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Chocolate Strawberry Cake Roll Blog Post


I will be the first to admit that this is something of a special occasion cake. It’s a bit tricky to make and takes a gentle hand at times, but you shouldn’t let that stop you. Because this cake roll is worth all the time and effort it takes to make. Tender chocolate sponge cake, creamy strawberry cheesecake filling, all drizzled with rich chocolate ganache. It looks like a million bucks and it tastes like it too.

Cake rolls are tricky to make at the best of times. Even when using conventional ingredients like flour and sugar, they have a tendency to crack and break easily. Taking them gluten free and sugar free means they are even more fragile because you can’t rely on gluten strands to hold everything together. But they are so pretty and I had loads of fresh strawberries from our local farmer’s market. I can’t ignore that kind of inspiration when it strikes!

In the grand scheme of things, this was quite a successful cake roll. It cracked a tiny bit around the edges as I rolled it up (and unrolled, and then rolled it up again) but there were no major cracks in the cake. And all the cracks can be nicely hidden with the drizzling of chocolate ganache. So even if you are a novice baker, I say give this one a go. It’s fun and it’s a great way to use up some of those summer strawberries! And worst comes to worst, you can always turn it into a trifle…


Cake Roll

  • 5 tbsp cocoa powder, divided
  • ¼ cup confectioner’s Swerve Sweetener
  • 1 tbsp grassfed gelatin (or one envelope Knox gelatin)
  • 1 ounce unsweetened chocolate, chopped
  • 4 large eggs, separated
  • ¼ tsp cream of tartar
  • Pinch salt
  • 5 tbsp granulated Swerve Sweetener
  • ½ tsp vanilla extract
  • 4 to 5 tbsp cold coffee or water

Strawberry Filling

  • 1 cup chopped strawberries
  • 8 ounces cream cheese, cut into chunks
  • ¼ cup confectioner’s Swerve Sweetener
  • ⅓ cup whipping cream
  • ½ tsp vanilla extract

Chocolate Glaze

  • ½ cup whipping cream
  • 2 ounces unsweetened chocolate, chopped
  • ¼ cup confectioner’s Swerve Sweetener
  • ½ tsp vanilla extract


Cake Roll

  1. Preheat oven to 350F and line an 11×17 rimmed baking sheet with parchment paper. Grease the parchment paper and pan sides and dust thoroughly with 1 tbsp cocoa powder.
  2. In a small bowl, whisk together 3 tbsp cocoa powder, confectioner’s Swerve, and gelatin. Set aside. In a large heatproof bowl set over a pan of barely simmering water, melt chopped chocolate, stirring until smooth. Let cool to lukewarm.
  3. In a large bowl, beat egg whites with cream of tartar and salt until frothy. With beaters still going, add granulated Swerve one tbsp at a time. Continue to beat until stiff peaks form.
  4. Whisk egg yolks into cooled chocolate, then whisk in cocoa powder mixture. Add vanilla extract and coffee or water, whisking until mixture smooths out. Fold in about ⅓ of the egg whites until mixture is lightened, then fold this mixture back into remaining egg whites until no streaks remain.
  5. Spread mixture evenly in prepared baking sheet. Bake 10 to 15 minutes, until firm but springy to the touch. Remove and let cool a few minutes, then run a knife around the edges to loosen. Sprinkle thoroughly with another tbsp cocoa powder and top with a kitchen towel. Place another larger baking sheet overtop and flip over.
  6. Gently peel parchment paper from what is now the top of the cake. While still warm, gently roll up inside the kitchen towel, starting from one of the shorter ends. Don’t roll too tightly or it will crack. Let cool.

Strawberry Filling

  1. Place strawberries in a blender or food processor and puree. Add cream cheese, confectioner’s Swerve, whipping cream and vanilla extract and process or blend until smooth.
  2. Very gently, unroll cake. Do not try to lay it completely flat, let it curl up on the ends. Spread inside with strawberry filling to about ½ inch from the sides. Gently roll back up, without the kitchen towel this time. Transfer to a serving platter and refrigerate several hours.

Chocolate Glaze

  1. In a small saucepan, bring cream to just a simmer. Add chopped chocolate and let sit a few minutes, then whisk in until smooth. Whisk in confectioner’s Swerve and vanilla extract. Drizzle over cake and let set.
Nutrition Facts
Serving Size 1
Servings Per Container 12

Amount Per Serving
Calories 200 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 11g 55%
Trans Fat 0g
Cholesterol 105mg 35%
Sodium 120mg 5%
Total Carbohydrate 21g 7%
Dietary Fiber 3g 12%
Sugars 2g
Protein 6g 12%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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