Gluten Free Chocolate Cake Roll
Indulge in the decadent delight of a Gluten Free Chocolate Cake Roll, a show-stopping dessert that’s as stunning as it is satisfying. This recipe combines a light, airy sponge made with gluten-free all-purpose flour and rich cocoa powder, ensuring a perfectly tender bite without compromising on texture. Rolled with a luscious chocolate mousse filling made from semi-sweet chocolate and freshly whipped cream, this treat is a chocolate lover’s dream. The cake is baked to perfection in just 12 minutes and rolled while still warm to create its signature spiral. Finished with a snowy dusting of powdered sugar, this gluten-free dessert is perfect for special occasions or anytime you want to impress. Simple to prepare yet stunning to serve, this elegant chocolate roll is the perfect balance of flavor, texture, and visual appeal.
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Recipe Information
Ingredients
- 60 grams Gluten-free all-purpose flour
- 30 grams Cocoa powder
- 100 grams Granulated sugar
- 4 Large eggs
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 240 milliliters Heavy whipping cream
- 2 tablespoons Powdered sugar
- 120 grams Semi-sweet chocolate chips
- 15 grams Unsalted butter
- 2 tablespoons Powdered sugar (for dusting)
Instructions
Preheat your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper, leaving a slight overhang for easy removal.
In a medium bowl, sift together the gluten-free all-purpose flour, cocoa powder, and salt. Set aside.
In a large mixing bowl, beat the eggs on high speed using an electric mixer for about 3–5 minutes, until they are pale and thick.
Gradually add the granulated sugar to the eggs while continuing to beat. Then mix in the vanilla extract.
Gently fold the sifted dry ingredients into the wet mixture in batches, being careful not to deflate the batter.
Pour the batter evenly into the prepared pan, smoothing the surface with a spatula.
Bake in the preheated oven for 10-12 minutes or until the cake springs back when lightly touched.
While the cake bakes, prepare a clean kitchen towel and dust it generously with powdered sugar.
Once the cake is done, invert it immediately onto the prepared towel, carefully peeling off the parchment paper.
Roll the warm cake (including the towel) from one short side to the other and let it cool completely on a wire rack.
Meanwhile, prepare the filling. Heat the semi-sweet chocolate chips and unsalted butter in a microwave-safe bowl in 15-second intervals, stirring after each, until smooth. Let it cool to room temperature.
Using an electric mixer, whip the heavy whipping cream and powdered sugar together until stiff peaks form.
Fold the cooled melted chocolate into the whipped cream until well combined. Keep the filling chilled until ready to use.
Once the cake has fully cooled, carefully unroll it. Spread the chocolate filling evenly over the surface, leaving about a 1/2-inch border around the edges.
Roll the cake back up tightly, this time without the towel, and transfer it to a serving platter with the seam side down.
Dust the top of the cake roll with powdered sugar before serving. Slice and enjoy!
Nutrition Facts
Calories |
2547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.7 g | 192% | |
| Saturated Fat | 84.0 g | 420% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1017 mg | 339% | |
| Sodium | 960 mg | 42% | |
| Total Carbohydrate | 284.7 g | 104% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 194.9 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 160 mg | 12% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 744 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
