Paleo gluten free swiss roll cake – rich and moist, covered in a delicious layer of “chocolaty” carob frosting. This easy gluten free swiss roll is also dairy free, grain free, refined sugar free and paleo friendly. Whether you call it a Swiss Roll, a Roulade Cake or a Yule Log, this special gluten free swiss roll is sure to make an impressive gluten and dairy free dessert for any party.
Gluten Free & Paleo Swiss Roll Cake With A Chocolate Substitute
It’s really hard to find a gluten and dairy free dessert that doesn’t pack a lot of processed ingredients these days. As I’m one of the lucky persons who has skin issues when eating chocolate based sweets, so in this gluten free and paleo swiss roll cake I’m using a chocolate alternative – carob.
Carob is the best chocolate substitute I could find for this gluten free roll cake recipe. I used carob in making this Mocha Carob Cake in one of my previous posts, which is also a gluten and dairy free dessert without refined sugar. By the way I have a variety of similar healthier dessert recipes in my cookbook, so make sure to check it out!
Carob is a sweet dark powder similar to cacao but it has caramel and earthy undertones. It’s naturally caffeine free, high in antioxidants and three times richer in calcium compared to chocolate. I usually look for a brand that is minimally processed and organic like this one.
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Gluten Free Swiss Roll Cake Ingredients:
- maple sugar
- stevia extract powder
- tigernut flour
- cassava flour
- coconut milk powder
- ground flax seeds
- mashed bananas
- vanilla extract
See measurement in recipe card below.
Gluten Free Dairy Free Swiss Roll Cake
This fluffy gluten free dairy free swiss roll cake (roulade) is made with a light and airy sponge cake (mainly due to cassava flour and eggs) naturally flavored and sweetened with bananas. And the dairy free swiss roll filling goes wonderfully together making a rich chocolaty dessert without using any chocolate or cacao powder.
The recipe for this paleo dairy free swiss roll cake also uses less eggs because when mixing mashed bananas with flax seeds they act as a binding agent as well. And it still provides a fluffy light and airy sponge texture.
As for the gluten free flours I used a combination of tigernut flour and cassava flour, which are also grain free, making this treat also paleo friendly dessert. And the purpose of coconut milk powder in this recipe is to provide softness and to enhance the browning of the crust.
Tips For Making A Gluten Free Dairy Free Swiss Roll Cake
- If you cant find tigernut flour but you still want the cake to be grain free, try using almond flour instead.
- In order to cut in half the use of sugary sweetener I combined the maple syrup with stevia extract powder.
- Immediately invert the cake onto the towel once it comes out of the oven and roll it up. Don’t let it cool before rolling it or it will crack.
- The towel prevents the cake from sticking to itself when rolled and the parchment paper prevents the cake from sticking to the towel.
- If the cake cracks while you’re rolling it, don’t worry, no one will even know when you cover it with frosting.
- You can bake the swiss roll sponge cake one day in advance and store it in the fridge (with the towel). Wrapped in plastic wrap to prevent drying. When ready to use, let it sit on the counter to come back to room temperature and the you can unroll it.
Dairy Free Frosting With Carob
When making the dairy free frosting, make sure you use soaked cashews and only the hard part of coconut cream can. This will make your frosting much creamier and it’s texture will not depends as much on cold temperatures.
I used the coconut cream sold at Trader Joe’s, because it doesn’t have any additives. Just let the coconut cream sit in the fridge before use – to separate the cream from water.
The Carob powder adds a rich chocolate taste and the espresso powder enhance that chocolate flavor even more without adding much discernible coffee flavor.
How Do You Roll A Gluten Free Paleo Swiss Roll Cake
The gluten free dairy free swiss roll cake should cool in the rolled up shape. Best: cool at room temperature. Once completely cool, unroll the cake slowly and gently. Don’t force it flat, it may crack. Then, spread the dairy free carob frosting over the gluten free sponge cake.
You should add more frosting along the short edge of the cake which is to be rolled first. This will prevent the cake from cracking due to large gaps in between the folds. But still try to hold it as tight as possible without pressing too much.
Add the thinly sliced bananas on top. Roll up and place seam side down. Refrigerate for an hour to set. Then you can easily proceed and cover the gluten free swiss roll cake with more frosting. Sprinkle some coconut shreds or anything else you have in mind!
