Gluten Free Chocolate Swiss Roll

This Gluten Free Chocolate Swiss Roll is a show-stopping dessert that everyone will love. It features a fluffy and tender chocolate sponge cake filled with lightly sweetened whipped cream filling. To give it a special twist, I turned my gluten free roll into a Black Forest Swiss Cake Roll by brushing the unrolled cake with a little kirsch (or bourbon/brandy) and adding tart cherry jam before the whipped cream. This is optional, as the cake tastes amazing with just the whipped cream filling. But I can't resist the chance to add some flavors inspired by my Austrian roots!

Recipe Ingredient Notes

Gluten Free Flour: I tested this Gluten Free Chocolate Swiss Roll recipe with several gluten free flour blends, including my homemade blend, Bob's Red Mill 1-to-1, King Arthur Measure for Measure, and Cup4Cup. While all blends produced a delicious gluten free chocolate sponge cake, the batter made with with Cup4Cup is very gummy. The difference comes from Cup4Cup’s primary ingredient, corn starch, which absorbs liquid quickly and affects the texture. In terms of flavor, the Cup4Cup version had a noticeable starchy aftertaste. All of the gluten free flour blends used for testing included xanthan gum.

Dutch Cocoa Powder: I recommend using Dutch Processed Cocoa Powder which produces a rich chocolate flavor. If you use Natural Cocoa Powder in this recipe, the chocolate cake roll may be dry and lighter in color. Make sure to use unsweetened cocoa powder.

Eggs: Eggs are essential for a perfect gluten free sponge cake, providing the light, airy texture that makes it so appealing. Without eggs, the cake would turn out dense and heavy, lacking the classic sponge cake texture. This recipe is not suitable for egg substitutions, as they won’t deliver the same results.

Milk: Adding a little milk to the gluten free chocolate sponge cake. It helps to balance the moisture and improve the texture. Cocoa powder can dry out the batter since it absorbs liquid, making the cake dense or crumbly. You can replace it with non dairy milk or even water.

Oil: Using oil instead of melted butter in a recipe can create a lighter and more delicate cake with a finer crumb, while still adding moisture and texture.

Instant Vanilla Pudding Mix: The added vanilla pudding mix is a stabilizer and sweetener for the whipped cream filling. I use the Instant Vanilla Pudding found at Aldi (it is gluten Free). Should you have access to "Sahnesteif" ("Whip It" called in the US) you may use that instead of the pudding mix. Sahnesteif is a German term that translates to "whipped cream stabilizer" in English. Sahnesteif is a powder you add to heavy whipping cream to help it hold its shape. It includes cornstarch, gelatin, and sometimes sugar, and is considered gluten free

Tools needed to make a Chocolate Swiss Roll

To successfully make this chocolate swiss roll recipe, you will need a few kitchen tools. Most of them are available on Amazon which I have linked.

Jelly Roll Pan: a jelly roll pan is required to make a chocolate swiss roll cake. The pan is about 10x15 inches with shallow sides, around 1 inch in height. If you don't have a jelly roll pan, you could try using a similar-sized baking sheet. I have had good luck finding very affordable Swiss roll pans at discount stores such as TJ Maxx.

A clean kitchen towel: The gluten free cake is rolled up in the towel while it is still warm. Allowing it to cool in the rolled shape. While some recipes call for parchment paper I think a clean kitchen towel is more flexible and there will be fewer cracks in the cake. I like to use "flour sack towels" )

You will also need a mixer (electric hand mixer or stand mixer), a large mixing bowls, a whisk, a flexible rubber spatula, an offset knife, and a sifter.

Recipe Tasting Notes

Gluten Free Chocolate Swiss Rolls can be tricky. The chocolate sponge cake needs to be light and flexible enough to roll without cracking, which can be challenging to achieve. Overbaking the cake can make it dry and prone to breaking. Underbaking results on the other hand in a sticky texture that's hard to work with.

During my countless attempts (around 15-18, at one point I stopped counting), I tested recipes made with melted chocolate, cocoa powder, a combination of cocoa powder and melted chocolate, and even hot water. Every single time the cake rolled up wonderfully but then had ugly cracks and broke into pieces after unrolling it. I also realized dusting the still hot cake with a little cocoa powder instead of powdered sugar will prevent the cake from sticking to the towel. Powder sugar tends to melt when it comes in contact with a hot cake, making the cake wet and sticky.

