Mini Pumpkin Cake Roll with Cream Cheese Icing

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. It is low carb, grain sugar and gluten free, and a THM S dessert.

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.

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.

If you want a smaller version you could half this recipe and bake it in a small rectangular glass dish.

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.

Mini Pumpkin Cake Roll with Cream Cheese Icing – Low Carb, Grain Gluten Sugar Free, THM S

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 Trim Healthy Mama Gentle Sweet (or my sweetener)

1/2 tsp cinnamon

1/2 tsp baking powder

Cream Cheese Filling:

2 oz cream cheese, softened

2 oz butter, softened

1/4 cup Trim Healthy Mama Gentle Sweet (or my sweetener), 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.

Note: 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.

5 from 1 vote

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Mini Pumpkin Cake Roll with Cream Cheese Icing

Prep Time

10 mins

Cook Time

4 mins

Total Time

14 mins

 

Servings: 3 -4 servings

Author: Taryn

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 Trim Healthy Mama Gentle Sweet or my sweetener
• 1/2 tsp cinnamon
• 1/2 tsp baking powder

Cream Cheese Filling:

• 2 oz cream cheese softened
• 2 oz butter softened
• 1/4 cup Trim Healthy Mama Gentle Sweet or my sweetener, finely ground
• 1 tsp almond milk
• 1/2 tsp vanilla

Instructions

1. 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.
2. 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.
3. Meanwhile, use an electric mixer or whisk to combine the filling ingredients. Mix until smooth.
4. Spread the filling on the cooled cake. Gently roll up. Refrigerate for at least 3-4 hours before serving.

Recipe Notes

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.