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?? 😉
Hi Katie,
I recently discovered your blog and have been reading through all your recipes non-stop for the last week. In fact, I’ve been taking frequent study breaks, because I can’t wait to try one of your recipes-which caters to my lifestyle and dietary sensitivities so well. This latest one is like icing on the cake-are you reading my mind? I’ve been craving something like this for so long. I want to try putting nutella and strawberries in this.
thanks for feeding this graduate students sweet tooth 🙂
I consider myself a pretty good cook..for my tasting at least!! hehe 🙂 We all have our good days and better days in the kitchen! 🙂 Happy Monday!
Amazing! Looks perfect:)
Ooh, I want to try this! I consider myself a natural cook. And my family agrees because they can’t stop eating my food. lol I’m not a great baker though, I hate following recipes and measuring and you have to follow recipes and measure ingredients in order to bake. But your recipes inspire me to bake more, so I have been. I’m still working on it, but in time I know I’ll be a good baker as well as a great cook.
Tried this tonight. I cooked mine for about 13 minutes, since it was still completely raw in the middle at 10. It ended up too thick to roll, so I spread it thinly with Nutella, and sliced it into six wedges, then piled three together for each serving. No waste, and though it didn’t look as cute as yours, it tasted divine. Thanks for a quick & tasty treat!
Thanks for the honesty and for pointing this out to me! I changed my post up to add that ovens might vary in temperature. 🙂
I love jelly rolls but my husband doesn’t. So that means when I make a jelly roll I eat the whole thing! Not a good idea! LOL!! Now I can make one when I want and not feel guilty for eating the whole thing! Thanks Katie!
I’ve made a cake roll before! It was a pumpkin spice one, and I was an ambitious teenager… I don’t know if I would attempt it now, it was difficult! It cracked a lot and I think it was pretty messy.
Wow! If this really is easy, you’ll be my hero. I’ve had two attempts at making the traditional, eggy and light roll cake, and both were epic, icky disasters. Next time I want to make one, I’ll try out this recipe. What’d you do with the extra on the side?? Ate it, I’d guess… 😉
Yup! With coconut butter! 🙂
Ooh! I’m definitely making this for breakfast with quince jam!
I just made this!! Nom Nom Nom! I’m tempted to go and eat my boyfriends half now!!
lol 🙂
Mmm, it looks delicious! Just a question:
You say this is a single-serving, but the Nutritional Info is for 1/2 of the cake, but you say it’s a single serving recipe! 140 calories is nothing, but it just seems weird…you know?
It specifically says right in the nutrition page post that she calculated it for 1/2 the recipe in case you want to share. How is that “weird”?
I wouldn’t say I am a good cook, but I end up eating some yummy food anyways just because I put together a few really good ingredients!
This is so beautiful! Unfortunately mine came out completely uncooked in the middle. Did anyone else have this problem? My guess for possible cause is that perhaps my oven warms up slowly, and since this required a non-preheated oven it made a difference in cooking temp. Otherwise perhaps it was because I subbed buckwheat flour. Wonderful recipe though, I’ll just cook it a bit longer next time.
I changed my post up to add that ovens might vary in temperature. I’m so sorry for the trouble… I’m not sure about the buckwheat flour, which also could’ve had an impact. In any case, thanks for your honesty!
Don’t be sorry, it was still great! Thanks!
That’s awesome! I need to try sometime. 🙂
ahh this looks fab. YUM! thanks for the recipe 🙂
I think I’m a pretty good cook. Well, a better baker than a cook!
I’m not a fan of cooking because I’m so use to baking, with all the exact measurements and only certain things can be substituted, that when I cook, I forget that (and constantly have to remind myself) that it’s OK to sub ingredients!
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