Paleo Swiss Roll Cake With Carob Frosting (Gluten + Dairy Free)
This gluten-free Swiss roll cake is soft, flexible, and covered in a creamy dairy-free carob frosting (a “chocolate-style” frosting without cocoa). It’s grain-free + paleo-friendly, naturally sweetened with banana, and I’m sharing the exact rolling method I use to reduce cracking.
Recipe Snapshot
- Texture: light soft sponge that rolls well (not dry)
- Sweetness: moderately sweet (banana + maple; stevia optional)
- Allergens: contains eggs and cashews (in the frosting)
- Pan size: 16.5” x 11” jelly roll pan (or closest size)
Try more carob desserts: moca carob cake with avocado and green pea carob swiss roll.
Why I use carob instead of chocolate
I love a classic chocolate roulade, but chocolate-based desserts can trigger skin issues for me, so I built this roll around carob, which has a naturally sweet, caramel-earthy flavor. Carob is naturally caffeine-free and is used as a cocoa alternative.
Research notes carob contains minerals (including calcium) and polyphenols. I usually look for a brand that is minimally processed and organic.
Ingredients overview
Sponge cake
- Eggs for structure + flexible crumb
- Cassava flour – helps lightness/rollability
- Tigernut flour provides gentle sweetness + flavor
- Banana + flax lends moisture + binding properties (lets you use fewer eggs)
- Coconut milk powder helps add softness + browning.
Dairy-free carob frosting
Carob + espresso powder yields a deeper “chocolate-style” flavor. Soaked cashews + chilled coconut cream provides a thick, stable texture.
See measurement in recipe card below ⇩
Jump to RecipeThe #1 reason cake rolls crack (and how to prevent it)
Most cracking happens when the sponge cools flat and then gets forced into a roll.
My no-stress rolling method (do this every time)
- Bake until set (12–15 min).
- Immediately flip onto a towel + parchment paper.
- Roll while warm, then cool in the rolled shape.
- If it cracks a bit: it’s fine, frosting covers it.
Step-by-step with photos: How to Make a Gluten-Free Swiss Roll
1. Make the carob frosting thick + smooth (in advance)
- The day before making this gluten free swiss roll cake, prepare the frosting. In a blender, mix all ingredients until smooth.
- Transfer to a container and store it in the fridge (not freezer) overnight. It will thicken up.
Texture note: If your frosting looks loose, it usually needs: colder coconut milk (solid part only), a bit more chill time, to thicken. Or if you want it thick without chilling, use canned coconut cream only.
2. Whip the batter until it looks airy
Whip the eggs and maple sugar until lighter in color and slightly thicker, this creates a flexible sponge. Then add the mashed bananas, flax seeds (ground) and the sifted flours + the rest of the dry ingredients. Fold gently.
What to look for: The batter should look lighter and more voluminous, not thin and runny. This is what gives the sponge a soft, rollable texture.
3. Spread evenly (thin, level layer)
Swiss roll batter spread evenly in lined jelly roll pan. Even thickness helps the sponge bake uniformly and roll cleanly.
4. Bake just until set (don’t overbake)
Bake until set and springy, overbaking dries the sponge and causes cracking. How to tell it’s done: The surface should look set and gently spring back when touched. If it’s dry and browned too much, it’ll be more likely to crack.
5. Prep your towel rolling setup
Set up parchment and towel so you can roll immediately after baking. The biggest reason cake rolls crack is waiting too long to roll.
6. Flip + roll immediately while warm (the key step)
Place a piece of new parchment paper and a kitchen towel top and flip the cake immediately. Gently peel off the parchment paper. Then roll it up (cake + parchment + towel) while it’s still warm.
This is what creates flexibility later. Let it cool.
7. Unroll gently, frost, add banana slices, re-roll
When ready, unroll slowly – don’t force it flat. Loosen it gently and let it relax. If you force it, it will crack along the first fold.
Spread frosting evenly . Add banana slices, then roll back (place seam side down). Try to hold it as tight as possible without pressing too much.
Pro tip: Put a little extra frosting at the starting edge (the first fold). It helps fill gaps and makes the spiral look fuller.
8. Chill to set, then frost the outside and decorate
Slice cleaner by chilling first. Refrigerate at least 1–2 hours, or freeze briefly (30–60 minutes) if you want very neat slices.
Troubleshooting
- Cracking: usually overbaked or rolled too late – next time roll immediately while warm.
- Gummy center: underbaked – bake until set and springy.
- Frosting too soft: coconut cream wasn’t solid (too much liquid) / cashews not blended enough replace maple syrup with dry version (maple sugar) then blend all and chill.
Tips
- Make Ahead: Bake the sponge a day early, keep it rolled in the towel, wrap well with film so it doesn’t dry out, and assemble the next day (let it sit on the counter to come back to room temperature and then you can unroll it.)
- If you cant find tigernut flour but you still want the cake to be grain free, try using almond flour instead. (texture changes slightly).
- To cut in half the use of sweetener, I combined the maple syrup with stevia extract powder (for the frosting).
