Gluten Free Swiss Roll with Peppermint
Making delicious gluten free desserts for the holidays isn’t always easy! That’s because you usually have to search high and low to find the perfect recipe. But if you’re on the hunt for a treat that’s sure to please everyone at your party, I have you covered! This easy recipe for a gluten free Swiss roll is made with peppermint filling, which means it’s the perfect way to satisfy your sweet tooth this Christmas.
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I don’t think there’s a better combination of ingredients than peppermint and chocolate during the holiday season! And when you mix a light and fluffy chocolate cake with crunchy peppermint candy, you have a decadent Christmas dessert that’s so delicious, no one will guess that it’s gluten free!
But my favorite part about this easy gluten free recipe is how beautiful it looks when it’s sliced. But just because it looks amazing doesn’t mean it’s not easy to make!
Gluten Free Swiss Roll
This simple gluten free dessert has three basic componenets: the cake, the filling, and the gananche. But don’t worry! Each layer of the dessert is super simple to prepare!
To make your own Swiss roll, you’ll need a handful of simple ingredients, including:
- Eggs
- Sugar
- Vegetable oil
- Peppermint extract
- Gluten free baking flour. The key to making delicious gluten free cake is to use the right flour. I always bake with Bob’s Red Mill 1-for-1 Gluten Free Baking flour.
- Unsweetened cocoa powder
- Baking powder
- Salt
- Cream cheese
- Powdered sugar
- Butter
- Vanilla extract
- Peppermint candies
- Heavy cream
- Semi sweet chocolate chips
How to Make a Gluten Free Swiss Roll with Peppermint
You’re going to love how quick and easy this cake recipe comes together! Just follow these easy instructions for making your own gluten free peppermint cake.
Start by combinbg the dry ingredients together in a bowl, including the gluten free flour, unsweetened cocoa powder, baking powder, and salt. Whisk all the ingredients together until they’re well combined, then set the bowl aside.
Before you can start preparing the rest of your cake ingredients, you’ll need to separate your eggs. Place the whites in one bowl and the yolks in a separate bowl.
Add sugar to the bowl with the egg whites. Beat the two ingredients together on high until stiff peaks begin to form, which typically takes around five minutes. Then set this bowl aside.
In the bowl with the egg yolks, add the remaining sugar, vegetable oil, and peppermint extract. Beat those ingredients together until the mixture is pale and creamy, which takes around two minutes.
Add the egg yolk mixture to the bowl with the dry ingredients and beat until smooth.
Then, carefully fold in your egg white mixture until a smooth batter forms.
Line a half baking sheet or jelly roll pan with parchment paper, then grease the paper with nonstick cooking spray. Spread the batter evenly over the pan.
Bake the cake for 10 to 12 minutes, until the edges begin to pull away from the pan and the center of the cake springs back when touched.
Allow the cake to cool for a few minutes in the pan. When it’s safe to touch, carefully flip the cake over onto a clean towel dusted with powdered sugar and remove the parchment paper. I suggest using a flour sack towel for this part of the recipe because they’re lint-free.
Roll the warm cake up around the towel, starting at the short end of the cake. It’s important to do this step while the cake is still warm because it’s more pliable at that point. If you wait too long to roll the cake, it may crack and break.
Once the cake is rolled up, allow it to cool completely with the towel wrapped around it.
Peppermint Swiss Roll Filling
While the cake is cooling, you can take the time to prepare the filling for your cake. This filling features crushed peppermint candy, but if you prefer a more traditional chocolate flavor, simply leave out the peppermint.
To make the filling, start by beating together the cream cheese, butter, powdered sugar, and vanilla extract until smooth. To keep the filling from getting clumpy, start by sifting the powdered sugar to remove any lumps.
When the filling is ready to go and the cake is completely cool, unroll the cake and remove the towel. Place the cake on a flat surface or cutting board and spread the cream cheese filling evenly over the top of the cake.
Top the filling with crushed peppermint candy. Then, re-roll the cake around the filling.
Tightly wrap the rolled cake in plastic wrap and place it in the refrigerator to chill for at least one hour.
