Chocolate Raspberry Cake Roll

Also known as a “Log Cake,” this chocolate cake with raspberry and cream filling is a classic favorite! Try substituting the raspberries with fresh oranges for a wintery treat.

Serves: 12Hands-on: 30 minutesTotal: 45 minutesDifficulty: Medium

Serves: 12


  • 5 large eggs, separated
  • 1 cup coconut sugar
  • 1⁄4 cup white spelt flour
  • 1⁄2 tsp. sea salt
  • 3 Tbsp. cocoa powder
  • 2 tsp. vanilla extract, divided
  • 1 pint heavy cream, chilled
  • 3 drops liquid stevia
  • 3⁄4 cup fresh or frozen raspberries, washed and patted dry
  • 1⁄4 cup confectioners’ sugar


  • Preheat oven to 375°F. Line a baking sheet with parchment paper.
  • In a medium bowl, beat egg whites with a hand mixer until stiff.
  • In a separate bowl, beat the egg yolks until thick. Sift sugar, flour, salt, and cocoa into the yolks, add 1 teaspoon vanilla, and mix well.
  • Fold cocoa mixture into beaten egg whites. Spread batter evenly onto pan with a spatula. Bake for 15 minutes, then cool in pan on a rack.
  • Meanwhile, in a medium bowl, whip the heavy cream with 1 teaspoon vanilla and stevia until soft peaks form. Set aside.
  • Gently lift cooled cake from pan and peel the parchment paper off the underside of the cake. Lay flat on the pan or place on a serving platter. Spread whipped cream in a layer over the cake and dot with raspberries. Beginning with a short end of the cake, gently roll the cake up to form a large log.
  • Dust the top with confectioners’ sugar.