Spiced Pumpkin Roll
A spiced pumpkin cake, not only gluten-free but also egg-free!
A spiced cake prepared with fresh pumpkin puree and applesauce. The cake is filled with a creamy cream cheese filling. A fall recipe, perfect to serve during Thanksgiving!
Ingredients
Pumpkin Cake
Ingredients: baking sheet, clean kitchen towel, whisk, fine sieve, 2 bowls
150 grams of Lisa's Choice Gluten-Free Flour
150 grams of coconut palm sugar (if not available, you can also use fine granulated sugar)
1.5 teaspoons of baking powder
1 teaspoon of baking soda
2 teaspoons of psyllium
0.5 teaspoon of ground ginger
0.5 teaspoon of ground cloves
0.5 teaspoon of ground nutmeg
3 teaspoons of ground cinnamon
3 tablespoons of water
150 grams of fresh pumpkin puree*
150 grams of unsweetened (fresh) applesauce
1 tablespoon of powdered sugar
Cream Cheese Filling
Ingredients: bowl and mixer
200 grams of cream cheese (Mon Chou)
100 grams of butter
250 grams of sifted powdered sugar
1 teaspoon of vanilla extract
Optional: 50 grams of chopped walnuts or pecans
Ingredients: baking sheet, clean kitchen towel, whisk, fine sieve, 2 bowls
150 grams of Lisa's Choice Gluten-Free Flour
150 grams of coconut palm sugar (if not available, you can also use fine granulated sugar)
1.5 teaspoons of baking powder
1 teaspoon of baking soda
2 teaspoons of psyllium
0.5 teaspoon of ground ginger
0.5 teaspoon of ground cloves
0.5 teaspoon of ground nutmeg
3 teaspoons of ground cinnamon
3 tablespoons of water
150 grams of fresh pumpkin puree*
150 grams of unsweetened (fresh) applesauce
1 tablespoon of powdered sugar
Cream Cheese Filling
Ingredients: bowl and mixer
200 grams of cream cheese (Mon Chou)
100 grams of butter
250 grams of sifted powdered sugar
1 teaspoon of vanilla extract
Optional: 50 grams of chopped walnuts or pecans
Preparation
Pumpkin Cake
1. Preheat the oven to 200°C (390°F).
2. Line a baking sheet of about 30 x 40 cm (12 x 16 inches) with parchment paper.
3. In a bowl, combine the dry ingredients (flour, spices, sugar, baking powder, baking soda, and psyllium) and mix well with a whisk.
4. In another bowl, mix the pumpkin puree, applesauce, and water. Add more water if the mixture is very thick.
5. Add the dry ingredients to the puree mixture and gently fold together until well combined. Do not overmix.
6. Spread the batter evenly on the baking sheet, leaving about 5 cm (2 inches) free on all sides.
7. Bake the cake for about 8 minutes. The cake is ready when it slightly springs back and a toothpick comes out clean.
Now comes the exciting part: rolling up the cake; do this as soon as the cake comes out of the oven.
1. Once the cake is out of the oven, sift a thin layer of powdered sugar over the top.
2. Place a clean kitchen towel over the sugared cake. Place a baking sheet or cooling rack on top, and flip the whole thing over so that the rack is at the bottom, followed by the towel, and then the cake with the parchment paper.
3. Gently remove the parchment paper. Rolling can now begin: Roll the cake along with the towel into a thick roll. The towel will be rolled up within the cake roll. Let the cake cool completely with the towel rolled around it. This may take over an hour.
Cream Cheese Filling
1. In a bowl, mix the butter until creamy. This can take about 5 minutes.
2. Add the sifted powdered sugar and continue mixing until the mixture becomes slightly white. This may also take about 5 minutes. Scrape the bowl occasionally with a spatula.
3. Then add the vanilla extract and Mon Chou cream cheese. Mix on high speed until the filling is light and airy (not too long!). Store the filling in the refrigerator.
