Choco-Raspberry Christmas Log

2 Reviews
100% would make this recipe again

This recipe comes from the book "Savoureux, santé et sans gluten", de Caroline Roy, Éditions Carolyne Roy, 2014

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110 g gluten-free flour (all purpose), La Merveilleuse 3/4 cup
1/3 cup cocoa powder 28 g
1 tsp baking powder 3 g
1 pinch salt 0.2 g
3 eggs size large
1/2 tsp cream of tartar 2 g
1/2 cup maple syrup 125 mL
1/3 cup water 75 mL
1 tsp vanilla extract 5 mL
3/4 cup strawberry jam, or raspberry 240 g
icing/confectioners' sugar [optional]

Before you start

A hand-held or stand mixer will make things easier for this recipe.


  1. Preheat the oven to 180°C/350°F. Separate yolks and egg whites.
  2. In a bowl, sift together flour, cocoa, baking powder, and salt. Make a well in the center then add the egg yolks, maple syrup, water and vanilla. Beat with a mixer at maximum speed for about 5 min.
  3. In another bowl, whisk the whites and cream of tartar, using a mixer, until stiff peaks are formed.
  4. Gently fold the egg whites into the flour mixture, using a spatula.
  5. Spread the mixture into a cookie sheet covered with parchment paper. Spread the dough evenly, using a spatula, to form a rectangle of about 25 X 35 cm (10 X 14 po).
  6. Bake in the middle of the oven for 12 to 13 min, or until a light finger pressure leaves no indentation.
  7. Topple the cake on a towel that has been previously sprinkled with icing sugar. Carefully remove the parchment paper, roll the cake loosely, then let stand until cool.
  8. Unroll the cake, spread the raspberry jam, then roll again. Place on a serving dish and sprinkle with icing sugar. Let stand at least 1 h before serving.

Nutrition Facts Table

per 1 serving (80 g)


% Daily Value




2 g

4 %

Saturated 0.8 g
+ Trans 0 g

4 %


60 mg


100 mg

4 %


37 g

12 %


2 g

6 %


26 g

Net Carbs

35 g


3 g

Vitamin A

3 %

Vitamin C

4 %


6 %


9 %


This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Good source of  :
Vitamin B2
Source of  :
Calcium, Copper, Folacin, Iron, Magnesium, Pantothenic Acid, Phosphorus, Selenium, Vitamin B12, Zinc
Low  :
Fat, Saturated Fat, Sodium
Free  :
Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Meat and Alternatives 0
Other Foods 2

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2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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