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Parve
Easy
1 Hour
Diets 
An exceptionally light and fluffy honey cake rolled up around a sweet, delicately spiced non-dairy cream, this recipe is a delightful update to the traditional Rosh Hashanah honey cake.
5 eggs, separated, room temperature
3/4 cup Health Garden Allulose, divided
1/4 cup + 2 tablespoons honey
1/3 cup oil
1/4 cup non-dairy milk
1 teaspoon vanilla
1 cup cake flour
1 tablespoon baking powder
pinch of salt
1 honey graham cracker, for topping
1 carton non-dairy whipped topping, cold
1/4 cup honey
1/4 cup Health Garden Allulose
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
2.8 ounces vanilla pudding powder
1 vanilla bean
Preheat oven to 350 degrees Fahrenheit. Line a half size baking sheet with oil spray, then parchment paper. The parchment paper should stick on the baking sheet completely and come up on the sides.
In a stand mixer, combine egg whites with 1/2 cup of allulose. Whip at high speed until stiff peaks form. Transfer to another bowl and set aside.
Add egg yolks to stand mixer. Combine honey and 1/4 cup of allulose to the yolks. Whip at high speed until pale yellow. Add oil, non-dairy milk and vanilla. Whisk until combined.
Add cake flour, baking powder and salt to your stand mixer. Whisk ingredients together until no lumps remain.
Fold in whites into yolks very carefully and gradually. You can use a whisk or spatula. Once folded, transfer to prepared baking sheet, pat down baking sheet a few times to get rid of air bubbles and bake for 20 to 23 minutes.
Remove from oven, let cool for five minutes. Place a clean kitchen towel on the entire surface of the sheet pan cake. Using kitchen gloves, carefully flip cake onto the towel. Gently pull the parchment paper away from the cake and discard. Flip the edge of your kitchen towel on one of the smaller side of the cake and roll the cake. A layer of towel should be in between every layer of the cake so it doesn’t touch itself. Set it aside to cool completely.
Start making your cream: Slice the vanilla bean lengthwise and use the back of a knife to scrape out the seeds from the inside. In a stand mixer, combine all ingredients and whip, gradually raising the speed. Once fully whipped, stop mixer.
Carefully unroll the cake. Layer about three-fourths of your cream on a single layer all over the surface of the cake. The remaining fourth will be used to dress up the roll. Start rolling cake over the cream, in the same direction that it was resting.
Place cake in plastic wrap and refrigerate for two to three hours. Chill your cream as well.
Unwrap and place on serving dish. Using the leftover cream, decorate your cake. You can use a spatula for cleaner results. Top with crushed honey graham crackers. Serve cold.
Sponsored by Heath Garden
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can i substitute the vanilla bean for vanilla extract?
Hi Esther,
The short answer is yes, but for best results use genuine extract or vanilla bean paste, not imitation vanilla.
Enjoy!
-Chana Tzirel from Kosher.com
Can I use regular sugar instead of allulose?
Hi Michal,
We checked in with Guila, who tried it out with sugar and said it came out amazing!
Either way – sugar or allulose – we hope you enjoy! Let us know how it turns out.
-Chana Tzirel from Kosher.com
We made the cake roll with regular sugar and it came out amazing! Thanks!
Hi Michal,
Awesome! We are so glad!
-Chana Tzirel