Low Sodium Chocolate Roll Cake

Indulge in the irresistible decadence of a **Low Sodium Chocolate Roll Cake**, a light and fluffy dessert perfect for those watching their sodium intake. This recipe combines the richness of unsweetened cocoa with a delicate vanilla-scented whipped cream filling, all wrapped in a tender sponge cake that’s surprisingly easy to make. With no added salt and carefully balanced ingredients, it’s a guilt-free treat that doesn’t compromise on flavor. The cake bakes in just 12 minutes and uses a simple rolling technique for its signature swirl, making it as stunning to serve as it is delicious. Ideal for holidays, birthdays, or any special occasion, this low-sodium dessert is sure to impress both the health-conscious and the chocolate lovers alike.

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:12 mins

Total Time:32 mins

Servings: 8

Ingredients

• 0.75 cup All-purpose flour
• 0.25 cup Unsweetened cocoa powder
• 1 teaspoon Baking powder
• 4 large Eggs
• 0.75 cup Granulated sugar
• 1 teaspoon Vanilla extract
• 2 tablespoons Water
• 0.5 cup Powdered sugar
• 1 cup Heavy cream
• 2 tablespoons Confectioners' sugar
• 0.5 teaspoon Vanilla extract

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a 10x15 inch jelly roll pan with parchment paper.

Step 2

In a medium bowl, sift together the all-purpose flour, cocoa powder, and baking powder. Set aside.

Step 3

In a large bowl, beat the eggs on high speed using an electric mixer until thick and pale, about 3 minutes.

Step 4

Gradually add the granulated sugar into the beaten eggs, continuing to beat until well combined. This should take about 2 minutes.

Step 5

Add the vanilla extract and water to the egg mixture and mix briefly to incorporate.

Step 6

Gently fold the dry flour mixture into the wet mixture in batches, using a spatula. Ensure everything is well combined but do not overmix.

Step 7

Pour the batter into the prepared jelly roll pan, spreading it evenly with the spatula.

Step 8

Bake in the preheated oven for 10-12 minutes, until the cake springs back when touched lightly.

Step 9

While the cake is baking, lay a clean kitchen towel on a flat surface and sprinkle it with powdered sugar.

Step 10

As soon as the cake comes out of the oven, carefully invert it onto the prepared towel and peel off the parchment paper.

Step 11

Starting with a short side, gently roll the cake and towel together into a log with the towel inside. Place on a wire rack to cool completely.

Step 12

While the cake is cooling, prepare the filling. In a medium bowl, whip the heavy cream using an electric mixer on medium-high speed until soft peaks form.

Step 13

Add the confectioners' sugar and vanilla extract to the whipped cream and continue beating until stiff peaks form.

Step 14

Once the cake is completely cool, carefully unroll it. Spread the whipped cream mixture evenly over the cake, leaving a small border at the edges.

Step 15

Gently reroll the cake, using the towel to help. Do not roll the towel inside this time.

Step 16

Transfer the roll cake to a serving platter. Optionally, dust the top with additional powdered sugar before serving.

Step 17

Refrigerate for at least 1 hour before slicing and serving to allow the flavors to meld.

Nutrition Facts

Serving size	(855.0g)

Amount per serving	% Daily Value*
Calories	2444.2

Total Fat 108.2g	0%
Saturated Fat 59.1g	0%
Polyunsaturated Fat 0g
Cholesterol 984mg	0%
Sodium 816.4mg	0%
Total Carbohydrate 334.8g	0%
Dietary Fiber 23.9g	0%
Total Sugars 226.5g
Protein 46.3g	0%

Vitamin D 164IU	0%
Calcium 199.1mg	0%
Iron 17.3mg	0%
Potassium 1292.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.0%

Protein: 7.4%

Carbs: 53.6%