Clean Cardboard Postal Tube with at least one plastic stopper.
2-3 Elastic Bands
Non-stick, flexible baking liner (Teflon-coated or PTFE-coated fabric), cut to size.
Pre-heat the oven to 190°C/180°C Fan/Gas Mark 4. Grease and line the base of a flat, rimmed baking sheet. The internal dimensions of our baking tray measured roughly 18cm x 28cm.
Take a postal tube with a diameter of 5cm (2 inches) and cut off a length of approximately 16cm (6¼ inches). Make a cut the whole length of the tube. Line with the non-stick liner. Put the plastic lid stopper in at one end. Set to one side.
First make the gingerbread sponge cake. Sift the brown rice flour into a food processor or large mixing bowl. Then mix in the coarse polenta, ground almonds, cornflour and spices.
Add the Bicarbonate of Soda, Baking Powder, Xanthan Gum and Coconut Sugar. Mix gently for half a minute.
Then add the sweet freedom syrup, 1 tsp of vanilla extract, eggs, rice milk and coconut oil.
Whizz up for 30 seconds, scrape the sides and whizz up again until all ingredients until all the ingredients are combined into a smooth dropping consistency.
Spoon the cake mixture evenly onto the baking sheet and smooth over.
Place in the middle of the oven for 12-15 minutes or until the surface springs back lightly to the touch.
Now make a batch of vanilla dairy free ice-cream - see the instructions below. Freeze and whisk twice. After the second whisk fill your lined postal tube with the ice-cream. Make sure the seal is still in place at the end and push the mixture in with a knife to ensure there are no air bubbles.
Attach the elastic bands around the tube and place in the freezer.
Take the sponge cake out from the oven and allow to cool slightly in the tray before tipping out onto a cooling rack with the baking parchment still underneath. Let it cool some more.
Cover the top with a fresh sheet of baking parchment. We rolled the sponge mixture when it was still slightly warm. Leave to one side.
Gently unroll the sponge cake. Remove the top sheet of baking parchment. Gluten free sponges are more liable to cracking so you will need to support it with a rolling pin and other kitchen implements!
Drizzle the inside of the sponge with Sweet Freedom and sprinkle extra Pumpkin Pie Spice over the top.
Remove the ice-cream from its tube. Then place the ice-cream at one end of the cake and roll up the cake mixture around it. Some trimming of cake will be required to make the roll of cake fit neatly around the ice-cream.
Trim both ends with a bread knife. Dust the top with Pumpkin Pie Spice and Sweetly Stevia and serve.
The roll can be kept frozen until you are ready to serve it. Just make sure you wrap the cake in baking parchment and place in a container or suitable bag before putting it in the freezer. We are not sure how long you can store it, but guidelines for un-iced cakes seem to suggest anything up to 2-3 months.
How to make the Ice-Cream
In a large bowl add the 200ml Rice Milk, 6 Tbsp Cashew Butter, the Vanilla Seeds, 1tsp Xanthan Gum and 4-5 tablespoons of Coconut Syrup. Blend with a hand mixer on a high speed to introduce air into the mixture.
Pour into a freezer proof dish that has a lid. Place parchment paper on the surface of the ice-cream and then put the lid on.
Place into the freezer for around 2-3 hours. Remove and whisk the mixture again. If you wish you can spoon the mixture into a mixing bowl whilst whisking and then transfer back into the freezer dish. It depends on the shape of your freezer dish!
Place back into the freezer for another 2-3 hours and then the Ice-cream will then be ready use in your mould. Now go back to Step 9 above!!
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