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?? 😉
That looks really tasty & pretty!
And by the way, I just saw your television feature about the cookied dough pie (I thought I wouldn’t be able to view it over here, but found an online version through facebook) and you were awesome! loved it 🙂
Ohmygoodness….I can NOT WAIT until I’m living back in the states again so that I can try your recipes out on my (very) non-vegan family (I haven’t had an oven in 3 years)!!
I don’t consider myself a great cook, but I’m hoping that through your recipes (and practice…) I can turn into a good one!
AND… I’m moving to AUSTIN in MAY!!! Do you think you would ever offer a baking class?? If in the future, I found a group of 5-10 people….would you put one on?? 🙂
LOL I’m actually in Dallas, not Austin. Good luck with the move!
After I move, I will HAPPILY drive to Dallas if you ever want to have a class!!^^
These look amazing!
I consider myself a pretty good cook. I never follow a recipe, always tweaking it to make it healthier or include ingredients I have on hand. That being said, I don’t know all the French cooking terms, which knife or pan would work best for which recipes, etc. And I’ve made mistakes by not realizing what different substitutions would do to the final result.
In my defense… I said either the jelly roll OR the chocolate chunk cookies! Besides, you DID say we could put chocolate chips in the jelly roll. 🙂
OK Katie, you’ve done it this time!!
I can see you and others ((and me!!))making hundreds of variations with this, and I already have ideas!! Like….:
PB-filled Chocolate Roll
Mint-Creme-filled Chocolate Roll
Strawberry Cheezecake-filled Roll
Banana Custard-filled Roll
Blueberry-Vanilla-filled Roll
Banana-Butter-filled Roll
Nutella-filled Roll
Almond Butter-filled Chocolate-Chip Roll ((oohh, I want this one now!! 😉 ))
Cream-Cheese-Frosting-and-Raisin-filled Cinnamon Roll??
Chocolate-Chip-filled PB-flavoured Roll
Mint creme????? Oh my goodness you are amazing! Fantastic idea! And I did use Nutella for mine and it was amazingly good!!!!!
Copy and pasting every idea you wrote here lol (minus the mint…and the strawberry cheezecake since I’ve already got that one going! :-D)
Yaaaayy!! 😛
Hm…I’m not huge on jelly but I would love to try your homemade Nutella recipe and using that as the filling!
I’m a pretty decent cook. I’m much more homestyle and definitely feel like a novice a lot when I look at cooking blogs and don’t recognize half the terms. At any rate, I’m growing and experimenting and think I do a lot more than most people I know.
You may like a product called “All Fruit”. It’s in the same area as jams & jellies but has much more fruit in it than other brands I’ve tried. BTW, I only use jam in my jelly rolls (if using a preserve), never jelly. But that’s a matter of taste, although jelly would have a tendency to slip around whereas jam stays put better. Apple butter would make a good filling, too.
Bow down to queen Katie, she is a never ending resource of yummy goodness!! Based on the reviews for this one I’ll be trying my hand at it soon.
Queen Katie, do you have any recipe’s for breakfast bars, or treats that uses Quiona? I would love to have a sweet treat for breakfast incorporated that magical ingredient, but I am nowhere near as good a cook as you. When are you opening a bakery?!!!!!!!! jk (but really u should)
I don’t 🙁
Honestly, quinoa intimidates me! I am not very good at cooking it. I need more practice!
You are amazing!
you should totally write a book! 🙂
I want a hard copy of all your recipes so i can find them at my fingertips!!!!
Thank you so much! That really means a lot to me :).
Yes! Definitely! With all of us baby boomers out there, most outliving our husbands/partners thereby living alone, and most of the boomers watching their weight or something about their diet, there is a definite need. You could fill a niche that is unfilled (as far as I know of). We end up making a “normal” sized batch of something and giving most of it to neighbors, etc. if we don’t have freezer space for it. Of course, the giftees are pleased to have some treats or just something they don’t usually cook/bake. I’ve never had anyone turn down my “leftovers” yet! LOL
I need this cake…like now.
Katie, this looks delicious, not to mention down right fun!! I have made one jelly roll in my 30 years of cooking, and although it turned out well, and I did get some rave reviews, I was so worried the entire time that making it wasn’t very fun! 5 stars!! =)
Hahaha me too! Everyone raved about it, but it was such a trying experience, including the fact that my poor cake snapped in two! Luckily, a bunch of frosting fixed it :).
I have also only made one jelly roll and it was YUMMY!, but I was so terrified the whole time that I haven’t done it since. My husband and bbf love swiss cake rolls so I think I’ll use coconut butter for the filling and drizzle in chocolate!
I can cook the basics, but anything more complicated than that and I am good at ruining it!
I love reading your posts, but could you maybe include more pictures of the actual process of preparing the dish in addition to the final product? When I make your recipes, it’s nice to see a more step-by-step sequence to know that I’m doing it right.
I can try to make a note of it for the future… The problem is that I never know if something is going to work out until it’s finished! 😉
This would be great with some chocolate nut butter inside! I consider myself a pretty good cook, but baking really is my thing.
I just made this!
My toddler and husband are munching it up right now…and me. I used half coconut oil and half applesauce as I ran out of applesauce. We used jam in the middle.
I could eat this all night. And might. The rest of the family are full. Mwa ha ha! It is all MINE now!
(actually, I feel a little full too 🙁 – but I did double the recipe, so there was lots….. Hmm, how do I store the rest til breakfast?)
loosely covered (with a tiny air space so the moisture doesn’t get trapped :))
Yup. That worked. Made a second one today for a friend and her toddler. Was lovely, made with coconut oil and rapeseed oil (I think you call that something nicer sounding in the U.S.A.). Preferred the one made with applesauce, to be honest, it was somehow gooier and tastier – maybe I umdercooked it though. Either way, this one is a winner! 🙂
Going to make this tonight-who cares that there is already a cake in the fridge-I can have both!! LOL
i love how this recipe uses ingredients i have already. 🙂
Looks yummy! I could go for a strawberry jam jelly roll right now! Maybe with a little pb spread in there too! YUM!