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A sliced swiss roll rests on a cutting board, Gluten Free Holiday Dessert Recipes
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Gluten Free Swiss Roll

Ingredients

For the cake:

  • 4 large eggs at room temperature (or use egg substitutes mentioned above)
  • 3/4 cup granulated sugar or monk fruit sweetener
  • 1 teaspoon vanilla extract
  • 3/4 cup gluten-free flour blend or your favorite GF flour
  • 1/4 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Powdered sugar for dusting optional

For the Filling:

  • 1 cup heavy cream or dairy-free substitute mentioned above
  • 2-3 tablespoons powdered sugar adjust to taste; try Lakota’s Powdered Monk Fruit Sweetener
  • 1 teaspoon vanilla extract

Instructions

  • Preheat your oven to 350°F (175°C). Grease and line a 10x15-inch jelly roll pan with parchment paper, leaving some overhang on the sides.

Making the Cake:

  • In a large bowl, beat the eggs and granulated sugar together using an electric mixer until pale and thick. This may take about 5-7 minutes.
  • Add the vanilla extract and beat for an additional minute.
  • In a separate bowl, sift together the gluten-free flour, cocoa powder, baking powder, and salt.
  • Gently fold the dry ingredients into the egg mixture in batches, being careful not to deflate the batter.
  • Pour the batter into the prepared jelly roll pan, spreading it out evenly.
  • Bake in the preheated oven for 12-15 minutes or until the cake is springy to the touch.
  • While the cake is baking, place a clean kitchen towel on the counter and sprinkle it generously with powdered sugar.
  • When the cake is done, immediately invert it onto the prepared towel. Carefully peel off the parchment paper.

Rolling the Cake:

  • While the cake is still warm, starting at one short end, gently roll the cake up with the towel inside. Let it cool completely in this rolled-up position.

Making the Filling and Assembling:

  • In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
  • Gently unroll the cooled cake and spread the whipped cream evenly over the surface, leaving a small border around the edges.
  • Carefully re-roll the cake, using the towel to help guide the rolling process.
  • Transfer the rolled cake to a serving platter, seam side down.
  • Dust the top with powdered sugar for a decorative touch.

Serving:

  • Chill the gluten-free Swiss roll in the refrigerator for at least an hour before slicing and serving.