Gluten-Free Pumpkin Roll Cake and Airy Whipped Filling

You want a dessert that looks like you spent all day in a fancy bakery. But you also want to actually enjoy your life. I get it.

This isn’t just another pumpkin roll. This is the gluten-free, impossibly light, “did-you-make-that?” showstopper of the season.

Imagine a spiced pumpkin cake so tender it practically melts. Now picture an airy, cloud-like whipped filling that isn’t cloyingly sweet.

Combine them. You get a dessert that disappears from the plate faster than you can say “autumn.” Forget the dry, crumbly gluten-free failures of the past. This recipe is your new secret weapon.

What Makes This Recipe So Good

This pumpkin roll is a masterclass in texture and flavor.

The cake itself is moist and flexible, thanks to the natural moisture from the pumpkin purée. It rolls without cracking, a feat that often feels like a culinary miracle.

The whipped filling is the real hero. We’re not using a heavy, butter-laden cream cheese frosting.

Instead, it’s a lighter-than-air blend of mascarpone and whipped cream. It provides a tangy, creamy contrast that cuts through the warm spice of the cake perfectly. It’s rich without feeling heavy.

And of course, it’s completely gluten-free.

But you’d never know it. The blend of almond and tapioca flours creates a structure that is both delicate and sturdy. No one will be asking if it’s gluten-free; they’ll just be asking for seconds.

Ingredients You’ll Need

Gather these simple components.

Using room temperature ingredients is non-negotiable for a smooth batter and filling.

For the Pumpkin Cake:

• 3/4 cup (90g) almond flour
• 1/4 cup (30g) tapioca flour
• 3 large eggs (room temperature)
• 2/3 cup pumpkin purée (not pumpkin pie filling)
• 3/4 cup granulated sugar
• 1 tsp pumpkin pie spice
• 1/2 tsp baking soda
• 1/4 tsp salt

For the Airy Whipped Filling:

• 8 oz mascarpone cheese (room temperature)
• 1 cup heavy whipping cream (cold)
• 1/2 cup powdered sugar
• 1 tsp vanilla extract

Step-by-Step Instructions

Follow these steps precisely. Baking is a science, but rolling this cake is an art.

1. Prep your station. Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and grease it lightly.
   

   Have a clean kitchen towel laid out.

2. Make the batter. In a large bowl, whisk the eggs and granulated sugar until pale and thick. Add the pumpkin purée and mix. In a separate bowl, whisk the almond flour, tapioca flour, pumpkin pie spice, baking soda, and salt.
   

   Gently fold the dry ingredients into the wet until just combined.

3. Bake it. Spread the batter evenly into your prepared pan. Bake for 12-15 minutes, until the top springs back when touched.
4. The critical roll. As soon as the cake comes out of the oven, carefully invert it onto the prepared kitchen towel. Peel off the parchment paper.
   

   While it’s still hot, gently roll the cake and towel together from the short end. Let it cool completely rolled up. This trains the cake’s memory.Yes, cake has memory.

5. Whip the filling. While the cake cools, beat the cold heavy cream, powdered sugar, and vanilla until stiff peaks form. In another bowl, beat the room temperature mascarpone until smooth. Gently fold the whipped cream into the mascarpone until no streaks remain.
6. Assemble the masterpiece. Unroll the cooled cake—it should be flexible.
   

   Spread the whipped filling evenly over the surface, leaving a small border. Re-roll the cake, this time without the towel. Don’t be greedy with the filling or it will squish out.

7. Chill and serve. Wrap the roll tightly in plastic wrap and refrigerate for at least one hour.
   

   This firms up the filling and makes slicing clean and beautiful.

Storage Instructions

This cake needs to live in the refrigerator. Wrap it tightly in plastic wrap or store it in an airtight container. It will stay fresh for up to 3-4 days.

For longer storage, you can freeze it.

Wrap the whole roll or individual slices tightly in plastic wrap and then in foil. It freezes beautifully for up to 2 months. Thaw overnight in the refrigerator before serving.

Benefits of This Recipe

First, it’s a guaranteed crowd-pleaser that caters to gluten-sensitive guests without making a big deal about it.

It’s an inclusive dessert that doesn’t sacrifice flavor or texture.

Second, the filling is significantly lighter than a traditional cream cheese frosting. You get all the creamy satisfaction with less of a heavy, overly sweet aftertaste. Your guests will thank you.

Finally, it’s deceptively impressive.

It looks professional and complicated, but the active work time is minimal. It’s the ultimate “low effort, high reward” baking project.

Common Mistakes to Avoid

Using cold ingredients. Room temperature eggs and mascarpone are crucial for a smooth, non-lumpy batter and filling. Cold mascarpone will seize up and create chunks.

Overbaking the cake. This is the number one reason for a cracked roll.

The cake is done when the top springs back lightly. A minute too long and it becomes dry and brittle.

Skipping the initial hot roll. This step is not a suggestion. Rolling the warm cake with the towel sets its shape and prevents it from cracking later when you add the filling.

Don’t skip it unless you want a pumpkin pile instead of a pumpkin roll.

Overfilling the cake. A thick layer of filling is tempting, but it will just squeeze out the sides when you roll. Use a moderate, even layer for the best results.

Alternatives and Swaps

If you don’t have mascarpone, full-fat brick-style cream cheese is a fine substitute. Just make sure it’s at room temperature.

IMO, mascarpone gives a superior, less tangy flavor.

For a dairy-free version, use chilled coconut cream for the whipped component and a dairy-free cream cheese alternative. The texture will be slightly different but still delicious.

Allergic to almonds? You can substitute the almond flour with an equal weight of a gluten-free 1:1 baking blend.

The texture will be a bit more cake-like and less dense, which is still great.

Feel free to play with the spices. Add a pinch of cardamom or a dash of ginger for a more complex spice profile. You do you.

Frequently Asked Questions

Can I make this pumpkin roll ahead of time?

Absolutely.

In fact, it’s better that way. Making it a day in advance allows the flavors to meld and the filling to set perfectly. Just keep it wrapped tightly in the refrigerator until you’re ready to serve.

My cake cracked when I rolled it.

What did I do wrong?

This usually means the cake was overbaked or you didn’t roll it while it was hot. The cake needs to be pliable, and the initial hot roll “trains” it. If it’s just a small crack, don’t panic—the filling will often hide it.

Why is my filling runny?

A runny filling is typically caused by one of two things: your whipping cream wasn’t cold enough, or you over-whipped the mascarpone and it broke.

Always use cold cream and stop mixing as soon as the ingredients are combined.

Is pumpkin purée the same as pumpkin pie filling?

No! This is a critical distinction. Pumpkin purée is just plain, cooked pumpkin.

Pumpkin pie filling has sugar and spices already added. Using pie filling will throw off the sweetness and spice balance of this recipe. FYI, always grab the pure purée.

Final Thoughts

This gluten-free pumpkin roll is more than a recipe; it’s a statement.

It proves that dietary-friendly desserts can be the star of the show. The combination of spiced cake and airy filling is simply unbeatable.

So, stop being intimidated by roll cakes. Follow the steps, avoid the common pitfalls, and prepare to accept your compliments.

This isn’t just a fall dessert; it’s a year-round flex. Now go make it.

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