Canadian Living Gingerbread Roll Cake – Adapted to Gluten Free without the RollOn March 20, 2023 by Pam
Fancy gluten free bakeries can do it but, it is VERY difficult to “roll” gluten free cake. Instead of going crazy (because I was taking this cake to a party) and I didn’t want to bring “cracked” rolls, I just created “sandwich” cakes with the cream cheese icing in between. They were absolutely perfect and delicious!
Make Date Puree
In a microwavable dish, combine 3 cups of pitted dates and 1 – 2/3 cups of water. Microwave on high for 4 minutes. Use an immersion blender, puree the mixture until smooth.
Preheat the oven to 350 F. Line a greased 17×12 inch jelly roll pan with parchment paper, leaving excess over the sides.
Whisk together (I used my electric mixer):
2/3 cup of date puree
2/3 cup of fancy or blackstrap molasses
2 tablespoons of any kind of milk
1 cup of gluten free flour blend
1/2 cup of buckwheat flour
1/4 cup of arrowroot starch
1 – 1/2 teaspoons of xanthum gum
1 tablespoon of baking powder
1-1/2 teaspoons of cinnamon
1/2 teaspoon of ginger
1/4 teaspoon of salt
1/4 teaspoon of nutmeg
Add to wet ingredients with:
1 cup of quick cooking (not instant) oats
2 tablespoons of flaxseed
Mix until batter is smooth. Spread on the jelly roll pan (I used a frosting knife dipped in cold water to spread the batter smoothly in the pan).
Bake for 12 minutes. Cool on a wire rack for 10 minutes.
Flip onto a piece of wax paper – carefully peel the wax paper off the top. Cover with a damp cloth and cool for another 15 minutes.
Whip together 1 package of softened cream cheese, 1/2 cup of date puree and 1-1/2 teaspoons of vanilla for filling.
Cut the cake into quarters (4 even pieces) spread frosting on the bottom of the piece – place the top on the filling to make the sandwich. Refrigerate until you serve.