Name: Gluten Free Chocolate Raspberry Swiss Roll
Prep time: 25 min
Cook time: 12 min
Total time: 97 min
Ingredients: 4 large Eggs; 1/2 cup Granulated Sugar; 1/3 cup Cocoa Powder; 1/4 cup Gluten Free All-Purpose Flour; 1 tsp Vanilla Extract; 1 cup Heavy Cream; 2 tbsp Powdered Sugar; 1/2 cup Fresh Raspberries; 2 tbsp Raspberry Jam

This gluten free chocolate raspberry swiss roll is one of my favorite desserts to make. It looks fancy, tastes amazing, and it’s actually not that hard to put together.

The cake is light and chocolatey, and the filling is a mix of whipped cream and fresh raspberries. Every bite has that perfect balance of rich chocolate and fruity sweetness.

And yes, it’s 100% gluten free. You’d honestly never know it. The texture is soft and spongy, just like a traditional swiss roll should be.

If you’ve been looking for a gluten free dessert that actually impresses people, this is the one. It’s great for birthdays, holidays, or just a weekend treat.

The ingredient list is simple too. No weird or hard to find items, just basic baking staples and some fresh raspberries.

Why You’ll Love This Recipe

It Looks Super Impressive – A chocolate swiss roll with a raspberry cream swirl inside looks like something from a fancy bakery. People will think you spent hours on it, but it’s way simpler than it looks.

Only a Few Ingredients – The entire recipe uses around 9 ingredients total, which means less shopping, less measuring, and less stress. You probably already have most of these in your kitchen right now.

Chocolate and Raspberry Is a Perfect Combo – Rich cocoa paired with fresh raspberries and raspberry jam creates that classic chocolate-berry flavor that honestly never gets old. Every bite has the perfect balance of sweet and slightly tart.

It’s Naturally Gluten Free – This swiss roll only uses a small amount of gluten free flour alongside cocoa powder, so it doesn’t rely on heavy flour substitutes. That means it tastes just as good as a regular swiss roll without any weird texture or aftertaste.

Ingredients

For the Cake

4 large Eggs
1/2 cup Granulated Sugar
1/3 cup Cocoa Powder
1/4 cup Gluten Free All-Purpose Flour
1 tsp Vanilla Extract

For the Filling

1 cup Heavy Cream
2 tbsp Powdered Sugar
1/2 cup Fresh Raspberries
2 tbsp Raspberry Jam

How to Make

Step 1

Preheat oven to 350F. Line a 10×15 inch jelly roll pan with parchment paper and lightly grease it.

Step 2

In a large bowl, beat the eggs and granulated sugar on high speed for 5 minutes until thick and pale. Fold in the cocoa powder, gluten free all-purpose flour, and vanilla extract gently.

Step 3

Spread the light batter evenly into the prepared pan and bake for 10-12 minutes until the cake springs back when touched.

Step 4

Immediately invert the hot cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment, and roll the cake up inside the towel from the short end. Let it cool completely.

Step 5

Whip the heavy cream and powdered sugar until stiff peaks form. Mash the fresh raspberries lightly and fold them into the whipped cream.

Step 6

Unroll the cooled chocolate cake carefully. Spread a thin layer of raspberry jam over the surface, followed by the raspberry whipped cream.

Step 7

Gently re-roll the cake without the towel. Chill in the fridge for 1 hour before slicing.

Helpful Tips

Beat the Eggs and Sugar Until Really Thick

When the recipe says beat for 5 minutes on high speed, it actually means a full 5 minutes. Set a timer because most people stop too early. You want the mixture to become really pale yellow and almost triple in volume.

A good way to check is to lift the beaters and let the mixture fall back into the bowl. If it sits on top like a ribbon for a few seconds before sinking in, you’re good to go.

This step is the most important part of the whole recipe because the air you whip in here is what makes the cake light and spongy. Since there’s no baking powder in this recipe, those beaten eggs are doing all the heavy lifting.

Fold the Dry Ingredients Very Gently

After you sift in the cocoa powder and gluten free flour, use a spatula and fold everything together with slow, sweeping motions from the bottom of the bowl up and over. Do not stir in circles like you normally would.

The whole point of beating those eggs for so long was to trap air inside the batter. If you stir too hard or too fast, you’ll knock all that air right out and the cake will come out flat and dense.

It’s okay if you still see a few tiny streaks of cocoa. Those will blend in as you spread the batter into the pan. Stop folding the moment the dry ingredients are mostly mixed in.

Spread the Batter Evenly in the Pan

Use an offset spatula or the back of a spoon to gently push the batter into all four corners and smooth the top. If one side is thicker than the other, the thin part will overbake and crack when you try to roll it.

Work quickly here because the batter can start losing air the longer it sits. Get it into the oven as soon as it’s spread out evenly.

Also, make sure you’re using a 10×15 inch jelly roll pan and not a regular baking sheet. A regular sheet is usually bigger, and your batter will spread too thin and dry out in the oven.

Frequently Asked Questions

Which gluten free all-purpose flour works best for this Swiss roll?

A good quality gluten free all-purpose blend that contains xanthan gum works best here because it helps the cake stay flexible enough to roll without cracking. Brands like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure are great options.

If your blend doesn’t already include xanthan gum, add about 1/4 teaspoon to the batter to give it that extra stretch it needs for rolling.