- Sensitive to espresso powder – leave it out; carob still gives a “chocolate-style” flavor.
Video Tutorial For Making Gluten-Free Swiss Roll Cake (Paleo) with Carob Frosting
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Gluten-Free Swiss Roll Cake (Paleo) with Dairy-Free Carob Frosting
Ingredients
Dairy-Free Carob Filling / Frosting
- 1½ cup cashews - raw, unsalted (soaked)
- 1½ cup thick coconut cream - without the liquid
- ⅓ cup carob powder - (or cacao powder)
- ⅓ cup maple syrup - or maple sugar
- 2 tbsp lemon juice - freshly squeezed
- 2 tbsp instant espresso or coffee powder - decaf
- 3-4 tbsp plant milk - to thin it out (optional, if it's too thick)
- pinch of salt
- pinch of coffee flavor - non-alcoholic (optional)
Swiss Roll Cake
- 3 medium eggs
- ½ cup maple sugar - (or any other solid sweetener)
- pinch of stevia extract powder - if you want it sweeter
- ⅓ cup tigernut flour
- ⅓ cup cassava flour
- 1 tbsp ground flax seeds - golden, ground
- 1 tbsp coconut milk powder
- 1 tsp baking powder
- 2 medium mashed bananas
- ⅕ tsp sea salt
- 1 tsp vanilla extract
Extra
- 2 thinly sliced bananas - (for rolling the cake)
- 1 tbsp coconut shreds - for decorating
Instructions
Make the Dairy-Free Carob Frosting (best made ahead)
- Add all frosting ingredients to a blender and blend until completely smooth. Transfer to a container and refrigerate overnight to thicken. If it's still not thick enough, an additional hour in the freezer will help.Tip: In the video I'm using the solid part of a coconut millk can (which is thinner than coconut cream) and needs to be chilled. For the thickest frosting, use solid coconut cream, in this case you'll need a bit of plant milk to thin it out. And you will not need chilling afterwards.
Make the Swiss Roll Sponge
- Preheat oven to 375°F (190°C). Line a 16.5” x 11” jelly roll pan with parchment.Beat eggs with maple sugar on high speed for 2–3 minutes until foamy, thick, fluffy, and increased in volume (it should look airy).
- Stir mashed bananas with ground flax, then gently fold into the egg mixture (don’t overmix). Add vanilla extract, mix gently.
- Sift dry ingredients (flours, coconut milk powder, baking powder, salt, stevia if using). Fold into batter gently.
- Spread evenly into prepared pan. Tap pan on the counter a few times to release large air bubbles.
- Bake at 375°F for 12-15 minutes just until set and springy (avoid overbaking – dry cake cracks).
Roll While Warm (key step)
- While the cake bakes, set out a clean kitchen towel and a fresh sheet of parchment the same size.
- As soon as it comes out of the oven, flip the cake onto the parchment + towel (see video) peel off the baking parchment, and roll the cake up starting from the short end.Let it cool completely rolled at room temperature (this helps prevent cracking later).
Assemble The Swiss Roll Cake
- Unroll slowly and gently (don’t force it flat).
- Spread a layer of frosting over the cake. Add a slightly thicker line of frosting along the short edge where you’ll start rolling (this helps fill gaps).
- Add thin banana slices over the frosting. Roll the cake back up and place seam-side down. Chill 1 hour to set.Frost the outside and sprinkle with coconut shreds if desired.
Serving + Storage
- For clean slices: chill 2+ hours or freeze 1–2 hours before slicing.
- Store covered in the fridge up to 3–4 days.
- Freeze up to 2–3 months; thaw overnight in the fridge.
Video
Notes
- Use room-temp eggs. They whip bigger and make a lighter sponge that rolls easier.
- Prevent cracks: roll the cake immediately while warm; don’t overbake.
- Don’t place the warm cake in the fridge or freezer to cool, it will deflate. Instead, place it in a cooler area of your home.
- Tigernut flour swap: almond flour can work, but texture will change slightly.
- Don’t overbake. Pull the cake when it’s set and springy, dry edges are the #1 cause of cracking
- Soak + blend well: soaked cashews + a full blend time, provides a smooth frosting (no grainy texture).
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
If you make this cake, I’d love to hear how it went. especially whether it rolled smoothly for you. Leave a star rating ⭐⭐⭐⭐⭐ + a quick comment (it helps other gluten-free bakers a lot).
FAQs
Yes. Almond flour (superfine) can work, but it changes texture slightly. (Note: frosting already uses cashews, so this isn’t nut-free either way.)
Yes, cocoa works if you tolerate it.
Usually it cooled before rolling, was overbaked, or was unrolled too aggressively. Roll while warm and cool in the rolled shape.
Yes, make frosting the day before and store the rolled sponge wrapped to prevent drying.
More Sweet Recipes
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I replaced the tigernut flour with almond flour….the best dessert ever since going gluten free and dairy free!!! Thank you !!
Thank you for your feedback! Almond flour has a similar texture as tigernut flour and is a great choice too!