Gingerbread Cake Roll

I know, I know, I just posted a gingerbread recipe.. But tis’ the season you guys! It is one of my all time favorite flavors and, in my opinion, definitely doesn’t stick around long enough! This one has to be one of my favorite recipes yet. The most spongey cake, the perfect amount of spice, filled with a cinnamon almond butter center. So, safe to say, these did not last long at our house!

Don’t let the whole, rolling cake part scare you! It is pretty straight forward and by no means needs to be perfect. Mine definitely cracked a little in the rolling process, but it’s nothing that some chocolate drizzle or a sprinkle of powdered sugar (I used the monk fruit kind!) can’t hide!

I also adore how festive these always look! I hope you try them and enjoy them as much as I do! Make sure to tag @danishealthyeats on Instagram if you give them a try!

Ingredients:

1 1/2 cups cassava flour

1/3 cup melted coconut oil

1 cup nut milk of choice

1/2 cup coconut sugar

2 tbsp molasses

2 tbsp maple syrup

1 tbsp apple cider vinegar

1 tsp baking soda

2 1/2 tsp ground ginger

1 tsp cinnamon

1/2 tsp nutmeg

1 tbsp vanilla

Pinch of sea salt

For the filling:

1/2 cup almond butter (or other nut butter)

1/2 cup monk fruit powdered sugar (can sub 2 tbsp maple syrup)

1 tbsp melted coconut oil

1/2 tsp vanilla

1/2 tsp cinnamon

How to:

1. Preheat oven to 350F. Line a small cookie sheet with parchment paper.

2. Combine all wet ingredients in a bowl and whisk until completely smooth. Combine the dry ingredients in a another. Slowly incorporate the dry ingredients into the wet, until there are no lumps.

3. Spread evenly onto the baking sheet. It should be thing, but not paper thin.

4. Bake for about 14 minutes or until cooked through and lightly golden. Remove from the oven and allow to cool.

5. While the cake is cooling, make the filling by melting the coconut oil and nut butter together until completely smooth. Then, stir in the remaining ingredients.

6. Spread the filling evenly over the cooled cake. Gently roll the cake, long ways, using the parchment paper for assistance, until you create a log. It is okay if it cracks a bit.

7. Place in the fridge to stiffen up a bit, about 15 minutes, before cutting into slices.

8. Enjoy!