This giant gluten free Swiss roll cake recipe proves once and for all that it's not too hard to make a beautiful rolled dessert. Dress up any holiday table with this rich gluten free chocolate cake.
I first published a recipe for gluten free “ho-hos” in 2011. I had been blogging for just over 2 years (a blogging baby!) and I was ridiculously proud of myself for coming up with a copycat recipe for a serious personal favorite treat.
Growing up, my brother and I were obsessed with Yodels. Well, he was way more obsessed than I was. I'll leave out the details of how I know that but it has something to do with saving the foil wrapper from his very first Yodel, but I'm not telling that story to protect the innocent. But when he asked me to bring over a dessert to help celebrate all of the fall birthdays in our family (there are a ton of them!), a giant Swiss roll was basically a no-brainer.
What's a gluten free jelly roll? Is this is a gluten free jelly roll??
As you read through this post, you'll notice that I refer to this delicious treat by several names: Swiss roll, chocolate roll, jelly roll… they all describe this distinct style of rolled cake, but you'll notice that one of these names is not quite like the others.
Jelly roll? There's no jelly in this decadent chocolate Swiss roll cake!
Indeed, there's not, but there could be if you were in the mood for something different.
What's inside a gluten free Swill roll or jelly roll cake?
The beauty of this kind of gluten free cake is that you're free to use all kinds of yummy concoctions as filling.
When you make a chocolate sponge cake and fill it with a type of creme, we call it a Swiss roll cake. When you use vanilla or chocolate sponge cake and fill with jelly or jam, it's a jelly roll.
Here are some popular and interesting filling ideas that you can try sometime in the future, once you've mastered the art of the roll:
- Jam, jelly, or preserves
- Whipped cream filling
- Lemon curd
- Buttercream frosting
- Peanut butter
- Dulce de leche
- Cream cheese frosting
Why this is the best gluten free Swiss roll cake
There are two primary reasons why this is the best gluten free Swiss roll cake recipe you're going to find: the light chocolate sponge cake and the heavenly cream filling.
The best gluten free chocolate sponge cake
To achieve the best chocolate Swiss roll cake, you have to start with the right chocolate sponge cake. From the ingredients to the mixing technique to the baking, each step is important to ensure the right consistency for perfect fluffiness.
The best gluten free Swiss roll filling
I made two versions of this lovely gluten free chocolate cake (more chocolate cakes!) to bring to my brother's house. I think the crowd was kind of split down the middle for favorites. One version was filled with marshmallow creme (the homemade kind has my heart), and the other was filled with no bake cheesecake filling.
In Gluten Free Classic Snacks, the Little Debbie Swiss Rolls are filled with a 7-Minute Creme Filling. That filling is extremely similar to marshmallow creme, as it's made with egg whites, sugar, and water.
To make 7 Minute Creme Filling, rather than cooking the sugar to 240°F on its own and then whipping it with the egg whites while it's still hot, everything is mixed together and then cooked over a double boiler until it reaches 160°F. Then the mixture is beaten for 7 minutes until light and fluffy.
Six of one, half a dozen of the other—except the marshmallow fluff recipe seems somehow easier to me.
Tips for making the best gluten free chocolate roll cake
Keep your batter light and fluffy
If you don't follow my instructions for how to mix up your chocolate cake batter, you may end up with a sponge that isn't very sponge-like.
Be sure to mix the ingredients as long as necessary when it calls for it, and resist the urge to over mix when I call for gentle folding. Follow these instructions, and your cake will come out light, fluffy, moist, and delicious.
Don't overbake your cake
As important as the mixing is the baking. For this particular gluten free cake recipe it's much better to pull your sponge from the oven a minute too early rather than a minute too late.
Overbaking your cake will rob it of the much-needed moisture necessary for a successful roll — and that's when the cracking and breaking happens.
Don't roll your cake too tightly
You may be tempted to roll your chocolate cake as tightly as possible, maybe because you like the idea of multiple spirals or perhaps because you think it will hold better when coiled.
Please resist that urge, because rolling your cake too tightly will only lead to disaster. For starters, you may crack or break the cake from the excessive pulling.
Assuming your sponge cake stays intact, you're going to squeeze out all the filling if you apply too much pressure to the layers.
How to roll this gluten free Swiss roll cake
This general rolled cake technique isn't new to us here. We've made a Pumpkin Cake Roll and a Yule Log,but this is the first time you're watching me make it in a video, step by step. Sometimes, a bunch of still photos are enough.
