We are full blown into the Christmas spirit over here already! So here I have my first post of the festive season (and definitely won’t be the last!) Just made this gingerbread roulade for my husband as he requested a roulade cake (swiss roll).
Roulade typically it’s a thin sponge cake spread with a filling, then rolled into a cylinder and sliced. This recipe, for a healthy gingerbread roulade is a nice change of pace from all the sugary sweets, desserts of the holidays. This cake is gluten free, dairy free, no bake, vegan, totally delicious, festive, and fun! On the other hand, let’s say this cake is that while it looks like it would be hard to make, it’s actually pretty easy. Even if the cake cracks while you’re rolling it, in the end no one will notice anyway. A thin sheet of cake is a raw gingerbread cake. Made deliciously moist and dark with blackstrap molasses, spiced with nutmeg, cinnamon, cloves, allspice and ginger. Then spread with coconut milk and cashews cream, rolled together, then the entire cake is rolled in a mixture of powdered coconut sugar, raw cacao powder and coconut flour.
The cream filling is the easiest to make, and it can be customized with a variety of flavorings. You can fill a roulade with almost anything, but I like this easy coconut – cashew cream filling. The mixture also needs to be chilled in the refrigerator until it is just firm enough to roll up with the cake. It will become more firm, but won’t turn rock hard. Whatever you choose, chill the filling in the refrigerator before using. It really does make a difference. Not only does this spread out the work, it ensures your filling will be thoroughly set and easy to roll.
When the cake is done decorate the top with melted chocolate and add some fresh blueberries, it’s so delicious! A hint of blueberry flavor takes this gingerbread roulade to a whole new level. I think next time I’m going to do a chocolate/walnut based cake with a coffee cream filling on the inside. Can’t wait!
- Gingerbread cake
- ½ heaping cup almond meal
- 1 cup rolled oats
- ½ heaping cup flax seeds
- ½ cup buckwheat, sprouted and dehydrated
- 3 tbsp molasses
- 1 tbsp coconut nectar
- 1 heaping tbsp coconut oil
- ¼ tsp cloves, cinnamon, nutmeg, ginger
- ½ tsp allspice
- ¼ cup + 1 tbsp nut milk
- Coconut cream filling
- 1 cup coconut milk, from can refrigerated overnight and the solid cream from the top
- 1 cup cashew, soaked at least 4 hours
- ¼ cup nut milk
- seeds of 1 vanilla pod
- ½ tbsp coconut nectar
- ⅓ cup dried blueberries, optional
- Blend oats, flax and buckwheat in a high-speed blender until you get a flour like consistency. Transfer to a food processor add remaining ingredients and process until well combined and form a nice dough. Remove from food processor, place between two large sheet of parchment paper. By using a rolling pin, flatten into a large square. Set aside while you preparing the filling.
- To prepare the filling, combine the following ingredients in a high-speed blender: soaked cashews, nut milk and vanilla and blend until smooth. Add chilled coconut milk (from a can) and coconut nectar and continue blending until smooth and creamy. Add the ⅓ cup dried blueberries and pulse together. Pour the cream filling mixture in a mixing bowl and let sit in the refrigerator for about 1 hour.
- Next you’re going to roll, roll and roll. Peel of the top parchment paper. Spread the cream filling mixture on the gingerbread cake, completely covering it. By using both hands roll up the cake with parchment paper from short side. Trim the edges off the cake (and eat them). Gently roll the entire cake in a mixture of powdered coconut sugar (1 tbsp), raw cacao powder (1 tbsp) and coconut flour (1/3 cup). Decorate with melted chocolate, add some fresh blueberries. Cool the cake for 2- 3 hours in the refrigerator, then you can cut the cake into glorious slices, as thick or as thin as your heart desires. Enjoy!
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