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Gluten-Free Dairy-Free Pumpkin Roll

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A delightful gluten-free and dairy-free dessert that captures the essence of fall with pumpkin and warm spices.

Ingredients

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  • 1 cup pumpkin puree
  • 3/4 cup coconut sugar
  • 3 large eggs
  • 1/4 cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup dairy-free cream cheese, softened
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine pumpkin puree, coconut sugar, eggs, melted coconut oil, and vanilla extract.
  3. In another bowl, mix almond flour, coconut flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. Gradually add the dry ingredients to the wet ingredients until well combined. Spread the batter evenly on the prepared baking sheet.
  5. Bake for 15-20 minutes or until a toothpick comes out clean. Allow to cool slightly, then roll the cake with the parchment paper and let cool completely.
  6. In a separate bowl, mix dairy-free cream cheese, maple syrup, and vanilla until smooth. Unroll the cooled pumpkin roll, spread the cream cheese mixture, and re-roll. Chill before serving.

Notes

For sugar-free alternatives, consider using stevia, monk fruit, or allulose, but avoid honey or maple syrup if watching blood sugar levels.

Nutrition

Find it online: https://www.glutenfreez.com/gluten-free-dairy-free-pumpkin-roll/