Updated September 29, 2017
1 cup almond meal
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon salt
1 1/2 teaspoons unflavored gelatin powder
Sugar substitute equal to 3/4 cup sugar (such as stevia)
1 cup canned pumpkin
1/4 cup vegetable oil
1/2 cup water
Powdered sugar for rolling cake (optional)
One 8-ounce package cream cheese softened
1 teaspoon vanilla extract
1/4 cup pure maple syrup
Preheat oven to 375 F. Line a 10x15-inch jelly roll pan (nonstick preferred) with parchment paper.
You can use butter under it, at least around the edges, to "glue" it down if you prefer. Then butter the top of the paper as well.
Mix dry ingredients well in an electric mixer bowl. Add wet ingredients (pumpkin, eggs, oil, and water) and beat for 2 to 3 minutes. Pour into prepared pan.
Reduce oven heat to 350 F. Bake for about 15 to 18 minutes, until toothpick comes out clean. You don't want the top to be browned or the cake will be too stiff to roll.
Cool in pan for about 5 minutes. Place a clean tea towel on the counter and sprinkle with powdered sugar—this is optional but will prevent the cake from sticking to the towel. Flip the pan on top of the towel and remove the pan. Carefully peel off the parchment paper. Now, roll the cake in the dish towel, starting with a long side (so the cake will be long and thin). Let cool for 10 to 15 minutes.
Meanwhile, make the filling: mix up the cream cheese, vanilla, and syrup. Adjust to taste—if you want the filling sweeter, you can add a little more syrup.
Carefully unroll cake, but don't try to get it all the way flat or there is more of a danger of breaking.
Spread filling on the cake and slowly roll the cake back up. Cool completely in refrigerator before slicing.