Make Ahead

Gluten Free Strawberry Swiss Roll

April 24, 2017
0 Ratings
Photo by Karlie Kashat
  • Serves 10
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

What You'll Need
  • 3/4 cup all-purpose gluten-free flour
  • 1/4 cup ground almonds
  • 1 cup caster sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1.5 tablespoons unsweetened vanilla almond milk
  • 1 15 oz can coconut cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon maple syrup
  • 1 cup strawberries, sliced
  1. Pre-heat oven to 350F
  2. Line a 9 x 13 in pan with parchment paper
  3. Mix together flour, almonds, and sugar
  4. In a separate bowl, beat the eggs and add vanilla and almond milk
  5. Fold wet ingredients into dry making sure to incorporate lots of air.
  6. Pour into pan and bake 20 minutes
  7. 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.
  8. 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.
  9. Remove from fridge, garnish as desired, slice and serve!

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