Preheat oven to 350 degrees F (180 degrees C). Line a 15x10-inch jelly roll pan with parchment paper covering the bottom and sides, leaving an inch or two overhanging. If sides are exposed, grease and flour them.
In a bowl, sift together the
All-Purpose Flour (3/4 cup)
Unsweetened Cocoa Powder (1/4 cup)
Baking Powder (1 tsp)
Salt (1/2 tsp)
. Set aside.
In the bowl of a stand mixer using the whisk attachment, whip the
Large Eggs (4)
on medium speed for 5 minutes until light and frothy. Slowly add the
Truvia® Sweet Complete® Granulated All-Purpose Stevia Leaf Sweetener (3/4 cup)
Canola Oil (1 Tbsp)
while the mixer is running on medium/low.
Buttermilk (2 Tbsp)
Distilled White Vinegar (1 tsp)
Vanilla Extract (1 tsp)
Red Food Coloring (2 Tbsp)
. Mix to combine.
Add the flour mixture and mix until just incorporated, be careful to not overmix.
Pour batter into the prepared pan. Spread evenly, rap it a few times on the counter to get rid of large air pockets.
Bake at 350 degrees F (180 degrees C) for 12-14 minutes or until the top of the cake springs back when touched, or when a pick comes out clean, it is important not to over bake.
Lift the cake with the parchment paper and place it on a wire rack. Allow the cake to rest for 3 minutes for steam to release. Place a slightly damp paper towel over the cake. Fold the parchment paper over one of the 10-inch (shorter) sides and roll the cake tightly into a log while it is still warm, towel will be rolled inside, to help keep moist and flexible.
Leave the cake on a wire rack to cool completely.
Meanwhile, make the filling by beating the
Cream Cheese (1 block)
Butter (1 stick)
together in a bowl with an electric hand mixer until smooth.
Confectioners Sugar Replacement (1 cup)
Vanilla Extract (1 tsp)
. Mix until combined.
Place the frosting in the fridge until the cake is cool.
Carefully unroll the cake.
Dollop the cream cheese frosting over the cake and spread it evenly with an offset spatula, leaving 1/2-inch bare on the end you will roll towards. IMPORTANT: Keep the tip of the spatula in the frosting the whole time so as to not lift crumbs into the frosting.
Re-roll the cake as tightly as you can. For best results, wrap the cake roll and refrigerate/freeze the cake for 1-2 hours to help the filling set. Alternatively, freeze the cake overnight.
Unwrap the chilled cake. Dust the top with Sweet Complete Confectioners, optional. Use a serrated knife to cut 12 even pieces. Rinse and dry the knife between cuts for clean slices.
Store the leftovers covered with plastic wrap in the fridge.