Pumpkin Roll Cake

1. Preheat oven to 350F and line a 10×15 baking sheet with parchment paper. 
2. To a large bowl, mix cassava flour, coconut flour, baking soda, cream of tartar, coconut sugar, sea salt, cinnamon, powdered ginger, and cloves. Then make a well in the center of the dry ingredients.
3. In a separate bowl, combine maple syrup, coconut milk, pumpkin purée, coconut oil, vanilla extract, and apple cider vinegar. Then add wet ingredient mixture to the center of the dry ingredients.
4. Stir to combine the wet and dry ingredients into a soft dough.
5. Scoop dough out onto the center of the parchment lined baking sheet. Use fingers to spread and smooth the dough out in an even layer. Then place another parchment paper sheet on top and roll out the dough into a rectangle shape to about 1/4 inch thick.*
6. Bake in middle rack of oven for 14 to 15 minutes.
7. Remove from oven and let cool uncovered for 5 minutes. Then cover with a sheet of parchment paper and allow to cool completely, before rolling the cake. Make the filling in the meantime.

Filling

1. In a stand mixer or food processor, combine dairy-free cream cheese or palm shortening with tapioca starch, maple syrup, vanilla extract and sea salt. Whisk or pulse until combined. Add more tapioca starch if you desire a thicker frosting.

Assemble Pumpkin Roll

1. Once the cake has cooled, use a large spoon or scoop to spoon out dollops of the filling onto the cake.
2. Use an offset spatula to smoothly and evenly spread the filling over the cake almost to the edges.
3. From the short end of the cake, carefully lift the parchment paper and use both hands to roll the cake away from you in a gentle yet tight tuck. Peel the parchment paper away from the rolled piece of cake. Continue using both hands to gently and carefully roll the cake away from you.** 
4. Place the pumpkin roll seam-side down on a serving platter.
5. Optional for garnish, sift arrowroot starch on top for a classic pumpkin roll look.
6. Slice into rounds and serve.