Gluten-Free Chocolate Roulade

Name: Gluten-Free Chocolate Roulade
Prep time: 20 min
Total time: 20 min
Ingredients: 4 large eggs, separated (room temp); 80 g coconut sugar; 30 g cacao or cocoa powder (cocoa will make it slightly darker tasting); 30 g dark chocolate collagen powder; 1 tsp vanilla extract; 1 tbsp milk or warm water (to loosen batter); Pinch sea salt; 250 mL Greek yoghurt (thick, plain); 5 heaped dessert spoons vanilla whey protein powder or vanilla collagen powder (~65 g); 1 tsp vanilla essence; Cocoa dusting or shaved dark chocolate; Stewed cherries or fresh raspberries

Updated on April 24, 2026 • Time to read: 1 minute

By Holist

Dessert

Gluten-Free Chocolate Roulade

Author Holist

Prep Time

20 minutes

Cook Time

10-12 minutes

Chocolate roulade (or Yule log), has been and will always be my families Christmas staple dessert. It’s one of those nostalgic desserts that instantly feels festive: light, soft sponge, whipped cream, and a dusting of cocoa.

This version keeps that same light, moist texture we all love, but skips the refined sugar and flour. Instead, it’s made with nourishing ingredients that work for you like collagen, whey protein, and Greek yoghurt, offering a wholesome protein boost that supports your skin, gut, and energy through the silly season (and still tastes just as decadent).

Ingredients

Chocolate Sponge

4 large eggs, separated (room temp)
80 g coconut sugar
30 g cacao or cocoa powder (cocoa will make it slightly darker tasting)
30 g dark chocolate collagen powder
1 tsp vanilla extract
1 tbsp milk or warm water (to loosen batter)
Pinch sea salt

Filling

250 mL Greek yoghurt (thick, plain)
5 heaped dessert spoons vanilla whey protein powder or vanilla collagen powder (~65 g)
1 tsp vanilla essence

Optional Toppings

Cocoa dusting or shaved dark chocolate
Stewed cherries or fresh raspberries

Directions

Preheat oven to 180 °C (350 °F).
Line a tin (~25 × 35 cm) with baking paper.
Lightly dust a second sheet of baking paper with cocoa powder — you’ll flip the sponge onto this later.
In a bowl, beat egg yolks, coconut sugar, and vanilla until pale and thick (2–3 mins).
In a separate clean bowl, whisk egg whites + salt to stiff peaks.
Sift together cocoa + collagen powder.
Gently fold dry mixture into yolks, then stir in 1 tbsp milk to loosen.
Fold in the whipped whites in 2–3 additions, keeping it light and airy.
Spread the batter evenly in the tin.
Bake 10–12 minutes, until just set and springy to touch (internal temp ~90–93 °C).
Roll while still warm
Flip the sponge onto your cocoa-dusted paper.
Carefully peel off the baking paper it baked on.
Roll gently (with the cocoa paper inside) to form the roulade shape.
Cool fully (20 mins).
Unroll gently. Spread the Greek yoghurt protein filling evenly.
Roll back up tightly, using the paper to help guide it.
Chill 20–30 mins to set. ( I recommend using the freezer here)
Dust with cocoa powder or top with shaved dark chocolate.
Serve as is or with stewed cherries or raspberries.