Desserts keep us lingering at the holiday tables. Cheesecakes, apple tarts, pumpkin pies top the most-searched Thanksgiving desserts; however, we urge you to give this unique and very healthy Low-Calorie Ginger Pumpkin Roll Recipe a chance.
This recipe is made with healthy and guilt-free ingredients. And, it provides the fluffiness of a cake, tartness of a cheesecake, and a rich texture pumpkin pies into one! As a bonus, we’ll get a coffee filling that compliments all the other flavors and textures of this roll. We can definitely try a new taste of dessert this year!
Now, let’s talk concisely about the health benefits of this dessert. Health benefits of dessert… That’s quite new, right?
Well, even a quick look at this recipe’s ingredient list is already convincing enough that this is healthy. It’s got silken tofu and soy milk that gives you good and healthy proteins without the unhealthy cholesterol and saturated fats from common protein sources. We’ve also got the healthier almond and coconut flours, and they are indeed better carbohydrates. Then, there’s ginger and cinnamon, which are both anti-inflammatory and full of antioxidants. Overall, this is a delicious, gluten-free, dairy-free, vegan, and low-carb dessert, making it an approved choice for anyone with strict dietary preferences, especially during the holidays!
This dessert can also make after-dinner coffee optional simply because we’ve added coffee into this roll. They say that a dessert is great and worth the calories if it is a sweetly satisfying epilogue to your taste buds after a full savory meal. However, we say calorie counting shouldn’t be a problem with this dessert.
Low-Calorie Ginger Pumpkin Roll
- Baking Sheet
- Mixing Bowls
For the Cake:
- 1 cup almond flour
- 3 tablespoons coconut flour
- 1 1/2 teaspoon baking powder
- 1 teaspoon xanthan gum
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ginger
- 1/8 teaspoon salt
- 4 large organic and free-range eggs separated yolks and whites
- 3/4 cup Swerve sweetener divided
- 3/4 cup fresh pumpkin puree
- 1/2 tsp pure vanilla extract
For the Filling:
- ⅔ cup silken tofu
- ⅔ cup unsweetened soy milk
- 1/3 cup Swerve confectioner’s sugar
- 1 1/2 tsp espresso or gourmet coffee powder
- 1/2 tsp vanilla extract
To make the cake:
- Preheat the oven to 350ºF. Prepare an 11×17 inch baking sheet lined with parchment paper. Grease the paper well. Prepare 2 medium bowls and 1 large mixing bowl.
- In the first medium bowl, sift and whisk together the first seven cake ingredients (almond flour to salt). Set aside.
- In the second medium bowl, beat the egg yolks vigorously with ¼ cup of the sweetener, until they become pale yellow and thickened. Add in the pumpkin puree and vanilla extract.
- In a large bowl, beat the egg whites vigorously until the soft peaks form. Then, slowly add the remaining ½ cup of the sweetener and beat until the stiff peaks form. (See notes on how to check the peaks)
- Fold the egg yolk mixture into the egg white mixture, then gently fold in the flour mixture until well combined (See notes on how to fold). Spread into a prepared baking pan and bake, turning halfway, for about 15 to 18 minutes or until the cake just springs back when touched. To double-check the doneness, grab a toothpick and stick it into the middle of the cake. If it comes out clean, you’re good to go.
- Remove and let it cool down a bit for about 10 minutes. Then, cover with another parchment paper and a large cutting board or another large baking sheet. Flip everything upside down and remove the top board or baking sheet. Gently peel off the parchment paper that’s attached to the baked cake.
- Keep the cake covered with parchment while you’re doing the next step. A tea towel on top of the parchment paper helps to keep in moisture too. Nonetheless, the cake should just be barely warm when filling and rolling to avoid cracking but not too warm that it can melt the filling.
To make the filling:
- Whip silken tofu and soy milk until soft peaks. Add in confectioner’s sugar, coffee powder, and vanilla extract and beat until stiff peaks form.
- Spread the filling into the cake, leaving ½-inch of the edges empty. Gently roll from the shorter side using the parchment paper at the bottom to lift the cake and avoid cracking as much as possible.
- Cover and freeze until firm, usually between 2 to 3 hours. Remove from the freezer 15 minutes prior to serving to thaw out. Dust with some confectioner’s sugar, serve, and enjoy!
- Alternatively, you may use a kitchen mixer to beat the egg whites.
- To check the peak of your mixture, give it a good stir using a whisk. Then, turn your whisk upside down and focus on the mixture at its tip. If it can hold its shape for literally a second but it’s soft and melts back after, then it’s at a soft peak. However, if it can hold its shape straight up, without collapsing at all (or maybe just a little at the very tips), then the mixture is thick and stable enough to be at a stiff peak.
- To fold in baking means that you have to carefully combine mixtures with different thicknesses and weights into one smooth mixture that’s airy or fluffy. To do this, it’s best to use a wide, flexible spatula, so you can scrape off the edges easily. Hold the large bowl using your left hand and the spatula on your right. Grab a bit of the mixture from the center-front to back, on a rotating motion, incorporating some air as you go back to the starting point. Now, rotate your bowl a quarter turn and do the same thing. Keep doing until the mixture is homogeneous and fluffy, scraping the sides as necessary.
Love this recipe? Share with us your thoughts in the comments section below.