Allergen Friendly Pumpkin Roll

Gluten Free - Dairy Free - Soy Free - Refined Sugar Free - Nut Free

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We are just ELEVEN days out from Christmas! ELEVEN PEOPLE! I haven't finished shopping (who I am kidding? I'm still in our newborn bubble with Miss Lexi, I barely just began shopping!) - we haven't planned our Christmas menu (the horror for a baker and chef!) and the house is mostly decorated.

At least we will get to enjoy the festive decor throughout January when I probably would have it all finished by, haha. My husband still has to build our mantle (if you are new, we renovated a 1950's farmhouse late last year and we are doing project by project on a fun never-ending improvement spree on our sweet place.) 

I HAVE however been successful at delivering magic for our four year old. Christmas light drive-thrus and ALL the baking and he is a happy camper. So, I bring you our latest baking endeavor that's a hit here and sure to be a hit in your home as well. 

One of my FAVORITE holiday recipes is the classic Pumpkin Roll - but this spin makes it an Allergen Friendly Pumpkin Roll. It's one of the recipes my dad would make from scratch EVERY year for Thanksgiving or Christmas. 

(If you've watched my show, The Clean Plate with Mandi on Amazon Prime, you'll know I've spoke about how much my dad would cook and bake for us.)

It's rich pumpkin flavor, moist cake and creamy center makes it a craveable treat year after year. And it presents beautifully, a must for when I'm choosing what to serve for family and friends. ​

Allergen-Friendly Pumpkin Roll

Ingredients:

Dry:

• 3/4 cup all-purpose gluten-free flour
• 1/4 tsp sea salt
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1 cup coconut sugar
• 3 large eggs
• 2/3 cup canned pumpkin
• 1 tsp organic vanilla extract

Filling:

• 8 ounces vegan cream cheese , softened (I LOVE GoVeggie brand!) 
• 2 TBSP vegan butter , softened (I use soy-free Earth Balance)
• 1 tsp organic vanilla extract
• 1 cup powdered sugar + more for dusting (I get corn free at Sprouts or Trader Joes)

Directions:

• Preheat the oven to 350 degrees F.
• Line a jelly roll pan with parchment paper, leaving an extra inch of parchment sticking up on both long sides of the pan so that you can easily lift the cake out after baking. 
• In a large bowl, whisk together the gluten free flour, sea salt, baking soda and cinnamon.
• In a separate small bowl mix the eggs, coconut sugar, vanilla and canned pumpkin until smooth.
• Add wet ingredients to the dry mix bowl and stir until combined well.
• Spread the batter evenly in the prepared pan.
• Bake for 14-15 minutes until a toothpick comes out clean.
• Immediately lift the payment paper and hot cake out of the pan and onto a flat surface - such a your flat stove top.
• While the cake is hot, starting at one of the short ends, use your hands to gently and slowly roll the cake (and parchment paper!) all the way up. Allow it to cool completely, on top of a wire cooling rack. (This allows it to cool underneath the roll, and keeps the cake from sweating).
• While the cake roll is cooling, mix the vegan cream cheese, vegan butter, vanilla, and powdered sugar together with an electric mixer until it is fluffy and smooth.
• Once the cake roll is cooled completely, unroll it very carefully. Gently smooth the filling in an even layer over the cake.
• Roll up the cake without the parchment paper. Cover with plastic wrap and refrigerate for at least 1 hour, before serving.
• Dust the top with powdered sugar, if desired.
• Cut into slices and serve.
• Store in the fridge, covered, for up to three days.
• You may also freeze and enjoy within 2-3 weeks. 

Do you have a favorite family recipe you enjoy during the holidays? Need help making it allergen-friendly? Leave it in the comments below!