How To Serve This Gluten Free Paleo Swiss Roll
Place in the freezer for 1-2 hours before serving, if you want it firm, it’s easier to slice when it’s hard. Or refrigerate for at least 2 hours before serving, if you want it soft-ish.
The swiss roll cake can be stored (covered) in the fridge for up to 3 days. Or freeze it for up to 2-3 months. Thaw overnight in the refrigerator before serving.
Gluten Free Swiss Roll Cake With Carob Frosting (Dairy Free)
Dairy Free Swiss Roll Filling
- 1.5 cup cashews - , raw, unsalted, soaked
- 1.5 cup coconut cream - , without the liquid
- 1/3 cup carob powder - (or cacao powder if you are not allergic to chocolate)
- 1/3 cup maple syrup - or any other sweetener you like
- 2 tbsp lemon juice - freshly squeezed
- 2 tbsp espresso powder - , instant
- 3-4 tbsp plant milk - , to thin it out (this is optional, it applies when you have used only the solid part of coconut cream)
- pinch of salt
- pinch of coffee flavor - , non-alcoholic (optional)
- 2 thinly sliced bananas - (for rolling the cake)
Swiss Roll Cake
- 3 medium eggs - (organic, pasture raised)
- 1/2 cup maple crystals - (or any other solid sweetener)
- pinch of stevia extract powder
- 1/3 cup tigernut flour
- 1/3 cup cassava flour
- 1 tbsp coconut milk powder
- 1 tbsp ground flax seeds - golden
- 1 tsp baking powder
- 2 medium mashed bananas
- 1 tsp vanilla extract
- 1/4 tsp Himalayan pink salt
Dairy Free Carob Filling / Frosting
- The day before making this gluten free swiss roll cake, prepare the frosting. In a blender, mix all frosting ingredients until smooth (there is no specific order).
- Transfer the frosting to a container and store it in the fridge (not freezer) overnight. It will thicken up. If it’s still not thick enough, an additional hour in the freezer will help.
Gluten Free Paleo Swiss Roll Batter
- In a large bowl, using a hand mixer or a stand mixer, beat the eggs on high speed for 2-3 minutes. Gradually beat in the maple crystals until thick and fluffy. The volume of the mixture should have tripled.
- Mash the bananas, add the ground flax seeds and gently add to the egg mixture. Avoid over-mixing, it will deflate the batter!
- Sift the flours, salt, baking powder, stevia extract powder and coconut milk powder; gradually fold into batter; add vanilla extract, mix gently.
- Spread evenly into prepared pan (mine is 16.5″ x 11″). Make sure to line it with parchment paper to prevent sticking. Rap the tray a few times on the counter to get rid of large air pockets.
- Bake at 375° for 12-15 minutes. Place a piece of new parchment paper and a kitchen towel top and flip the cake immediately. Gently peel off the parchment paper.
- Roll up the cake, starting with a short side. Cool completely on a wire rack at room temperature.
Assemble The Swiss Roll Cake
- Unroll the cake slowly and gently. Don’t force it flat, it may crack; spread the dairy free carob frosting over the cake. Add more frosting along the short edge of the cake which is to be rolled first. This will prevent the cake from cracking due to large gaps in between the folds.
- Add the thinly sliced bananas on top. Roll up; place seam side down. Refrigerate for an hour to set.
- Cover with more frosting and sprinkle some coconut shreds.Place in the freezer for 1-2 hours before serving, if you want it firm (it’s easier to slice).Or refrigerate for at least 2 hours before serving, if you want it soft-ish.
Tips For Making Gluten Free Paleo Swiss Roll Cake
- Cover leftover cake and store in the refrigerator for up to 3-4 days.
- Prepared swiss roll cake, assembled with frosting, freezes well for up to 2-3 months. Thaw overnight in the refrigerator before serving.
- The espresso powder enhances the “chocolate” flavor without adding much noticeable coffee flavor. If you are concerned about caffeine, use decaf espresso or coffee powder.
- Don’t put the warm cake in the fridge or freezer to cool, it will deflate. Instead, place it in a cooler area of your home.
The information shown is an estimate provided by an online nutrition calculator.
If you try this gluten free “chocolate” swiss roll cake recipe please leave a comment and star rating below. Your feedback is super helpful for me and readers. Thank you!