Nut-Free Chocolate Roll Cake

Indulge in the decadence of this Nut-Free Chocolate Roll Cake, a light and airy dessert that's as stunning as it is delicious. Perfect for those with nut allergies, this classic Swiss roll-inspired recipe features a rich cocoa sponge cake that's effortlessly rolled and filled with luscious, homemade whipped cream. With a soft, melt-in-your-mouth texture and a delicate dusting of cocoa powder for a touch of elegance, this crowd-pleaser is surprisingly simple to make. Ready in under an hour, this nut-free dessert is ideal for celebrations or as a showstopping treat to brighten any occasion. Whether you're serving it for guests or savoring a slice with your afternoon tea, this chocolate roll cake will become a cherished favorite.

Nutriscore Rating: 51/100

Prep Time:20 mins

Cook Time:12 mins

Total Time:32 mins

Servings: 10

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

Directions

Step 1

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.

Step 2

In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.

Step 3

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.

Step 4

Gently fold the dry ingredients into the egg mixture, being careful not to deflate the batter. Mix until just combined.

Step 5

Spread the batter evenly into the prepared pan. Bake for 10-12 minutes, or until the cake springs back when lightly touched.

Step 6

While the cake is baking, prepare a clean kitchen towel by dusting it generously with cocoa powder.

Step 7

Once the cake is done, immediately turn it out onto the prepared kitchen towel. Carefully peel off the parchment paper.

Step 8

Starting from a short side, roll up the cake with the towel inside. Allow to cool completely on a wire rack, about 30 minutes.

Step 9

In a large bowl, whip the heavy cream with powdered sugar and vanilla extract for filling until stiff peaks form.

Step 10

Unroll the cooled cake and spread the whipped cream evenly over the entire surface.

Step 11

Reroll the cake, this time without the towel, and place it seam-side down on a serving platter.

Step 12

Dust the top with additional cocoa powder for decoration.

Step 13

Chill in the refrigerator for at least 1 hour before serving. Slice and enjoy!

Nutrition Facts

Serving size	735.3 grams (735.3g)

Amount per serving	% Daily Value*
Calories	2117

Total Fat 104.20g	134%
Saturated Fat 56.90g	285%
Polyunsaturated Fat 0.00g
Cholesterol 984mg	328%
Sodium 1406mg	61%
Total Carbohydrate 252.10g	92%
Dietary Fiber 16.70g	60%
Total Sugars 167.20g
Protein 41.00g	82%

Vitamin D 164IU	820%
Calcium 172mg	13%
Iron 13mg	71%
Potassium 935mg	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.

Source of Calories

Fat: 44.4%

Protein: 7.8%

Carbs: 47.8%