Desserts & Cakes/ Gluten Free/ Low Carb

Spiral Cake

This spiral cake is a healthier alternative to the traditional Swiss Roll cake. This is a dairy free cake with a chocolate avocado filling too.

Baked with coconut flour with whisked egg whites, this is a light sponge yet firm enough to roll into a Swiss Roll. The sponge is simply coconut flour, eggs and erythritol (or other sugar substitute). I used an avocado filling to keep the cake dairy free but you could use your own filling if you wanted something with cream in it. It’s a great low carb and gluten free alternative to a Swiss Roll too.

spiral cake

This is a fun cake to make and very easy to put together. Instead of rolling the sponge up from the shortest edge of the sponge, roll from the longest length to make a long roll. Then cut the cake into slices, fill and form the pieces around each other to make a spiral shape with the sponge.

For this spiral cake, I kept the height small and cut the cake into eight pieces. For my first attempt at this spiral cake I cut the sponge into 4 slices and made a decent cake with a little bit more height. I like the different sections that show when you cut a slice of this cake. It makes cake a little bit interesting and different.

spiral cake
The Chief Taster inhaled this spiral cake when he had his first slice. I asked him if he was chewing the pieces or swallowing them whole. His smart answer was that the sponge was so light that it melted in his mouth. He knows me well. You can distract me with a funny remark every time!

spiral cake
This spiral cake would be fun to play around with different flavours. I was initially thinking of a strawberries and cream cake, but since I have recently published a strawberry and cream cupcake thought I should look at something else. A plain sponge with a chocolate filling was next on the list. Although I am thinking about a lemon version for summer.

spiral cake

Spiral Cake
Course: Dessert
Author: Angela Coleby
  • 1/3 cup (38g) coconut flour
  • 6 eggs separated
  • 1/2 cup erythritol or sugar substitute
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • 1 avocado skin & seed removed
  • 1/3 cup (35g) cocoa powder
  • 1 tablespoon coconut milk
  • 2 teaspoons erythritol, ground or sugar substitute
  1. Preheat the oven to 180/350F degrees
  2. Grease and line a rectangle baking tin with parchment paper.
  3. Whisk the egg whites until stiff.

  4. In another bowl, beat the egg yolks with the erythritol (or sugar substitute).

  5. Add the coconut flour, baking powder and vanilla extract.

  6. Gently fold in the egg whites and blend thoroughly.

  7. Pour into the baking tin and smooth out the mixture evenly.

  8. Bake for 15 minutes until golden and firm.

  9. Turn the sponge onto a piece of parchment paper.

  10. Using the parchment paper that the sponge was cooked on, gently roll the sponge up from the long end.

  11. Allow to cool.
  12. Make the filling by blending all of the ingredients together. I use a hand blender but a food processor would do.

  13. Gently unroll the sponge and remove the top layer of parchment paper.

  14. Spoon about two thirds of the filling evenly over the sponge.
  15. Using the bottom parchment paper roll the sponge back up.

  16. Remove the parchment paper from the sponge.

  17. Cut the sponge evenly into 8 (or 4) slices.
  18. Take a slice and place it on a plate, rolled up.

  19. Take the next slice and then gently winding it around the first slice. Repeat until all slices are used. If any break, it doesn’t matter, but place it into position.

  20. Slather the remaining filling mixture around the outside of the cake and decorate as you wish.

Recipe Notes

Makes 8 slices

Nutritional Info per slice: 124 Calories, 7g Fat, 6g Protein, 9g Total Carbs, 4g Fibre, 5g Net Carbs

Makes 8 slices
Nutritional Info per slice: 124 Calories, 7g Fat, 6g Protein, 9g Total Carbs, 4g Fibre, 5g Net Carbs

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