The Best Grain & Refined Sugar-Free Festive Pumpkin Roll

by

Soft, light, and airy sponge cake is infused with the rich aroma of fresh pumpkins and a symphony of warm, aromatic spices like cinnamon, nutmeg, and cloves. This delightful layer of cake is then wrapped around a heavenly layer of sweet, velvety smooth vanilla icing that melts in your mouth with every bite. This indulgent dessert is not merely a treat; it’s an age old fall classic that promises to captivate and enchant your taste buds. Elevate your seasonal gatherings with this SCD pumpkin roll today!

Be sure to use a quarter sheet tray when baking or the batter will spread out too thin. When rolling the cake make sure the cake is room temperature. If the cake is cold it will crack when you try to roll it. After rolling the cake, you can pop it into the freezer for 5 or so minutes so it will hold the shape better when cutting and serving. Store any leftovers in an airtight container at room temperature for up to 3 days.

Looking for other pumpkin recipes? Try my Easy SCD Pumpkin Spice Cookies with Vanilla Icing, The Ultimate Refined Sugar & Dairy Free Pumpkin Spice Latte, Easy Grain & Refined Sugar-Free Pumpkin Spice Glazed Muffins, or my  One Bowl Almond Butter Pumpkin Chocolate Chip Blondies!

                                                                      

The Best Grain & Refined Sugar-Free Festive Pumpkin Roll

 
Serves 8
Prep: 10 min
Cooking: 25 min
Cooling: 45 min
Total: 1 hour 20 min
Beginner

Ingredients: 

For the Cake:

⅔ cup almond flour 

½ cup coconut flour 

½ tsp. salt 

½ tsp. baking soda 

1 tsp. cinnamon, ground 

½ tsp. nutmeg, ground 

¼ tsp. clove, ground

⅛ tsp. ginger, ground 

4 eggs 

¼ cup pumpkin puree, not pumpkin pie filling

½ cup butter, melted 

¼ cup honey

1 cup almond milk, no added sugars or thickeners 

1 tsp. vanilla extract 

 

For the Icing: 

1 cup of palm oil shortening

¼ cup honey 

1 tsp. vanilla extract

  Method Of Prep:

  1. Gather and prep ingredients.
  2. Preheat the oven to 350°F. Line a quarter sheet tray with parchment paper, set aside.
  3. In a large bowl whisk together almond flour, coconut flour, salt, baking soda, cinnamon, nutmeg, clove, and ginger.
  4. Next, add in eggs, pumpkin puree, melted butter, honey, almond milk, and vanilla extract.
  5. Mix until batter forms and everything is incorporated.
  6. Pour batter into the sheet tray and level the batter with a spatula.
  7. Bake for 25 minutes or until a toothpick can be inserted and removed cleanly.
  8. Remove from the oven and place on a cooling rack. Cool for at least 45 minutes before lifting out of the sheet tray.
  9. When the cake is almost all the way cool, we can begin making our icing. Set up your stand mixer with the whisk attachment, or set up your electric hand mixer.
  10. Add all icing ingredients to your mixer and mix on high speed until combined, 1–2 minutes.
  11. Ice the top of the cake with all of the icing.
  12. Carefully lift one end of the parchment paper and slowly but firmly roll the cake into a log.
  13. Slice into eight pieces, serve, and enjoy!

                      

Nutrition Facts: 
Calories- 510
Carbs- 25.3 g
Fat- 38.2 g
Protein- 6.7 g