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Gluten Free Pumpkin Roll: A Delicious and Easy Recipe for Fall Treats

Gluten Free Pumpkin Roll
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A delicious and easy recipe for fall treats that is gluten free and perfect for any occasion.

Ingredients

Scale
  • 1 cup pumpkin puree
  • 3/4 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 cup honey or maple syrup
  • 4 large eggs
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup dairy free cream cheese
  • 1/4 cup powdered sugar (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, mix together the pumpkin puree, almond flour, coconut flour, honey, and eggs until well combined.
  3. Add the baking soda, cinnamon, nutmeg, and salt to the mixture and stir until smooth.
  4. Spread the batter evenly onto the prepared baking sheet.
  5. Bake for 15-20 minutes or until the edges are lightly golden and a toothpick comes out clean.
  6. Once baked, let it cool for a few minutes before rolling it up with the parchment paper.
  7. While it cools, prepare the filling by mixing the dairy free cream cheese and powdered sugar until smooth.
  8. Unroll the pumpkin cake, spread the cream cheese filling evenly, and then roll it back up carefully.
  9. Chill in the refrigerator for at least 1 hour before slicing and serving.

Notes

  • Make sure to use gluten free certified ingredients.
  • This recipe can be made vegan by substituting eggs with flax eggs.
  • Store leftovers in an airtight container in the refrigerator.

Nutrition

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