Apricot Cake Roll

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This elegant gluten-free flourless Apricot Cake Roll is a light and refreshing cake that’s perfect for every desserts lover. Yes, even those who are on a weight loss diet! This cake roll has only 185 cal. per portion and 13 g. of protein! It just a perfect guilt-free goodness with a scrumptious taste of slightly sour apricot jam and sweet mix of cottage cheese and Greek yogurt frosting.
This light and low-calorie dessert is one of my favorites.

Apricot Cake Roll Recipe

This fluffy Apricot Cake Roll is quick and easy to make, yet so yummy and healthy dessert. This light cake roll is sugar-free, gluten-free, high in protein and made with no butter or oil. This one is a rewarding low-calorie treat for weight loss dieters.

Serving:	Prep time:	Cook Time:	Total Time:
for 6	35 min	15 min	50 min

Ingredients for Apricot Cake Roll:

For Sponge Cake:

4 large eggs
4 tbsp. (80 g.) rice flour
3 tbsp. (30 g.) stevia
1 tsp. baking powder

For the Apricot and Cheese Frosting:

1 cup (115 g.) cottage cheese, dry curd (I used 0.4 %)
1 cup (225 g.) plain Greek yogurt, 2%
1-2 tbsp. (10-20 g.) stevia or 5-7 g. 0 cal. sweetener (try to your taste)
1 tsp. vanilla extract
1/3 cup (120 g) apricot jam, sugar reduced

For the Soaking Syrup:

3 tbsp. milk (any kind of milk)
1 tsp. maple syrup or honey

For the Optional Garnish:

10 g. 70% dark chocolate
1 tbsp. powdered sugar

How to Make Apricot Cake Roll:

Preheat the oven to 355˚F. Line 18×13 -inch baking pan with a parchment paper (do not grease).
In a medium bowl, beat eggs with an electric mixer on high speed about 5 minutes or until very thick and lemon colored. Add stevia and beat on high speed about 5 more minutes.
In another bowl, whisk together the rice flour with baking powder and gradually add into the egg batter. Mix carefully from the bottom to catch hidden flour pockets until no longer see streaks of flour.
Pour into the baking pan, spreading to corners.
Bake 12 to 15 minutes or until a toothpick inserted in center comes out clean.
Immediately loosen cake from sides of pan and turn upside down onto a clean towel. Carefully remove parchment paper then roll cake into the towel. Let it cool to room temp.
Meanwhile, place the cottage cheese, Greek yogurt, stevia (or sweetener), and vanilla extract into a blender and puree until smooth and creamy. Frosting will be smooth and somewhat runny.
In a small bowl combine the milk and maple syrup for soaking.
Carefully unroll the cake and loosen from the towel. Brush the top evenly with the syrup.
Spread the apricot jam evenly over the cake and then the cheese frosting.
Roll the cake back up. Carefully transfer the cake to a serving platter and refrigerate for at least 1 hour before serving.
Garnish with powdered sugar and melted chocolate and enjoy!

How Many Calories in Apricot Cake Roll

Calories (per 100 g): 148 cal	Calories (per 1 serve): 185 cal
Fat: 4.3 g	Fat: 5.5 g
Carbohydrates: 17.0 g	Carbohydrates: 21.2 g
Protein: 10.5 g	Protein: 13.1 g

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Apricot Cake Roll

This elegant gluten-free flourless Apricot Cake Roll is a light and refreshing cake that’s perfect for every desserts lover. Yes, even those who are on a weight loss diet! This cake roll has only 185 cal. per portion and 13 g. of protein! It just a perfect guilt-free goodness with a scrumptious taste of slightly sour apricot jam and sweet mix of cottage cheese and Greek yogurt frosting. This light and low-calorie dessert is one of my favorites.

Print Recipe Pin Recipe

Prep Time 35

Cook Time 15

Total Time 50

Course Dessert

Servings 6 people