Gluten-Free Swiss Roll Cake (Paleo) with Dairy-Free Carob Frosting
A soft, flexible gluten-free Swiss roll cake (roulade) made with grain free flours like cassava and tigernut flour and naturally sweetened with banana and maple. It’s filled and frosted with a creamy dairy-free carob “chocolate-style” frosting (no cocoa needed). Grain-free, dairy-free, refined-sugar-free, and party-worthy with built-in tips to help prevent cracking.
Servings 12 slices ~1,524g total
Calories 299kcal
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
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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
Serving: 1slice ~127g | Calories: 299kcal | Carbohydrates: 36.9g | Protein: 5.6g | Fat: 16.8g | Fiber: 4.3g | Sugar: 22.5g
