Nut-Free Chocolate Roll Cake
Indulge in the rich, velvety goodness of this Nut-Free Chocolate Roll Cake, a dessert that's as stunning as it is simple to make. Perfectly light yet decadently chocolaty, this recipe features a fluffy sponge cake made with a delicate blend of cocoa powder and whipped eggs, carefully rolled and filled with luscious vanilla-scented whipped cream. Ideal for those with nut allergies, this nut-free treat is baked in just 12 minutes and elegantly dusted with cocoa powder for a professional finish. Whether you’re serving it at a festive gathering or preparing it as a midweek indulgence, this easy-to-follow recipe guarantees a show-stopping centerpiece that tastes as good as it looks.
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Recipe Information
Ingredients
- 75 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 4 large eggs
- 150 grams granulated sugar
- 1 teaspoon vanilla extract
- 240 ml heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract for filling
- 2 tablespoons unsweetened cocoa powder for dusting
Instructions
Preheat your oven to 350°F (175°C). Line a 15x10-inch jelly roll pan with parchment paper, ensuring the paper hangs over the sides for easy removal later.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, beat the eggs with an electric mixer on high speed for about 5 minutes or until thick and pale. Gradually add the granulated sugar and vanilla extract, continuing to beat until light and fluffy.
Gently fold the dry ingredients into the egg mixture, being careful not to deflate the batter. Mix until just combined.
Spread the batter evenly into the prepared pan. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
While the cake is baking, prepare a clean kitchen towel by dusting it generously with cocoa powder.
Once the cake is done, immediately turn it out onto the prepared kitchen towel. Carefully peel off the parchment paper.
Starting from a short side, roll up the cake with the towel inside. Allow to cool completely on a wire rack, about 30 minutes.
In a large bowl, whip the heavy cream with powdered sugar and vanilla extract for filling until stiff peaks form.
Unroll the cooled cake and spread the whipped cream evenly over the entire surface.
Reroll the cake, this time without the towel, and place it seam-side down on a serving platter.
Dust the top with additional cocoa powder for decoration.
Chill in the refrigerator for at least 1 hour before serving. Slice and enjoy!
Nutrition Facts
Calories |
2117 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.2 g | 134% | |
| Saturated Fat | 56.9 g | 284% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 984 mg | 328% | |
| Sodium | 1406 mg | 61% | |
| Total Carbohydrate | 252.1 g | 92% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 167.2 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 172 mg | 13% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 934 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
