Gluten free Chocolate Roll Cake

Gluten-Free Chocolate Roll Cake recipe — soft, rich, and perfect for any celebration or sweet craving:

🌿 Gluten-Free Chocolate Roll Cake

Soft chocolate sponge rolled with creamy filling — no gluten, just pure indulgence!

Ingredients

For the Cake:

• 4 large eggs, room temperature

• ½ cup (100g) granulated sugar

• ¼ cup (30g) unsweetened cocoa powder (sifted)

• ¼ cup (30g) gluten-free all-purpose flour blend (with xanthan gum)

• 1 tsp vanilla extract

• ¼ tsp salt

For the Filling:

• ¾ cup heavy whipping cream

• 2 tbsp powdered sugar

• ½ tsp vanilla extract

• Optional: 2 tbsp cream cheese for stability

For Dusting:

• Cocoa powder or powdered sugar

Instructions

1. Preheat & Prep:

   • Preheat oven to 350°F (175°C).

   • Line a 10×15-inch jelly roll pan with parchment paper. Lightly grease it.

2. Make the Cake Batter:

   • Beat eggs with sugar until pale and fluffy (about 5 minutes).

   • Add vanilla, then gently fold in sifted cocoa, flour, and salt.

   • Pour batter into the pan and spread evenly.

3. Bake:

   • Bake for 10–12 minutes or until the cake springs back when touched.

4. Roll While Warm:

   • Right after baking, dust a clean towel with cocoa powder.

   • Invert cake onto the towel, remove parchment, and roll up with the towel. Let cool completely.

5. Whip the Filling:

   • Beat cream, powdered sugar, and vanilla until stiff peaks form.

   • (Optional: Blend in cream cheese for a firmer filling.)

6. Assemble:

   • Carefully unroll the cooled cake.

   • Spread the whipped cream filling evenly, then re-roll gently.

   • Chill for 30 mins before serving.

7. Dust & Serve:

   • Dust with powdered sugar or cocoa. Slice and enjoy!