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 done Katie, for providing me with a recipe that only TASTES and LOOKS decadent and sinful! This was definitely gooey deliciousness and soooo easy! I used spelt flour, and while it was probably a bit denser than your pastry flour, it was still delicious. I used the “scraps” to sample the roll with fig preserves, strawberry jam, strawberry jam & peanut butter (my fav), and ultimately went with the strawberry jam and your cheesecake frosting (leftover from making your carrot cupcake!)
I highly recommend this to anyone looking for a simple, quick, healthy recipe!
This was delicious! And it actually rolled which I wasn’t expecting. I halved the recipe and baked it in a loaf pan, which was perfect. I put strawberry preserves and powdered sugar in it.
Made this recipe today, and even before I added sugar, instead of stevia, this recipe was 114 calories :s what kind of flour do you use, because no half cup of flour is less then 100 calories.
Please read the nutritional info fully. It explains that part of the recipe is discarded.
I have made this recipe THREE times in TWO days….it is so good. I have to admit though, that I used a square pan, cut them in equal squares and made a layered dessert with all natural preserves in between the layers…it was very pretty and okay, I admit, I haven’t mastered the art of the “pretty roll” yet, but I will diligently work on that and eat through all my mistakes……
I actually like your idea better!
Hey Katie I was wondering can you use self raising flour??
Sorry, I haven’t tried it so I really don’t know :-?.
Maybe leave out the baking powder if you try?
I made this after my workout this morning and all I want to say is DELICIOUS!!! It was the perfect all in one breakfast and sweet to reward myself with. Thanks for all of the great recipes!
Hey, just wondering whether the nutrition info is for the applesauce or oil version of the cake. Planning on making this for my mom tomorrow! Looks awesome 🙂
This is in the oven right now 🙂 I’m worried that it will either be over or undercooked though, because after the first 10 minutes the top was still shiny. I did double the recipe, though, so maybe that’s why! I think I’ll take it out when it’s ALMOST done and then wait. Don’t want to to be crumbly! I also added matcha to both the cake and the cream cheese frosting that I made. Can’t wait!
Ok so it was awesome except I made modifications that probably should have been kept out :/ put too much matcha powder (entirely my fault lol), subbed agave for sugar, milk for water, and didn’t use oil. The texture was ALMOST right except it started falling apart when I tried to roll it. Does the oil/applesauce act as a binding agent?
Anyways I feel like if I left out the matcha powder in the cake it would have been amazing. After all, I already had matcha in the filling 🙂 THanks for the recipe!
Katie, THANK YOU SO MUCH for writing this Blog and sharing all of your amazing recipies!
I love them all so damn much! xD xD
But…I have one Problem, the Problem with “Cups”^^. Do you have a number of grams you always use for one cup?
For example in this recipe 1/2 cup of flour is 70g- so 1 cup would be 140g, right?
But in the Lemon Squares- recipie (https://lett-trim.today/2012/05/07/healthy-lemon-squares/%3C/a%3E%29 1/2 cup is 180g…hm, I´m confused…& I would be very very happy if you could help me 🙂
It depends on the flour. Different flours weigh different amounts :).
Hm, ok, thank you for your answer.
So…do you use something like this: http://www.amazon.de/dp/B000Q3218K/ref=asc_df_B000Q3218K8142998?smid=A3JWKAKR8XB7XF&tag=googledeprodu-21&linkCode=asn&creative=22494&creativeASIN=B000Q3218K ? With cups& grams on it?
I made this tonight–my husband asked if I had made a big pancake when he saw the cake cooling. However, once I cut off the sides, put my nutella on top, and started rolling, it just…broke. I ended up with a small layer cake, basically. Still good, but had to eat it with a fork. I used “traditional” ingredients–white flour, oil, sugar, water. Baked it for about 11.5 mins. It was pretty fluffy, like a nice pancake. Did I over or under mix? Or was something else at fault? Maybe I baked it too long?
Sorry, I don’t know… A few other people have reported that problem. Maybe it’s a climate thing, or it might depend on the strength of the oven. Sorry I can’t be more helpful :(.
Kaite, your blog is awesome!
What are your tips for veganizing and healthifying a recipe?
I only ask because my Dad’s favorite cake before we became vegan is the all occasion yellow cake from the big yellow Gourmet cookbook. I’d like to make it for him again, but this time only vegan and healthier!
But if you have a recipe for a yellow cake that’s great too!
I guess it depends on the recipe. Now that I know more about baking and proportions of ingredients that work well together, I don’t often use other recipes at all. I just make up my own.
But if I were to start with a non-vegan recipe, I would first change the eggs for something like ground flax or energ egg replacer. (It’s usually 3 tbsp water with 1 tbsp flax or 1 tsp energ for one egg.) Milk and butter are easy, since there are vegan versions readily available. Then I play around with the oil and sugar amounts… don’t take too much out, or the texture will change, but you can also add some other things in for part of the oil, such as vegan yogurt.
I made a gluten free version of this just now, and ate it off the cutting board, it was so good! Definitely one of the best gluten free desserts I’ve ever had, and I didn’t even have to shell out big bucks for it!
Thank you so much for all your amazing recipes!
I made a post on my personal blog noting the changes I made and linking back to your original post. ( http://cornflakesareglutenfree.tumblr.com/post/30510761464 )
Love your blog!
Hi Katie,
I only have powdered Stevia, but not in the packet form. How much would I use?
Depends on if it’s pure extract or has been cut with something like erythritol or maltodextrin. I only know about NuNaturals- one packet is equal to 1/2 tsp of THEIR powder or 1/64 tsp of their pure extract.
I made this yesterday and it was delicious! Today I think I am going to try replacing the applesauce with pumpkin puree!
Hi Katie!
What are the ww points for the entire recipe? Thanks so much! Really enjoy your blog & can’t wait for the cookbook!
I didn’t calculate them for this recipe, but you can plug the numbers in here: http://www.calculatorcat.com/free_calculators/weight_watchers_calculator.phtml
🙂