Runebergin Kääretorttu (Gluten-Free and Vegan)
recipe

A delightful gluten-free and vegan rolled cake, honoring the national poet Runeberg. This delicious treat pairs perfectly with coffee and is ideal for celebrating Runeberg's Day or any occasion!
Preparation Time: 1 day (including resting time)
Serving Size: About 6 servings
Ingredients:
- 2 dl potato flour
- 1 dl gluten-free oat flour
- 1 tsp baking powder
- 1 ½ dl coconut sugar
- 3 dl plant-based milk (e.g., oat milk)
- 1 dl canola oil
- 1 tsp vanilla extract
- 1 dl raspberry chia jam (prepared the day before)
Instructions:
1. Prepare the raspberry chia jam by mixing raspberries and chia seeds. Let the mixture set in the refrigerator for at least overnight.
2. Preheat the oven to 180°C (350°F).
3. In a bowl, combine potato flour, oat flour, baking powder, and coconut sugar.
4. Add the plant-based milk, canola oil, and vanilla extract. Mix until a smooth batter forms.
5. Pour the batter into a baking dish lined with parchment paper and spread evenly.
6. Bake in the oven for about 20-25 minutes, until the cake is golden brown and cooked through.
7. Allow the cake to cool at room temperature, then transfer it to the refrigerator to rest for a day.
8. Before serving, spread raspberry chia jam on top of the cake and roll it tightly.
9. Slice the cake and serve with coffee.
Nutritional Information per Serving (approximately):
- Calories: 180 kcal
- Protein: 3 g
- Carbohydrates: 28 g
- Fat: 7 g
- Fiber: 2 g

Reviews: 3.97 (2982 reviews) ★★★★★ share