Gluten Free Dairy Free Roulade Cake

I have an old memory as a young girl watching my father making a roulade cake in the kitchen. I remember him talking me through the whole process, from the ingredients, the quantities, and each step.  I remember watching with amazement how basic ingredients become such a decadent dessert. For a while I’ve wanted to create a gluten free and dairy free version of this cake. I have never made this cake before, not even in its original version; and I feared wasting many eggs in my experiments. When I finally got the courage to venture in to the kitchen to make this dessert, after stocking my fridge with lots of eggs, I was surprised that I nailed it on my second try. I feel very lucky. Since I used coconut sugar, both cake and cream turned out to be brownish . You can use regular sugar instead, if you wish; in this case your cake might turn out to be sweeter than my version with coconut sugar. To make this cake it takes some time and effort, but it’s fun and very therapeutic in my opinion. The best thing about this cake is that it gets better after a few days in the fridge. So if you have guests and you want to impress them, make it two days in advance. 

Serves: 8
Preparation time: 1 hour

Cake Ingredients:

4 eggs
½ cup powdered coconut sugar
¼ cup arrowroot powder
½ tsp cream of tartar
1 tsp vanilla extract

Filling ingredients:

¼ cup strawberry jam

1 can coconut milk
¼ cup coconut sugar
1 tsp vanilla extract
¼ tsp Xanthan Gum

Chocolate frosting ingredients:

50gr 100% cocoa chocolate
¼ cup coconut sugar
1 tsp vanilla extract
½ cup water

Cake Preparation

Preheat oven to 350F/180C

Separate eggs

Using a blender, start by mixing together egg whites with cream of tartar. 

Add powdered sugar gradually during the whipping process.
Stop blender when you receive sturdy opaque foam with visible ridges from the mixer. 

Mix vanilla extract with the yolks and gently fold it with the egg cream.

Add arrowroot gradually to the mixture and fold it in gently.

Place parchment paper at the bottom of a medium-size baking pan (9X13in/23X33cm). If you don’t use a non-stick pan, spray your pan with oil before you place the paper on the bottom.

Pour batter into pan. Shake pan to even out the surface of the batter. 

Bake for 10-12 minutes. 

When the cake comes out of the oven, use a knife to release the cake from the sides of the pan. Then carefully start rolling the cake with the parchment paper still on. 

It’s important to give the cake the roulade shape while it’s still hot.  Let it cool down.

Coconut Cream Preparation:

Open a can of coconut milk and scoop only the white cream into the blender.
Don’t worry if you get some of the clear liquid.
Add coconut sugar, vanilla extract, and Xanthan Gum.

Turn blender on and mix ingredients until you have a smooth and unified consistency of cream. 

Transfer cream into a bowl and place in the freezer until you are ready to assemble the cake. 

You will receive about ¾ cup of cream.

Chocolate frosting preparation

Place all ingredients in a small saucepan. 

Cook on low heat until chocolate is completely melted and you have a smooth sauce. Mix constantly during cooking. 

Assembling the cake:

Gently remove parchment paper from the cake and open it flat on a working surface.

Spread jam evenly on the surface of inner side of the roulade. 

Spread coconut cream on top of the jam.

Roll cake.

Pour chocolate frosting on top. 

Store cake in fridge for about an hour so that all ingredients to set in.

To keep the freshness of the cake, store it covered.