YIELD: 8 SERVINGS
This pumpkin roll freezes exceptionally well, allowing you to just take off a bit when a craving strikes and reserve an emergency stash for later. It’s my go-to treat for a late-night, early autumn sweet fix.
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Ingredients
6 tablespoons water
⅓ cup sorghum flour
2 tablespoons brown rice flour
1 tablespoon potato starch
¼ cup tapioca flour
1 teaspoon xanthan gum
1 teaspoon salt
1 teaspoon baking soda
1 cup sugar
½ teaspoon cinnamon
¼ teaspoon cloves
¼ teaspoon nutmeg
1 cup canned pumpkin puree
1 teaspoon lemon juice
1 recipe Cream Cheese Frosting
______________________________________________________________________________________________________________________________Directions
- 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 purée, 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 cooling 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 roll back up lengthwise.
- Dust with confectioners sugar.
- Refrigerate for at least 2 to 3 hours before serving.
- Store covered in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months.
