Side Pannel
Paleo Pumpkin Roll
Paleo Pumpkin Roll
- Recipe Submitted by maryjosh on 01/23/2018
Ingredients List
- The pumpkin cake
- 1 1/2 cup | 150 grams almond flour
- 1/4 cup | 30 grams tapioca flour
- 1 tablespoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/4 teaspoon salt
- 1/2 cup | 50 grams coconut sugar
- 2 teaspoons | 10 ml vanilla extract
- 3/4 cup | 175 grams pumpkin puree
- 2 large eggs
- 2 tablespoons | 30 ml coconut oil, melted
- Cashew Cream Cheese Filling
- 2 cups | 285 grams cashews, soaked overnight in water
- 3 tablespoons | 45 ml maple syrup
- 1/2 teaspoon vanilla extract
- 2 tablespoons | 30 ml coconut oil, melted
- 1 tablespoon | 15 ml lemon juice
Directions
Pumpkin Cake
Pre-heat oven to 375°F, 190° C.
Grease 10 x 15 inch jelly-roll pan and line it with parchment. Grease the parchment paper. Make sure to leave excess parchment hanging over the edges - this will make it easier to remove from the pan later. Set aside.
In a large bowl, whisk together the pumpkin puree, vanilla extract and the eggs until combined.
Add the almond flour, tapioca flour, baking powder, salt, sugar and the spices to the bowl and stir until everything is fully incorporated. Stir in the melted coconut oil.
Spread the batter evenly into the lined pan. Bake for 13-15 minutes, or until top of cake springs back when touched.
While the cake is still warm, carefully lift the parchment paper and place onto a clean, flat surface. Leave the parchment paper on and carefully roll the cake from the short end to the short end until it is rolled up. Transfer the rolled up cake to a wire rack and allow it to cool completely.
Once the cake has cooled completely unroll and carefully spread the cashew filling over the top of the - leave a 1/2 inch border around the cake so that the filling doesn't spill out of the sides. Carefully roll the cake back up without the paper. Wrap up in plastic wrap to help it hold shape and place in the fridge for another hour to firm up before slicing and serving.
Cashew Cream Cheese Filling
Add cashews, maple syrup, vanilla extract, coconut oil & lemon juice to a high powered blender and blitz until it becomes a thick, smooth consistency. Place in the fridge until you're ready to use.
Pre-heat oven to 375°F, 190° C.
Grease 10 x 15 inch jelly-roll pan and line it with parchment. Grease the parchment paper. Make sure to leave excess parchment hanging over the edges - this will make it easier to remove from the pan later. Set aside.
In a large bowl, whisk together the pumpkin puree, vanilla extract and the eggs until combined.
Add the almond flour, tapioca flour, baking powder, salt, sugar and the spices to the bowl and stir until everything is fully incorporated. Stir in the melted coconut oil.
Spread the batter evenly into the lined pan. Bake for 13-15 minutes, or until top of cake springs back when touched.
While the cake is still warm, carefully lift the parchment paper and place onto a clean, flat surface. Leave the parchment paper on and carefully roll the cake from the short end to the short end until it is rolled up. Transfer the rolled up cake to a wire rack and allow it to cool completely.
Once the cake has cooled completely unroll and carefully spread the cashew filling over the top of the - leave a 1/2 inch border around the cake so that the filling doesn't spill out of the sides. Carefully roll the cake back up without the paper. Wrap up in plastic wrap to help it hold shape and place in the fridge for another hour to firm up before slicing and serving.
Cashew Cream Cheese Filling
Add cashews, maple syrup, vanilla extract, coconut oil & lemon juice to a high powered blender and blitz until it becomes a thick, smooth consistency. Place in the fridge until you're ready to use.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
