Heeeyyy friends, it’s time to celebrate! It’s been a little (very) quiet around here during this autumn, but I’m feeling very hopeful that from now on things are setting back to normal. Or as normal as life can ever be. During the last few months something Big has happened: I finally, finally managed to finish my master’s thesis and sent 110 pages of my academic thoughts to the depths of the internet. And now I’m free! I’m feeling so unbelievably relieved, and a little proud too. It’s been a tough year with not having a home for 8 months, the ups and downs of entrepreneurship, and the thesis, but I feel like there’s light at the end of the tunnel and the world is great again. So how do I celebrate all this? By taking lots of naps and eating cake. Before popping the bottles of course. And as shared joy is a double joy, I thought we could kickstart this festive season together with this Christmas Roll Cake! Hooray!
After being gluten-free for seven years, I haven’t made a single roll cake, even though it’s a pretty typical Finnish treat. And it’s so simple and versatile! My mind is now flowing with all kinds of flavor combinations (you could even do a savory one..?) but let’s start with the one I just made. I got the chance to create something christmassy with Urtekram’s organic products and I went straight ahead for the dried plums, ceylon cinnamon and coconut palm sugar. Homemade plum jam is super easy, and so good, that I made my first batch already in October when I had a huge craving for rice porridge. I always recommend buying your dried fruit organic (no nasty things in those beauties) and the dried plums especially are so sweet in itself, that there’s no need for any added sweetener. The jam is divine on top of porridge or in baked goods, or if you’re anything like me, eaten straight from the pan with a spoon.
But let’s get back to this cake: usually the cake base is made with potato flour, but somehow it felt… very white. So I used gluten-free oat flour and rice flour instead, brought in some winter vibes with cinnamon, and sweetened the cake with coconut sugar, which has a lovely caramel-like taste. And then I simply filled the cake with the plum jam and some whipped coconut cream, and that’s about it. Simple, yet somehow very sophisticated. Next time I’ll probably skip the minimalism and add some sliced banana and peach, as they were my absolute childhood favorites in a roll cake. And one more thing! If you’d like to decorate your cake with some pretty powdered snow like in the photos and you were thinking that it’s powdered sugar, lemme tell you that it’s not. It’s potato flour! A.k.a. my secret weapon to decorating cakes in a sugar-free way. And as it doesn’t really taste like anything, it’s a pretty great way to make your cake stand out.
Wishing you all a wonderful December! xo
Christmas Roll Cake w/ Plum Jam and Coconut Cream (GF)
4 organic eggs
1/2 cup coconut palm sugar
1/4 cup gluten-free oat flour
1/4 cup rice flour
1 1/2 tsp baking powder
1 tsp ceylon cinnamon
whipped coconut cream (recipe below)
homemade plum jam (recipe below)
1. Start by preparing the plum jam so that it has time to cool off before filling the cake.
2. Preheat the oven to 200 C / 400 F degrees. Break the eggs into a large bowl and add the coconut sugar. Beat with an electric mixer for a few minutes until you have a thick foam (the color should resemble cappucino). Mix the flour, baking powder ,and cinnamon in another bowl and add the dry ingredients to the egg mixture through a sieve. Mix gently.
3. Cover a baking sheet with baking paper and pour the dough into the sheet. Spread evenly into a rectangular shape. Bake for about 8-10 minutes, until the dough has got a beautiful golden brown color. Sprinkle some coconut sugar on top of another baking paper and place the cake base on the coated paper. Carefully remove the top baking paper and allow the base to cool properly. Prepare the coconut cream in the meantime.
4. Once the cake base is cooled, spread the plum jam and coconut cream evenly to the base and roll to a tight roll using baking paper. If you have the time, place in the fridge for at least an hour to let cake moisture. Then serve, and enjoy!
Whipped Coconut Cream
1 (14 ounce / 400ml) can full-fat coconut milk (refrigerated overnight)
1-3 tablespoons organic honey (or maple syrup)
1/2 tsp vanilla powder
Open the coconut milk can and scoop out the thick white cream into a big bowl. Beat with a mixer until creamy. Add sweetener and vanilla and mix until creamy and smooth. Taste and adjust sweetness as needed. If the mixture is too runny, place it in the fridge for a while. Store the leftover cream in the fridge and use within 3 days.
Homemade Plum Jam
200 g dried organic plums
2 cups water
a pinch of vanilla powder
Boil the water. Add the plums to the boiling water and let simmer for about 20 minutes, until the plums are completely softened. Discard about 1 1/4 cup water so that only a bit of water is left. Smash with a hand mixer to a smooth paste and mix in the vanilla. Let cool. Store the jam in an airtight jar in the fridge.