Spiced Piña Colada Swiss Roll (GF, DF)

/
IMG_4431.JPG

While this cake is gluten and dairy free, it sure doesn’t taste like it! I really have high standards for gluten free/sugar free desserts and this really hits the mark for me. The cake itself does have a strong honey flavor, but it is nicely balanced by the coconut and pineapple. I have created this as a swiss roll, but if you want, you can also use an 8” cake pan for the base and just top the cake with the coconut whipped cream and pineapple. If you do use a cake pan, just add about 10-15min of extra bake time and check periodically! See below for the full recipe.

INGREDIENTS

Spiced pineapple honey cake

  • 170g almond flour sifted (1.5 cup / 6 oz)

  • 3/4 tsp baking powder

  • 1/4 + 1/8 tsp baking soda

  • 1/4 tsp cinnamon

  • 1/4 tsp ginger

  • 1/4 tsp sea salt

  • 3 eggs, beaten

  • 140g raw honey (.5 cup)

  • 3 tbs coconut oil, melted

  • 30g chopped pineapple — drained, if from a can (about 1/4 cup)

  • 1/4 tsp vanilla extract

Caramelized pineapple*

  • About 1 cup pineapple cut into chunks (fresh or canned! If you use canned, just be sure to drain it beforehand)

  • 75g granulated sugar

  • half vanilla bean or 1/4 tsp vanilla bean paste

  • About 1/4 tsp freshly grated ginger

  • 1 cinnamon stick

  • About 75g water

* To make this fully free of processed sugar, you can replace the granulated sugar with coconut sugar/coconut nectar. It won’t reduce as much but it will still be delicious

Whipped Coconut Cream**

  • one 13.5 oz can of organic coconut cream, chilled — chill in fridge for 1-2 days

  • 1/2 tsp vanilla extract

  • 2 tbs real maple syrup

  • 1 tsp cornstarch or tapioca starch

  • confectioners sugar, optional if you want it sweeter

**You will also need a mixing bowl and whisk that have been in the freezer for about 15 minutes

Toasted Coconut

  • 1/4 cup shredded coconut (sweetened or unsweetened)

DIRECTIONS

Make the cake:

  • Prepare half-sheet pan with baking spray and parchment. 

  • Preheat oven to 325°F

  • In large bowl whisk together almond flour, baking powder, baking soda, ginger, cinnamon, and sea salt.

  • In second bowl combine eggs, honey, olive oil, rum and crushed pineapple (make sure it’s drained!)

  • Pour wet ingredients into dry mix and stir gently with whisk until no clumps remain. 

  • Pour mixture into prepared pan. Bake for 20 minutes until top of cake springs back lightly. While the cake is baking, prepare caramelized pineapple (see below)

  • Once cake comes out oven, set on a rack to cool. Run knife around edges of the cake and Lay a clean tea towel on top. Allow cake to cool for 10 min.  (Keep oven on and use for toasting coconut)

  • After 10 min of cooling, invert the cake. Using a cake rack or a cutting board, lay down a piece of clean parchment and invert the cake onto the board. Remove the bottom sheet of parchment that was baked with the cake. 

  • From the long side of the cake, lightly roll the cake with the fresh parchment. Allow the cake to complete cooling in this position.

  • While it is cooling, prepare the toasted coconut, caramelized pineapple, and whipped cream

Toasted Coconut:

  • Place coconut on a baking sheet and toast in the oven for about 10-15 minutes. Check every few minutes to make sure it doesn’t get too dark.

Make the caramelized pineapple:

  • Cut pineapple rings into small wedges

  • In saucepan add sugar and about 50 g of water. Stir just to combine and cook sugar until it reaches a golden caramel color

  • Remove from heat and add in remaining water, vanilla bean paste/vanilla bean, ginger, and cinnamon stick.

  • Place pan back on medium heat back on heat and bring to a boil. 

  • Add in the pineapple and allow to simmer for about 5 minutes.

  • Set aside to cool in a heat proof bowl

Make the coconut whipped cream:

  • Scoop out the hardened coconut cream into the pre-chilled mixing bowl and leaving any clear liquid behind (reserve for smoothies, etc.)

  • Use with a hand mixer or stand mixer with whisk attachment and beat until light peaks form

  • Add in the cornstarch and mix until combined.

  • Add vanilla extract and maple syrup. Start slowly with the maple syrup. If it starts to loosen up the whipped coconut cream too much, you can add a little powdered sugar instead.

To assemble the cake:

  • Take the pre-rolled cake and lightly unroll it from it’s shape.

  • Fill cake with sweetened coconut cream. If desired, add some of the caramelized pineapple to the center.

  • Decorate the top of the cake however you like with the coconut cream, caramelized pineapple, and toasted coconut

ENJOY!