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.
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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