Swiss Roll Chocolate Ganache
Now that you have your cake and filling ready to go, the last step is to prepare the chocolate ganache topping.
While it sounds fancy, chocolate ganache is actually made with just two ingredients! Start by heating heavy cream in the microwave until it starts to boil, which usually takes around two minutes.
Place the chocolate chips in a bowl and pour the hot cream over the top. Then, let the chocolate sit in the hot cream for one to two minutes, until they soften. After that, simply stir the ingredients together until they’re smooth.
Spoon the hot ganache over the top of the cake and spread it around until it’s smooth. Then, immediately top the cake with crushed peppermint candy.
Allow the chocolate to cool and harden before slicing and serving your chocolate cake.
Gluten Free Swiss Roll Recipe Ideas
See how simple it is to prepare your own peppermint cake at home? And with these other recipe ideas, you can create some delicious gluten free desserts for any occasion.
Try these recipe adjustments and additions to help you create an amazing dessert for any celebration:
- Leave out the peppermint. If you’re looking for a more traditional chocolate Swiss roll recipe, simply leave out the peppermint extract and peppermint candy. You can replace the peppermint extract with vanilla extract in the cake recipe.
- Try different toppings. Chocolate and peppermint is a delicious combination for Christmas, but there are other toppings you could try to change things up. Caramel sauce, mini chocolate chips, chopped candy bars, or chopped nuts all make great additions to the top of the cake and the filling.
Gluten Free Swiss Roll Recipe
With a cream cheese filling and chocolate ganach, this gluten free Swiss roll is the perfect party dessert.
Ingredients
- 4 eggs, separated
- 2/3 cup sugar, divided
- 1/4 cup vegetable oil
- 1 teaspoon peppermint extract
- 1/2 cup gluten free baking flour
- 3 tablespoons unsweetened cocoa powder, plus more for dusting
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For the filling:
- 8 ounces cream cheese, softened
- 1 cup powdered sugar, sifted
- 4 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 10 starlight peppermint candies, finely crushed, plus more for topping
For the Ganache:
- 1/2 cup heavy cream
- 1 cup semi sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees and line a 15x10 jelly roll pan with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, and salt. Set aside
- In a separate bowl, beat together 1/3 cup sugar and egg whites for around give minutes, until stiff peaks form.
- In another bowl, beat together the egg yolks, remaining sugar, vegetable oil, and peppermint extract until pale and creamy, around two minutes.
- Pour the egg yolk mixture over the flour mixture and beat until well combined.
- Carefully fold in the egg whites.
- Spread the mixture evenly over the prepared pan and bake for 10 to 12 minutes, until the top of the cake springs back when touched.
- Allow the cake to cool for a few minutes in the pan, then carefully lift it off the pan with the parchment paper and flip it onto a towel sprinkled with cocoa powder.
- Carefully roll up the cake around the towel and place it on a wire rack to cool completely.
- While the cake is cooling, prepare the filling by beating together the cream cheese, powdered sugar, butter, and vanilla extract.
- When the cake is completely cooled, unroll it and spread the icing in an even layer. Top with crushed peppermint candy.
- Carefully re-roll the cake around the filling and tightly wrap it in plastic wrap.
- Chill the cake for at least one hour.
- After the cake is finished chilling, heat the heavy cream in the microwave for one minute.
- Pour the hot cream over the top of the chocolate and allow it to sit for one to two minutes until the chocolate has softened.
- Stir the ingredients together and pour the mixture over the top of the cake.
- Sprinkle the remaining crushed peppermint candy over the top.
- Allow the ganache to cool and set before slicing and serving.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 475Total Fat: 30gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 123mgSodium: 298mgCarbohydrates: 49gFiber: 2gSugar: 35gProtein: 7g
More Easy Recipe Ideas:
Gluten Free Chocolate Peppermint Bundt Cakes
Dark Chocolate Peppermint Mousse
Gluten Free Andes Mint Cookies
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Emily is a midwestern mom of two boys. She loves all things DIY — from home renovations to kids birthday party planning. Whether she’s making a new farmhouse craft for her home or helping her kids with a cool activity, you can bet she’s in the middle of some kind of DIY project (or three) right now!
