Hot Cocoa Swiss Roll (Gluten-Free, Dairy-Free, Nut-Free)

Hot Cocoa Granola Butter® is back for a *super* limited time & this swiss roll is the BEST way to celebrate 😍

Here's what you'll need:

For the cake:

✨ 4 eggs

✨ 1 cup coconut sugar

✨ 1 tsp vanilla paste or extract

✨ 1 cup gluten-free all purpose flour 

✨ ¼ cup cocoa powder

✨ 1 tsp baking powder

✨ Pinch of salt

✨ 3 tbsp milk (used almond)

For the filling:

✨ 1 cup (vegan or regular) heavy whipping cream 

✨ ½ cup coconut sugar

✨ 2 tbsp cocoa powder

✨ ¼ cup Hot Cocoa Granola Butter®

✨ Handful of mini marshmallows 

For the coating:

✨ ½ cup dark chocolate chips

✨ 1 tsp coconut oil

✨ Powdered sugar


Here's what you'll do:

✨ Preheat your oven to 350 f and line a baking sheet (about 10x15 inches) with parchment paper.

✨ To make the cake batter, beat the eggs, sugar, and vanilla extract until it is well incorporated. In a separate bowl, sift the flour, cocoa powder, baking powder, and salt.

✨ Gradually add the dry ingredients into the wet ingredients.

✨ Bake the cake for about 8-9 minutes or until the cake springs back when touched. Do not overbake otherwise it will break when folding.

✨ Once the cake is done baking, invert it onto a kitchen towel, remove the parchment paper, and sprinkle the bottom with cocoa powder. Carefully roll the cake and towel together and allow it to cool completely in this rolled position.

✨ To prepare the filling, whip together all of the listed ingredients until the mixture gets soft and fluffy.

✨ Gently unroll the cake and remove the towel. Spread the hot cocoa filling carefully over the cake, leaving a small border around the edges.

✨ Carefully roll the cake back up, without the towel.

✨ Melt the chocolate chips with the coconut oil and pour on top of the roll. 

✨ Place it seam side down on a serving platter and in the fridge for about 10 minutes or until the chocolate has set. Sprinkle it with powdered sugar when ready to serve!


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