Chocolate Roll Cake: Gluten & Dairy Free

Let’s face it, you need this….

A giant, rich chocolate cake rolled up with a sweet buttercream filling and topped with a layer of ganache. The thought of this is enough for me put aside any other thoughts of healthy eating and just dive right into a slice of heaven. This roll of dreams was inspired by swiss rolls, so just think of it as a swiss roll on steroids. Lots of steroids…..

Now I know you’re thinking that this appears to be a daunting task and that there’s no way you could ever easily make this, I assure you that you can. It’s easier to make than you’d think. Just don’t over think it.


  • 5 large eggs
  • 1/2 cup of cocoa powder
  • 1/3 cup of a gluten free flour blend*
  • 1/2 cup of sugar
  • 1 1/2 tsp of baking powder
  • 2 tbsp of espresso powder
  • pinch of salt


  • 2 sticks of plantbased butter (room temperature)
  • 2-3 cups of powdered sugar
  • 1tbsp vanilla extract


  • 2 cups of semi sweet chococlate chips
  • 2tbsp of coconut oil

Preheat oven to 350 degrees

Place parchment paper onto a large  greased baking sheet and grease the top of the parchment as well. This insure that the cake won’t stick and also make rolling it easier.

*Be sure to use a good brand of Gluten free flour. Two of my favorites to use are Bob’s Redmill 1to1 baking flour and Namaste GF flour blend.


  1.  Separate the egg whites and yolks into separate bowls. Whisk the sugar into the yolks and keep whisking until it turns pale yellow in color and then set it aside. Using a hand mixer, whisk the egg whites until soft peaks form. This means that when you pull the beaters out of the whites a little mountain with a small, folded over peak should form. You do not want to over whip the whites: meaning the peaks will stand straight up int he air. If you do over whip them, you’ll have to start over on that part. I’m sorry to be the bearer of bad news ( good news is that you just have to keep an eye on the whites and then they won’t be over whipped ).
  2. Sift together the flour, cocoa powder, espresso powder, baking powder, and salt. make sure that any large clumps are left out. You want the dry ingredients to become very fine in texture.
  3. Combine the dry ingredients into the yolk and sugar mixture. Initially the batter will be very thick, so don’t worry about that.
  4. Now add half of the egg whites to the batter and whisk it in until fully incorporated.
  5. Gently fold in the other half of the egg whites. Do not over whip, over fold, or over whatever… you do not want the batter to loose any it’s airated quality.
  6. Gently spread the batter evenly from corner to onto the greased baking sheet and then place it into the oven and set the timer for 10 minutes.

Now you can pat yourself on the back for 10 minutes, start cleaning up your mess, or decide whether or not you’re going to share this with anyone while you wait for that timer.

Once the timer is done, pull the cake out of the oven and let it cool for 2 minutes. You may trim a little bit off the sides to even it out.


Carefully use the parchment to pull the cake away from the pan and place it on a thin towel keeping the parchment under the cake. Now you can gently roll the cake from one short end to the other. Go slowly if you have to and do not press too hard or squeeze. Just gently guide the cake.

Rolling the cake it the towel helps to create a memory roll for it. It will more easily and willingly be rolled back up after the filling is added.


Once you have it rolled, place it into the fridge to cool and you can start on your filling.

  1. Add your “butter” into a bowl and and use a hand mixed to start airating it. Once it starts to become fluffy, add in the vanilla extract and mix. Then, add the powdered sugar 1/2 cup at a time and whip until it’s fully incorporated and fluffy.
  2. Taste the filling…..beacause it’s manadatory that if you make frosting, you lick it. 🙂

Once the cake has cooled completely (about 15-20 minutes), unroll it carefully and then spread the filling on. Be sure to not pull and tear the cake.

When you have a nice thiccccc layer of frosting, you can start to gently roll the cake again, but gently pull the parchment away as you do so. You don’t want to be eating that.



Set your now rolled and filled cake back onto a parchment sheet and trim both ends to make it even.

Now it’s time to make the ganache.

Combine the chocolate chips and coconut oil into a large bowl and set the bowl on top of a small pot filled with water (This technique is known as double boiling and is used to insure that you do not scorch the chocolate).

Constantly stir the chocolate and oil until it’s smooth and completely melted ( You may have to pull the bowl away from the heat if it starts to stick to the sides of the bowl).

Now pour the ganache over the cake and use a spatula to help cove the sides and ends. You can scoop any chocolate fallen around the cake and pour it back on top.


Once it’s completely covered let the ganache set for 10 minutes. Yes, you have to wait just a bit longer…I know…it sucks, but in the mean time you can lick that chocolatey bowl clean!

Alright, you’ve been hard at work, I’m sure somewhat patient, and ready to shove this in your face, but all you have left to do is transfer the roll from the parchment to a plate and then you’re officially done (The chocolate should be set and not smuge when lifted from one surface to the next).


Now all that’s left to do is step back, enjoy your work, and obviously eat it 😉

Enjoy a slice with a nice cup of coffee or tea. Have it with a friend or treat yourself to the whole thing.  You earned this.

Storage: cover and set it in the fridge for up to a week

I sincerely hope you enjoyed making this as much as I did. Baking is lots of fun and a great way to just let loose and let your creations run wild. Have fun with all your baking endeavors and enjoy!

~xoxo Juliana Marie


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