But other times, and I think this is one of those times, you need to see it frame by painstaking frame—especially when the whole video is still super short.
This is the very same technique you'll use for any rolled cake. Bake the cake until it's just done (don't overbake or your cake will crack!), roll it right out of the oven with a flat weave (tea) kitchen towel, and allow it to cool as coiled. The cake develops a “memory” for rolling.
Which way should do you roll a gf chocolate sponge cake roll?
To avoid cracking and breaking, you should roll your chocolate sponge cake starting from the shorter end. Rolling in this direction also allows you the space for plenty of filling, without the need to roll tightly for more layers.
How to store a gluten free roll cake
If you end up with extra gf cake, you can store it tightly covered on your kitchen counter for up to 3 days. I don't like to keep it in the fridge as I've found that it accelerates the drying process, and dry cake is no fun.
I don't recommend freezing a gluten free jelly roll cake as the consistency of the sponge and the filling may change too much.
Gluten free Swiss roll cake: substitutions
As always, unless I specifically state otherwise, I haven't tried this recipe with any of the following substitutions. They're just my educated guesses!
Gluten free, dairy free Swiss roll cake
I think that Earth Balance buttery sticks would work quite well as a butter substitute in this recipe. Or you could always try my favorite vegan butter from Miyoko's Kitchen or Melt brands.
Earth Balance is so salty, though, I'd leave out the salt in the dry ingredients if you use it. Just make sure the chocolate you use for the glaze is dairy-free, and you should be all set.
Can this gluten free Swiss roll cake be made egg-free?
If you can't have eggs, I'm afraid I don't think you can have this cake.
My standard “chia egg” substitution recommendation just won't work when we're talking about 4 eggs. The egg whites could maybe be replaced with aquafaba, but the egg yolks can't.
FAQs
Are Swiss cake rolls gluten free?
Traditional Swiss roll cakes are not gluten free because they're generally made with wheat flour.
This is usually the case for both prepackaged snack cakes and the homemade kind you may find at a grocery store bakery.
Are Little Debbie Swiss rolls gluten free?
No, Little Debbie snack cakes — Swiss roll or otherwise — are not gluten free. The brand doesn't have any gluten free line, and it hasn't indicated that one is in the works.
What kind of cake do you use for a gluten free jelly roll cake recipe?
For this particular recipe, we use a gluten free chocolate sponge cake — a thin cake that's super light and fluffy.
However, you're free to use virtually any flavor sponge and any type of filling to make your own jelly roll.
Do I need gluten free cake flour for this choco roll cake recipe?
While I use both all purpose gluten free flour and corn starch in this gf Swiss roll recipe, I don't use them in the same proportions as my gluten free cake flour recipe.
To make sure your cake roll comes out like mine, be sure to use same flours in the right measurements.
What's the best pan for a gluten free Swiss roll cake?
Either a Swiss roll tin or a jelly roll pan will work for this gluten free sponge cake roll recipe. These pans resemble baking or cookies sheets but have a taller lip (usually an inch tall) for cakes.
What do I do if my cake breaks while rolling?
If your cake breaks while rolling, it's likely that you overbaked it, used a smaller pan so your cake is too thick, or you didn't roll it while it was still warm, so it had already “set”. The cake is still very much edible, but it's not quite suited for what we're trying to achieve here.
Never fear: You don't have to throw away cracked and broken cake. Instead, use it to make cake pops, or top it with frosting for a light and fluffy treat.
Depending on the extent of the cracking, you may still be able to use the cake to make a Swiss log cake. Just assemble the cake, and then cover the imperfections with a thick chocolate ganache. No one will ever know!
Can I use this gf chocolate roll cake recipe to make mini Swiss rolls?
Yes, you can use this chocolate Swiss roll cake recipe to make mini gluten free Swiss rolls. Just follow the instructions through baking, and when you pull the sponge from the oven, quickly slice it into smaller pieces. From there, continue with the instructions for rolling, filling, and topping.
Gluten Free Swiss Roll Cake Recipe | Chocolate Sponge with Creme Filling
Equipment
- Handheld mixer or stand mixer fitted with whisk attachment
- 13-inch x 18-inch x 1-inch rimmed baking sheet (a half-sheet pan)
Ingredients
For the cake
- ½ cup (70 g) all purpose gluten free flour blend (I used Better Batter; please click thru for appropriate flour blends)
- ¼ teaspoon xanthan gum (omit if your blend already contains it)
- 5 tablespoons (25 g) unsweetened natural cocoa powder
- 1 tablespoon (9 g) cornstarch
- ¼ teaspoon kosher salt
- 4 (200 g (weighed out of shell)) eggs at room temperature, separated into yolks and whites
- ¾ cup (150 g) granulated sugar
- 6 tablespoons (84 g) unsalted butter melted and cooled
- 1 tablespoon warm water
- Confectioners’ sugar for rolling
For the filling and topping
- Marshmallow creme (homemade or store-bought) for filling
- 14 ounces semisweet chocolate chopped
- 3 tablespoons (42 g) virgin coconut oil
Instructions
Make the cake.
