Ingredients
For the cake:
4 eggs
1 ¼ cup cane sugar
1 cup pumpkin puree (canned or well-drained fresh pumpkin)
1 ¼ cup gluten-free flour (I use King Arthur Measure for Measure)
1 ¼ tsp baking soda
¾ tsp cinnamon
½ tsp Autumn Harvest from Calicutts Spice Co. or extra cinnamon
½ tsp xanthan gum
For the icing:
3 Tbls. butter
12 oz. cream cheese
1 ½ cup 10x sugar
1 tsp vanilla
Extra 10x sugar for dusting
Instructions
For the cake:
Preheat oven to 375˚.
Combine eggs, sugar and pumpkin in a mixing bowl and mix well.
Combine all the dry ingredients and add to mixing bowl.
Mix well.
Prepare a half-sheet pan (12”x17”) by lining with a sheet of parchment that goes up the sides.
Pour batter into prepared pan.
Bake for 15 minutes.
Cool for 5 minutes while you prepare a dish towel.
Spread out a large, fuzzy-free dish towel on to the counter.
Sprinkle with 10x sugar.
Carefully, turn out cake onto dish towel.
Cool completely.
To assemble:
Spread the cooled cake with icing.
Roll, cover and chill.
Sprinkle with 10x sugar when ready to serve.
- Prep Time: 30 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: baked