Pumpkin Cake Roll (G-D-E Free)
By Pam Furlan
3 TBSP egg replacer mixed with ¾ cup water
1 cup sugar
2/3 cup pumpkin
1 tsp lemon juice
¾ cup GF flour mix
1 tsp ea baking powder & xanthan gum
2 tsp cinnamon
1 tsp salt
1 cup chopped nuts (optional - I use pecans)
Beat egg mix on high speed – 5 full minutes.
Gradually beat in 1 cup sugar.
Stir in 2/3 cup pumpkin & 1 tsp lemon juice.
Mix dry ingredients together in separate bowl.
Top with chopped nuts (optional). Bake at 375 deg for 15 minutes.
Turn out onto lightweight towel (or Roulpat).
Sprinkle with powder sugar. Roll “towel” & cake together.
2 TBSP non-dairy butter (Earth Balance)
½ tsp vanilla
4 oz Tofutti cream cheese
½ to ¾ cup powdered sugar
Beat until smooth.
Unroll the cake.
Spread filling evenly, roll back up without the towel, place on serving platter/board & chill.
Sprinkle lightly with powdered sugar to give it a “snowy” look.
Slice to serve.