Oh my, the order of the season is a holiday cake. My specialty Thanksgiving cake is the Pumpkin Roll, it is in high demand in my family. Since, many of my friends and family are battling autoimmune disease, the task at hand is to create a gluten free cake. The Pumpkin Roll version will follow soon.
This Red Velvet Cake Roll, however, does NOT contain red dye #2. The beautiful red color of this cake comes from the red beets! Simply wash, peel and slice the beets. Place them in a saucepan, cover with about 1 1/2 cups of apple juice and cook until tender. Cool completely and puree in a blender, this makes about 1 cup of beet pulp.
Next, the batter is sweet, spongy, and easy to roll. This difficult feat is accomplished with a combination of coconut flour, almond flour, and tapioca flour. In a mixing bowl, combine the dry ingredient list below.
1/3 Cup Coconut Flour
1/3 Cup Almond Flour
1/3 Cup Tapioca Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Ground Allspice
1/2 Teaspoon Ground Cloves
1/2 Teaspoon Cinnamon
1 Teaspoon Cocoa Powder (optional)
1/4 Cup Coconut Oil
1/4 Cup Blackstrap Molasses
1/4 Cup Honey (or Agave Nectar)
1 Cup Apple/Pureed Beets
1/2 Teaspoon Apple Cider Vinegar
I know, it sounds like a lot of ingredients, but this moist tasty cake is worth it. Refuse to let the number of steps intimidate you:) Because once you understand the process, it’s easy.
Now it’s time to incorporate the wet ingredients into the dry ingredients and blend well with a hand whisk. Preheat your oven to 350. Line a jelly roll pan or cookie sheet with parchment paper. Place a thin layer of coconut oil over the parchment paper. Don’t skip this step it will help you peel the paper off the cake when it’s done. Pour the batter onto the pan and bake 18-20 min, be careful to not over bake.
Once, the cake is done turn it over onto a dish towel as soon as it comes out of the oven. Be careful to handle with oven mitts to avoid burning your hands! Carefully roll the cake, with the towel in place until fully round. Place in the freezer for about 15-20 min to cool.
Meanwhile, as the cake is cooling, begin mixing your filling. A great recipe for a dairy free filling is coconut milk. Placing a can of coconut milk in the refrigerator to cool several hours allows the water to settle on the bottom. Skim the cream off the top, add a couple of tablespoons of some maple syrup or honey and whip in a blender.
If you prefer the traditional cream cheese frosting, simply choose a lower fat 8 ounce block of cream cheese with the same amount of honey or maple syrup added for sweetness and blend until light and fluffy. Unroll the cooled cake, apply the frosting, and re- roll carefully. Top with some unsweetened coconut and enjoy!