Pumpkin Roll

Name: Pumpkin Roll
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 8 servings
Cuisine: American
Ingredients: 3 tbsp. flaxseed meal; 6 tbsp. water; ⅓ cup sorghum flour; 2 tbsp. brown rice flour; 1 tbsp. potato starch; ¼ cup tapioca flour; 1 tsp. xanthan gum; 1 tsp. salt; 1 tsp. baking soda; 1 cup sugar; ½ tsp. cinnamon; ¼ tsp. cloves; ¼ tsp. nutmeg; 1 cup canned pumpkin puree; 1 tsp. lemon juice; 1 recipe Cream Cheese Frosting

Preheat oven to 375°F. Line a jelly roll pan with a large silicone baking mat or two sheets of parchment paper. Spray lightly with nonstick oil spray, such as PAM.

Cook1 h 40 min
Total1 h 40 min
Serves8
LevelIntermediate

Morning snack Dairy-Free Gluten-Free Vegan Vegetarian American

Ingredients

3 tbsp. flaxseed meal
6 tbsp. water
⅓ cup sorghum flour
2 tbsp. brown rice flour
1 tbsp. potato starch
¼ cup tapioca flour
1 tsp. xanthan gum
1 tsp. salt
1 tsp. baking soda
1 cup sugar
½ tsp. cinnamon
¼ tsp. cloves
¼ tsp. nutmeg
1 cup canned pumpkin puree
1 tsp. lemon juice
1 recipe Cream Cheese Frosting

Method

Preheat oven to 375°F. Line a jelly roll pan with a large silicone baking mat or two sheets of parchment paper. Spray lightly with nonstick oil spray, such as PAM.
Prepare your flaxseed “egg” mixture by mixing the flaxseed meal with the water and allowing it to rest for at least 5 minutes, or until thick.
In a large bowl, whisk together all the dry ingredients and then add the pumpkin puree, lemon juice, and prepared flaxseed meal. Stir just until smooth and evenly mixed. Spread the mixture evenly into a rectangular shape on your prepared cookie sheet, about ½ inch thick. Bake for 14 minutes in preheated oven. Let cool for about 5 minutes, and then carefully flip out onto a large piece of plastic wrap on a flat surface. Sprinkle lightly to coat with confectioners sugar and then place a clean tea towel on top of the cake (or, coat one side of the towel with confectioners sugar and place sugar side down onto the cake). Roll up lengthwise, tea towel and all, and allow to cool about 20 minutes in a cool place (an open window during fall is perfect for this). Don’t let it stay in the towel too long, or it may stick.
Unroll the slightly cooled roll, and carefully remove the towel. Spread the icing in the middle of the cake and immediately reroll back up lengthwise. Dust with confectioners sugar. Refrigerate for at least 2 to 3 hours before serving. Store covered in airtight container in refrigerator for up to 1 week, or freeze for up to 3 months.