Sunday, January 08, 2012

Gluten-Free Pumpkin Cake Roll for her Birthday

We celebrated Grandma Boo's birthday this weekend. I wanted to do something special for her, as she has been such a very important part of my life for so long. We appreciate all that she does for our family, but most of I we just love her to death.   What could possibly sum all that up? Well, I think this cake came pretty close.  I decided to do a twist on my yule log and make a pumpkin cake roll filled with fresh raw whipped cream. I think it turned out great and Boo said it was her all time favorite. I was just glad to be able to help make her day as special as she is. Happy Birthday Boo!

Gluten-Free Pumpkin Cake Roll

1 C 100% pumpkin puree
3 eggs
1 C date sugar
1 t gluten-free vanilla extract
2 t baking powder
pinch of salt
1/2 t xanthan gum
2 t cinnamon
1/4 t nutmeg
2/3 C millet flour (fresh milled is best)
1/4 C tapioca flour
1 cup chopped crispy almonds or pecans

Whipped cream filling

2 C Heavy cream
1 T gluten-free vanilla extract
1/3 C honey

Preheat oven to 350 degrees.

Line 10 x 15” jelly roll pan with greased parchment paper. Mix together pumpkin, eggs, vanilla and date sugar until well blended. Add baking powder, xanthan gum, cinnamon, nutmeg, salt and flour and mix well. Pour onto lined pan, gently spread out. Bake for about 15 minutes until set but still soft to the touch. Turn cake upside sown on a linen dish towel and remove paper from cake. Roll up pumpkin roll in cloth making sure that the cloth is always between the layers of cake. Cake never touching cake. Let it cool for 30min - 1hr on the counter. While it cools prepare your whipped cream filling. Whip cream with vanilla and honey until very stiff peaks form. Unroll and spread cream filling on cake. Sprinkel chopped nuts over cream. Re-roll. Drissle a little honey on top of roll and sprinkel with extra nuts and coconut flakes.  refrigerate.


boo said...

thank you Priscilla for your wonderful "tribute". I loved the day and your pumpkin cake role was the best dessert I have ever tasted!

Michelle @ The Willing Cook said...

This looks fantastic and so easy! I think I'll have to give it a try and make it dairy free.

I noticed you have the grain mill attachment for the kitchenaid. I've considered buying one b/c I make all my gluten-free flour homemade. I've been using a small coffee bean grinder, but I would like something larger. A friend said she didn't like the grain mill, that it really slowed down her kitchenaid. I'd love to know your opinion.

Michelle @ The Willing Cook

Priscilla said...

I love it. We really took a LONG time researching our options (my husband loves researching gadgets)and this one was the best. It is low heat so it doesn't denature the grains which is really important to me. It works great and is fairly small to store.