Author Notes
The ultimate Spring dessert - gluten free strawberry swiss roll with coconut cream filling. Delicious vanilla cake, with a light strawberry cream filling. —Karlie Kashat
Ingredients
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3/4 cup
all-purpose gluten-free flour
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1/4 cup
ground almonds
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1 cup
caster sugar
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4
eggs
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1 teaspoon
vanilla extract
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1.5 tablespoons
unsweetened vanilla almond milk
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1
15 oz can coconut cream
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1 teaspoon
vanilla extract
-
1 tablespoon
maple syrup
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1 cup
strawberries, sliced
Directions
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Pre-heat oven to 350F
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Line a 9 x 13 in pan with parchment paper
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Mix together flour, almonds, and sugar
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In a separate bowl, beat the eggs and add vanilla and almond milk
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Fold wet ingredients into dry making sure to incorporate lots of air.
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Pour into pan and bake 20 minutes
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Sprinkle another slice of parchment paper with sugar and CAREFULLY flip baked cake onto it. Roll into a tight roll with parchment paper between. Let cool at least 1 hr, to room temp.
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Beat coconut cream, vanilla, and maple syrup to make frosting. Unroll cake and spread cream + sliced strawberries. Roll back up (without parchment paper this time). Roll in foil/saran wrap and refrigerate at least 1 hr to help it retain it's shape.
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Remove from fridge, garnish as desired, slice and serve!
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