Gluten-Free Chocolate Swiss Roll Cake with Cherries

A gluten-free chocolate Swiss roll with cherries and whipped cream on top on a cake pan with a spatula.

This foolproof roll cake, disguised as a showstopper Black Forest–style chocolate roll cake, is gluten-free, naturally sweetened, and made with real, nourishing ingredients. The sponge is soft and chocolaty, with almond and oat flours for a tender bite. And the filling has the perfect mix of cherry brightness and light creaminess thanks to blended cottage cheese and a simple homemade cherry compote. You can absolutely use store-bought cherry jam and whipped cream to save time, but once you try the homemade versions and see how easy they are to make, you’ll taste the difference immediately.

This cake is for anyone who wants a gluten-free dessert with clean ingredients that doesn’t taste gluten-free. My husband has declared this his favorite dessert because it’s chocolatey without being heavy. And honestly…each bite stops me in my tracks every single time.

I’ll walk you through each step so your roll comes out soft, flexible, and gorgeous without cracks or digestive stress. It’s perfect to spoil the ones you love during the holidays, Christmas, and Valentine’s Day.

Why You’ll Love This Gluten-Free Chocolate Swiss Roll Recipe

Light and fluffy texture: Almond and oat flours keep the sponge moist and tender.
Classic Black Forest flavors: Chocolate, cherry, and whipped cream in every bite.
Refined sugar-free options: Naturally sweetened fillings and clean ingredients.
Impressive but easy: Simple steps make it accessible, even for beginners.

All the ingredients you need to make a gluten-free chocolate Swiss roll with cherries and whipped cream on top.

Ingredients & Substitutions

Here is everything you need to make this gluten-free chocolate roll cake:

Additional Flour Options*
3/4 cup (90g) Oat Flour + 1/4 cup (30g) Tapioca Flour
1-1/4 cups Almond Flour (140g) + 1/4 cup (30g) Tapioca Flour
1 cup Gluten-Free Flour Blend (160g)

*These amounts replace the almond, oat and tapioca flour blend in the recipe card.

Almond Flour: Adds moisture and a tender crumb.
Oat Flour: Gives structure and a light texture. You can use storebought or grind your own from old-fashioned or quick oats.
Tapioca Flour: Helps with elasticity and keeps the cake flexible. Arrowroot works too. You could also use the same amount of a gluten-free flour blend.
Cocoa Powder: Brings deep chocolate flavor. Any unsweetened variety works.
Baking Powder + Baking Soda: Leavening agents for rise. Use both for best texture.
Salt: Balances sweetness and enhances flavor.
Eggs: Provide structure and help the cake roll without cracking. No egg-free sub yet tested.
Cane Sugar: Naturally sweetens the sponge. You can also use regular white sugar or coconut sugar.
Applesauce: Adds moisture without fat. You can replace it with milk.
Vanilla Extract: Adds flavor depth.
Apple Cider Vinegar: Reacts with baking soda for lift. Lemon juice also works.
Cottage Cheese: Used for the creamy filling. Swap with whipped cream cheese or thick Greek yogurt. You can also use dairy-free cream cheese.
Lemon Juice: Brightens the filling.
Powdered Cane Sugar: Sweetens the filling and whipped cream. You can also use regular powdered sugar.
Cherries: Fresh or frozen both work. You can use cherry jam if short on time.
Cornstarch: Thickens the cherry compote. Tapioca starch works too.
Chocolate Chips: For ganache. You can use any variety you like that fits your dietary needs. Choose dairy-free if needed.
Milk: Creates a smooth ganache. Use almond or oat milk for dairy-free.
Optional: Heavy cream for whipped cream topping and chocolate bar for chocolate curls for decoration.

Easily Adapt This Recipe for Any Diet

Gluten-Free: This cake is naturally gluten-free with the almond, oat, and tapioca flour blend.
Dairy-Free: Use dairy-free chocolate, almond milk, and coconut cream for whipped topping.
Vegan: Not fully tested. Try replacing eggs with aquafaba and use dairy-free substitutes.

💡 Pro Tip: If you try a substitution, let us know how it worked in the comments!

