For the pumpkin cake:
¾ cup gluten free all-purpose flour
2/3 cup pumpkin puree
¼ tsp XANTHAN GUM
1 tsp baking powder
1 pinch salt
1 tsp pumpkin pie spice
3 large eggs
½ cup brown sugar
For the filling:
1 cup dairy-free whipping cream
1 cup dairy-free cream cheese
1/3 cup sugar
1 tbsp powdered sugar (for dusting)
Preheat the oven to 180°C and line a baking sheet with baking paper.
In a large mixing bowl combine the sugar and the eggs and whisk well until lighter in colour and fluffy.
Add the pumpkin puree, gluten-free flour, xanthan gum, baking powder, salt, and pumpkin pie spice. Mix until you get a smooth orangish batter.
Pour the batter into the previously lined baking tray and bake for 13-15 minutes until the cake springs back and is light to touch. Set it aside to cool down for a few minutes.
While the cake is cooling, beat the dairy-free whipping cream and sugar until stiff peaks form.
Add the cream cheese at room temperature and mix until well combined.
Once the cake has slightly cooled, remove it from the baking tray and gently place it on clingfilm dusted with powdered sugar (this will prevent the cake from sticking to the surface).
Gently roll the cake but make sure not to roll it too tightly. Let it cool to room temperature for a few minutes.
Now that the roll has fully cooled down, unroll it and spread the cream filling all over the top surface. Roll the cake back up and wrap it tightly with clingfilm.
Place the pumpkin roll in the refrigerator to chill for at least 1 hour.
After chilling, remove the pumpkin roll from the cling film and sprinkle with a dusting of powdered sugar.
Cut the pumpkin roll with a sharp knife and ready to serve.