Recipe: Gluten-Free Chocolate Cake Roll
A spongy chocolate cake roll that you can fill with jam, whipped cream or any fruit filling.
Ingredients
- 5 large eggs, separated
- 1/3 cup Swerve granular sweetener
- 1/3 cup Swerve granular sweetener
- 2 Tbsp canola oil
- 1 tsp hazelnut flavouring
- 1/4 cup + 1 Tbsp unsweetened cocoa powder
- 1/2 cup gluten free flour blend (1to1)
Instructions
- Preheat oven to 325 degrees.
- Line a cookie sheet with parchment paper.
- Add egg whites to a stand mixer and beat until soft peaks form.
- Add 1/3 cup sugar and beat until stiff peaks form.
- In a medium bowl beat the egg yolks and the other 1/3 cup of sugar until it is thick and creamy.
- Add the oil, hazelnut flavor and cocoa and beat well.
- Fold the egg whites into the egg yolk mixture as well as the gluten free flour until blended.
- Pour batter onto lined cookie sheet and bake for 12-15 minutes.
- While baking take out a few towel and wet it so it’s damp.
- Lay towel on counter.
- Sprinkle cocoa powder over towel.
- Remove cake roll from oven and invert it onto tea towel.
- Gently remove parchment paper.
- Carefully roll up cake roll.
- For filling I whipped up cream until thick with a bit of sweetener. I also made a cherry filling using frozen cherries, sweetener and cornstarch.
- Carefully open up roll.
- Spread a bit of whipped cream all over roll.
- Add cherry filling.
- Gently roll up and place on a serving plate.
- Cover roll with whipped cream and cherry filling.
- Enjoy!