Gingerbread Roll Cake

Photography, Foodivine Studio/c.

  • Prep time 25 minutes
  • Total time 40 minutes
  • Portion size 12 servings
  • Credits : Canadian Living Magazine: March 2023


Gingerbread Cake:
Date & Cream Cheese Icing:


Gingerbread Cake

Preheat oven to 350°F. Line a greased 17- x 12-inch jelly roll pan with parchment paper, leaving excess over all sides. Set aside.

In bowl, whisk together Date Purée, molasses, eggs and milk. Stir in flour, oats, flaxseeds, baking powder, cinnamon, ginger, nutmeg and salt until
batter is smooth. Spread evenly onto reserved jelly roll pan; smooth top with spatula. Bake until cake springs back when touched lightly, 12 to 15 minutes. Transfer pan to wire rack; let cool for
10 minutes.

Run blade of knife along sides of cake to loosen from pan. Invert cake onto sheet of parchment paper and carefully remove the top paper. Dampen a clean tea towel and place over cake. Let cool for 15 minutes.

Date & Cream Cheese Icing

Meanwhile, in bowl, using electric mixer, beat cream cheese, Date Purée and vanilla until smooth. (Make-ahead: Can be covered and refrigerated for up to 5 days. Bring to room temperature before using.)


Using angled metal spatula, spread Date & Cream Cheese Icing evenly over Gingerbread Cake. Starting with short side, roll up cake tightly. Place cake, seam side down, on serving platter. (Make-ahead: Can be covered and refrigerated for up to 2 days or wrapped in plastic wrap and stored in resealable bag and frozen for up to 2 weeks.)

Nutritional facts Per each of 12 servings

  • Calories 260
  • Total fat 7 g
  • Saturated fat 3 g
  • Cholesterol 45 mg
  • Sodium 205 mg
  • Total carbohydrate 44 g
  • Fibre 4 g
  • Sugars 27 g
  • Protein 5 g
  • Iron 2.3 mg
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Baking & Desserts

Gingerbread Roll Cake