Cream Cheese Pumpkin Cake Roll

I am not a big pumpkin pie lover even though my family loves their from scratch Thanksgiving Day pumpkin pie (personally I prefer the rich and gooey pecan pie with a caramelized crust).  But I absolutely love this cream cheese and walnut filled pumpkin cake roll.  We have been making this recipe for years.   Now we just make it healthier and it tastes every bit as good.  My dad who loves sweets but who is severely hypoglycemic – says this low glycemic - agave cake is a “winner”!

Happy and Healthy Thanksgiving!

Cream Cheese Pumpkin Cake Roll

Cake:

1 Cup All Purpose Flour – (organic)

½ tsp.  Baking Powder

½ tsp. Baking Soda

½ tsp. Ground Cinnamon

½ tsp. Ground Cloves

½ tsp. Salt

3 Large Eggs – room temperature

1 Cup Agave

2/3 Cup Pure Pumpkin Puree – (organic)

Filling:

1 pkg. (8 0z) Cream Cheese, softened – (organic)

2/3 Cup Agave

6 Tbsp. Butter, softened – (organic)

1 tsp. Vanilla extract

1 cup Chopped walnuts – or pecans

Preheat oven to 375˚ F.  Grease 15 X10 inch jelly-roll pan; line with wax paper.  Grease and flour paper.  Have one clean kitchen towel ready for cake.

Combine: flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl and put aside.  In large bowl combine eggs and agave and beat until thick.  Beat in pumpkin.  Stir in flour mixture.  Spread evenly into pan. 

Bake for 13-15 minutes or until top of cake springs back when touched.  Immediately loosen and turn cake onto towel.  Carefully peel off paper.  Roll up cake and towel together, starting with narrow end.  Cool on wire rack

Beat cream cheese, agave, butter and vanilla in small mixer bowl until smooth.  Carefully unroll cake; remove towel. 

Spread cream cheese mixture over cake.  Sprinkle walnuts on top of cream cheese and re-roll cake.  Wrap in plastic wrap and refrigerate at least one hour.

Magic 5-Minute Chocolate Mug Cake – (Ronda’s Healthy Version)

Magic 5-Minute Chocolate Mug Cake – (Ronda’s Healthy Version)

This recipe was adapted from Cricket Children’s Magazine but don’t let that fool you. This recipe is dangerous! You can enjoy a hot volcano cake any time of the day in just 5 minutes.

What You’ll Need:

4 Tablespoons Whole Wheat Pastry Flour - organic

4 Tablespoons Agave - organic

2 Tablespoons unsweetened powdered cocoa

1 Egg- free range

3 Tablespoons Milk - organic

3 Tablespoons Grape Seed Oil (or coconut) Or 2 Tablespoons butter- melted

3 Tablespoons Chocolate Chips – may use wheat sweetened

¼ Teaspoon vanilla extract

1 Large Coffee Mug

Powder Sugar (we skip this part and pour on Chocolate Agave Syrup)

What to Do:

1. Add dry ingredients to mug. Mix well.

2. Add egg and mix thoroughly

3. Pour in milk and oil

4. Add chocolate chips and vanilla extract. Mix again

5. Put mug in microwave and cook for 3 minutes on high (the cake will rise above the top of the mug – that’s OK)

Note: if you don’t like using the microwave for health reasons pop it into a 350° oven for 25-30 minutes

6. Allow cake to cool a little, then tip onto plate. Sprinkle with powdered sugar – or Agave Chocolate syrup

Serves 2

Options:

Add Nuts, or orange zest, or ¼ Teaspoon Espresso Powder or ¼ Teaspoon of cinnamon

Gluten Free Chocolate Cake in a Mug

4 Tbsp ground almonds ( almond flour )
4 Tbsp Agave
2 Tbsp cocoa powder
1 egg
3 Tbsp milk
3 Tbsp Grape Seed oil or Coco nut oil- or 2 Tbsp melted butter
3 Tbsp chocolate chips
dash of vanilla
pinch of salt
pinch of baking soda

1. Add the dry ingredients to the mug and mix well.
2. Add the egg to the dry ingredients and mix thoroughly
3. Add the milk, vanilla and oil - mix well.
4. Add the chocolate chips and stir.
5. Cook on high for 3 minutes in a 1000 watt microwave
The cake will rise over the top of the mug, but don't be alarmed!
6. Allow to cool a little, and tip out onto a plate if desired.
7. EAT! (this can serve 2 if you want to feel slightly more virtuous).