A slice of gluten-free chocolate Swiss roll cake on a plate with whipped cream and a cherry on top.

How to Make My Gluten-Free Chocolate Swiss Roll Recipe

Here are easy, detailed, step-by-step instructions that are also repeated in the recipe card at the bottom of this blog post.

Step 1: Make the Chocolate Sponge

Preheat your oven to 350°F (175°C). Line a 10×15 jelly roll pan with parchment and lightly spray with nonstick.

In a bowl, whisk together 2/3 cup almond flour, 1/3 cup oat flour, 1/4 cup tapioca flour, 1/4 cup cocoa powder, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.

In a separate bowl, beat 3 eggs with 1/2 cup cane sugar, 1/3 cup applesauce, 2 teaspoons vanilla extract, and 2 teaspoons apple cider vinegar for 30–60 seconds until light and fluffy.

Fold the wet into the dry just until combined. Pour into prepared pan, smooth evenly, and tap on the counter. Bake for 12 minutes.

Adding the dry ingredients to a mixing bowl.

Spreading the cake batter in a jelly roll pan lined with parchment paper.

Step 2: Roll the Cake

While the cake bakes, lay out a clean kitchen towel and dust it lightly with 2 tablespoons powdered sugar.

As soon as the cake is done, flip it onto the towel. Gently peel off the parchment and roll the cake up from the short side, towel and all. Let it cool for 10 minutes on the counter, then chill in the fridge or freezer.

Dusting a kitchen towel with powdered sugar.

Step 3: Make the Cottage Cheese Filling

Blend 3/4 cup cottage cheese, 1 teaspoon lemon juice, 1 teaspoon vanilla, and 2 pinches of salt until smooth. Add 1/2 cup powdered sugar and blend again. Chill until ready.

Adding cottage cheese filling ingredients to the chopper cup of an immersion blender.

Step 4: Make the Cherry Compote

In a saucepan, combine 2 cups cherries, 3 tablespoons cane sugar, 1 teaspoon vanilla, 1 teaspoon lemon juice, and 2 pinches salt. Simmer over medium for 5–10 minutes until soft.

(Optional: Blend briefly for a smoother filling and return to heat.)

Stir in slurry (1 tablespoon cornstarch + 1 tablespoon water), and simmer until thickened. Spread in a shallow dish and cool completely in the fridge or freezer.

Adding the sugar to the cherries in the saucepan.

Spreading the cherry compote in a shallow dish to cool quickly.

Step 5: Make the Whipped Cream (Optional)

Whip 1 cup cold heavy cream with 2 tablespoons powdered sugar and a pinch of salt until stiff peaks form. Chill until ready.

The whipped cream with stiff peaks in a bowl.

Step 6: Assemble the Cake

Unroll cooled cake. Spread cherry compote in an even layer. Pipe cottage cheese filling over it using a sandwich bag with the corner snipped. Spread gently with an offset spatula.

Roll the cake back up, seam-side down. Wrap in the towel and chill in the freezer while you make ganache.

Spreading the cherry compote over the cooled and unrolled cake.

Spreading the cottage cheese filling with an offset spatula on the cherry compote layer.

Rolling the cake back up with the cherry compote and cream layer inside.

Step 7: Make the Ganache

Melt 1/2 cup chocolate chips in the microwave in 30-second intervals. Stir in 3 tablespoons of room-temperature milk until smooth. Let it sit and thicken slightly.

Optional: Shave chocolate curls off the edge of a chocolate bars using a vegetable peeler.

Stirring the milk into the chocolate ganache.

Shaving chocolate curls with a vegetable peeler off a chocolate bar.

Step 8: Decorate and Serve

Trim the ends of the cake for clean edges. Place on a serving tray. Pour ganache over the top. Pipe on whipped cream and top with cherries and chocolate curls.

Let the ganache set slightly before slicing and serving.

Pouring the chocolate ganache over the cooled cake.

Placing the cherries on top of the whipped cream dollops.

A gluten-free chocolate Swiss roll with cherries and whipped cream on top on a cake pan.

