Dairy free + Gluten Free + Refined Sugar Free Recipes
Strawberry Swiss Roll
This delicious fruity and creamy strawberry Swiss roll is perfect for all occasions, weekends or basically any time! Enjoy this light and airy sponge, filled with tasty strawberry cream filling. Swiss role is an old-time favourite for many of us. Making this Swiss roll cake is not difficult, as long as you follow this recipe you should be fine! 😊
YOU’LL NEED
The main ingredients you’ll need to make this recipe:
Strawberries:
you might want try other fresh fruit such as raspberries or kiwis instead of the strawberries.
Flour : I used gluten free, but all-purpose flour is fine too if you’re not on gluten free diet.
Eggs : they provide moisture and structure to the cake. Medium sized eggs are fine here.
Cream cheese : you can substitute it with vegan mascarpone.
Vanilla extract : it’s a nice addition as it adds extra flavour.
TIPS
Lets' see a few tips:
*the almonds are toasted to get extra flavour in the cake. These few minutes are worth spending, but if you prefer you can leave almonds out.
*if you choose to add the toasted almonds, keep an eye on them, as they burn quickly.
*this cake is easily customizable, you can use different fruits if you don’t happen to have strawberries at home, or make a chocolate filling instead. 😊
WHY YOU’LL LOVE THIS RECIPE
You’ll love this recipe because:
✅Perfect cake for occasions
✅Meal prep friendly
✅Budget friendly
✅Easy to make
✅Customizable
✅Irresistible
✅Satisfying
✅Delicious
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STRAWBERRY SWISS ROLL
(gluten, wheat, dairy and refined sugar free)
Preparation: 10 minutes
Baking time: 15 minutes
Total time: 25 minutes
Serves: 6-8
Ingredients
*6 eggs, at room temperature
*6 heaped tbsp gluten free flour
*1 tsp gluten free baking powder
*6 tbsp unsalted butter, melted
*2 tbsp almond flakes
*4 tbsp sweetener
* 1 tsp vanilla extract
Filling:
*1 cup strawberries
*200g vegan cream cheese
*3 tbsp sweetener
*1 tsp vanilla extract
Method
1. Preheat oven to 350F/180C/Gas mark 4. Toss the almonds on a small baking tray for about 5 minutes, until golden brown and crispy. Transfer them to a cool plate. Leave the oven on for the cake.
2. Prepare the tin for the cake. Line a 36cm*33cm baking pan with baking paper.
3. Separate egg whites and yolks. In a large mixing bowl whisk egg whites with an electric hand mixer for about 5 minutes or until thick enough to leave a trail when the whisk is lifted.
4. In a separate bowl beat slightly the egg yolk. Add vanilla extract and butter.
5. Mix flour, sweetener and baking powder. Break almond flakes into smaller pieces, then add to this mixture (you might want to leave some for decorating).
6. Combine the egg yolk mixture with the dry mixture, then add half of the egg white in. Gently add the rest of the egg whites, folding in carefully.
7. Pour in the baking pan evenly and bake for about 10-15 minutes or until inserted knife comes out clean.
8. Lay out a kitchen towel. Once the cake is done, transfer it onto the towel. With a confident but not too harsh movement remove baking paper (it should come off easily).
9. Roll up cake whilst it is still hot (with the help of the kitchen towel if needed to avoid burning your hands). Let it cool.
10. In the meantime prepare the filling. Mix the cream cheese with sweetener and vanilla extract.
11. Take the washed strawberries and mash them with a fork. Mix strawberries with cream cheese and vanilla mixture.
12. Unroll the sponge. Spread the cream cheese mixture in an even layer over the cake and tightly roll the cake up, using the towel if needed.
13. Decorate with vegan whipped cream, strawberries and almond flakes.
Enjoy! 😊
Notes
*To Store: store these cakes in sealed container in the fridge for up to 3 days.
*To Freeze: freeze for up to 3 months.
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RECIPES KEY
Dairy Free
Gluten Free
Contains Nuts
Vegan
Vegetarian
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