Gluten & Dairy Free Chocolate Swiss Roll Cake
This Gluten-Free and Dairy-Free Chocolate Swiss Roll Cake is a light, fluffy, and indulgent treat that looks as good as it tastes. Featuring a tender cocoa sponge cake rolled with smooth, creamy dairy-free filling, it’s the perfect dessert for any occasion – elegant enough for celebrations, yet simple enough to enjoy any day of the week.Moist, rich, and naturally gluten- and dairy-free, this Swiss roll delivers all the decadence of a classic chocolate cake without compromise. Whether you’re baking for a special diet or just love a lighter, allergy-friendly dessert, this recipe guarantees a beautiful swirl and irresistible flavor in every slice.
Ingredients
Method
Instructions
Prepare the pan
- Preheat oven to 350°F (175°C).
- Line a 10×15-inch jelly roll pan (or similar) with parchment paper, leaving some overhang for easy lifting.
- Lightly grease the parchment with oil or nonstick spray.
Make the cake batter
- In a small bowl, whisk together flour, cocoa, baking powder, and salt.
- In a large mixing bowl, beat eggs with a hand or stand mixer for 3–4 minutes, until pale, thick, and slightly frothy.
- Gradually add sugar while mixing, then add oil, milk, vanilla, and espresso powder if using.
- Sift in the dry ingredients and gently fold until combined — don’t overmix. The batter should be light and airy.
Bake
- Pour the batter into the prepared pan and spread evenly to the edges.
- Bake for 10–12 minutes, or until the cake springs back when lightly touched in the center.
- Don’t overbake — you want it soft and flexible for rolling.
Roll the cake
- While it’s still hot, lay a clean kitchen towel flat and dust it generously with cocoa powder (this prevents sticking).
- Turn the cake out onto the towel and peel off the parchment.
- Starting from the short end, gently roll the cake up in the towel (yes, towel and all).
- Let it cool completely rolled up — this trains the cake to hold its shape.
Make the filling
- In a medium bowl, beat softened dairy-free butter for 1–2 minutes until fluffy.
- Add powdered sugar gradually, beating until smooth.
- Add vanilla, a pinch of salt, and 1–2 tbsp dairy-free milk until it’s soft, smooth, and spreadable.
Assemble
- Carefully unroll the cooled cake.
- Spread a thin, even layer of the vanilla filling over the surface, leaving a small border around the edges.
- Roll the cake back up tightly (without the towel this time).
- Wrap the rolled cake tightly in plastic wrap and chill or freeze for at least 1 hour.
Serve or Frost Later
- Once firm, unwrap and frost/decorate if you’d like, or simply dust with cocoa powder or powdered sugar.
- Slice and serve once slightly thawed for the best texture.
Notes
Equipment:
10×15 Jelly roll pan – https://amzn.to/4477isw
Mixing Bowl – https://amzn.to/4oxGOZw
Stand Mixer –https://amzn.to/480eCYd
Spatulas – https://amzn.to/4nWz3eK
Duster – https://amzn.to/4qXniaz
Dish Towels – https://amzn.to/49eytFm
Knife – https://amzn.to/49jDL2n
Baking Tips:
1. Whip those eggs well!
A light, airy sponge depends on well-beaten eggs. Beat for at least 3–4 minutes until the mixture is pale, thick, and forms ribbons when lifted — this creates the structure and lift since the cake has no gluten. 2. Don’t overmix the batter.
Once you add the dry ingredients, fold gently just until combined. Overmixing can deflate the batter and make the cake dense or crack when rolling. 3. Work quickly after baking.
Roll the cake immediately while it’s still hot — this helps it remember the shape and prevents cracking later. If you wait too long, the sponge can stiffen and break. 4. Use cocoa powder to prevent sticking.
Dust your towel generously with unsweetened cocoa powder (not powdered sugar) before rolling. It keeps the cake from sticking and blends beautifully with the chocolate flavor. 5. Don’t overbake.
A minute too long in the oven can dry out the sponge. Start checking at 10 minutes — the cake should spring back lightly when touched in the center. 6. Chill before slicing.
Once assembled, chill your roll for at least an hour (or 30 minutes in the freezer). This firms up the filling and makes slicing clean and beautiful. 7. Use a sharp serrated knife.
For neat slices, use a sharp knife and wipe it clean between cuts. 8. Flavor variations.
Try adding orange zest, peppermint extract, or a thin layer of raspberry jam before the filling for a twist on the classic chocolate roll.
A light, airy sponge depends on well-beaten eggs. Beat for at least 3–4 minutes until the mixture is pale, thick, and forms ribbons when lifted — this creates the structure and lift since the cake has no gluten. 2. Don’t overmix the batter.
Once you add the dry ingredients, fold gently just until combined. Overmixing can deflate the batter and make the cake dense or crack when rolling. 3. Work quickly after baking.
Roll the cake immediately while it’s still hot — this helps it remember the shape and prevents cracking later. If you wait too long, the sponge can stiffen and break. 4. Use cocoa powder to prevent sticking.
Dust your towel generously with unsweetened cocoa powder (not powdered sugar) before rolling. It keeps the cake from sticking and blends beautifully with the chocolate flavor. 5. Don’t overbake.
A minute too long in the oven can dry out the sponge. Start checking at 10 minutes — the cake should spring back lightly when touched in the center. 6. Chill before slicing.
Once assembled, chill your roll for at least an hour (or 30 minutes in the freezer). This firms up the filling and makes slicing clean and beautiful. 7. Use a sharp serrated knife.
For neat slices, use a sharp knife and wipe it clean between cuts. 8. Flavor variations.
Try adding orange zest, peppermint extract, or a thin layer of raspberry jam before the filling for a twist on the classic chocolate roll.
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