Gingerbread Chocolate Roll

Gingerbread Chocolate Roll

Holidays are a good time to try out new recipes, like this one. The best part is that it’s made with a millet-based brownie mix that is loaded with supergrains and contains zero maida, refined sugar, or preservatives!


☃️ For Gingerbread Roll

  • 1 box Mille Fudgy Chocolate Millet Brownie Mix
  • 180 ml hot water
  • 60 ml melted butter or oil
  • 2 eggs or 120 ml thick/vegan yoghurt

☃️ For Jaggery Frosting

  • 1/2 cup unsalted butter at room temperature
  • 6 tbsp powdered jaggery (try the Slurrp Farm one!)
  • 2 tbsp water
  • 1/4 tsp cardamom powder
  • 1 tsp vanilla essence or extract

How to Make Frosting

  1. Beat the butter until smooth. 
  2. Add half the jaggery (3 tbsp) and half the water (1 tbsp) and beat well until smooth. 
  3. Add the remaining jaggery and water and beat well until smooth. Beat until desired consistency is achieved (light and fluffy).
  4. Beat in the cardamom and vanilla essence or extract.

How to Make Gingerbread Roll

  1. Preheat the oven to 375°F and spray the pan with nonstick spray; line the pan with parchment paper and spray parchment paper with nonstick spray.
  2. In a bowl, add the wet ingredients (water, butter/oil, yoghurt/egg) and whisk. Add the dry ingredients (brownie mix and raw unrefined sugar as per your choice) and mix until the batter is smooth.
  3. Pour the batter into the pan and bake for 25-30 minutes.
  4. While the cake bakes, place a piece of parchment paper flat on the kitchen counter and dust with 1/2 cup jaggery powder.
  5. Remove the cake from the oven and immediately turn it out onto the prepared parchment.
  6. Slowly and carefully peel off the parchment paper from the back of the cake. 
  7. Dust the cake with the remaining 1/4 cup jaggery powder.
  8. Starting from the narrow end, carefully and gently roll up the cake with the parchment paper; let it cool completely.
  9. Gently unroll the cooled cake, and use an offset spatula to spread frosting over the cake. 
  10. Carefully re-roll the cake, wrap tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes. Dust with powdered jaggery before slicing and serving!
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