Mocha is one of my favorite flavors and cake rolls are one of my favorite desserts, so naturally, this Trim Healthy Mama-friendly Mocha Roll instantly became my new favorite on-plan treat! It doesn’t contain any special ingredients, making it very budget-friendly, too. Come Christmas, I plan to use this recipe to make our yule log by covering it with the chocolate ganache from this recipe to make “bark.”
If you’ve never made a cake roll before, this low-carb Mocha Roll is the perfect recipe to start with. The cake is so deliciously spongy and flexible, it’s almost impossible to crack.
The trick to making a nice tight roll with a good spiral, is to roll your cake while it is still warm. As soon as it’s finished baking, flip your cake over onto a clean, old kitchen towel that’s been sprinkled with cocoa powder and roll it up tight. Allow the cake to cool completely in the towel. When you unroll the cooled cake and spread on the filling, it will bounce right back into shape.
I lightly oiled my rimmed cookie sheet (or jelly roll pan) with coconut oil, lined it with parchment paper, and then oiled the top of the paper as well before spreading the cake batter on top. Transferring the cake from the pan to the towel was effortless this way.
There is no flour at all in this Mocha Roll, making it particularly easy to roll up. It also means that in addition to being low-carb and sugar-free, this dessert is gluten and nut-free! It’s also a great way to use up eggs; there are 8 of them in here!
The mocha-flavored, mousse-like filling is made by beating a little cocoa powder, instant espresso powder, and sweetener (I used xylitol, but you can use Gentle Sweet in half the amount if you prefer) together with whipping cream. The cake is made from eggs, cocoa powder, cold coffee (I used Tim Horton’s brew like a good Canadian), sweetener, vanilla extract, and a little mineral salt.
This impressive looking low-carb Mocha Roll is a cinch to make and a very budget-friendly Trim Healthy Mama S dessert. Ideal for a Christmas Yule Log! You can cover the mocha roll with a chocolate ganache and use the tines of a fork to create "tree bark," if you want to use this recipe for a Yule Log! Mocha Roll | THM: S
Ingredients
Instructions
Notes
Where do you get espresso powder?
Hi Jody, you can buy it in the coffee aisle at your grocery store. 🙂
I have not been able to find it in my area 🙁 is there a substitute?
I used a tsp of regular ground coffee and put it through a mesh sieve. The mocha flavour may be milder, but we thought it was perfect. (I haven’t tried the roll with the espresso powder used to compare)
The Starbucks VIA instant packets work very well too for this type of recipe. I buy the columbia dark roast and it gives a good strong flavor similar to espresso strength.
I couldn’t find it at my store but somebody mentioned using Starbucks VIA instant which says it’s microground & it worked great. Everyone loves this recipe, even my 9 year old granddaughter
I am definitely going to make this, but may I ask how long ahead it can be made, and if it can be frozen?
Hi Kathy! You can make this up to 2-3 days ahead of time, and yes, it can be frozen!
Well, this is what I am going to make to take to a family party at the end of the month. Since we have to travel, it will be perfect to assemble before we leave, and will transport well frozen. Thank you!
Any chance this could be made non-dairy. I understand the challenge of the whipped heavy cream. Just curious. And hopeful.
I would try adding the espresso and cocoa powders to this frosting recipe made from canned coconut milk! https://www.primalpalate.com/paleo-recipe/whipped-coconut-cream-frosting/
This looks amazing and I love that it’s budget-friendly and doesn’t use any special ingredients!! I just need to stock up on my sugar substitute again. 🙂 Thanks, Jacinda!
Thanks Jaimie! I hope it turns out well for you!!
Is 1/3 cup of cocoa powder supposed to all be used for the cake part?
I am wondering as well. It says 1/3 c. Cocoa, divided…?
Hi Kendra, and Deanna! 1 Tbsp of the cocoa powder is spread onto the parchment paper. 1/4 cup of the cocoa powder is spread on the towel, and 1 Tbsp is used in the filling. You’ll have a tiny bit left over that you sane sprinkle on top of the cake.
How much cocoa goes into the cake with the eggs? It’s unclear for that part.
1 Tbsp of the cocoa powder is spread onto the parchment paper. 2 Tbsp go into the cake. 1/4 cup of the cocoa powder is spread on the towel, and 1 Tbsp is used in the filling. You’ll have a tiny bit left over that you sane sprinkle on top of the cake.
What is the purpose of greasing the pan & then putting the parchment on top? Parment doesn’t stick to the pan. It just sounds like an uneccessary. Am I missing something?
Hi, Is there any way to make it a chocolate roll without the coffee?
My question too. In fact, I plan to leave out all coffee (just not fond of the flavor) and thought I’d sub cocoa powder for the esspresso powder & another liquid (maybe flavored tea) for the liquid coffee…?
Can I freeze or make ahead? Made today, Saturday, bu5 wondering if I should wait to fill it.
Is this recipe missing flour in the cake recipe?
Nope! There’s no flour in here.
Ok I tried it twice and both times it separated in baking. I thought maybe it needed a binder such as cream cheese or maybe more cocoa
This was absolutely divine!! I love finding gluten/nut/sugar free recipes that really do taste great and do not need online shopping! Just a quick question… I rolled it lengthwise which gave a lot of pieces (great for church function), but is it supposed to be rolled from the short edge? Keep up the awesome job!
What size jelly roll pan or rimmed baking sheet?
Can’t wait to try it,
Thanks!
I used the biggest one I had & it was perfect, 17 x 12
Could I make it chocolate flavored instead of mocha? Just add more cocoa? I don’t do coffee but that cake is calling my name!
I’d love to try this. The picture is gorgeously delicious. It seems like the cake part of recipe is basically sweetened chocolate flavoured egg. How does it turn into cake? Guess I’ll have to try it.
I actually like it. I used Swerve as the sweetener. I didn’t have anything to use on the top. Powdered Swerve with a few raspberries would make it more festive.
I will make it again
Is there a recipe for the ganache?
Ive tried this recipe 2x. My “cake” burns. What is going wrong?