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Gluten free pumpkin rolled cake filled with whipped cream and covered in an espresso glaze sitting on a white plate on festive fall themed table.
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Gluten-Free Pumpkin Roll with Caramel Whipped Cream and Espresso Glaze

Makes one pumpkin roll in a 15 × 10-inch jelly roll pan
Prep Time15 minutes
Cook Time11 minutes
Resting & cooling time1 hour
Total Time1 hour 26 minutes
Course: Dessert
Cuisine: American
Keyword: Cake, Pumpkin, Thanksgiving
Servings: 12
Calories: 253kcal
Author: Alina Eisenhauer

Ingredients

Pumpkin Cake

  • 30 g powdered sugar for dusting the towel
  • 100 g 1:1 gluten-free flour plus extra for preparing the pan
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • ¼ teaspoon salt
  • 3 lg eggs approximately 150 g without shells
  • 200 g granulated sugar or maple sugar
  • 150 g pumpkin purée

Caramel Whipped Cream Filling

  • 240 g cold heavy cream
  • 80 - 100 g caramel sauce homemade or store-bought (can sub maple sugar)
  • 1 teaspoon vanilla extract

Espresso Glaze

  • 150 g powdered sugar
  • 1-2 teaspoons espresso powder to taste
  • 60 g heavy cream non-dairy cream substitute, or plant-based milk
  • 1 teaspoon vanilla bean paste or 1½ teaspoons vanilla extract

Instructions

Make the Pumpkin Cake

  • Lay a clean, thin kitchen towel on the counter and dust it evenly with the powdered sugar.
  • Whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt in a small bowl.
  • In a large mixing bowl, beat the eggs and sugar until thick. Mix in the pumpkin purée, then stir in the flour mixture until fully combined. Spread the batter evenly into the prepared pan. Rest for 20-30 minutes while your oven pre-heats.
  • Preheat the oven to 375°F. Line a 15 × 10-inch jelly roll pan with parchment paper, then grease and flour the parchment.
  • Bake for 12–15 minutes, until the top of the cake springs back when lightly touched. Do not overbake.
  • As soon as the cake comes out of the oven, loosen the edges and turn it out onto the prepared towel. Carefully peel off the parchment and dust with powdered sugar. Starting at a short end, roll up the warm cake and towel together. Set the roll on a wire rack to cool completely.

Make the Filling and Assemble the Roll

  • Take a few tablespoons of cream and mix it with the caramel to thin it - set it aside. Whip the remaining cold heavy cream and vanilla until soft peaks form. Add the caramel sauce and continue whipping until the cream holds firm peaks and is easy to spread.
  • Gently unroll the cooled cake and spread the caramel whipped cream evenly over it, leaving a small border at the edges. Roll the cake back up without the towel and place it seam side down on a serving platter. Refrigerate while you make the glaze.

Make the Glaze and Finish the Roll

  • Stir the espresso powder into the cream until dissolved. Whisk in the powdered sugar and vanilla until smooth and pourable.
  • Slide strips of parchment under the edges of the cake to cover the exposed platter and catch any drips. Spoon the glaze over the top of the roll, letting it drip down the sides. When you’re finished glazing, gently pull the parchment strips out to reveal a clean platter. Decorate the top with additional whipped cream if desired.
  • Refrigerate until ready to serve.

Nutrition

Serving: 1slice | Calories: 253kcal | Carbohydrates: 43g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 171mg | Potassium: 61mg | Fiber: 1g | Sugar: 37g | Vitamin A: 2321IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg