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5 from 1 vote

Gluten Free Gingerbread Swiss Roll with Spiced Buttercream

Source: Sisters Sans Gluten
Prep Time1 hour
Cook Time15 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free
Keyword: banana cake, cream cheese, gingerbread, swiss roll
Servings: 16 slices
Calories: 100kcal
Author: Amelia Farber

Equipment

  • Cookie sheet
  • Towel
  • Parchment paper

Ingredients

For the sponge cake:

  • 6 Large eggs separated
  • 2/3 Cup packed brown sugar
  • 1/4 Cup black strap molasses
  • 1/2 tsp each: ground cloves, nutmeg, cinnamon
  • 1 1/2 tsp ground ginger
  • 1/2 Cup gluten free flour 1-1 mix
  • 1/4 Cup arrowroot starch
  • 1/4 Cup almond meal
  • 1/4 tsp vanilla extract
  • 1/4 Cup Powdered sugar for dusting/cake rolling

For the filling:

  • 1 8 oz package cream cheese, room temperature
  • 1/2 Cup butter room temperature
  • 1 tsp powdered sugar
  • 1/2 tsp vanilla extract
  • 1/8 tsp each: ground cloves, nutmeg, cinnamon
  • 1/4 tsp ground ginger
  • 1-2 Tbsp milk

Additional optional topping:

  • More spiced buttercream piped on top of the cake
  • Thinly sliced candied ginger

Instructions

  • Preheat the oven to 375° Fahrenheit. Grease a cookie sheet (15x10x1 inches) and line with parchment paper. Grease the parchment paper and be sure the corners are pushed in; set aside. Separate the eggs into two medium bowls (be sure that the whites are in a clean, dry bowl and be sure no yolk gets into the whites). Using an electric mixer, beat the egg whites until stiff peaks form (it will take a few minutes), then set aside. Using the same mixer in the other bowl, beat the egg yolks with the brown sugar for 2 minutes until lighter and fluffy. Add in all other ingredients (vanilla, molasses, spices, flour, starch, almond meal, salt) until fully combined.
  • With a baking spatula, fold in the egg whites 1/3 at a time, careful not to deflate the mixture. When combined, pour the batter into the prepared pan and carefully smooth so that it evenly coats the pan, making sure that the batter is distributed evenly. Bake for 13-15 minutes until the sponge cake is firm to the touch but not brown around the edges.
  • Let the cake cool for a few minutes out of the oven, then dampen a kitchen towel and lay it flat on a counter. Lift the parchment paper and cake onto the kitchen towel, and dust the cake with powdered sugar. Roll the entire thing up, towel and all, from short end to short end, and let the cake sit, rolled, until completely cool. This will form the cake into a spiral which will make it easier to re-roll once you fill it.
  • While the cake is cooling, make the filling. In a large bowl, using the electric mixer, beat together the room temperature butter, cream cheeses, powdered sugar, spices, and vanilla until blended. Add the milk and beat until you have a slightly thinner consistency but not runny.
  • Once the cake is cool, carefully unroll and, using a spatula or a butter knife, spread the the cream cheese filling evenly the cinnamon roll filling. Carefully roll the cake back up in a tight spiral, the same direction you rolled before.
  • The cake can be stored in the fridge or freezer before serving to hold its shape, but we recommend serving soon after cake is complete!