fbpx

The Perfect Breakfast! Roll Cake

Almond-flavoured peanut butter and Raspberry Thingy roll cake
Decadent, wholesome and delicious, this yule log will put a smile on everyone’s face. (Believe me!)
  • Preparation 15 minutes
  • Cooking 15 minutes
  • Power 350°F (180°C)
  • Quantity One yule log
See ingredients
  • 225 g (3/4 cup) date puree

  • 230 g (1 cup) plant-based beverage or milk

  • 2 eggs

  • 7 g (1 tbsp.) baking powder

  • 15 ml (1 tbsp.) almond extract (or vanilla)

  • 20 g (2 tbsp.) whole chia seeds or unsweetened coconut

  • 180 g (1½ cups) wheat or gluten-free flour

  • 25 g (¼ cup) ground almonds

  • One recipe of Raspberry Thingy

  • Natural peanut butter, to taste

  • Ingredients
  • Steps
  • History

Ingredients

  • 225 g (3/4 cup) date puree

  • 230 g (1 cup) plant-based beverage or milk

  • 2 eggs

  • 7 g (1 tbsp.) baking powder

  • 15 ml (1 tbsp.) almond extract (or vanilla)

  • 20 g (2 tbsp.) whole chia seeds or unsweetened coconut

  • 180 g (1½ cups) wheat or gluten-free flour

  • 25 g (¼ cup) ground almonds

  • One recipe of Raspberry Thingy

  • Natural peanut butter, to taste

19 steps

  • Preheat oven to 180°C (350°F).

  • Line a baking sheet (38 cm x 25 cm) with parchment paper, otherwise everything will stick. That’s simply because there’s no fat whatsoever in this recipe.

  • In a bowl, combine the date puree, plant-based beverage (or milk) and eggs.

  • Stir in the following ingredients: baking powder, almond extract (or vanilla) and chia seeds (or coconut). Wait for that little bubbling effect and stir until well combined.

  • Add the flour and ground almonds (or almond flour).

  • Spoon the batter onto the baking sheet and spread evenly.

  • Bake for approximately 15 minutes at 350°F.

  • Allow to cool slightly.

  • Moisten a clean dish towel and spread it out on your work surface.

  • Unmold the cake, face down, onto the damp dish towel.

  • Remove the paper.

  • Roll up the edge of the moist dish towel and then gently roll up the cake inside the dish towel.

  • Let stand. While you’re waiting, why not use the time to make some Raspberry Thingy.

  • Once your future log has cooled slightly, gently unroll and spread a layer of peanut butter on top, to taste. Next, spread a generous amount of Raspberry Thingy.

  • Roll the cake up again… and voila!

  • Wrap the cake in plastic wrap so it doesn’t dry up.

  • It will keep perfectly well in the fridge.

  • And yes, you can freeze it too.

  • When you’re ready to serve and savour it, cut into pretty little slices. Truly delicious.

History

Who said you always have to serve yule logs for dessert? How about we spoil ourselves and make a deliciously healthy roll cake… that also contains no added sugar. Here it is, my scrumptious breakfast roll cake that also makes for an excellent snack or an excellent wholesome dessert.

Who can top that?

This recipe was inspired by the Picky Logger recipe featured in my cookbook Goodbye Refined Sugar.

*European version: Je déclare la guerre au sucre raffiné, published by Hachette.

Storage

  • In an airtight container!
  • This cake freezes well.

We make life easier with our date purees

We make life easier with our date purees

Date puree - Original

Date puree is high in fibre and that’s why it can keep us going for long periods of time, while letting us enjoy the taste of pure happiness. The natural choice for all your guilt-free treats. Yumski!

100% recyclable packaging.

For more recipes sweetened with date puree

FAQ

How do you make date puree?

Buy date halves that are perfect for cooking and make your own date puree. Get the recipe here.

Can I use another type of flour than the one specified in the recipe?

Yes, you can simply use any type of flour you have on hand.

Is almond powder the same thing as ground almonds?

Yes. Almond powder, ground almonds, almond flour… they’re pretty much the same thing. Almond flour is available at supermarkets but the almonds are ground more finely. That being said, when a recipe calls for almond flour, you can easily use ground almonds instead.