Chocolate Swiss Roll (A Gluten Free Take on Little Debbie)
This light, moist Chocolate Swiss Roll is filled with tangy chocolate cream cheese frosting and rolled inside a tender gluten-free chocolate sponge cake. It’s decadent without being heavy—and perfect for the holidays or anytime a chocolate craving hits.
What was your favorite Little Debbie cake growing up? Mine was always the Chocolate Swiss Roll—soft, creamy, and the kind of dessert that melts in your mouth.
That nostalgia is exactly why I had to recreate it—with my signature wholesome-ingredient twist. This homemade version delivers the same classic flavor and swirl, but with better ingredients and a not-too-sweet balance that makes it dangerously easy to slice “just one more.”
Gluten-Free & Dairy-Free Options
Gluten-free:
I use Bob’s Red Mill 1:1 Gluten-Free Baking Flour, which swaps seamlessly for regular flour. If gluten isn’t an issue, unbleached all-purpose flour works just as well.
Dairy-free:
The cake itself is naturally dairy-free. For the filling, I love using my Vegan Cashew Cream Cheese Frosting, which keeps the roll both gluten-free and dairy-free without sacrificing creaminess.
How to make a Chocolate Swiss Roll
Tips to Make the Best Homemade Swiss Rolls
To prevent cracking:
- Roll the cake while it’s still warm, before adding the filling.
- Avoid overbaking—dry cake cracks easily.
- Roll gently and don’t force it too tight.
This Chocolate Swiss Roll is fantastic on its own, but I especially love it with a warm cup of coffee or tea. For an extra treat, add a scoop of your favorite ice cream and turn it into a full-on dessert moment.
What other chocolate recipes would you love to see next?
Get the recipe:Chocolate Swiss Roll (A Gluten Free Take on Little Debbie)
Ingredients
Chocolate Swiss Roll
- 1/2 cup gluten free flour, 68g
- 1/4 cup cocoa powder*
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 large eggs
- 2 tbsp melted butter
- 2/3 cup coconut sugar, or regular granulated sugar (150g)
- 1 tbsp espresso powder, optional**
Cream cheese filling
- 8 oz of cream cheese, room temp
- 3 – 4 tbsp cocoa powder
- 3/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 2 tbsp butter, room temp
Equipment
Instructions
- Whisk together eggs, sugar, and butter in a bowl.
- Mix the flour, cocoa powder, baking powder, baking soda, salt, and espresso powder in a separate bowl.
- Combine the wet and dry ingredients.
- Pour into a lined 10×15 jelly roll pan or baking pan with a little bit of a raised edge. Even out the batter with a spatula.
- Bake at 350F for 10 – 11 min.
- Once it’s done, take it out and cover it with another baking pan or tin foil to retain the moisture. Loosen the edge a little bit if it appears to be sticking at all.
- While it’s still warm, gently roll it from the short end. Wrap it with a small piece of tin foil to keep it in place.
- Whip together the cream cheese, cocoa powder, powdered sugar, vanilla extract, and butter in a separate bowl.
- Once the cake has cooled for an hour or so gently unroll it and spread the cream cheese evenly leaving a little bit around the edge.
- Gently roll it back, not too tight – it should be easy to roll because of the pre-rolling.
- Once rolled up all the way, wrap it with plastic wrap tightly and leave it in the fridge overnight.
- Before serving, sprinkle it with powdered sugar and cocoa powder, slice it, and enjoy!
Notes
- Room temperature: Up to 1 day.
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze for up to 1 month. I recommend slicing and wrapping individual portions.
- To defrost: Thaw at room temperature for 1–2 hours before serving.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
I had a heard time rolling the cake without it cracking. How can you prevent that?
Hi Pamela,
Sometimes it happens to me too! 2 steps I’ve done to improve that – 1. cover the baked cake with another pan while cooling (this can help it stay moist). 2. Pre-rolling: Roll the cake gently while it is still a little warm (along with the parchment paper underneath). Then I wrap the roll in a kitchen towel and let it cool completely that way. So when you are ready to fill it with icing, you unroll it, add the frosting then roll it back up! Hope this helps 🙂
Shuang