Gluten Free RECIPE: Pumpkin swirl cake filled with cream cheese frosting
Are you a pumpkin lover? This pumpkin swirl roll is delicious with the perfect amount of cream cheese frosting swirled in the middle. When you slice it up, everyone will think you’re a star baker because of how beautiful it is (and nobody will be able to tell that it’s gluten free)! Follow these easy steps to make this swirl gluten free cake at home and be sure to scroll down for the behind the scenes pictures of me making the pumpkin swirl cake roll.
Ingredients:
FOR THE PUMPKIN CAKE ROLL:
3/4 cup gluten free cup for cup flour that contains xanthan gum (we used Bob’s Red Mill 1:1 flour)
1 cup sugar
3/4 teaspoon salt
1 teaspoon baking soda
3/4 teaspoon cinnamon
3 eggs
2/3 cup canned pumpkin
FOR THE CREAM CHEESE FILLING:
8 ounces cream cheese, room temperature (see note for dairy-free)
1 tablespoon butter, melted
1 teaspoon vanilla
1 cup powdered sugar
STEPS To Make:
Preheat the oven to 350 degrees Fahrenheit. For the cake roll, combine all dry ingredients and mix together in a bowl.
Use a hand or stand mixer to blend in the eggs and pumpkin.
Line a 10in x 15in deep cookie sheet (also called a jelly roll pan) with parchment paper (lightly spray with gluten free canola oil/cooking spray) and pour in your cake mixture into the pan.
Bake for 15-18 minutes (you can tell by checking to see if the edges pull away from the pan). Once you take it out of the oven (while it’s still warm) flip the thin cake over a layer of parchment paper (you can also use a heavily powdered sugar thin tea towel).
Once you’ve flipped the cake on the parchment paper, pull away the top layer of parchment paper. Use a knife to cut straight lines on the edges. Removing only the smallest amounts - this will make your edges super clean and look really professional.
Then, make a slight cut about one inch in (do not cut all the way through the cake) to start the roll. This will help the first roll fold better. Make sure to roll the long way (so you will have a lot of roll to go) and pull away the parchment paper as you roll. Once you have rolled the cake together, let it cool so it cools into the rolled form (make sure it’s tightly held, I used the parchment paper to keep it rolled together).
Then, when it’s cooling - make the cream cheese filling by blending all the ingredients together until smooth.
When the cake is cool, carefully unroll the cake and layer the inside with frosting. Then, roll the cake back together with the frosting in the middle. Tightly wrap the cake with plastic wrap and it cool for a few hours, or overnight in the fridge before serving.
Slice & enjoy!
Behind the scenes Pics of me making the gluten free pumpkin swirl roll
(cutting off the edges, rolling the cake, letting it cool, and after frosting is added)!