- Preheat your oven to 350°F. Line a 13-inch x 18-inch x 1-inch rimmed baking sheet (a half-sheet pan) with unbleached parchment paper and set it aside.
- In a medium-size bowl, place the flour, xanthan gum, cocoa powder, cornstarch and salt, and whisk to combine. Set the dry ingredients aside.
- In a large bowl, place the egg yolks, 1/2 cup (100 g) of the granulated sugar, the butter, and the water, and whisk vigorously until smooth and pale yellow.
- Add the dry ingredients to the egg yolk mixture, and whisk to combine. The mixture should be thick but smooth. Set it aside.
- In the bowl of a stand mixer fitted with the whisk attachment or a large bowl with a hand mixer, place the egg whites and beat on medium-high speed until soft peaks form.
- Add the remaining 1/4 cup (50 g) of granulated sugar and continue to beat on medium-high speed until glossy peaks form. Add the egg white mixture to the large bowl of egg yolks in two parts.
- After adding the first part, whisk to combine well. After adding the second part, carefully fold in the remaining egg whites until no white streaks remain. The batter will be fluffy.
- Pour the batter into the prepared baking sheet and spread into an even layer with a spatula.
- Lay a flat-weave kitchen towel (a tea towel) flat on a large, clean flat surface and sprinkle it generously with confectioners’ sugar.
- Place the baking sheet in the center of the preheated oven and bake for 12 to 14 minutes, or until the cake springs back when pressed gently.
- Remove the cake from the oven and, working quickly, immediately turn the warm cake onto the center of the prepared tea towel.
- Carefully remove the parchment paper from what was the underside of the cake. You now have a bare cake on a sugared tea towel.
- Fold the exposed ends of the tea towel over the cake and roll it tightly away from you, with the towel.
- Place the cake, as coiled in the towel, on a wire rack to cool completely (about 1 hour).
- Once the cake has cooled, unroll it on a flat surface and spread the marshmallow creme filling on top of the cake, leaving a 1/2-inch clean border all around the cake. Reroll the cake tightly and place seam-side down, on a wire rack.
Prepare the glaze topping.
- Place the chopped chocolate and virgin coconut oil in a small, heat-safe bowl. Melt the chocolate either in the microwave in 30-second bursts, stirring well in between, until melted and smooth or in a double boiler.
- Allow the chocolate to sit at room temperature briefly until it begins to thicken a bit.
- Pour the glaze over the top of the cake on the wire rack. Allow the glaze to set at room temperature before slicing and serving.
Notes
Gluten Free Swiss Roll Cake Recipe | Chocolate Sponge with Creme Filling
Equipment
- Handheld mixer or stand mixer fitted with whisk attachment
- 13-inch x 18-inch x 1-inch rimmed baking sheet (a half-sheet pan)
Ingredients
For the cake
- ½ cup (70 g) all purpose gluten free flour blend (I used Better Batter; please click thru for appropriate flour blends)
- ¼ teaspoon xanthan gum (omit if your blend already contains it)
- 5 tablespoons (25 g) unsweetened natural cocoa powder
- 1 tablespoon (9 g) cornstarch
- ¼ teaspoon kosher salt
- 4 (200 g (weighed out of shell)) eggs at room temperature, separated into yolks and whites
- ¾ cup (150 g) granulated sugar
- 6 tablespoons (84 g) unsalted butter melted and cooled
- 1 tablespoon warm water
- Confectioners’ sugar for rolling
For the filling and topping
- Marshmallow creme (homemade or store-bought) for filling
- 14 ounces semisweet chocolate chopped
- 3 tablespoons (42 g) virgin coconut oil
Instructions
Make the cake.
- Preheat your oven to 350°F. Line a 13-inch x 18-inch x 1-inch rimmed baking sheet (a half-sheet pan) with unbleached parchment paper and set it aside.
- In a medium-size bowl, place the flour, xanthan gum, cocoa powder, cornstarch and salt, and whisk to combine. Set the dry ingredients aside.
