Pumpkin Cake Roll
A tender gluten-free pumpkin cake rolled up with a sweet cream cheese filling.
Jump to recipe ↓♡ Gluten-free
I love this dessert! It has Fall written all over it! (Although it's great any time of year!)
A tender gluten-free pumpkin cake rolled up with a sweet cream cheese filling.
I love this dessert! It has Fall written all over it! (Although it's great any time of year!)
Prep 20 min · Cook 15 min · Total 1 hr
Preheat oven to 375º.
In a large stand mixer beat eggs for about 5 minutes or until very thick. Gradually add 1 cup sugar, then stir in the pumpkin and lemon juice.
In a separate bowl, mix the remaining dry ingredients, then gently fold them into the egg mixture.
Pour the batter into a well-greased and floured 15 x 10″ baking pan. Sprinkle chopped nuts on top and bake for 15 minutes..
Prepare a clean dish towel by sprinkling it with powdered sugar.
Once the cake is done, loosen the edges and immediately turn it out onto the dish towel. Roll the cake up with the towel, starting from the narrow end, and let it cool completely.
While the cake cools, make the cream cheese frosting by mixing all ingredients until smooth.
Once the cake is completely cool, unroll it, spread on the frosting, and roll it back up. Wrap with plastic wrap and chill before serving. Slice to serve.
