Spiral Cake - Gluten Free & Low Carb
Total Steps
20
Ingredients
9
Tools Needed
1
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Spiral CakeIngredients
- 1/3 cup coconut flour
- 6 eggs eggs, separated
- 1/2 cup erythritol
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1 avocado avocado, skin and seed removed
- 1/3 cup cocoa powder
- 1 tablespoon coconut milk
- 2 teaspoons ground erythritol
Instructions
Step 1
Preheat the oven to 180/350F degrees
Step 2
Grease and line a rectangle baking tin with parchment paper.
Step 3
Whisk the egg whites until stiff.
Step 4
In another bowl, beat the egg yolks with the erythritol (or sugar substitute).
Step 5
Add the coconut flour, baking powder and vanilla extract.
Step 6
Gently fold in the egg whites and blend thoroughly.
Step 7
Pour into the baking tin and smooth out the mixture evenly.
Step 8
Bake for 15 minutes until golden and firm.
Step 9
Turn the sponge onto a piece of parchment paper.
Step 10
Using the parchment paper that the sponge was cooked on, gently roll the sponge up from the long end.
Step 11
Allow to cool.
Step 12
Make the filling by blending all of the ingredients together. I use a hand blender but a food processor would do.
Step 13
Gently unroll the sponge and remove the top layer of parchment paper.
Step 14
Spoon about two thirds of the filling evenly over the sponge.
Step 15
Using the bottom parchment paper roll the sponge back up.
Step 16
Remove the parchment paper from the sponge.
Step 17
Cut the sponge evenly into 8 (or 4) slices.
Step 18
Take a slice and place it on a plate, rolled up.
Step 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.
Step 20
Slather the remaining filling mixture around the outside of the cake and decorate as you wish.