Baking a Gluten-Free Pumpkin Roll Cake for the First Time (It Almost Failed!)

Hi Bakers,

My son and his girlfriend went to the Farmer’s Market and brought back a beautiful pumpkin roll cake. It looked so good, I thought why haven’t I made one?? Oh yes, I remember I was terrified to try and roll a cake in a cylinder. I’m not sure if I got brave or just desperate to have a bite of this cake! This is my first attempt at making it and revising the recipe to be gluten-free too. Make this cake if you love a moist, sweet pumpkin cake with lots of rich cream cheese and butter icing. I would 100% make this cake again because it’s so tasty, quick to mix together, and pretty forgiving too! Enjoy~Carolyn

Tips Before Baking:

• Don’t use two sheets of parchment paper; the cake cracked at the seam
• Spread the cake batter evenly in the pan so it bakes 
• Roll the cake slowly while hot and  cool seam side down on a rack
• frost cake all the way to the edges 
• Keep the frosted cake tightly wrapped in plastic while cooling

Needed Equipment:

jelly roll pan, 10”x 15”

parchment paper large enough to cover the bottom of the pan

Foil or plastic wrap  (best)

Optional Equipment:

small offset spatula (helps smooth batter in an even layer

Gluten-Free Pumpkin Roll with Cream Cheese Butter Icing

Modified for gluten-free from Tastes Better From Scratch’s Recipe

Dry Ingredients

3/4 cup Cup4Cup Brand Multipurpose Flour (original blend with milk powder**)

1/2 teaspoon sweet rice flour

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon allspice

1/8 teaspoon cloves

Wet Ingredients

3 large eggs

1 cup granulated sugar

2/3 cup pumpkin puree (Libby’s preferred)

1 teaspoon vanilla extract

Cream Cheese Icing

3 tablespoons butter, softened

1 8-ounce block of cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract.

Preheat the oven to 350°F. Grease a 10”x 15” jelly-roll pan and line with parchment paper. Press the paper into the pan so it sticks in place, and then, grease the top of the paper too.

Whisk the dry ingredients together in a medium-sized bowl and set aside. Mix the wet ingredients in a large bowl and then add the dry and stirring just until mixed. Pour the batter into the prepared pan and smooth the top evenly to the edges. Bake for 11-14 minutes or until the top of the cake springs back. You can also use a toothpick; cake is done when the toothpick comes clean. Remove from the oven and place the pan on a heat-proof surface. Gently remove the cake from the jelly-roll pan and slide it onto a flat surface. You may have to cut around a few of the edges to free it. Starting with the short edge, slowly the cake with the parchment into a tight cylinder and secure by placing edge side down on a rack until completely cool.

Combine the icing ingredients together while the cake is cooling.  Beat butter and cream cheese together with a mixer until smooth. Next, mix in the sugar and vanilla extract. Scrape down the bowl and mix until totally combined. Gently unroll the cake and frost the entire cake gently with a spoon or offset spatula. Try to get as even a layer as possible.  Re-roll the frosted cake and wrap tightly in plastic wrap or foil until chilled for at least 1 hour. Plate the cake by unrolling and dusting liberally with powdered sugar. Slice gently with a serrated knife and enjoy. Cake keeps well wrapped for up to 3 days. Enjoy!

** If you have trouble finding this flour in stores, check online. I buy mine on Amazon.