Cake Instructions:

1. Preheat oven to 350 degrees. Spray a 10”x15”x1” jelly roll cake pan with cooking spray, and line the bottom with parchment paper. 
2. In a medium bowl, sift together the almond flour, cornstarch, baking powder, spices, salt, and cocoa powder. Stir together and set aside.
3. In the bowl of a stand mixer fitted with a whisk attachment, measure the four whole eggs, Swerve brown and confectioner’s sugars. Whip on high speed for five minutes. Eggs should have doubled in size, be thicker, pale yellow and fluffy. 
4. Reduce mixer speed to the lowest setting and add vanilla extract and yogurt. Turn off the machine and remove the bowl.
5. Gently fold the dry ingredients into the whipped eggs in three parts, taking care not to deflate the batter too much. Once completely folded together, pour cake batter into pan. Smooth the batter with your spatula. Tilt the pan or gently tap to level the batter as necessary to even it out.
6. Bake the cake for 17 minutes, or until the cake doesn’t deflate when gently touched. Edges will be lightly browned and slightly shrinking from the sides of the pan. 
7. Be ready for the cake to come out of the oven! When the cake comes out of the oven: Immediately sprinkle with Swerve Confectioner’s Sugar and lay a clean dry tea towel/dish towel completely over the cake. Invert a cooling rack or another sheet tray on top of the towel, and flip the entire cake over - be careful not to burn yourself on the hot cake pan. 
8. Remove the cake pan. Gently and quickly roll the cake up with the towel, starting from the shorter side and rolling across the longer length of the cake. Let cool completely, about an hour to an hour and a half. While the cake is cooling, make the frosting!
9. Frosting Instructions
10. Cube up the cream cheese and put in the mixing bowl of a stand mixer, fitted with a paddle attachment. Add the confectioner’s sugar and vanilla extract, and mix on low until the cream cheese and sugar are combined. Then increase mixer speed to medium, and paddle until fluffy. 
11. Turn the mixer off and scrape down the cream cheese from the sides of the bowl. Turn back on low speed and slowly stream in the heavy cream. When combined, increase mixer speed to medium-high and beat until light and fluffy. Scrape the bowl down as necessary.
12. Tenderly unroll the cake and peel the parchment paper from the inside of the cake. Using ⅔ of the frosting, evenly spread the frosting across the cake. Carefully roll the cake back up, rolling the cake up and off of the towel.
13. Transfer the cake to its final serving plate. Spread the remaining frosting over the cake to mimic the bark of a tree. Dust cocoa powder over it for more texture if you’d like!
14. Refrigerate your cake for about an hour before serving to let the frosting firm up. A chilled cake will be easier to cut.