Disclaimer: Our editors have used AI to create or enhance parts of this article and some images. All content has been fact-checked by our team to ensure accuracy.
Hey there, dessert lovers!
Feeling adventurous in the kitchen? I’ve got a sweet treat that’s sure to impress!
Today, I’m sharing my delicious Paleo Swiss Roll, also known as a Yule Log Cake.
It’s light, fluffy, and made with ingredients you can feel good about.
Perfect for family gatherings or just a cozy night in.
Let’s roll up our sleeves and get started!
| Preparation Time | 25-45 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 35-60 minutes |
| Level of Difficulty | Medium |
Ingredients
- 1/4 cup melted grass-fed butter (or ghee)
- 1/3 cup cassava flour
- 1/4 cup cocoa powder (plus extra for dusting)
- 1/4 teaspoon kosher salt
- 4 room temperature eggs
- 2 room temperature egg yolks
- 1/2 cup maple sugar
- 1 3/4 cups non-dairy whipped cream
- 1 1/4 cups dark chocolate chips
- 1/2 cup whole milk or full-fat coconut milk
- 1/4 cup butter or ghee
Step 1: Prepare the Baking Sheet and Preheat the Oven
Start by preparing a baking sheet (16¼” x 11½”) by coating it with coconut oil, lining it completely with parchment paper, and then coating the parchment paper with more coconut oil.
The finished cake will be about 15″ x 10½”.
Next, lay another piece of parchment paper (about 3″ longer than your baking sheet) on a flat surface and dust it with approximately 1 tablespoon of cocoa powder.
This will be used to invert the warm cake once it’s baked to prevent sticking.
Preheat your oven to 425°F.
Step 2: Prepare the Cake Batter
Melt the butter first so it can cool slightly while you mix the batter.
In a small bowl, combine cassava flour, cocoa powder, and salt.
Stir to combine and set aside.
In a stand mixer, add eggs, egg yolks, and maple sugar.
Whip on medium-high for about 2 minutes, then increase the speed to high and whip for an additional 2-4 minutes until the mixture is pale and thicker.
Step 3: Incorporate Dry Ingredients and Butter
Remove the mixing bowl from the mixer and sift the dry ingredients onto the top of the egg mixture using a fine mesh sieve.
Sift in a third of the dry ingredients at a time, folding carefully with a rubber spatula before adding the next third.
Repeat until all dry ingredients are incorporated.
Return the bowl to the stand mixer and, while mixing on low, pour the cooled melted butter down the side of the bowl until combined.
Remove the bowl from the stand and fold slowly with a spatula to ensure all the butter is fully incorporated.
Step 4: Bake and Prepare the Cake
Pour the batter onto the prepared baking sheet and place it in the preheated oven.
Bake for 3 minutes, then carefully rotate the pan and bake for an additional 3-4 minutes until the center is springy to the touch.
Remove from the oven and carefully invert the cake onto the cocoa-dusted parchment paper.
Peel off the parchment paper used during baking.
While still warm, carefully roll the cake and parchment paper from one short end to the other.
Place it in the refrigerator to cool completely.
Step 5: Fill and Roll the Cake
Once the cake is cooled, unroll it on a flat surface and spread your prepared filling evenly over the cake, leaving a one-inch border around all edges.
Carefully roll the cake back up without the parchment paper this time, ensuring not to roll too tightly to avoid pressing out the filling.
Optionally, if you want a clean edge on each end, cut them off.
Place the rolled cake on a wire rack over a clean baking sheet lined with parchment paper.
Step 6: Glaze with Ganache and Serve
To make the ganache coating, place chocolate chips in a heat-proof bowl.
In a small saucepan, slowly warm milk and butter over low heat until small bubbles appear around the edges.
Then carefully whisk to combine, remove from heat, and pour over the chocolate chips.
Let it sit for a few minutes, then whisk until all the chips are melted and the mixture is smooth.
Pour the ganache evenly over the cake roll to cover.
Once the ganache is done dripping, move the cake to a new spot on the wire rack using two metal spatulas, then place it in the refrigerator to set up for at least 20 minutes or even overnight.
Step 7: Serve and Enjoy
Once the ganache has set, move the cake roll to a serving platter.
Slice with a serrated knife run under warm water to make slicing easier and serve with additional whipped cream, ice cream, or chopped fruit.
Bonus Tip
Don’t toss the leftover ganache that dripped off!
Let it set in the refrigerator, then break it apart and remelt over low heat.
You can use this as a drizzle for slices of your Swiss Roll.
Moving the roll to a new spot on the wire rack makes it much easier to transfer it to a serving platter without losing any of the coating.