- In a large bowl, place the egg yolks, 1/2 cup (100 g) of the granulated sugar, the butter, and the water, and whisk vigorously until smooth and pale yellow.
- Add the dry ingredients to the egg yolk mixture, and whisk to combine. The mixture should be thick but smooth. Set it aside.
- In the bowl of a stand mixer fitted with the whisk attachment or a large bowl with a hand mixer, place the egg whites and beat on medium-high speed until soft peaks form.
- Add the remaining 1/4 cup (50 g) of granulated sugar and continue to beat on medium-high speed until glossy peaks form. Add the egg white mixture to the large bowl of egg yolks in two parts.
- After adding the first part, whisk to combine well. After adding the second part, carefully fold in the remaining egg whites until no white streaks remain. The batter will be fluffy.
- Pour the batter into the prepared baking sheet and spread into an even layer with a spatula.
- Lay a flat-weave kitchen towel (a tea towel) flat on a large, clean flat surface and sprinkle it generously with confectioners’ sugar.
- Place the baking sheet in the center of the preheated oven and bake for 12 to 14 minutes, or until the cake springs back when pressed gently.
- Remove the cake from the oven and, working quickly, immediately turn the warm cake onto the center of the prepared tea towel.
- Carefully remove the parchment paper from what was the underside of the cake. You now have a bare cake on a sugared tea towel.
- Fold the exposed ends of the tea towel over the cake and roll it tightly away from you, with the towel.
- Place the cake, as coiled in the towel, on a wire rack to cool completely (about 1 hour).
- Once the cake has cooled, unroll it on a flat surface and spread the marshmallow creme filling on top of the cake, leaving a 1/2-inch clean border all around the cake. Reroll the cake tightly and place seam-side down, on a wire rack.
Prepare the glaze topping.
- Place the chopped chocolate and virgin coconut oil in a small, heat-safe bowl. Melt the chocolate either in the microwave in 30-second bursts, stirring well in between, until melted and smooth or in a double boiler.
- Allow the chocolate to sit at room temperature briefly until it begins to thicken a bit.
- Pour the glaze over the top of the cake on the wire rack. Allow the glaze to set at room temperature before slicing and serving.
Nicole says
Hi, Lisa,
I love the pinwheel ding dongs. How perfect! Seriously, that sounds a whole lot easier and less time-consuming. I wish I had thought of it myself in the first instance… The cake tastes so good that all my “fails” where the cake was too thick and cracked ended up being eaten down to the smallest of crumbs. No one cared. ;)
xoxo Nicole
Peggy says
Lisa, love your save! Great idea for a party! No need to tell anyone how you got such an awesome tasting dessert…when I printed out the recipe I made a note to self to try your save! Thanks.
Christa says
My eyes are salivating. I will try these …before my January diet ! Very creative by the way. Who can say not to a Ho-Ho?
Nicole says
Oh, JoAnn, you and your chocolate. You’re such an easy chocolate sell. ;)
xoxo Nicole
Nicole says
An assembly line is perfect for these, Pam!
xoxo Nicole
Lisa @ GF Canteen says
I could kiss you for putting weights in the recipe!!! I just happen to have a quarter sheet pan… These are going to be our new year’s treat. Once upon a time I used to hoard these things in the freezer. You know what else I love? That your recipes work. Every. Single. Time. And I don’t have to do anything except follow your directions. I’m happy.
Nicole says
I hear you, Kerry. Put it in the files :)
xoxo Nicole
Kadren says
I’m afraid I almost got teary eyed this morning. :) Our oldest was tested back 4.5 years ago when she was 3.5. The only thing I could buy premade at the store for her were Fritos Corn chips. This was before Facebook and Blogs. I was on my own!! Thankfully I love to cook/bake! Her mimi (french for grandma) would always share a package of these with Amelia before we knew she couldn’t have them. Amelia remembers sharing those and “big, big, big soft pretzels” with her mimi. (Mimi has since passed away.) I just think it is so very awesome that I can make Amelia something that she remembers sharing with her mimi. Amelia was only 4.5 when she died, so the memories are kind of scarce. Thank you!! As soon as the dishes are done, we will be getting them dirty again!!!!! (And I will definitely be doubling this! With three little girls who love chocolate, it would be so very silly not too.) ;) Hugs!
Kadren
chris says
You are my husband’s unsung hero! He misses all the fun foods that the kids still get to eat. These will make him happy…..temporarily :) Love you Nicole, keep up the good fight! Hope you had a great Christmas <3