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Chocolate Raspberry Roll Cake

Chocolate Raspberry Roll Cake

This chocolate raspberry roll cake tastes fantastic with the raspberry cream but you can also fill it with strawberry puree, chocolate ganache, a buttercream fruit filling of your choice, or a yummy vanilla custard.  It won’t be without effort, but it will taste awesome.
Prep Time 25 mins
Cook Time 12 mins
Chill Time 1 hr
Total Time 1 hr 37 mins
Course Dessert
Cuisine American
Servings 8


For The Filling

  • 8 oz Cream Cheese
  • 8 tbsp Butter
  • ¼ cup Sour Cream
  • ¼ cup Monk Fruit Sweetener
  • 1 tsp Vanilla Extract
  • cup Raspberry

For The Cake

  • 1 cup Almond Flour
  • 4 tbsp Butter
  • 4 large Eggs
  • ¾ tsp Xanthan Gum 
  • ¼ cup Unsweetened Cocoa Powder 
  • ¼ cup Heavy Cream
  • ¼ cup Sour Cream
  • ¼ cup Monk Fruit Sweetener 
  • 1 tsp Cinnamon
  • 1 tsp Vanilla Extract
  • 1 tsp Baking Powder


  • Preheat oven to 350°F. Line a baking sheet with parchment paper. 
  • Combine dry cake ingredients in a bowl. Slowly add the wet cake ingredients, mixing until well combined. 
  • Spread the dough evenly on the baking sheet and bake for 12 minutes. 
  • While the cake is cooking, prepare the filling. Mix all filling ingredients with an electric mixer until well combined. 
  • Remove the cake from the oven and allow to cool slightly. 
  • Spread the filling evenly over the cake. Carefully roll the cake into a tube. 
  • Refrigerate for 1 hour before slicing and serving.
Keyword Dessert