Chocolate Swiss Roll (Gluten & dairy free)
My gluten and dairy free Swiss roll combines a spongey chocolate cake swirled together with vanilla buttercream and topped with melted dairy free chocolate. If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media!
Frequently Asked Questions
Which butter do you use for the the buttercream?
I use the Stork ‘perfect for baking’ 250g gold packet butter which is naturally dairy free and available in most major UK supermarkets. If you can’t get hold of this butter, it’s always best to use a hard dairy free butter block instead of a soft spread for a dairy free buttercream as soft spread can sometimes cause the mixture to curdle. Note: This is the only Stork butter that doesn’t contain milk so be careful to pick up the right packet.
Which baking tin do you use?
For this recipe I used a deep rectangular Swiss roll tin.
How long will the Swiss roll last?
This cake will last in an airtight container for up to 3 days but is always best served on the day you make it.
Which cocoa powder do you use for the cake?
For this recipe, and the majority of my chocolate bakes I use the Dr Oekter Fine Dark Cocoa Powder which is naturally gluten and dairy free.
How do you get the swirl in this cake without the cake breaking?
Make sure you turn your sponge out onto baking paper whilst it’s still hot, roll it up tightly in baking paper and leave to cool completely in the baking paper. This will ensure the cake keeps its swirl and doesn’t break.
Chocolate Swiss roll
Ingredients
For the cake
- 5 medium eggs
- 120 g caster sugar
- 75 g gluten free plain flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon xanthan gum
- 35 g cocoa powder
For the buttercream
- 100 g dairy free butter block
- 200 g icing sugar
- 1 teaspoon dairy free milk
- 1 teaspoon vanilla extract
For the coating
- 200 g dairy free chocolate
Instructions
- Preheat oven to 180°C and grease and line a Swiss roll tin with baking paper.
- Add the eggs and caster sugar to a large bowl, whisk with an electric whisk until pale and frothy. In a separate bowl mix gluten free plain flour, baking powder, xanthan gum and cocoa powder. Gently fold the dry mixture into the wet mixture until combined.
- Pour the mixture into your tin, spreading it out to the edges. Bake for 10 minutes until firm but still springy.
- Remove from the oven and whilst it’s still warm, turn out onto another large sheet of baking paper sprinkled with a little icing sugar. Carefully peel the piece of baking paper off the bottom of the cake and trim the edges of the cake so they are straight.
- Whilst the cake is still hot, tightly roll the sponge up from the short end with the baking paper inside it. Leave to cool completely.
- Whilst the cake cools make the buttercream, by beating dairy free butter with an electric whisk until creamy. Slowy add the icing sugar and continue to whisk for up to 5 minutes until creamy and combined . Add the milk and vanilla extract whisk again until combined.
- Carefully unroll the sponge and spread with a layer of the buttercream, roll back up.
- Melt the dairy free chocolate and pour over the top of the log, smooth with a knife and leave to set.
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice
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