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4 from 1 vote

Chocolate Swiss roll

Prep Time10 minutes
Cook Time10 minutes
Cooling time1 hour
Servings: 10 Slices


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


  • 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.