Paleo Pumpkin Roll

Tender, moist and flavourful Paleo Pumpkin Roll – a light and fluffy almond based cake filled with a simple cashew cream! | Gluten Free + Dairy Free

The pumpkin cake
1 1/2 cup | 150 grams almond flour
1/4 cup | 30 grams tapioca flour
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/4 teaspoon salt
1/2 cup | 50 grams coconut sugar
2 teaspoons | 10 ml vanilla extract
3/4 cup | 175 grams pumpkin puree
2 large eggs
2 tablespoons | 30 ml coconut oil, melted
Cashew Cream Cheese Filling
2 cups | 285 grams cashews, soaked overnight in water
3 tablespoons | 45 ml maple syrup
1/2 teaspoon vanilla extract
2 tablespoons | 30 ml coconut oil, melted
1 tablespoon | 15 ml lemon juice

View the full recipe at A Saucy Kitchen →