This cake is amazing on it's own and if you don't want to roll it up, make it in a regular cake pan and frost it. No matter what, you can't go wrong with this one. The fluffy, soft Whipped Cinnamon Cream Cheese Frosting is the perfect filling and is just sweet enough and adds the perfect extra touch to this cake.
If you want to make the cake ahead of time and freeze it for awhile, that totally works too. I just wrap some extra plastic wrap, then a layer of foil to protect it from freezer burn. Just thaw at room temperature before serving!
In addition to delicious flavors, I can always find the cutest new dishes during fall too. Like this sweet little "Thankful" pie plate from Target. I just love it! I'm going to have to put it on display rather than use it for any actual baking...although now I'm coming up with new ideas for pie recipes!
Pumpkin Roll Cake with Whipped Cinnamon Cream Cheese FrostingCake:
- 3/4 cup gluten free all purpose flour
- 2 tsp pumpkin pie spice
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 eggs
- 1 cup sugar
- 3/4 cup pumpkin purée
- 1 tsp vanilla extract
- 8 oz. dairy free cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup dairy free whipped coconut cream
- 1 tsp cinnamon
Preheat oven to 375 degrees. Line a baking sheet with parchment. In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
In a large bowl, beat together the eggs and sugar. Add the pumpkin purée and vanilla. Gradually add the flour mixture and mix just until combined. Spread evenly on the parchment lined baking sheet.
Bake for 15 minutes. Remove cake from oven and allow to cool for 5 minutes. Lift one short side of the cake by the parchment and begin rolling the cake carefully. It needs to be warm to be pliable and roll without crumbling. Once the cake is rolled, place it seam side down and allow it to cool completely.
While the cake is cooling cooling, make the frosting filling. In the bowl of a stand mixer, whip the dairy free cream cheese and powdered sugar together until smooth. Gently fold in the whipped coconut cream and cinnamon until well combined. Store any leftover frosting in an airtight container in the refrigerator.
Once the cake has cooled, gently unroll it. Spread frosting evenly all over the cake. Begin rolling in the same direction as before, but as you roll the cake, gently peel back the parchment paper until it is removed. Wrap the cake roll in plastic wrap and refrigerate until ready to serve.
Before serving, sprinkle cake with powdered sugar or drizzle with this homemade dairy free caramel sauce.