Last Updated on December 1, 2025 by Carrie Korem, FNTP
When I was a kid, chocolate swiss roll cake felt like magic. My mom would make it for holidays and school parties and I remember watching her roll it up and sprinkle it with powdered sugar. I thought it was the prettiest cake in the world. One year she brought one to my kindergarten Christmas party and I could not wait to tell everyone that my mom baked it herself. It felt like the coolest kid on the block!
I recently decided to make it again and it brought back so many sweet memories. My kids could not get enough and asked me to bake it again for Christmas. This gluten free chocolate swiss roll cake is soft, light, filled with whipped cream and so easy to slice and serve. It looks fancy but it is very simple to make.
Why You Will Love This Recipe
This gluten free chocolate swiss roll cake is rich, soft, light and creamy. It looks like a bakery cake but comes together with basic ingredients. You can flavor the whipped filling with vanilla, peppermint, almond or even a splash of orange extract. It is perfect for holidays, birthdays or any special day.
What is a Swiss Roll Cake
A swiss roll cake is a soft sponge cake that is baked in a thin layer, then filled with whipped cream or frosting and rolled into a swirl. When you slice it, you see the pretty spiral inside. It is also known as a yule log around Christmas time.
Key Ingredients for Chocolate Sponge Cake
You only need a few ingredients. The cake stays tender without flour which also makes it gluten free.
- Semisweet chocolate
- Eggs
- Coconut sugar
- Cocoa powder
Swiss Roll Cake Filling
The filling is simple and creamy. You can change the flavor to match the season.
- Whipped cream
- A touch of honey or maple syrup
- Optional flavors like almond, peppermint or orange
Ingredients for Swiss Roll Cake
For the cake
- 4 ounces semisweet chocolate, melted
- 5 large eggs separated
- 3/4 cup organic cane sugar
- 3 tablespoons unsweetened cocoa powder
For the filling
- 1 cup heavy cream or whipped coconut cream
- 1 tablespoon raw honey or maple syrup
Step by Step Instructions
- Preheat the oven to 325 and oil a 15 by 10 inch jelly roll pan. Line with parchment and oil again.
- Beat egg yolks and sugar until pale and thick. Mix into melted chocolate.
- Beat egg whites until stiff peaks form. Fold into the chocolate mix.
- Pour onto the pan and spread smooth. Bake 15 to 18 minutes until puffed.
- Lay a damp towel over the cake and let it cool.
- Dust a new sheet of parchment with cocoa. Flip cake onto it and peel off the old paper.
- Whip cream with honey until stiff. Spread over cake and leave a border around the edges.
- Use the parchment to gently roll the cake up.
- Wrap and chill for 2 to 8 hours. Slice and serve cold.
Chocolate Cake Roll Success Tips
- Fold the egg whites gently so the cake stays light.
- Roll the cake while it is still soft and flexible.
- Chill the cake before slicing for clean cuts.
Expert Baking Tips for Perfect Swiss Roll Cake
- Do not over bake or the cake may crack
- Dust the outside with cocoa or powdered sugar for a pretty finish
- You can add raspberries or chocolate shavings on top
- Sprinkle with powdered sugar
Recipe FAQ
Can I make this dairy free
Yes. Use coconut cream in place of whipped cream.
Can I freeze it
This dessert doesn’t freeze well, so I don’t advise it. It’s best to eat it the day it’s made.
Can I add flavors to the filling
Yes. Orange, almond or peppermint are delicious!
If you make this chocolate swiss roll cake, I would love to hear how it turns out. It was a special part of my childhood and now it is one of my family’s favorite desserts too!
PrintChocolate Swiss Roll Cake (Grain-Free, Paleo)
Adapted from Southern Living.
- Prep Time: 25
- Cook Time: 20
- Total Time: 3 hours 15 minutes
- Category: Dessert
- Diet: Gluten Free
Ingredients
- 4 ounces semisweet chocolate (I used Enjoy Life Chocolate Chips), melted
- 5 large eggs, separated
- 3/4 cup coconut sugar (you can substitute with organic whole cane sugar if desired)
- 3 tablespoons unsweetened cacao powder
- 1 cup heavy cream (for a dairy-free option, use this method to whip some coconut cream)
- 1 tablespoon raw honey or maple syrup
Instructions
- Preheat oven to 325°F and adjust rack to middle position. Using a pastry brush, oil a 15 x 10 jelly-roll pan. Place a piece of unbleached parchment paper on top and then oil again. (This will ensure the cake doesn’t stick to the pan.)
- Place egg yolks and 3/4 cup sugar in a mixing bowl and beat at high speed with an electric or standing mixer for 3 minutes, or until the mixture is thick and pale yellow. Whisk the egg mixture into the melted chocolate.
- Beat egg whites at high speed with an electric mixer until stiff peaks form; fold into chocolate mixture.
- Pour batter onto prepared baking sheet and spread evenly using an off-set spatula. Bake at 325° for 15 to 18 minutes or until puffed. Remove the cake from the oven and place a damp kitchen towel over cake in pan. Cool completely on a wire rack, about 30 minutes.
- Remove the damp towel. Place a 20- x 15-inch piece of parchment paper on work surface. Dust cake with cocoa, and invert onto parchment paper. Carefully peel parchment paper from top of cake.
- Pour the cream and honey into a mixing bowl and whisk until stiff peaks form. Spread cream mixture over top of cake, leaving a 1-inch border on all sides. Lift and tilt parchment paper at 1 short side, and carefully roll up cake, jelly-roll fashion, using parchment paper to lift and roll cake. Wrap rolled cake in parchment paper, and place on a serving platter. Chill 2 to 8 hours. Remove and discard parchment paper. Serve cold.
Nutrition
- Serving Size: Serves 8-10
Photo Credit: Becky Winkler
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