The ultimate Spring dessert - gluten free strawberry swiss roll with coconut cream filling. Delicious vanilla cake, with a light strawberry cream filling. —Karlie Kashat
all-purpose gluten-free flour
unsweetened vanilla almond milk
15 oz can coconut cream
In This Recipe
Pre-heat oven to 350F
Line a 9 x 13 in pan with parchment paper
Mix together flour, almonds, and sugar
In a separate bowl, beat the eggs and add vanilla and almond milk
Fold wet ingredients into dry making sure to incorporate lots of air.
Pour into pan and bake 20 minutes
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.
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.
Remove from fridge, garnish as desired, slice and serve!