This spiral cake offers a healthier twist on the classic Swiss roll. It’s dairy-free and filled with a creamy chocolate avocado mixture, making it a great low-carb, gluten-free dessert option.
The sponge is made using coconut flour and whisked egg whites, producing a light yet stable cake that’s easy to roll. The basic sponge ingredients are coconut flour, eggs and erythritol (or another sugar substitute). The avocado-based filling keeps this cake dairy-free, but you can substitute any preferred filling if you want a traditional cream filling instead.
How to Make a Spiral Cake
This cake is fun and straightforward to assemble. Rather than rolling from the short edge, roll the sponge from the long edge to create a long roll. After that, slice the roll into sections, add filling and arrange the pieces around each other to form the spiral shape.
For this version I kept the sponge relatively low and cut it into eight pieces. On an earlier attempt I cut the sponge into four wider slices, creating a taller spiral. Both approaches work well and create attractive cross-sections when you slice the finished cake.
Dairy-Free Cake
There’s sometimes confusion about eggs and dairy: eggs are not dairy. Dairy products come from milk, so a cake that contains eggs but no milk, butter or cream is still dairy-free. To keep this cake dairy-free, I used a chocolate avocado filling, which is rich and creamy without needing any cream or butter.
The first taste-test went down very well: the sponge is so light it practically melts in the mouth. This cake invites experimentation with flavors — strawberries and cream would be lovely, or try a citrus twist like key lime or lemon for a bright summer version.
Other Dairy-Free Desserts
Try these dairy-free options if you want alternatives:
- Avocado Chocolate Mousse
- Orange Chocolate Cake (low carb)
- Coconut Milk Ice Cream
- Apple Cinnamon Chia Pudding
Spiral Cake
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Ingredients
Sponge:
- 1/3 cup coconut flour
- 6 eggs, separated
- 1/2 cup erythritol (or other sugar substitute)
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla extract
Filling:
- 1 avocado, skin and seed removed
- 1/3 cup cocoa powder
- 1 tablespoon coconut milk
- 2 teaspoons erythritol, ground
Instructions
- Preheat the oven to 180°C / 350°F.
- Grease and line a rectangular baking tin with parchment paper.
- Whisk the egg whites until stiff peaks form.
- In a separate bowl, beat the egg yolks with the erythritol.
- Add the coconut flour, baking powder and vanilla extract to the yolk mixture and mix well.
- Gently fold the whipped egg whites into the yolk mixture until combined.
- Pour the batter into the prepared tin and smooth the top evenly.
- Bake for about 15 minutes, until the sponge is golden and firm to the touch.
- Turn the sponge out onto a piece of parchment paper.
- Using the parchment paper the sponge was baked on, gently roll the sponge from the long side to form a long roll. Allow to cool while rolled.
- Make the filling by blending the avocado, cocoa powder, coconut milk and ground erythritol until smooth.
- Carefully unroll the cooled sponge and remove the top layer of parchment paper.
- Spoon about two-thirds of the filling evenly over the sponge.
- Roll the sponge back up using the bottom parchment paper, then remove the remaining paper.
- Cut the roll evenly into 8 (or 4) slices.
- Place one slice upright on a serving plate and wrap the next slice gently around it, continuing to wind slices around each other until all are used to form a spiral. Small breaks are fine—press pieces into place.
- Spread the remaining filling over the outside of the spiral and decorate as desired.
Notes
Net carbs are calculated as total carbs minus fiber; sugar alcohols are excluded from the carb count. Nutritional figures are estimates based on ingredient data and may vary with product choices and preparation methods.
Nutrition
Serving: 1 slice
Calories: 124 kcal
Carbohydrates: 9 g
Protein: 6 g
Fat: 7 g
Fiber: 4 g
The nutritional information is an estimate provided by an online calculator.
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