Mini Pumpkin Cake Roll
My Mini Pumpkin Cake Roll with Cream Cheese Icing has all the flavors of the classic fall dessert but is made in miniature in the microwave or oven.
My first pumpkin recipe for the season. And I actually started working on this one while it was still July. I had a craving for a pumpkin roll but pumpkin rolls are normally huge. A regular full-sized pumpkin roll serves 12 or more people. I needed something smaller with the same flavors.
How to Make a Pumpkin Roll in the Microwave
I began thinking about how I could make a mini pumpkin roll in the microwave. I decided I didn’t want to just make a mug cake that tastes like a pumpkin roll. I wanted an actual pumpkin roll. After a few attempts at making a batter that worked for this application I hit success. I enjoyed the first serving of this for lunch and then ate the leftovers for breakfast the next two mornings.
Can I make this to serve 2?
If you want a smaller version you could half this recipe and bake it in a small rectangular glass dish.
Why did my Cake Crack?
This cake can crack because it’s on the small side. Don’t worry about a few cracks when rolling up the cake. It tastes just as good whether it is rolled perfectly or not. Mine cracked a few times and I just shrugged and ate it anyway. This is one of those recipes I made to eat. Not to look pretty.
Cake Ingredients:
- eggs
- almond milk
- pumpkin puree
- vanilla
- almond flour
- coconut flour
- sweetener
- cinnamon
- baking powder
Cream Cheese Filling:
- cream cheese
- butter
- sweetener, finely ground
- almond milk
- vanilla
Can I make this Mini Pumpkin Cake Roll without a Microwave?
I’m sure you can bake this if you prefer not to use a microwave. I would bake it for 12-15 minutes at 350 or until the top is dry to the touch and the cake springs up when lightly pressed.
Love this? Try my Keto Cinnamon Mug Cake and Keto Pumpkin Cake next!
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Mini Pumpkin Cake Roll with Cream Cheese Icing
Ingredients
Cake Ingredients:
- 2 eggs
- 1/4 cup almond milk
- 3 tbsp pumpkin puree
- 1/2 tsp vanilla
- 1/4 cup almond flour
- 1/4 cup coconut flour
- 2 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1/2 tsp cinnamon
- 1/2 tsp baking powder
Cream Cheese Filling:
- 2 oz cream cheese softened
- 2 oz butter softened
- 1/4 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes) finely ground
- 1 tsp almond milk
- 1/2 tsp vanilla
Instructions
- Combine wet cake ingredients and mix well. Add dry ingredients and mix thoroughly. Spread in an 8 x 8 glass baking dish lined with parchment paper and sprayed with cooking spray.
- Microwave for 4 minutes or until the entire top is dry to the touch. Cool completely. Gently lift the parchment paper to remove the cake from the baking dish.
- Meanwhile, use an electric mixer or whisk to combine the filling ingredients. Mix until smooth.
- Spread the filling on the cooled cake. Gently roll up. Refrigerate for at least 3-4 hours before serving.
Notes
Nutrition
Originally Published August 21, 2017. Revised and Republished August 29, 2019.
Meant to say how much more almond flour did you use. 🤪
Anyone try this without the coconut flour? If so, how much did you use?
I cannot seem to make this without it cracking and breaking all the way through, which makes it impossible to roll. I’ve tried it three times- tried spreading it thinner, tried cooking it shorter, and can’t seem to figure it out. Any tips? I end up making a “sandwich” out of it and it’s still delicious but would love to figure out how to get it to roll. Thanks!
Have you tried lining your baking dish with parchment? For traditional cake rolls you roll it when it’s still hot, then unroll to fill, and reroll it.
Can I use a different sweetener.? I only have pyure granulated and swerve powdered.
I think pyure would work in the cake and the swerve in the icing. If I’m remembering substitutions correctly you would use less pyure than gentle sweet but more swerve. You could just taste test as you go.
Any suggestions on how to just use the THM Baking Blend? I have stopped purchasing Almond Flour and Coconut Flour as it was going bad before I used it all. Looks good 🙂
Try using a little bit less.
Can this be baked in the oven?
Yes. Bake at 350 for approximately 15 min. I have not timed it yet. I would suggest checking it at 10 minutes and every few minutes after that. Once it is firm to the touch in the center it is done.
I cannot wait to try this, since my husband and I watch our carbs and sugar.