Description
This Gluten-Free Pumpkin Roll Cake with Airy Whipped Filling is a showstopper dessert that is moist, tender, and impossibly light. The spiced pumpkin cake rolls without cracking, paired with a tangy, cloud-like mascarpone whipped cream filling. It’s gluten-free, visually impressive, and perfect for fall or any occasion.
Ingredients
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
Instructions
1. Prep your station. Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. Lay out a clean kitchen towel.
2. Make the batter. In a large bowl, whisk eggs and sugar until pale and thick. Add pumpkin purée. In another bowl, whisk almond flour, tapioca flour, pumpkin pie spice, baking soda, and salt. Gently fold dry ingredients into wet until just combined.
3. Bake it. Spread batter evenly in pan. Bake 12-15 minutes until top springs back.
4. The critical roll. Invert hot cake onto prepared towel. Peel off parchment. Roll cake and towel together from short end. Let cool completely rolled.
5. Whip the filling. Beat cold cream, powdered sugar, and vanilla until stiff peaks form. Beat mascarpone until smooth. Fold whipped cream into mascarpone gently.
6. Assemble. Unroll cooled cake, spread filling evenly leaving a small border. Re-roll cake without towel.
7. Chill and serve. Wrap in plastic wrap and refrigerate at least 1 hour before slicing.
Notes
Store in the refrigerator for 3-4 days, or freeze up to 2 months. Thaw overnight in refrigerator before serving.
Use room temperature eggs and mascarpone for smooth batter and filling.
Do not overbake the cake to avoid cracks.
Do not overfill to prevent filling from squeezing out.
Mascarpone can be substituted with cream cheese, and dairy-free options like coconut cream can be used.
Almond flour can be replaced with gluten-free 1:1 baking blend if needed.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cake, Roll
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 80 mg