Taste the rainbow with a slice of this rainbow cake roll! Made with coconut flour it’s a colourful low carb and gluten free dessert.
This fabulous cake is so fun to make! A light butter free sponge is filled with a creamy buttercream for a low carb dessert. It's easy to make but looks great on the table for any celebration!
How to make a rainbow cake roll
To make this colourful cake you will need to colour the cake mixture. I used food colouring from a local baking store but you can use natural food colouring or make your own colouring. Either way you are aiming for the colours of the rainbow! The orange I mixed myself (red and yellow). Those art classes are not wasted in my cooking!
For the piping of the cake mixture into the tin I used disposable piping bags and sealed up the opening with small paper clips. This stopped the mixture running out. As I found with my first attempt with this cake.
The trick to the cake is to be organised ahead of piping the colouring cake mixtue.
- Spoon the cake mixture equally into 6 bowls.
- Add the colouring into the cake mixture. I do this in order of the rainbow colours.
- Spoon the mixture into the piping bags.
- Pipe the mixture into the cake tin. This can be done in one block for each colour, or repeated. You can also pipe the mixture lengthways too. My piping is not the neatest but a colourful explosion!
- Bake until firm.
- Cool, fill and roll up.
More fun low carb cakes to make
Chocolate Covered Strawberries Cake
Flourless Chocolate Cherry Roulade
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Rainbow Cake Roll
- 5 medium eggs separated
- ⅓ cup coconut flour
- ½ cup monkfruit or other low carb sweetener
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 6 food colourings rainbow colours
- 4 oz butter softened
- 4 oz cream cheese softened
- ¼ cup allulose or other low carb sweetener
- 2 tablespoons cream heavy/whipping
- 1 teaspoon vanilla extract
Make the Sponge
- Preheat the oven to 180C/350F degrees.
- Line up 6 small bowls and piping bags ready for the sponge colouring
- Grease and line a rectangle baking tin ( 9 x 13 inch, 22.9cm x 33cm) with parchment paper.
- In a medium bowl, whisk the egg whites until stiff peaks form.
- In another medium bowl, beat the egg yolks, vanilla and monkfruit together.
- Add the coconut flour, baking powder and salt and whisk well.
- Fold in the whisked egg whites gently until the mixture is even in colour.
- Spoon the cake mixture evenly into the 6 small bowls.
- Add a couple of food colouring drops to each bowl to get the shade of colour you want.
- Spoon each colour mixture into an icing bag (I sealed mine to stop the mixture running out).
- Pipe each colour in the order of the colours of the rainbow into the cake tin,either length or width ways.
- Bake for 15-20 minutes until firm.
- Remove the baking tin from the oven and allow to cool for 5 minutes.
- Put a large piece of parchment paper on your countertop and place the baking tin on the parchment paper, sponge facing down. Remove the tin from the sponge.
- Using the parchment paper on the top of the sponge, gently roll up the cake. This is to keep the sponge in the correct shape before adding the filling.
- Set aside to cool.
Make the Filling
- Whisk the butter and cream cheese in a medium bowl until smooth.
- Add the cream, allulose and vanilla extra and continue to whisk until thick and smooth.
- Gently unroll the cake, remove the top layer of parchment paper and spread the buttercream filling evenly over the sponge.
- Using the outer layer of parchment paper roll up the sponge again.
- Trim the edges for a neater sponge.
- Slice, eat and enjoy!
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information
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