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.

Nutriscore Rating: 47/100

Prep Time:20 mins

Cook Time:12 mins

Total Time:32 mins

Servings: 8

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)

Directions

Step 1

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.

Step 2

In a medium bowl, sift together the gluten-free all-purpose flour, cocoa powder, and salt. Set aside.

Step 3

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.

Step 4

Gradually add the granulated sugar to the eggs while continuing to beat. Then mix in the vanilla extract.

Step 5

Gently fold the sifted dry ingredients into the wet mixture in batches, being careful not to deflate the batter.

Step 6

Pour the batter evenly into the prepared pan, smoothing the surface with a spatula.

Step 7

Bake in the preheated oven for 10-12 minutes or until the cake springs back when lightly touched.

Step 8

While the cake bakes, prepare a clean kitchen towel and dust it generously with powdered sugar.

Step 9

Once the cake is done, invert it immediately onto the prepared towel, carefully peeling off the parchment paper.

Step 10

Roll the warm cake (including the towel) from one short side to the other and let it cool completely on a wire rack.

Step 11

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.

Step 12

Using an electric mixer, whip the heavy whipping cream and powdered sugar together until stiff peaks form.

Step 13

Fold the cooled melted chocolate into the whipped cream until well combined. Keep the filling chilled until ready to use.

Step 14

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.

Step 15

Roll the cake back up tightly, this time without the towel, and transfer it to a serving platter with the seam side down.

Step 16

Dust the top of the cake roll with powdered sugar before serving. Slice and enjoy!

Nutrition Facts

Serving size	800.7 grams (800.7g)

Amount per serving	% Daily Value*
Calories	2547

Total Fat 149.70g	192%
Saturated Fat 84.00g	420%
Polyunsaturated Fat 0.10g
Cholesterol 1017mg	339%
Sodium 960mg	42%
Total Carbohydrate 284.70g	104%
Dietary Fiber 20.50g	73%
Total Sugars 194.90g
Protein 39.40g	79%

Vitamin D 160IU	800%
Calcium 160mg	12%
Iron 11mg	63%
Potassium 745mg	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.

Source of Calories

Fat: 51.0%

Protein: 6.0%

Carbs: 43.1%