Simple Mills Collab: Gingerbread Roll with Pecan Vanilla Frosting

Simple Mills Collab: Gingerbread Roll with Pecan Vanilla Frosting
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    [post_date] => 2017-12-11 07:57:25
    [post_date_gmt] => 2017-12-11 13:57:25
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    [post_title] => Simple Mills Collab: Gingerbread Roll with Pecan Vanilla Frosting
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12.11
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TOTAL TIME :20minutes20 minutes2hours
8servings
INGREDIENTS
  • 1/3 cup avocado oil, plus more for greasing
  • 3 large eggs (room temperature)
  • 2/3 cup canned full fat coconut milk
  • 2 tablespoons molasses
  • 1 teaspoon vanilla extract
  • 1 11.5 oz box Simple Mills Vanilla Cupcake & Cake Mix
  • 2 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 cup raw pecans
  • 1 10 oz container Simple Mills Vanilla Frosting
DIRECTIONS
  1. Preheat oven to 350 and line an 18x13" baking sheet with nonstick parchment paper, allowing an inch or so to overhang length-wise. Grease evenly with a teaspoon or two avocado oil. In a medium mixing bowl, whisk together remaining 1/3 cup avocado oil, eggs, coconut milk, molasses and vanilla extract. In a large mixing bowl, add Simple Mills Vanilla Cupcake & Cake Mix, cinnamon, nutmeg and ginger. Whisk to combine.
  2. Add wet ingredients to dry and mix until thoroughly incorporated. Spread batter onto baking sheet in an even layer. Bake for 20 minutes, or until the center is springy when touched lightly and doesn’t leave batter on your finger. *Keep the oven on 350.
  3. Allow to cool 10 minutes. Gently roll up the cake, starting from one of the shorter sides. It's ok if you see a few little tears. Refrigerate roll on baking sheet for 30 minutes. While cake is cooling, add pecans to a baking sheet and roast for 8 minutes, or until fragrant and slightly darkened in color. Allow to cool 10 minutes, then chop finely into small pieces. Add pecans to a mixing bowl, and stir in the container of Simple Mills Vanilla Frosting.
  4. Remove cake from the fridge and carefully unroll. Spread cake with pecan frosting in an even layer, then gently roll up again, this time without the parchment paper (gently remove as you roll). Refrigerate at least 1 more hour before slicing and serving. Store leftovers (if any!) in an airtight, glass container for maximum freshness. Roll will keep for 5 days in the refrigerator. ***NOTE: Because there is coconut oil in the frosting, it will be hard right out of the fridge. Allow roll to come to room temperature before serving, so the frosting is soft (time will depend on the room).
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Previous Posts:

  • Caroline

    Hi there, just making this cake now. Hopefully there’s a response soon enough! Fingers corssed!
    Do you roll up the cake with the parchment paper? or without the paper?
    thank you!!

    • Meredith Hurley

      there was a video of her doing it on instagram and the first time you roll it you do it with the parchment paper.

    • Laura Lea Goldberg

      Hi there! You roll the cake with the parchment paper the first time and without it the second time (once it has icing). Let me know how it turns out! xx