Canadian Living Gingerbread Roll Cake – Adapted to Gluten Free without the Roll

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 eggs
2 tablespoons of any kind of milk

Sift together
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.

Written by Pam