mix until everything is combined.
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Spread the batter evenly into the lined pan and use an angled spatula or gently wiggle the pan to level the batter. Bake in preheated oven for 15-18 minutes, until a toothpick comes out clean or until the top of the cake springs back when touched. Allow to cool for 5 minutes.
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Use your hands with the parchment paper still on the bottom to carefully roll the cake from one short (narrow) end to the other short end until it is completely rolled up. You can use gloves or a dishtowel if the roll is too hot.
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Transfer the cake roll to a wire rack and let it cool for 2-3 hours.
MAKE THE FILLING:
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Meanwhile, make the filing. In a medium mixing bowl, use a hand mixer to beat together the dairy-free cream cheese, powdered maple sugar, butter and vanilla until smooth.
ASSEMBLE
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Once the cake is cooled, transfer to a flat surface, and carefully unroll the cake until it is flat again (or mostly flat, it’s ok if the ends curl up a bit).
Spread the filling evenly over the cake, leaving a 1/4-inch border on all sides.
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Carefully and tightly roll up the cake again, from one short end to the other end, while gently peeling away the parchment paper as you roll until you can completely remove and discard it.
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Tightly wrap the pumpkin roll in plastic wrap and chill it for at least one hour.
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Remove and unwrap the pumpkin roll and transfer it to your serving dish. Lightly dust the pumpkin roll on all sides with powdered granulated maple sugar.
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Cut into 1-inch slices and serve with powdered granulated maple sugar, if desired.
