I don’t recommend any other ingredient substitutions and can’t guarantee the results if you make replacements. <\/li>\n<\/ul>\n\n\n\nHow To Make A Gluten-Free Dairy-Free Pumpkin Roll<\/h3>\n\n\n\n Although pumpkin rolls may look complicated, this recipe is simple once you follow these instructions. Plus, you don’t have to wait for it to set in the fridge for hours, so you’ll be enjoying this in no time! <\/p>\n\n\n\n
Step 1: Prep the Oven<\/h4>\n\n\n\n Preheat the oven to 350F and line a 10×15 baking sheet or jelly roll pan with parchment paper. <\/p>\n\n\n\n
Step 2: Prepare Dry Ingredients<\/h4>\n\n\n\n To a large bowl, combine 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 ingredients. <\/p>\n\n\n\n\n <\/figure>\n\n\n\n <\/figure>\n<\/figure>\n\n\n\nStep 3: Combine Wet Ingredients<\/h4>\n\n\n\n In a separate medium-sized bowl, whisk together maple syrup, coconut milk, pumpkin pur\u00e9e, coconut oil, vanilla extract, and apple cider vinegar.<\/p>\n\n\n\n\n <\/figure>\n\n\n\n <\/figure>\n<\/figure>\n\n\n\nStep 4: Complete the Pumpkin Roll Dough<\/h4>\n\n\n\n Pour the wet ingredient mixture into the dry ingredients. Stir to combine and create the soft cake dough. <\/p>\n\n\n\n\n <\/figure>\n\n\n\n <\/figure>\n\n\n\n <\/figure>\n<\/figure>\n\n\n\nStep 5: Spread the Dough<\/h4>\n\n\n\n You’ll see that this pumpkin roll dough is a soft and moist dough rather than a pourable, spreadable liquid batter. Transfer the dough to the prepared baking sheet. Smooth and spread the dough with your fingers in an even layer, then roll out the dough into a rectangle about 1\/4 inch thick between two sheets of parchment paper with a rolling pin. You may need to remove it from the baking tray to roll it out properly. You can use a knife or bench scraper to trim or straighten the edges. <\/p>\n\n\n\n\n <\/figure>\n\n\n\n <\/figure>\n\n\n\n <\/figure>\n<\/figure>\n\n\n\nStep 6: Bake the Pumpkin Cake<\/h4>\n\n\n\n Bake the cake in the middle rack of the oven for 14 to 15 minutes. <\/p>\n\n\n\n
Step 7: Cool <\/h4>\n\n\n\n Once baked, remove the cake from the oven and leave uncovered in the baking sheet to cool for about 5 minutes. Then cover the cake with parchment paper and allow to cool fully, at least 30 minutes. <\/p>\n\n\n\n
Step 8: Make the Filling<\/h4>\n\n\n\n Whisk together the dairy-free cream cheese or palm shortening, tapioca starch, maple syrup, vanilla, and sea salt with a handheld mixer, or in a stand mixer or a food processor. Whisk or pulse until fully combined. The dairy-free cream cheese filling should be silky, smooth and creamy. <\/p>\n\n\n\n
Step 9: Spread the Filling<\/h4>\n\n\n\n Once the cake is cooled, remove the top sheet of parchment paper and place the cake and the bottom sheet of parchment paper on a counter or table. Use a large spoon or ice cream scoop to scoop dollops of the filling onto the cake. Next, use an offset spatula to spread the filling evenly and smoothly over the cake, almost to the edges. <\/p>\n\n\n\n\n <\/figure>\n\n\n\n <\/figure>\n\n\n\n <\/figure>\n<\/figure>\n\n\n\nStep 10: Roll the Pumpkin Roll<\/h4>\n\n\n\n Turn the cake so one of the short ends is nearest to you. Using the parchment paper and both hands, gently and carefully lift that short edge and tuck the cake over to start the roll. Gently peel the parchment paper off the cake and continue rolling the cake gently but firmly over itself to create a log shape. <\/p>\n\n\n\n <\/figure>\n\n\n\nStep 11: Serve and Enjoy!<\/h4>\n\n\n\n This pumpkin roll is best served fresh! Place the pumpkin roll seam-side down on a serving platter, slice and serve!<\/p>\n\n\n\n <\/figure>\n\n\n\nPumpkin Roll Tips<\/h3>\n\n\n\n