Chocolate Swiss Roll (A Gluten Free Take on Little Debbie)
This light, moist, Chocolate Swiss Roll is filled with tangy chocolate cream cheese frosting rolled in gluten-free, chocolate sponge cake. Decadent and perfect for the holiday season!
Servings: 8 pieces
Equipment
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
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 10x15 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
*you can also use cacao powder, which gives it a bit more of a bitter hint and intense chocolate flavor
**if you use cocoa powder and want to create that “bitter” hint, you can add 1 tbsp espresso powder
Storage & Freezing
- 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.