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–+ servings

Gluten Free Chocolate Swiss Roll Cake with Cherries

Gentle Tummy
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Ingredients
  

Cottage Cheese Filling:

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:

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a 10x15 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.
Did you make this recipe?Please let me know in the comments below how it turned out :)