Close your eyes:
Imagine you are eating a giant, gooey powdered jelly doughnut…
Welcome to reality.
Looks fancy… but this jelly roll is ridiculously simple to make.
- It’s single-serving.
- Takes just 10 minutes
- It can even be fat-free.
I’ve always been intimidated by jelly roll cakes, but this recipe is one of the easiest things I’ve ever made. So even if you don’t think you can cook, you’ll probably have no trouble making this. And it’ll impress the socks off of everyone you know!
Skinny Mini Jelly Roll Cake
(Serves 1-2)
- 1/2 cup ww pastry flour, or white or spelt flour (70g) (For a gf version, use this: gluten-free option.)
- 1 tsp baking powder
- 1/8 tsp salt
- 100g water or other liquid (That’s 1/3 cup plus 1 T plus 1 tsp)
- 2 packets stevia (or omit and use 2 tbsp liquid sweetener–such as agave or honey–and decrease water by that amount)
- 2 tablespoons applesauce
- 1/4 tsp pure vanilla extract
Combine all dry ingredients together. In a separate bowl, combine wet (including applesauce). Mix wet into dry, but don’t overmix. Pour into a greased 8-in circle pan or a rectangular pan. (Be sure to grease it very well, or the cake won’t come out.) Cook for 10 minutes in a NON-preheated oven at 420F. (You might need to cook it longer, depending on your oven.) Let cool ten minutes before removing cake from pan. Then cut off all four edges so it forms a rectangle (if you used the circle pan). Spread on jam, or whatever else you wish, and roll it up. It’s that easy!
You can fill this single-serving cake with anything you can imagine: Peanut butter, chocolate chips, fresh berries, frosting, coconut butter, etc.
Shown above, with jam and Sugar-Free Powdered Sugar.
Question of the Day:
Do you consider yourself a good cook?
Or are you a walking disaster in the kitchen? Do you like to cook elaborate meals? Or are tv dinners and Chinese takeout your specialties?
P.S. I’m shocked so many of you voted for the non-chocolate recipe yesterday. What am I going to do with you guys?? 😉
Well this was neither skinny nor mini (70g of ww pastry flour is 245 calories, by the way! And you got to count what you use to grease the pan) but it was delicious. I used 31g of honey, which is less than 2 tbsp, and it was a little two sweet, so I’d stick to 1 tsbp next time… It didn’t quite fill my 9 inch pan and stuck to the sides but it was easy to roll, and I filled it with jam. Arguably I could have made it two servings. Now I’m hopefully full for a while.
Is this small enough to make in the toaster oven?
Yeah, I answered my own question. No.
This looks so good 🙂 do you think I can substitute applesauce for oil?
Thanks!
Can I replace applesauce with mashed banana?
Is it absolutely necessary to use pastry flour or can you use all-purpose?
How much cocoa powder do i add to make this a chocolate sponge?
I made a vegan Yule log out of this doing the following changes:
Doubled the recipe for a 9 by 13″ pan
Added around 1/4 cup cocoa powder
Used the “coffee fudge frosting” (cashew) frosting
Drizzled sone melted enjoy life chocolate chips mixed with a splash of non-dairy milk as a DELICIOUS ganache
…and my whole family (including my picky grandma, pop-pop, and dad) loved it!
Next time I make this, I would try using coffee as the liquid.