Description
GF Pumpkin Roll Cake and Airy Whipped Filling: A soft, gluten-free pumpkin roll cake filled with an airy whipped cream cheese filling, perfect for fall desserts and holiday gatherings.
Ingredients
Scale
- ¾ cup gluten-free all-purpose flour (with xanthan gum)
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp nutmeg
- 3 large eggs
- ¾ cup granulated sugar
- ⅔ cup pumpkin purée (not pumpkin pie filling)
- 1 tsp vanilla extract
- For the whipped cream filling:
- 6 oz cream cheese, softened
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
- Optional topping: Powdered sugar for dusting
Instructions
- Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- In another large bowl, beat eggs and sugar until thick and pale. Add pumpkin purée and vanilla, mixing until smooth.
- Gradually add the dry ingredients into the wet mixture and stir until just combined.
- Spread the batter evenly into the prepared pan and bake for 12–14 minutes or until the cake springs back when lightly touched.
- While hot, turn the cake out onto a clean kitchen towel dusted with powdered sugar. Carefully roll up the cake (with the towel) from the short end and let it cool completely.
- For the filling, beat cream cheese until smooth. Add powdered sugar and vanilla. Slowly add whipping cream and beat until fluffy and light.
- Unroll the cooled cake, spread the filling evenly, and re-roll gently without the towel.
- Wrap in plastic and refrigerate for at least 1 hour before slicing. Dust with powdered sugar before serving.
Notes
- Use gluten-free all-purpose flour that contains xanthan gum for best structure.
- Line the pan with parchment and dust the towel with powdered sugar to prevent sticking when rolling.
- Roll the cake while warm with the towel to help prevent cracking, and let it cool completely before filling.
- Chill for at least 1 hour before slicing for clean cuts.
- Dust with powdered sugar just before serving (optional).
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/9 of cake)
- Calories: Approximately 320
- Sugar: Approximately 25-30 g
- Sodium: Approximately 300 mg
- Fat: Approximately 18 g
- Saturated Fat: Approximately 10 g
- Unsaturated Fat: Approximately 7 g
- Trans Fat: 0 g
- Carbohydrates: Approximately 28 g
- Fiber: 0 g
- Protein: Approximately 7 g
- Cholesterol: Approximately 180 mg
Keywords: GF pumpkin roll cake, gluten-free pumpkin roll, pumpkin roll cake with whipped cream cheese filling, fall dessert, rolled pumpkin cake