Our new PUMPKIN CREAM SWISS ROLL is yet another fun pumpkin forward recipe joining the blog. The combo of the creamy pumpkin filling with the spongy chocolate cake has made all the taste testers here very happy! The flavor combo of chocolate and pumpkin never gets old.
This is a very fun and festive variation of our mesmerizing PALEO SWISS ROLL that was added to the blog last year. We also have a YULE LOG variation that is absolutely stunning and great for the holidays!
This PUMPKIN CREAM SWISS ROLL is perfect for the Fall season. You can serve it as a fun dessert for your post trick or treating, decorated with fun plastic spiders or gummy worms. It would also be a very fabulous dessert to serve after a lovely Thanksgiving dinner.
It’s a stunner and such a crowd pleaser. You will get many “ohhhhs and ahhhs” from anyone your share it with. You could also bring it as a “hostess gift” for a family dinner party you might be attending. That way you’re bringing a dessert you know you can enjoy and no one will know it’s Paleo. It’s really that good!
It is strongly recommended that you read through the recipe before beginning. While this recipe is not hard, it does take some finesse. Reading through the directions a couple times will help immensely. A strategic “mise en place” (French for “putting in place”) of prep, mixing of ingredients and really only 7-8 minutes of bake time and you’ll be rolling yourself a fancy looking dessert!
- Room temperature eggs are a MUST on this one, as they fluff up considerably more than a cold egg does. If you forgot to set them out ahead of time, place them in a bowl of warm water (right from the tap) and they’ll come to room temperature much quicker.
- Gently fold in the dry ingredients. DO NOT whip them in with the mixer or you’ll deflate the air you’ve whipped into the eggs and your cake will fall apart when you unroll it.
- When rolling warm cake up, DO NOT roll tightly or you’ll have a very thin cake. This might go without saying, but wanted to say it anyways! Your “roll” should be about 3½-4″ in diameter.
Our original Swiss Roll and the Yule Log variation:
Links to our favorite ingredients used in this recipe:
pumpkin cream Swiss rollCourse: HolidayCuisine: dessertDifficulty: moderate
dairy free pumpkin cream rolled up in spongy chocolate cake!
¼ cup grass fed butter, melted (or ghee)
⅓ cup Otto’s Naturals Cassava Flour
¼ cup cocoa powder plus additional for dusting
¼ teaspoon Redmond Real Salt kosher salt
4 eggs, room temperature
2 egg yolks, room temperature
½ cup Coombs maple sugar
1 cup of your favorite non dairy whipped cream
½ cup pumpkin puree
½ tsp pumpkin pie spice
⅛ tsp Redmond Real Salt
¼ cup chopped HuKitchen chocolate gems (opt)
- pumpkin glaze
¾ cup powdered maple sugar
1 tblsp pumpkin puree
1-2 tblsp full fat coconut milk
Pinch of pumpkin pie spice
- Prepare a baking sheet by coating with coconut oil, lining completely with parchment paper then coating with more coconut oil. We used a 16¼” x 11½” sized baking sheet, which bakes up into a cake about 15″x10 ½”.
- Lay another piece of parchment paper (about 3″ longer than your baking sheet) down on a flat surface and dust with approximately 1 tablespoon cocoa powder. You will invert the warm cake onto this once it’s done baking. The dusted cocoa powder keeps it from sticking to the parchment as it cools.
- Preheat oven to 425°
- Melt butter first so it can cool slightly while you mix up the cake batter.
- In a small bowl add cassava flour, cocoa powder and salt, stir to combine and set aside.
- In a stand mixer, add eggs, egg yolks and maple sugar. Whip on medium high for about 2 minutes. Increase speed to high and whip for an additional 2-4 minutes or until mixture is pale and thicker.
- Remove the mixing bowl from the mixer and, using a fine mesh sieve, sift dry ingredients onto the top of the egg mixture a third at a time, folding carefully with a rubber spatula to combine before adding the next third. Repeat until all dry ingredients are incorporated.
- Return bowl to stand and while mixing on low, pour the butter down the side of the bowl until combined. Remove bowl from stand, fold slowly with spatula to make sure all the butter is fully incorporated. Pour onto the prepared baking sheet and place in a preheated oven.
- Bake for 3 minutes, carefully rotate the pan and bake for an additional 3-4 minutes or until the center is springy.
- Remove from the oven and carefully invert onto parchment dusted with cocoa and peel off the parchment paper it was baked in. While warm, carefully roll cake and parchment from one short end to the other. This will provide some “muscle memory” once it’s cooled and make for a better roll once it’s filled. Place in the refrigerator and let cool completely.
- While the roll cools, prepare filling by combining whipped cream, pumpkin puree, pumpkin pie spice and salt in a small bowl and mixing until well combined. Place the cooled roll on a flat surface, carefully unroll and spread your filling evenly over the cake, leaving a one inch border around all the edges. Sprinkle with chocolate if using. Roll cake carefully back up (not too tight or you’ll press the filling out as you roll) WITHOUT parchment this time. If you want a clean edge, cut off about ½“ on each end then carefully place on a serving platter.
- Make the pumpkin glaze by placing all ingredients in a small bowl and stir until the mixture is smooth. Add more powdered sugar or milk to get it to a nice consistency. Pour or drizzle over roll and sprinkle with shaved chocolate if using. To allow the filling to set up a bit, place in the refrigerator until ready to serve.