The ultimate Spring dessert – gluten free strawberry swiss roll with coconut cream filling. Delicious vanilla cake, with a light strawberry cream filling.
I’m so excited to share this recipe with you today!
I’m on my way to Philadelphia and writing from the airport. I’m so excited as I’ve never been and I can’t wait to explore. I’ve got my stasher bag (use the code KARLCOOKS15 for 15% off!) full of bars, and my healthy human (referral link) ready to go. Also, travelling in these new pants I just got and I’m obsessed. They are the comfiest / cutest travel, everyday pants.
But this roll! I was inspired to try it after starting the Great British Baking Show a few months ago. I am just blown away by how talented people are. And I learned so much from that episode that I was inspired to try my own. Having celiac disease for the past 7 years, I’ve made my share of gluten-free cakes, so I felt pretty confident.
Well, the first try completely fell apart. It turns out that rolling up a cake is no easy task (duh, Karlie). So I tried again. Another fail, but this time I was able to press it into a pie pan, top it with frosting, and at least salvage the delicious mess;)
So moral of the story, do not make substitutions. Follow this recipe to a tee and be patient, it’s tried and true and so worth the effort. I mean look at it! Plus its only 7 ingredients, no weird flours, and most of the time is spent letting the cake rest, so the workload is minimal. I brought it to my family’s Easter brunch and everyone LOVED it. And no one even guessed it was gluten/dairy-free:)
It’s dense, yet sweet and fluffy. It isn’t too rich nor too crumbly, making it the perfect summer dessert. Almost like a combination between strawberry shortcake and angel food cake, it has coconut whipped cream rolled up inside with fresh spring strawberries, and caster sugar sprinkled on top. Everything comes together with subtle vanilla swirl. It’s fresh and lovely and something I’m so proud to share today. I know you and your family will love it!
A couple notes- the recipe is bound together by eggs and caster sugar. I tried lessening or subbing the amount of eggs and it didn’t work- so don’t try and replace them. Caster sugar, is simply more finely ground sugar, so I put mine in the blender and it worked perfectly. Grinding up your flours small helps it bind well, so keep that in mind. And incorporating air while mixing helps it achieve that fluffy texture. And enjoy!
- ¾ cup all purpose gluten-free flour
- ¼ cup ground almonds (grind in blender/food processor)
- 1 cup caster sugar (grind sugar in blender until fine)
- 4 eggs
- 1 tsp vanilla extract
- 1.5 Tbsp unsweetened vanilla almond milk
- 1 15 ounce can of coconut cream (I like Trader Joe's brand) or full-fat coconut milk
- 1 Tbsp maple syrup
- 1 tsp vanilla extract
- 1 cup strawberries, sliced
- Pre-heat oven to 350F.
- Line a 9x13in pan with parchment paper.
- Mix together GF all purpose flour, ground almonds, and sugar.
- In a separate bowl, beat 4 eggs together, add vanilla and almond milk. Finally, fold in dry ingredients until combined, making sure to incorporate lots of air (this helps keep it light and fluffy)
- Pour onto prepared parchment paper and tilt until it covers bottom evenly.
- Bake for 20 minutes.
- Sprinkle another slice of parchment paper with sugar.
- Remove cake from oven and flip it onto other piece of parchment paper carefully.
- Roll up cake with parchment paper between and let it cool this way on a cooling rack, at least one hour. This helps it keep its shape.
- Once cool, beat together coconut cream, maple syrup, and vanilla until fluffy.
- Unroll cake and spread filling over top. Top with sliced strawberries.
- Roll the cake back up, without parchment paper.
- Sprinkle with more sugar, if desired.
- Roll in foil/saran wrap and place in the fridge at least one hour.
- Remove from fridge, garnish as desired, slice and serve!