Coconut Cream Roulade

Years ago I saw a roulade in a Scandinavian holiday cookbook and I thought it was so pretty. I couldn’t wait to make it with my ingredients. But after a few tries I was no where near close to something that could be rolled. The cake broke into pieces.

Fast forward to a few months ago. I was making my doughnuts when it hit me—this could work—this could be my roulade. And I think Christmas is the perfect time for this recipe.

A few important notes about this recipe:

The cake must be completely cool, or it will melt the filling.

The filling should not be refrigerated or it won’t spread.

The roulade should not be refrigerated or the filling will turn hard—not what you want!

You could try to use less filling, but it will be harder to roll because the roll will be tighter.

The cake won’t seem cooked through until it’s completely cool. However, if you oven temperature is off then the cake may not cook properly. My last oven was off by 50 degrees, and my new oven is off by 25 degrees. You can buy an oven thermometer to find out what temperature your oven really is.

Coconut Cream Roulade

Ingredients:

• 1/2 cup cooked butternut squash (I have been told that canned sweet potato works too.)
• 3/4 cup cashew milk
• 1/3 cup coconut flour, sifted
• 1/4 cup honey
• 3 tablespoons cocoa powder
• 2 tablespoons coconut oil, liquified
• 1 tablespoon vanilla extract
• 1/2 teaspoon sea salt
• 1/4 teaspoon baking soda
• 1/8 teaspoon vanilla stevia
• 2 tablespoons psyllium husk POWDER

Directions:

1.  Add the squash, cashew milk, honey, coconut oil, vanilla, salt, baking soda, and stevia to the blender or food processor. Then add the psyllium husk powder last. Puree until smooth. Transfer to a mixing bowl.
2. Add the sifted coconut flour and cocoa powder. Mix with an electric mixer.
3. Scoop the dough onto a piece of unbleached parchment paper using a flexible silicone spatula. Flour the top slightly with cocoa powder and roll to about 9 x 11.5 inches. (I like to go around the edges of the dough with my hands, pressing the dough in to help make a nice rectangle while I’m rolling it out.)
4. Bake at 350 degrees for about 30 minutes.
Note: It won’t seem cooked through until it’s cool.
5. Allow to cool completely (about two hours).
6. Spread the filling (recipe follows) evenly and roll.
7. Store and serve at room temperature. Top with whipped coconut cream and raspberries.

Coconut Cream Filling

Ingredients:

• 1.5 cups Coconut Cream Concentrate, melted (or try Lexie’s recipe)
• 1/2 cup honey
• 1/4 cup + 2 tbsp water (or slightly more as needed)
• 1 tablespoon vanilla extract
• 1/8 teaspoon liquid vanilla stevia (or more as desired)

Directions:

Combine all of the ingredients in a mixing bowl. Store at room temperature.

Kelly is the author of The Spunky Coconut blog, and three cookbooks. She lives in Boulder County, Colorado, with her husband, three daughters and Boston Terrier.