As always we give you all of the recipe and none of the fluff.
CAKE
1 C all-purpose gluten free Great Value flour*
1/4 tsp. salt
1 tsp. baking soda
1 tsp. ground cinnamon
1 1/4 tsp. pumpkin pie spice*
1 cup granulated sugar
3 large eggs
2/3 cup canned pumpkin
1 tsp. vanilla extract
FROSTING
8 oz cream cheese
2 Tbsp. butter
1 teaspoon vanilla extract
1-2 c powdered sugar
OAT CRUMBLE
½ C GF oats
½ C Brown Sugar
1 tsp. Cinnamon
Dash of Salt
2 Tbsp. Butter
Directions
Preheat the oven to 350 °F. Using parchment paper, line a jelly roll pan (preferably no bigger than a 9 X 13) and leave extra parchment on all four sides so that the cake has no chance of sticking to the pan.
In a mixing bowl, whisk together the GF flour, salt, baking soda, cinnamon and pumpkin pie spice/spices. In another bowl, combine the eggs, sugar, vanilla and pumpkin; mix until smooth.
Add the dry ingredients to the bowl of wet ingredients and mix with a spatula.
Pour the batter into the pan and tap on the counter a few times to even out/pop air bubbles trapped in batter.
Bake for roughly 12-15 minutes; or until you can gently touch the top of the cake in the center and it is dry and bounces back.
Using a tea towel that has a generous amount of sugar spread on it, swiftly turn over the cake onto the towel so that the top of the cake is now laying on the tea towel/sugar.
Remove the parchment paper and roll the cake up starting at one of the short ends; allow the towel to be rolled up with the cake (so that the cake doesn’t stick to itself).
Allow the cake to cool on the counter or throw it into the fridge for 30-60 minutes, until it is completely cooled.
While the cake is cooling, leave the oven on. Mix together the GF oats, brown sugar, cinnamon, salt, and butter using your fingers. Sprinkle the mixture into a lined pan and bake in the oven for 7-10 minutes. The mixture should start to bubble and smell AMAZING.
In a mixing bowl, combine the cream cheese, butter, vanilla, a dash of salt, and powdered sugar using an electric mixer; frosting is always to taste so add powdered sugar sparingly after the first cup.
Once the cake has cooled, unroll it slowly. Using a spatula, spread an even layer of the frosting over the cake. Take the oat mixture and sprinkle this over the top of the frosting.
Re-roll up the cake. Gently roll the entire cake in sugar, once again, for a beautiful finish. Cover with aluminum foil and refrigerate/freeze for 1 hour before serving.
ENJOY!
NOTES*
*We always use our favorite Gluten Free flour by Great Value at Walmart. We've tried them all to find the best, so you don't have to.
If you don't have pumpkin spice you can use the following for a substitute:
½ tsp nutmeg, ¼ tsp. Cloves, ¼ tsp. All Spice, and 1/4 tsp ginger
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