Gluten-Free Pumpkin Roll

This will satisfy a pumpkin spice craving and it's made with gluten-free flour and dairy-free filling!

From: Erin
Total Time: 15 minutes prep, 15 minutes bake
Serves: 10


For the cake:
1 t grass-fed butter, for greasing
1/3 cup + 1 t tapioca flour
1/4 cup coconut flour
1/2 cup coconut sugar
1 t baking powder
1/8 t sea salt
2 t pumpkin pie spice
4 large pasture-raised eggs, separated
3/4 cup pumpkin purée

For the Cashew Cream Filling:

1 1/2 cups cashews (soaked in water overnight and drained)
1/2 cup full-fat coconut cream
2 tsp raw pure honey
1 tsp vanilla extract


Preheat the oven to 350ºF and line a baking sheet with parchment paper. Grease with grass-fed butter and set aside.

To Make the Pumpkin Cake: In a medium mixing bowl, whisk together the tapioca flour, coconut flour, coconut sugar, baking powder, sea salt, and pumpkin spice.
In a separate medium bowl, beat the egg yolks using a hand mixer on medium speed until pale. Blend for about one minute before adding in the pumpkin purée. Beat until fully combined for 10 seconds.
In a separate large mixing bowl, beat the egg whites until stiff peaks form. About 3-4 minutes.
Fold the egg yolk mixture into the egg whites, then gently fold in the flour mixture until well combined.
Pour the mixture into the prepared baking pan and smooth evenly with a spatula. Bake for 12-15 minutes or until the center is cooked through. Remove from the oven and cool for 10 minutes.
Line a countertop with another sheet of parchment paper and dust with one teaspoon of tapioca starch. Gently flip the pan onto the new sheet of parchment paper and peel back the piece of parchment paper that the cake was originally baked on. Discard the paper on top and use the paper on the bottom to roll the cake lengthwise into a log. Place on a wire cooling rack and cool for one hour.

To Make the Cashew Filling: Combine the drained cashews, coconut cream, raw pure honey and vanilla extract in a food processor. Blend until creamy and thick for about two minutes, scraping down the sides as needed. If the mixture gets too sticky or seems too dry, add two extra tablespoons of coconut cream.
Gently unroll the pumpkin cake log and spoon the cashew filling onto the center of the cake. Smooth it into an even layer with a spatula, leaving one inch of empty space around the perimeter.
Roll the cake up without the parchment paper and refrigerate for 30 minutes to let the filling set. Slice into 1 ½ -inch slices and serve. Refrigerate the leftovers in an airtight container for up to one week.


XO - Erin

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