- Yours is highly unlikely to look like this! Image: Meilleur du Chef

Gluten-free chocolate roulade with coffee frosting recipe

Everyone loves chocolate cake. When it's this easy, why not make it a bit different?

16w ago

Chocolate cake is an absolute go to. Very few people don't like it but there comes a time where you get a little... underwhelmed with seeing the same one over and over again. That is not to say we don't want chocolate cake (goodness, no) but that we would like a different configuration. And don't even think about telling me that roulade is a Christmas thing...

The benefit of this one is that it's flour free so, if you select a known gluten-free chocolate brand (not hard to find, loads of them are gluten-free and you wouldn't know it) then our coeliac friends can enjoy it too.

I was asked to make a cake for my Dad for Father's Day and this is the one I went with because I knew he would love it. Chocolate cake goes with just about everything, but I decided to go for coffee butter cream for this one because I come from a family who firmly believe that coffee flavoured things make everything better.

It's cracked and beautiful and full of coffee flavoured goodness

It's cracked and beautiful and full of coffee flavoured goodness

It's so light but gooey and its amazingly simple. Here's how to make it.

Gluten free chocolate roulade with coffee frosting

You can't not love it



  • 175g dark chocolate
  • 6 free range eggs (mixed weight!)
  • 175g caster sugar
  • 2 tablespoons of cocoa powder
  • 200g unsalted butter (room temp)
  • 200g icing sugar
  • Your favourite instant coffee, at least 3 tablespoons
  • 1/2 teaspoon of vanilla extract


The cake

  1. Chop the chocolate into little bits and melt it till smooth. You can do this in a bowl over a saucepan of warm water or, like me, bung it in the microwave for 30 seconds at a time, stirring in between. Set it aside to cool slightly.
  2. Separate your eggs with the yolks in a large bowl (the whole mixture is going to end up in here) and the whites in a medium one.
  3. Preheat the oven to 160C (fan) and grease and line a Swiss roll tin (I got little disposable ones in the supermarket that are about 1.5 inches deep and the size of a good tray bake).
  4. Whip the egg white until they form stiff peaks.
  5. Separately, whisk the caster sugar into the yolks, gradually, and which till the mixture is thick and pale yellow and leaves a ribbon falling from the whisk.
  6. Add the chocolate to the yolk mixture and stir till well combined.
  7. Take about 1/4 of the egg whites and add it to the chocolate mixture. Stir it well to loosen up the mixture.
  8. Add the other 3/4 of the egg whites, in 3 goes, folding them into the chocolate mix so as not to knock the air out.
  9. Fold in the cocoa powder.
  10. Gently tip the mixture into the tin you are using and bake for 20-25 mins.
  11. When a skewer comes out the cake clean, it's done. Remove it from the oven and set it aside to cool in the tin. It might dip a little in the middle but that's ok as you're rolling it up anyway!

The buttercream

  1. Add 1 teaspoon of boiling water to at least 3 teaspoons of instant coffee. This will depend on how strong you want the flavour to be but 3 will give you a good strong coffee taste without going overboard.
  2. Leave it to cool.
  3. Gradually whisk in the icing sugar till smooth.
  4. Whisk in the vanilla extract and the coffee till fully combined.

Bringing it together

  1. When the cake has cooled, tip the tin (gently!) up side down onto the counter and carefully peel away the baking paper.
  2. Spread as much of the buttercream as you like over the surface of the cake, leaving a border of about an inch around all edges, and making sure it's roughly even.
  3. Turn the cake to the short side is facing you and, using a knife, make a shallow cut about an inch in from the edge, at the edge nearest you. This will make it easier to start the rolling process but don't cut all the way through!
  4. Lift the edge nearest to you and, spreading your weight evenly across the whole surface, roll it over itself, away from you, so you start to form a roly poly type...thing.
  5. Keep going till the whole thing is rolled but be careful to roll it straight. Squeeze it slightly so its not loose but don't apply so much pressure that all the icing squirts out.
  6. Place the end to the bottom and decorate as you like.

Recipe Notes

The finished thing will probably look quite cracked but that's ok, it's rustic and home made looking. If it's a major issue, you can always ice over it.

Have you tried this recipe? Share your photos & thoughts in the comments below

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Comments (13)

  • I'm absolutely making this . . as soon as I find out how caster sugar translates here 😅

      3 months ago
  • I am SO making this!!

      1 year ago
  • I'll have to give this a go... after changing the butter haha 🙂

      1 year ago
    • Oh, do! What flavour are you going to go for?

        1 year ago
    • I'll do chocolate. That way I can share it with my little cousin who also has coeliac and dairy allergies. Half a cake each 😂😂😂

        1 year ago
  • Looks amazing 🤩

      3 months ago
  • Awesome!

      1 year ago