Assembling the Cake Roll
1. Gently unroll the fully cooled cake, still wrapped in the kitchen towel, onto a flat plate or board. You can leave the towel underneath.
2. Spread the cream cheese filling evenly over the cake, leaving about 3 cm (1 inch) of the edges free. If desired, sprinkle chopped walnuts or nuts over the filling for extra texture.
3. Carefully roll up the cake. Place the cake seam-side down on a plate and cover with plastic wrap. Let the cake chill in the refrigerator for at least an hour.
4. Trim the ends of the cake, dust with powdered sugar, and slice. The cake can be covered and refrigerated for 2 to 3 days. Individual slices can also be frozen.
Enjoy!
* Making your own pumpkin puree?
Take an orange pumpkin, wash the outer surface well. Cut the pumpkin in half and remove the seeds and strings. Then cut the pumpkin into evenly sized pieces and place them on a baking sheet (no need to peel the pumpkin!). Roast the pumpkin for about 20 minutes in an oven at 160°C (320°F). The pumpkin is done when it's soft and you can easily pierce it with a fork. Puree the pieces in a food processor once they are fully cooled. Add a little water if the puree is very thick and firm.
1. Preheat the oven to 200°C (390°F).
2. Line a baking sheet of about 30 x 40 cm (12 x 16 inches) with parchment paper.
3. In a bowl, combine the dry ingredients (flour, spices, sugar, baking powder, baking soda, and psyllium) and mix well with a whisk.
4. In another bowl, mix the pumpkin puree, applesauce, and water. Add more water if the mixture is very thick.
5. Add the dry ingredients to the puree mixture and gently fold together until well combined. Do not overmix.
6. Spread the batter evenly on the baking sheet, leaving about 5 cm (2 inches) free on all sides.
7. Bake the cake for about 8 minutes. The cake is ready when it slightly springs back and a toothpick comes out clean.
Now comes the exciting part: rolling up the cake; do this as soon as the cake comes out of the oven.
1. Once the cake is out of the oven, sift a thin layer of powdered sugar over the top.
2. Place a clean kitchen towel over the sugared cake. Place a baking sheet or cooling rack on top, and flip the whole thing over so that the rack is at the bottom, followed by the towel, and then the cake with the parchment paper.
3. Gently remove the parchment paper. Rolling can now begin: Roll the cake along with the towel into a thick roll. The towel will be rolled up within the cake roll. Let the cake cool completely with the towel rolled around it. This may take over an hour.
Cream Cheese Filling
1. In a bowl, mix the butter until creamy. This can take about 5 minutes.
2. Add the sifted powdered sugar and continue mixing until the mixture becomes slightly white. This may also take about 5 minutes. Scrape the bowl occasionally with a spatula.
3. Then add the vanilla extract and Mon Chou cream cheese. Mix on high speed until the filling is light and airy (not too long!). Store the filling in the refrigerator.
Assembling the Cake Roll
1. Gently unroll the fully cooled cake, still wrapped in the kitchen towel, onto a flat plate or board. You can leave the towel underneath.
2. Spread the cream cheese filling evenly over the cake, leaving about 3 cm (1 inch) of the edges free. If desired, sprinkle chopped walnuts or nuts over the filling for extra texture.
3. Carefully roll up the cake. Place the cake seam-side down on a plate and cover with plastic wrap. Let the cake chill in the refrigerator for at least an hour.
4. Trim the ends of the cake, dust with powdered sugar, and slice. The cake can be covered and refrigerated for 2 to 3 days. Individual slices can also be frozen.
Enjoy!
* Making your own pumpkin puree?
Take an orange pumpkin, wash the outer surface well. Cut the pumpkin in half and remove the seeds and strings. Then cut the pumpkin into evenly sized pieces and place them on a baking sheet (no need to peel the pumpkin!). Roast the pumpkin for about 20 minutes in an oven at 160°C (320°F). The pumpkin is done when it's soft and you can easily pierce it with a fork. Puree the pieces in a food processor once they are fully cooled. Add a little water if the puree is very thick and firm.