My Expert Recipe Tips

Beating the Eggs: This is not optional! Beating the eggs until they are light and fluffy makes the gluten-free cake extra spongy and pliable, which helps prevent cracking.
Cottage Cheese Prep: Be sure to remove any excess liquid from the cottage cheese container before measuring it out. Less moisture means a firmer, creamier filling.
Prevent Smearing: Piping the cottage cheese cream over the cherry compote instead of just spreading it allows you to get clean layers without accidentally smearing the compote throughout the cream.
Temperature is Key: Do not add warm compote or cool cream to a warm cake. Everything should be completely cool/chilled before assembly. Freezing the cake between steps helps it set quicker and makes the final roll clean and beautiful.
Ganache Consistency: Adjust the ganache thickness with more or less milk depending on the chocolate chips you use. Ensure the ganache has cooled on the cake before piping on the whipped cream dollops.

Delicious Serving Suggestions

Serve chilled slices arranged neatly on a platter, dusted lightly with powdered sugar and garnished with a few fresh cherries.
Present individual slices on a small plate alongside a scoop of vanilla bean ice cream or an extra dollop of whipped cream.

Frequently Asked Questions

If you’re not serving it right away, wrap your roll tightly in plastic wrap or an airtight container and keep it in the fridge — it stays moist and tasty for up to 3 days. If you want to save slices for later, freezing individual pieces (wrapped well) works, but the texture is best in the first 48–72 hours.

Yes — slice the cooled cake into portions, wrap each slice in parchment or plastic, then store in an airtight container in the freezer. When you’re ready, thaw slowly in the fridge overnight or on the counter for about an hour; this helps preserve the sponge’s softness and keeps the filling from separating.

That usually happens when the cake sponge is overbaked, allowed to cool too much before rolling, or rolled too tightly. To avoid cracks: bake just until done, flip and roll the cake while it’s hot (with a towel or parchment inside), then chill before unrolling and filling.

Absolutely — but be mindful: a mix of flours (like almond, oat, and starch-based flours) helps give the sponge flexibility and moisture, while a single flour alone can make the cake dense or crumbly. If you try a new blend, treat it as a test: measure carefully, and expect slight texture or flavor changes.

Yes! For dairy-free, use dairy-free milk and non‑dairy chocolate or cream substitutes. For a fully vegan version, you’d need to experiment (for example, replacing eggs), but I haven’t tested that. Substituting several core ingredients may change the texture and rollability.

The cake should look set but still feel springy when you gently press it, and a toothpick inserted into the center should come out clean. It shouldn’t feel dry — if it’s firm and cracked at the edges, it’s overbaked, which may make rolling harder.

Yes! If you’re short on time, go ahead and use about 3/4 cup cherry jam. Just make sure it’s not too runny.

Do you love cherries? Check out more of my easy and healthier cherry dessert recipes:

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Gluten-Free Oreo Cream Pie (No-Bake Filling)

Gluten Free Chocolate Swiss Roll Cake with Cherries

Dairy-Free Swaps | Gluten-Free

This gluten-free chocolate Swiss roll combines almond and oat flours, fresh cherry compote, and a cottage cheese cream filling for a stunning, better-for-you Black Forest cake. Rich, fluffy, and surprisingly easy to make, it's perfect for any occasion.

5 from 1 vote

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Servings

Prep Time 45

Cook Time 20

Total Time 1 5

Ingredients

2/3 cup almond flour (74g)
1/3 cup oat flour (40g)
1/4 cup tapioca flour (30g)
1/4 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sale
3 eggs
1/2 cup cane sugar
1/3 cup applesauce
2 teaspoons vanilla extract
2 teaspoons apple cider vinegar

Cottage Cheese Filling:

3/4 cup cottage cheese
1 teaspoon lemon juice
1 teaspoon vanilla extract
2 pinches salt
1/2 cup powdered cane sugar

Cherry Compote Filling:

2 cups cherries (fresh or frozen)
3 tablespoons cane sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
2 pinches salt
1 tablespoon cornstarch

Chocolate Ganache:

1/2 cup chocolate chips
3 tablespoons milk

Whipped Cream:

1/2 cup heavy whipping cream
1/4 cup powdered cane sugar
1 pinch salt

Instructions

Preheat your oven to 350°F (175°C). Line a 10×15 jelly roll pan with parchment and lightly spray with nonstick.
In a bowl, whisk together 2/3 cup almond flour, 1/3 cup oat flour, 1/4 cup tapioca flour, 1/4 cup cocoa powder, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
In a separate bowl, beat 3 eggs with 1/2 cup cane sugar, 1/3 cup applesauce, 2 teaspoons vanilla extract, and 2 teaspoons apple cider vinegar for 30–60 seconds until light and fluffy.
Fold the wet into the dry just until combined. Pour into prepared pan, smooth evenly, and tap on the counter. Bake for 12 minutes.
While the cake bakes, lay out a clean kitchen towel and dust it lightly with 2 tablespoons powdered sugar.
As soon as the cake is done, flip it onto the towel. Gently peel off the parchment and roll the cake up from the short side, towel and all. Let it cool for 10 minutes on the counter, then chill in the fridge or freezer.
Blend 3/4 cup cottage cheese, 1 teaspoon lemon juice, 1 teaspoon vanilla, and 2 pinches of salt until smooth. Add 1/2 cup powdered sugar and blend again. Chill until ready.
In a saucepan, combine 2 cups cherries, 3 tablespoons cane sugar, 1 teaspoon vanilla, 1 teaspoon lemon juice, and 2 pinches salt. Simmer over medium for 5–10 minutes until soft.
(Optional: Blend briefly for a smoother filling and return to heat.)
Stir in slurry (1 tablespoon cornstarch + 1 tablespoon water), and simmer until thickened. Spread in a shallow dish and cool completely in the fridge or freezer.
Whip 1 cup cold heavy cream with 2 tablespoons powdered sugar and a pinch of salt until stiff peaks form. Chill until ready.
Unroll cooled cake. Spread cherry compote in an even layer. Pipe cottage cheese filling over it using a sandwich bag with the corner snipped. Spread gently with an offset spatula.
Roll the cake back up, seam-side down. Wrap in the towel and chill in the freezer while you make ganache.
Melt 1/2 cup chocolate chips in the microwave in 30-second intervals. Stir in 3 tablespoons of room-temperature milk until smooth. Let it sit and thicken slightly.
Optional: Shave chocolate curls off the edge of a chocolate bars using a vegetable peeler.
Trim the ends of the cake for clean edges. Place on a serving tray. Pour ganache over the top. Pipe on whipped cream and top with cherries and chocolate curls. Let the ganache set slightly before slicing and serving.

Video

Notes

Beating the Eggs: This is not optional! Beating the eggs until they are light and fluffy makes the gluten-free cake extra spongy and pliable, which helps prevent cracking.

Cottage Cheese Prep: Be sure to remove any excess liquid from the cottage cheese container before measuring it out. Less moisture means a firmer, creamier filling.

Prevent Smearing: Piping the cottage cheese cream over the cherry compote instead of just spreading it allows you to get clean layers without accidentally smearing the compote throughout the cream.

Temperature is Key: Do not add warm compote or cool cream to a warm cake. Everything should be completely cool/chilled before assembly. Freezing the cake between steps helps it set quicker and makes the final roll clean and beautiful.

Ganache Consistency: Adjust the ganache thickness with more or less milk depending on the chocolate chips you use. Ensure the ganache has cooled on the cake before piping on the whipped cream dollops.

Nutrition

Calories: 317kcalCarbohydrates: 50gProtein: 7gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.004gCholesterol: 48mgSodium: 280mgPotassium: 221mgFiber: 3gSugar: 37gVitamin A: 141IUVitamin C: 4mgCalcium: 74mgIron: 1mg

Keyword almond flour, black forest, cherries, chocolate cake, chocolate ganache, cottage cheese filling, oat flour, roll cake

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Important Disclaimer

This recipe is created by a home cook and not a medical professional. Our ingredient philosophy is reviewed by RDNs, but this specific post is not personalized medical advice. Please consult your healthcare provider for dietary concerns.

Learn more about our RDN review process here

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