Gluten Free & Paleo Chocolate Roulade


by: Linnaea

This impressive dessert is not only surprisingly easy, it's also surprisingly paleo! Enjoy this paleo and gluten free chocolate roulade next time you make dessert!


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serves: 8

2 ounces 100% chocolate, chopped

tablespoons 2½ honey

pinch salt

1 teaspoon vanilla extract

1 tablespoon water

4 eggs

2 T cocoa (preferably Dutch cocoa, but regular works fine)

Nutrition Facts
Gluten Free & Paleo Chocolate Roulade

Servings Per Recipe: 8

Amount per Serving

Calories: 124

  • Total Fat: 5.4 g
  •     Saturated Fat: 2.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 82.1 mg
  • Sodium: 87.7 mg
  • Total Carbs: 14.8 g
  •     Dietary Fiber: 1 g
  •     Sugars: 11.9 g
  • Protein: 3.8 g

how is this calculated?

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1.  Preheat the oven to 350 degrees F. Spread parchment paper over a cookie sheet with edges that is about 16 inches by 12 inches in length and width (you don’t have to have a pan exactly this size...just somewhere in that range). Grease the parchment paper well with oil of choice (I used olive oil).

2.  Put the honey, vanilla extract, salt, and chocolate on a double boiler (to make a double boiler, just fill a small saucepan about 1 inch high with water and bring to a boil. Put a bowl on top that is wider than the mouth of the saucepan so it sits over the water without touching it). To melt chocolate in a double boiler, turn the heat to just medium heat without letting the water boil. Occasionally stir gently.

3.  While the chocolate is melting, separate the eggs, careful not to mix any egg yolk with the egg whites.

4.  Beat the egg whites to soft peaks.

5.  Add the 1 tablespoon water to the egg yolks. Beat about 1 minute, until the egg yolks are thicker and lighter.

6.  Once the chocolate and honey are completely melted, add the cocoa and stir until combined.

7.  Pour the chocolate mix into the egg yolk mix, stirring as you add so the eggs don’t cook. Stir until well blended.

8.  Gently fold the egg whites into the egg yolk/chocolate mixture. Fold until completely combined. If there are any large egg white fragments floating around you’ll have a hard time later because the cooked unmixed egg white will cause the chocolate roll to crack.

9.  Pour the chocolate roll mix into the prepared pan and gently spread over the surface.

10.  Bake for about 25 minutes, until firm yet springy to the touch and the edges appear to be lightly browned. If you’re not sure the chocolate roll is done, insert a knife in the center to see if it comes out clean. You have to be careful to cook the chocolate roll completely...if it’s either undercooked or overcooked, it will break apart when you try to roll it!

11.  When the chocolate roll is done, put a towel over it. Put another, slightly larger pan over the top of the towel and flip the whole thing over so that the chocolate roll and parchment paper come out onto the towel. Set the two stacked pans down and remove the one you cooked the chocolate roll in. Gently and carefully peel off the wax paper. Roll the chocolate roll up in the towel and allow to cool completely.

12.  As the chocolate roll cools, make your frosting (recipe below).

13.  When you’re ready to frost, unroll the towel gently. Spread the surface of the chocolate roll with frosting (some amazingly divine paleo and non-paleo recipes linked to below!) then roll it up without the towel around it. Move to another pan and refrigerate until eating (or eat immediately).

14.  You can also fill your chocolate roll with ice cream if you don't need to avoid dairy and sugar. If you prefer to do an ice cream chocolate roll, do not unroll the chocolate roll from the towel until just before you’re ready to eat it. Then unroll, spread with softened ice cream, and roll it back up again. Serve quickly before the ice cream melts! You can also freeze for fifteen to twenty minutes before eating...just don’t freeze it too long, or else the chocolate roll will freeze along with the ice cream!

15.  Enjoy. :)

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