Gluten-Free Perfect Pumpkin Latte Roll

Using The Really Great Food Company Pumpkin Bread Mix




  • 1 package RGF Pumpkin Bread Mix
  • 1/4 cup applesauce
  • 1/4 cup oil
  • 1/2 cup milk of choice or milk alternative
  • 1/4 cup pumpkin puree



  • 1 can cream of coconut (can be replaced with mascarpone, ricotta or yogurt)
  • 2 tablespoons freeze dried coffee granules (Starbucks via)
  • 2 c powdered sugar
  • 1/2 cup milk of choice or milk alternative




  1.  In medium bowl, beat together all ingredients for the filling. Cover with plastic and refrigerate.
  2. Beat applesauce, oil & pumpkin puree together until blended. Add Pumpkin Bread Mix, fold in gently. Add milk slowly until combined.
  3. Pour out into a parchment paper, butter and dust with sugar into a 9″ x 13″ inch pan.
  4. Bake 375* for 12-15 minutes. Remove from oven quickly and flip onto a clean kitchen towel larger than the pan.
  5. Remove parchment paper. Spoon filling to all the edges of the cake.
  6. Begin to roll using the towel and then use your hands. Wrap in plastic and refrigerate for 20 minutes minimum
  7. Remove from plastic wrap top with remainder of filling and grate dark chocolate or powder sugar on top. Slice, plate and ENJOY!


Recipe courtesy of @ABCglutenfree –

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