Gluten Free Halloween Cake Roll + Giveaway

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Create something magical like this Halloween Cake Roll with Pop Sprinkles! #glutenfree

I received complimentary sprinkle mixes from Sprinkle Pop in conjunction with #Choctoberfest 2018 recipes and giveaway.  As always, all opinions are my own. Full PR & Disclosure here. Enter to win the grand prize with the giveaway at the bottom of this page.

You can always create a smile with sprinkles!

I don’t know about you, but every time I see sprinkles on something I get so excited! Donuts, cookies, and even pancakes with colorful sprinkles always make me smile and feel like a kid again.

That’s the magic of sprinkles!

Sprinkle Pop Sprinkles Halloween

I was lucky enough to partner with a creative and fun company called Sprinkle Pop for my 1st #Choctoberfest recipe. This company is so cool. Not only do they create custom shapes like wafer paper unicorns, gold glitter bells and Easter carrots and rabbits, but they can make custom sprinkle mixes too. They will create AND custom-dye a mix just for you so the possibilities are endless!

Sprinkle Pop Halloween 2018 mix

For today’s recipe I wanted to create a fun Halloween cake. My husband was born on Halloween and loves swiss rolls so I combined the two and created a Gluten Free Halloween Cake Roll! I headed to the Sprinkle Pop shop and picked out 2 mixes from the 2018 Fall Collection: Monster Mashup and Dia De Los Muertos.

Cake Roll Steps 1-5

This recipe looks a little challenging but I promise you can do it. After you bake the cake in a jelly roll pan the trick is to immediately roll it up in a towel and let it cool so that it has a bit of ‘muscle memory’. (sorry, that’s my fitness talk coming though into the kitchen)

Halloween Cake Roll Whipped Cream Filling

While it’s cooling, I made the whipped cream filling and had so much fun playing around with food coloring to get it to match the sprinkle colors.

Roll Cake with colored whipped filling

Gluten free Halloween roll cake roll up

When the cake cooled I rolled it back out, spread out the color filling and rolled it back up. I melted some semi-sweet chocolate with hot heavy whipping cream and poured that all over the cake. Then I decorated with Sprinkle Pop sprinkles! I decided to go with the Dia De Los Muertos sprinkle mix because I really loved the big sugar skulls and I thought they would pop and stand out against the chocolate cake.

The best Halloween Roll cake with Halloween colors and sprinkles. It's gluten-free too!

I refrigerated it for 30 minutes and then barely got some pictures in before my family demolished the whole cake! My only question now is…What should I make with the Monster Mashup sprinkle mix?

Don’t forget to enter the giveaway (below the recipe) and check out all the other chocolate recipes from bloggers across the globe at the very bottom of this post!

Gluten free Halloween Roll Cake with Pop Sprinkles Halloween mix

Halloween Cake Roll

Ingredients:

Cake:

  • 2/3 cup 1-to-1 gluten-free all-purpose flour
  • 1/4 cup Dutch cocoa powder
  • 1/2 cup powdered sugar + 1/4 cup for dusting cake
  • 1/2 teaspoon baking powder
  • 4 large eggs
  • 1/4 teaspoon Kosher salt
  • 1/2 cup granulated sugar

Filling:

  • 1 cup heavy whipping cream
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract (clear is best to keep filling white)

Chocolate Ganache:

  • 2 cups semi-sweet chocolate chips
  • 1.5 cups heavy whipping cream

Topping:

Directions:

  1. Preheat oven to 350°F.
  2. Spray non-cooking spray liberally onto a 15″ x 10″ x 1″ jelly roll pan. Place parchment paper on top of spray (cut to size of pan) and then spray a second time all over the parchment paper. Set aside.
  3. Whisk flour, cocoa, 1/2 cup powdered sugar and baking powder together in small bowl and set aside.
  4. Beat eggs and salt together on medium-high speed for 5 minutes. Continuing mixing as you add in sugar and flour until blended well.
  5. Pour batter into greased pan and place in oven to bake for 11-13 minutes or until a toothpick entered into the center of the cake comes out clean.
  6. When cake is done, immediately sift remaining powder sugar all over the top of cake, covering the entire surface.
  7. Take a large hand-towel and hold it snuggly over the top of the cake and flip it over. Remove the pan and bottom layer of parchment paper. Fold the edge of the towel over the cake and roll from short end to short end. Move the cake to a wire rack and let it cool completely.
  8. While the cake is cooling let’s make the filling. Place heavy cream, sugar and vanilla in mixing bowl and mix on medium until stiff peaks form (about 5 minutes).
  9. Separate whipped cream into 4 small bowls. Keep one as-is for the white color. Using food coloring, create the other three to be lime green, orange and purple. The neon food coloring works best.
  10. Cover bowls with plastic wrap and place into the refrigerator.
  11. Once cake has cooled completely, it may be an hour or so later, carefully unroll the cake. Take all 4 whipped cream colors and spread on cake in 4 rows leaving about an inch at the top. Roll up carefully and place seam-side down.
  12. Slice of edges of cake, about 1″ on each side. Place cake on top of cooling rack which is sitting inside of the jelly roll pan.
  13. Time to make the ganache! Place chocolate into a medium sided-bowl. Take a small pot and heat the heavy whipping cream over medium-high until it just starts to boil. Remove cream from heat and pour over chocolate. Let it sit for 1-2 minutes and then stir together until all chocolate is melted.
  14. Immediately pour ganache over the top and sides of cake, the extra will fall below into the pan so there’s no mess.
  15. Add your Sprinkle Pop Halloween sprinkles as the final touch!
  16. Put cake, with pan, into the refrigerator and let the ganache cool and harden for 30 minutes, then enjoy!

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xo,Christina


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