Pumpkin roll cake recipe

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This roll cake is much easier to make than you would think. After the cake has cooled it will unroll quite easily, to be spread with cream cheese and rolled back up.

  • Yield: 8 to 10 Servings
  • Total Time: 50 Minutes


For Cake
  • 3 large eggs
  • ½ cup maple sugar
  • 2/3 cup of organic pumpkin, pureed
  • ¼ cup each of flour, coconut, tapioca and arrow root
  • ½ tsp of gluten-free baking powder
  • ½ tsp of baking soda
  • 1 & ½ tbsp of spice, pumpkin pie
  • 1/8 tsp of sea salt
For Filling
  • ½ cup maple sugar
  • 2 tsp arrow root flour
  • 8 oz softened cream cheese
  • 2 tbsp softened unsalted butter
  • 1 tsp pure vanilla extract
How to Make It
  1. Preheat oven to 350F.
  2. Oil or butter 18x13” baking sheet. Line with baking paper.
  3. Place sugar and eggs in bowl of standing mixer with attached beater. Mix at med-high level for about eight minutes, till the mixture is thickened and a pale yellow in color. Fold in pumpkin.
  4. Place sea salt, pumpkin pie spice, baking soda, baking powder, arrow root, tapioca and coconut flour in medium sized bowl. Combine by whisking. Remove clumps, if any. Fold flour mixture into egg mixture.
  5. Pour batter onto baking sheet. Spread batter gently with spatula till it is even across pan.
  6. Bake at 350F for 10-12 minutes. Remove from oven. Allow to sit for three to five minutes.
  7. Sprinkle cake with a bit of arrow root. Place large dish towel over entire cake. Put oven mitts on. Grasp ends of pan. Turn cake over onto dish towel.
  8. Peel baking paper off carefully. Roll towel and cake up together. Allow to completely cool.
  9. Place 2 tsp. of arrow root flour and ½ cup of maple sugar into coffee grinder. Grind till you have a fine powder.
  10. Place vanilla extract, butter, sugar mixture and cream cheese in medium bowl. Beat with mixer till mixture is fluffy, or about two to three minutes.
  11. Unroll cake carefully. Spread cream cheese over cake with spatula. Re-roll cake. Serve or cover and refrigerate before serving.

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