Satisfy a pumpkin spice craving with this decadent cake roll made with gluten-free flour and dairy-free filling, via PaleoHacks!
This Paleo spin on the classic pumpkin roll ditches wheat and dairy in favor of silky coconut cream and a grain-free cake base. Best of all, it rolls into a beautiful cream-filled spiral that makes for the perfect decadent dessert.
The key to achieving the perfect sponge cake texture is whipping the egg whites into stiff peaks. This makes them fluffy enough to fold into the batter while producing an airy and moist cake. Real pumpkin purée adds powerful antioxidants to fight free-radical damage and packs plenty of vital micronutrients. (1)
For the filling, coconut cream and cashews create a velvety smooth texture (similar to mascarpone cheese). Without the harmful effects of dairy, this creamy filling satisfies every appetite and kicks food allergies to the curb. You can also use it as a dairy-free base for Paleo cheesecake or cream-based pies.
To get started, add the dry ingredients for the cake in a medium mixing bowl and stir to combine. In a separate mixing bowl, set an electric mixer to medium speed and beat the eggs for about one minute. Add the pumpkin purée and continue beating until well combined. In a third large mixing bowl, beat the egg whites for about 3-4 minutes, or until the stiff peaks form.
Next, gently fold the egg yolk mixture in with the egg whites and fold in the flour mixture. Continue folding until all is combined and pour the mixture into a baking pan. Use a spatula to spread it into an even layer and bake for 12-15 minutes, or until the cake is fully cooked through. You can check readiness by gently pressing the cake to see if it springs back. When finished, let the cake cool for 10 minutes.
Then, lay a sheet of parchment paper (slightly larger than the pumpkin cake) onto a clean working surface. Dust with one teaspoon of tapioca flour and carefully flip the cake on top. Peel off the top layer of parchment paper and discard, then gently roll the cake to form a spiral log. Set aside and let cool for one hour to allow the cake to hold its shape later. It’s important not to fill the cake with cream while it’s still warm since the filling will start to melt.
While the cake cools, begin making the cashew coconut cream and set aside. Unroll the cake and use a spatula to spread the cream filling into an even layer, starting from the center. Leave a one-inch perimeter of empty space around the cake with zero filling to prevent it from seeping out. Roll the cake back into a log and refrigerate for 30 minutes. When the filling is set, cut into one-inch slices and serve chilled. Refrigerate any leftovers in an airtight container for up to one week or freeze up to a month.
- For the Pumpkin Cake:
- 1 teaspoon grass-fed butter, for greasing
- 1/3 cup + 1 teaspoon tapioca flour
- 1/4 cup coconut flour
- 1/2 cup coconut sugar
- 1 teaspoon baking powder
- 1/8 teaspoon sea salt
- 2 teaspoons pumpkin pie spice
- 4 large pasture-raised eggs, separated
- 3/4 cup pumpkin purée
- For the Cashew Cream Filling:
- 1 1/2 cups cashews (soaked in water overnight and drained)
- 1/2 cup full-fat coconut cream
- 1 teaspoon vanilla extract
- To Make the Pumpkin Cake:
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Grease with grass-fed butter and set aside.
- In a medium mixing bowl, whisk together the tapioca flour, coconut flour, coconut sugar, baking powder, sea salt, and pumpkin spice.
- In a separate medium bowl, beat the egg yolks using a hand mixer on medium speed until pale. Blend for about one minute before adding in the pumpkin purée. Beat until fully combined for 10 seconds.
- In a separate large mixing bowl, beat the egg whites until stiff peaks form. This should take about 3-4 minutes.
- Fold the egg yolk mixture into the egg whites, then gently fold in the flour mixture until well combined.
- Pour the mixture into the prepared baking pan and smooth evenly with a spatula. Bake for 12-15 minutes or until the center is cooked through. Remove from the oven and cool for 10 minutes.
- Line a countertop with another sheet of parchment paper and dust with one teaspoon of tapioca starch. Gently flip the pan onto the new sheet of parchment paper and peel back the piece of parchment paper that the cake was originally baked on. Discard the paper on top and use the paper on the bottom to roll the cake lengthwise into a log. Place on a wire cooling rack and cool for one hour.
- Combine the drained cashews, coconut cream, and vanilla extract in a food processor. Blend until creamy and thick for about two minutes, scraping down the sides as needed. If the mixture gets too sticky or seems too dry, add two extra tablespoons of coconut cream.
- Gently unroll the pumpkin cake log and spoon the cashew filling onto the center of the cake. Smooth it into an even layer with a spatula, leaving one inch of empty space around the perimeter.
- Roll the cake up without the parchment paper and refrigerate for 30 minutes to let the filling set. Slice into 1 1/2-inch slices and serve. Refrigerate the leftovers in an airtight container for up to one week.
To Make the Cashew Filling:
- Serves 10
- Total Time
- 2 hours, 10 minutes