Ingredients
- 3/4 cup gluten-free all purpose flour blend (105g)
- 1/2 teaspoon xanthan gum (omit if your flour blend already has xanthan)
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice (optional)
- 1/4 teaspoon salt
- 1/2 cup white sugar (100g)
- 1/4 cup light brown sugar (55g)
- 3 eggs, room temperature
- 1 teaspoon vanilla extract
- 2/3 cup pumpkin puree (150g)
Frosting
- 3/4 cup cold cream cheese [use block cream cheese if possible] (170 g | 6oz)
- 1/2 cup white sugar (100g)
- 1 teaspoon vanilla extract
- 3/4 cup cold heavy cream [whipping cream in the UK] (170ml)
Instructions
- Heat Oven: Preheat the oven to 375°F (190°C).
- Prepared Pan: Lightly grease a 10 X 15-inch (25x38cm) rimmed baking sheet then line with parchment paper. Lightly grease the parchment paper as well. Set aside.
- Wet ingredients: In a large bowl whisk the eggs and sugars until slightly frothy. Add the vanilla extract and pumpkin. Mix until combined.
- Dry Ingredients: In a medium bowl whisk and sift together the flour, xanthan gum, baking soda, pumpkin spice and salt.
- Batter: Add the dry ingredients to the wet ingredients. Mix until no lumps remain.
- Fill Baking Sheet: Pour the batter on to the prepared pan and smooth over into an even layer. Gently shake the pan to spread and smooth the batter.
- Bake: Place in the middle of the preheated oven and bake 13-15 minutes or until the cake springs bake up when you gently poke it. Remove from oven.
- Prep Towel while Cake Bakes: Lay a clean kitchen towel flat on the counter. Sprinkle with 1/2 cup powdered/icing sugar.
- Flip: Right after the cake comes out of the oven, flip it out onto the prepared towel so that the top of the cake is face down in the powdered sugar. Peel off the parchment paper.
- Roll: Start with the narrow end of the cake and gently roll the cake up with the towel into a tight log. Do this ASAP while the cake is still warm.
- Cool: Let the cake cool completely in the towel for a few hours at room temperature. I recommend placing it on a cooling rack to get air flow underneath.
- Make Frosting: Add the cream cheese and sugar to a stand mixer bowl or a large mixing bowl. Beat in the mixer or with a hand mixer on high 1-2 minutes until thick and creamy. Add vanilla extract and beat again until combined. Add heavy cream. Beat another 1-2 minutes until thick and smooth.
- Frost: Gently unroll the cake on a flat surface. Add frosting and spread frosting over the top in an even layer. Leave a 1/2-inch border unfrosted around the sides. Start with the same side you did before, gently roll the cake back up into a log shape.
- Chill & Enjoy: Cover in plastic wrap then place the rolled cake in the fridge for at least an hour so the filling firms up. When you’re ready, use a sharp knife to cut into slices and enjoy. Keep refrigerated up to three days.