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Gluten-Free Chocolate Cake Roll


  • 5 large eggs, separated
  • 1/3 cup Swerve granular sweetener
  • 1/3 cup Swerve granular sweetener
  • 2 tbsp canola oil
  • 1 tsp hazelnut flavouring
  • 1/4 cup unsweetened cocoa powder
  • 1 tbsp unsweetened cocoa powder
  • 1/2 cup gluten free flour blend (1to1)


  • Preheat oven to 325 degrees.
  • Line a cookie sheet with parchment paper.
  • Add egg whites to a stand mixer and beat until soft peaks form.
  • Add 1/3 cup sugar and beat until stiff peaks form.
  • In a medium bowl beat the egg yolks and the other 1/3 cup of sugar until it is thick and creamy.
  • Add the oil, hazelnut flavor and cocoa and beat well.
  • Fold the egg whites into the egg yolk mixture as well as the gluten free flour until blended.
  • Pour batter onto lined cookie sheet and bake for 12-15 minutes.
  • While baking take out a few towel and wet it so it’s damp.
  • Lay towel on counter.
  • Sprinkle cocoa powder over towel.
  • Remove cake roll from oven and invert it onto tea towel.
  • Gently remove parchment paper.
  • Carefully roll up cake roll.
  • For filling I whipped up cream until thick with a bit of sweetener.
  • I also made a cherry filling using frozen cherries, sweetener and cornstarch.
  • Carefully open up roll.
  • Spread a bit of whipped cream all over roll.
  • Add cherry filling.
  • Gently roll up and place on a serving plate.
  • Cover roll with whipped cream and cherry filling.
  • Enjoy!
Tried this recipe?Let us know how it was!