During one of my final attempts, I placed the still-hot, rolled-up chocolate swiss roll in the fridge for 20 - 25 minutes, to see if this way the cake would stay moist and pliable while cooling down a lot quicker. And it was the answer to my issues along with unrolling and re-rolling it VERY GENTLY once filled. The best way to put it is, don't try to make a gluten free chocolate swiss roll or any swiss roll when you are in a hurry. It seems like the cake knows and will give you the hardest time.

How to make a Chocolate Swiss Roll Cake

You can either use a stand mixer fitted with the balloon/whisk attachment or a hand mixer to make the gluten free chocolate swiss roll cake batter.

1.  Preheat the oven to 350F. Spray the jelly roll pan with cooking spray and line it with parchment paper. Set aside.
2. In a small bowl combine the gluten free flour, dutch-process cocoa powder, baking powder, and kosher salt. Whisk or sift together and set aside.
3. In a large mixing bowl combine the granulated sugar, vanilla extract, and room temperature large eggs. Whisk them at a medium high speed for 3-4 minutes until they look thick and have tripled in volume. The air whisked into the eggs ensures a light and fluffy chocolate cake roll.
4. While the eggs are whisking, combine the milk and oil in a microwave safe bowl. Warm the liquids for 30-45 seconds. Warm liquids help the fat (in this case, oil) to blend more smoothly with the whipped eggs, creating a better emulsion. Also, by warming the milk and oil, you reduce the temperature shock that can occur when cold liquids are added to the whipped eggs. This can help maintain the structure of the whipped eggs, which can deflate if subjected to sudden temperature changes.
5. Once the eggs look thick and have tripled in volume add the warm liquids with the mixer running on a low speed.
6. Turn off the mixer and gently fold the sifted dry ingredients into the wet ingredients. Be careful not to overmix the batter, as this can result in a dense chocolate sponge cake. The batter will be on the thinner side.
7. Pour the gluten free chocolate sponge cake batter into the prepared jelly roll cake pan. With a small offset spatula, carefully spread it out evenly. Carefully transfer the pan to the preheated oven.

8. While the cake for the chocolate swiss roll is baking, prepare the clean kitchen towel which is used to roll up the still-hot roulade. You will also need some additional cocoa powder and a small sister to dust the cake with.
9. Bake the chocolate sponge cake for 12-14 minutes until it springs back when gently pressed in the center. Another sign of doneness is when the cake starts pulling away from the sides of the cake pan.
10. Remove the cake from the oven and allow it to cool for about 30 seconds to a minute on a cooling rack.  Use a dinner knife and run it around the edges of the cake to loosen it from the pan.
11. Dust the cake with some additional cocoa powder, then cover it with a clean tea towel and place an upside-down baking sheet on top (with the flat side facing DOWN). This will make flipping the cake much easier, allowing it to land on a sturdy surface so you can easily slide the kitchen towel onto your kitchen counter.
12. Quickly (but carefully) flip the cake out of the pan on top of the kitchen towel. Gently peel off the parchment from the bottom of the cake.
13. Once the parchment paper is removed, gently roll the warm cake from one short edge to the other, using the kitchen towel. As you roll, make sure to roll the kitchen towel into the cake. Avoid rolling it too tightly, as this can cause the cake to break, but don’t make it too loose either, as that will result in an unattractive roll. Ensure that the final seam is facing downwards.
14. Let the cake cool on a cooling rack for about 5 minutes. Then place it in the fridge for 25–30 minutes.

Whipped Cream Filling

This lightly sweetened whipped cream frosting pairs perfectly with the tender gluten free chocolate sponge cake. For something richer you can always use the mascarpone filling from my Gluten Free Tiramisu Cake Roll.

To make the whipped cream frosting, combine the cold whipping cream, vanilla pudding mix, and powdered sugar in the bowl of your stand mixer. Whisk at a medium speed until medium-stiff peaks have formed. Adjust the sweetness if you like. Store the whipped cream filling in the fridge until ready to use. I like to wait to make the filling until the biskuitrolle is ready to be filled.

