Ingredients
Scale
- ¾ cup gluten‑free flour blend (or almond flour)
- 4 large eggs (or flax eggs for a vegan option)
- ½ cup sugar (or coconut sugar)
- ¼ cup cocoa powder (or carob powder)
- 1 tsp baking powder (or ½ tsp baking soda + vinegar)
- 1 tsp vanilla extract (or almond extract)
- ¼ tsp salt (optional if using salted butter)
Instructions
- Preheat oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
- Beat eggs and sugar until light and fluffy, then mix in vanilla, cocoa powder, and gluten‑free flour.
- Pour batter into pan, spread evenly, and bake for 10–12 minutes.
- While warm, roll the cake in the parchment and let it cool.
- Unroll, spread your desired filling, then gently re‑roll.
- Dust with powdered sugar or top with chocolate ganache before serving.
Notes
Pro Tip: Use a clean kitchen towel dusted with cocoa to prevent sticking and cracking. You can make the cake a day ahead and store it in the fridge for up to 3 days. Variations: vegan version with flax eggs and dairy‑free cream; top with berries, mint, whipped cream or raspberry sauce.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French‑inspired
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 85mg