This cake is also known as a chocolate roulade or Swiss roll. Whatever we decide to call it, it’s bloody good! What makes it even better is that it’s gluten-free, dairy-free, refined sugar-free and gum-free!
I hadn’t eaten cake for months, and this was incredibly delicious. I couldn’t stop at one piece… I had 1/8 th, then I had another 1/8 th, then another 1/8 th, and when A wasn’t looking, I had another 1/8 th. Ermm… yes, this was in one day! I’ve made and enjoyed this cake about 4-5 times since then.
The cake is lightly sweet with chocolate undertones; the filling is creamy, light and bursting with flavor. Together, they taste sinful. So… what’s it made of? The cake layer is made with coconut flour, eggs, honey, salt, vanilla extract and bicarbonate of soda/baking soda. That’s it. The cream layer is made with whipped coconut cream, orange segments, honey and orange zest.
Simple and delicious!
[Note: I’ve also made the filling with crumbled freeze-dried raspberries, it was a real treat!]
CHOCOLATE SPONGE ROLL WITH ORANGE CREAM (gluten-, dairy-, refined sugar-, gum-free)
makes 1 roll, 8 servings (but let’s be honest here, it’s more like 6 servings)
For the cake
- 6 large eggs, separated
- 170 g (1/2 c) raw honey
- 40 g (1/3 c) coconut flour
- 25 g (1/4 c) unsweetened cocoa powder
- ½ teaspoon bicarbonate of soda/baking soda
For the filling
- 1 – 400 ml (14 oz) full fat coconut milk*, chilled for at least 48 hours, solid fat scooped out, liquid saved for smoothies/other/discard
- 1 orange, zested, segmented, roughly chopped and drained
- Honey to taste (optional)
* Please buy FULL FAT coconut milk; the higher the fat content the better. When selecting your cans in the store, shake them to listen if the liquid inside is thin and sloshy or thick and denser. You want the thick and denser sounding can. Buy a few, just in case.
1. Line one 24 x 30 cm (9.5 x 15 inch) Swiss roll pan/baking sheet with an edge with parchment paper. Preheat oven to 340 F/170 C.
2. In a medium sized bowl, beat the egg whites until soft peaks form, set aside.
3. In another medium sized bowl, beat the egg yolks and honey together until thick and pale yellow. Stir in coconut flour, cocoa and bicarbonate of soda/baking soda until well combined.
4. Gently fold in 1/3 of the egg whites into the yolk mix. Repeat until the egg white shave been used up.
5. Spread into prepared pan/sheet and bake in the middle of the oven for 15-17 minutes or until set.
6. When the cake comes out of the oven, lift it out of the pan/sheet using the parchment paper.
7. Leave the cake on the paper. Starting from the short end, roll the cake into a log. Chill seam side down until cold.
8. Meanwhile, beat the coconut cream with orange zest and honey until the consistency is like soft whipped cream.
9. Unroll the cake. Spread coconut cream mixture over the cake and scatter with orange segments. Using the paper as a guide, carefully re-roll the cake from the short end*.
10. Chill for 1 hour before slicing and devouring.
* I have had this cake split on me almost every time except from the first time (when the photo was taken). Don’t worry, it’ll still taste the same.