Gluten Free Swiss Roll Cake With Carob Frosting (Dairy Free)
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.
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.
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Notes
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.