How to fill a Gluten Free Chocolate Cake Roll

I turned my Gluten Free Chocolate Swiss Roll in a Black Forest Swiss Cake Roll by brushing the unrolled cake with some kirsch (or bourbon/brandy) and topped it with some tart cherry jam before adding the whipped cream filling. This is optional since the cake is delicious with just a whipped cream filling. But I can never turn down the opportunity to incorporate some flavors of my Austrian roots.

I like to fill my Swiss Rolls on top of a cutting board. This way I can place the filled gluten free swiss roll in the fridge to allow it to set up completely before decorating.

1. Start by gently and carefully unrolling the cooled gluten free jelly roll cake. The bottom of the cake may stay rolled up when you unroll it. Don't force unroll that little flap or it will break.
2. With a pastry brush, brush the chocolate sponge cake with some kirsch. Make sure to also get the "center flap" on the cake that may did not unroll all the way. Don't be tempted to really soak the cake or it will be impossible to roll up the cake.
3. Top the cake with the sour cherry jam and spread it evenly over the surface of the cake. Reserve some of the "center flap" (see Image 3)
4. Top the sour cherry jam with the ¾ of the whipped cream filling (reserve the rest in the fridge for decorating the outside of the cake roll) and spread it evenly over the jam. Make sure to leave a small margin around the edges to avoid the filling spilling out when rolled. I like to leave a ½ inch border around the long sides and a 1" inch border on the short end. Trust me, the filling will spread when you roll up your gluten free chocolate cake roll.
5. If you like, place the reserved cherry jam right into the whipped cream filled center fold. This way when you slice the cake you can see the cherry filling in the middle. (see Image 3)
6. Carefully re-roll the chocolate cake, this time without the towel, starting from the end where you began rolling initially. Roll it tightly but not too tight, as the filling can ooze out. Be careful and take your time with this step! Make sure it is seam-side down.
7. Cover the cake with the kitchen towel or some plastic wrap and chill it in the fridge for about an hour to allow it to fully set before decorating.

Decorating a Chocolate Swiss Roll

There are several ways to decorate this delicious Gluten Free Chocolate Swiss Roll. You can dust it with some powdered sugar or top it with a chocolate ganache. Since I am going the Black Forest Swiss Cake Roll variation, I am topping the outside of the cake with additional whipped cream and of course dark chocolate shavings.

1. Most likely the cake roll is still on top of the kitchen towel. At this point it should be sturdy enough to be carefully rolled off the kitchen towel and onto a serving platter. (Seriously, it is okay to roll the cake roll. This is a lot easier than lifting it. Plus this is the reason why I refrigerate the cake before decorating it)
2. Retrieve the leftover liquor and brush the cake layer with it. This will give the cake some extra flavor.
3. Top the gluten free cake with the remaining whipped cream frosting. With a small off set knife spread the frosting over the cake. I leave the end parts of my chocolate cake roll unfrosted and also wait to add the chocolate shavings until I am ready to serve the cake.
4. Allow the cake roll to chill in the refrigerator for at least one hour to allow it to fully set up. You can also let it set up overnight which will help the cake to develop even more flavor. I like to place a large mixing bowl over the cake since I don't own a cake dome that size. Just make sure it doesn't touch/smash the cake.

How to serve a Chocolate Swiss Roll

Once the chocolate swiss roll has cooled and set in the refrigerator, it's time to serve this delicious gluten free masterpiece. Garnish the cake with some chocolate curls, chocolate shavings or finely chopped chocolate (dark or semi-sweet chocolate works the best here)

Use a sharp knife to slice the Cake Roll into rounds. To get clean and neat slices, wipe the knife clean between each cut. Arrange the slices on individual plates and serve this perfect cake immediately to your guests.

Storage & Freezing

Store any leftovers of the gluten free chocolate swiss roll in an airtight container in the fridge for up to 3 days. I actually think it's the best on the second day once all the flavors had a chance to melt and really develop.

While it is possible to freeze a cake with whipped cream filling, the texture and quality of the whipped cream may be affected when you freeze and thaw the cake. The water in the whipped cream can crystallize and cause it to become grainy or separated. Therefore I don't recommend freezing any leftovers.

Note about Salt in my Recipes

I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.

Baking in grams

I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.

Note about Ovens and Oven Temperatures

All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.

If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.

Substitutions and Modifications

Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.