Semi Homemade Frosted Gingerbread Roll


Semi-Homemade Gingerbread Roll with Pecan Vanilla Frosting

Enjoy this as a decadent breakfast with fruit and scrambled eggs, or as a dessert topped with ice cream or whipped cream!
Servings 8 slices


  • 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
  • 11.5 oz box vanilla cake or cupcake mix
  • 2 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 cup raw pecans
  • 10 oz container vanilla frosting room temperature


  • 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 cake mix, cinnamon, nutmeg and ginger. Whisk to combine.
  • 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.
  • 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 frosting.
  • 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).
Course: baked goods, Dessert
Cuisine: American
Keyword: baking, gingerbread, holiday, pumpkin spice, Quick & Easy, roll cake, semi homemade

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