Coconut Flour Pumpkin Roll


Prep Time

15 minutes

Prep Notes

Your family won't believe this recipe is free of the top eight allergens or that it is grain-free with its delicious flavor!  A sure winner at your holiday table or anytime!

Cooking Time

Approximately 30 minutes

Yields

1 roll

Ingredients

CAKE INGREDIENTS

1 1/2 cups pumpkin puree or 1 can

1/3 cup + 1 tablespoon maple syrup or raw honey

4 eggs

1/4 cup coconut oil

1 teaspoon vanilla

1/3 cup coconut flour

1 teaspoon baking soda

1/4 teaspoon salt

1 tablespoon pumpkin spice

FILLING INGREDIENTS

1 8oz container of Daiya Dairy-Free Cream Cheese at room temperature

2-3 tablespoons of honey or maple syrup.

1 teaspoon vanilla

Directions

Preheat oven to 325 degrees

Line a 15x10 jelly roll with parchment paper.

Combine dry ingredients, set aside.

Using a mixer, combine wet ingredients.

Add dry ingredients to wet ingredients and mix well.

Spread mixture on parchment paper roll pan, leaving a little room at both short ends.

Bake for 30 minutes.  Check with a toothpick to make sure it is done.

Semi-cool in the pan, then pick up both ends of parchment paper and lay flat on a dish towel.

Begin rolling one of the narrow ends, rolling towel up with the cake and parchment paper.

Roll tight and let cool completely.

While cooling, using a mixer, blend dairy-free cream cheese and honey or maple syrup and vanilla together. Use more sweetener to taste if preferred.

Carefully unroll cake, lay flat and spread with the sweetened cream cheese mixture.

Carefully begin rolling again, removing the parchment paper before roll.

Place of a plate and refrigerate and serve cold.

Notes

cake will crack easy while re-rolling with filling, but can be shaped and hidden once roll is finished.  Can even be covered with additional cream cheese mixture or a coconut whipped topping.  If cracks too noticeable to cover, it may not be too appealing, but will not alter the taste and hey, chock it up to experimenting and perfect it next time!