* Yes, this is a fully AIP compliant pumpkin roll, and it is delicious! The most challenging part of this recipe is the wait time required for making the filling, so be sure to plan a day or two ahead. If a large roll intimidates you, try a half recipe and start small! It's plenty for a dessert for 6 and MUCH easier to manage.

For the pumpkin cake:

  • 2 cups (240 grams) Truly AIP All-Purpose Baking Mix 
  • 3/4 cup pureed pumpkin, room temp.
  • 1/2 cup oil
  • 1/2 cup maple syrup, room temp.
  • 1 tsp. cinnamon
  • 1/2 tsp. ground mace
  • 1/4 tsp. ground cloves

Grease a parchment or silicone lined baking sheet. Preheat oven to 350.

Mix dry ingredients together in large mixing bowl. Add all remaining ingredients and mix well. Scrape batter onto lightly greased, silicone (or parchment) lined baking sheet and spread evenly into a large rectangle shape about 15x10 inches. Bake for about 10-12 minutes until cake springs back in the middle when lightly touched.

Assembling roll:

1. Let cake cool completely on pan. (I like to prop up both short ends of cake like you are beginning to roll it. This will give a slight curve to prevent too much cracking.) When cool, carefully spread frosting on entire cake. Roll cake up for finished product. For best results, chill for 1-2 hours to firm up rolled cake before slicing. 

Store cake in the fridge for 5-7 days, or in the freezer for a few months.

For the "cream cheese" filling:

***MAKE AHEAD: AIP Cream Cheese: Put 1 1/4 cups coconut yogurt in strainer lined with cheesecloth and suspend over a bowl to catch liquid. Cover and place in refrigerator 4-6 hours, or longer for a thicker consistency. I prefer 24 hours or more.

To make the "cream cheese" frosting:

  • 1 cup "cream cheese" (see notes) 
  • 4 Tbsp. coconut butter
  • 1/2 cup palm shortening
  • 1/2 cup arrowroot starch
  • 1/3 cup maple syrup, room temperature, plus more to taste
  • 1 tsp. vanilla bean powder

Add coconut yogurt, coconut butter and shortening to a glass bowl. Warm in microwave until softened and whisk together until smooth. Add arrowroot, maple syrup and vanilla bean powder, beating well after each addition. Frosting will need to be chilled before using. Keep frosted items refrigerated or frozen until ready to serve. 


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