Decadent Coffee-Chocolate Roulade Recipe (Gluten-Free & Dairy-Free)

Decadent Coffee-Chocolate Roulade Recipe (Gluten-Free & Dairy-Free)

Hey friends! 🌟

I’m so excited to share this recipe with you today. If you’re a coffee lover with a sweet tooth, this gluten-free and dairy-free Coffee-Chocolate Roulade is going to be your new favorite treat. Not only is it rich and indulgent, but it's also perfect for anyone with food sensitivities, like me!

This roulade is a fluffy, coffee-infused sponge cake filled with a luscious chocolate coconut cream that rolls up into a beautiful spiral. It's just as delicious as it sounds, and the best part? It’s free of gluten and dairy, so everyone can enjoy it!

Ingredients:

For the Cake:

• 7 eggs (whites and yolks separated)

• ¾ cup golden cane sugar (divided)

• 1 ½ tsp vanilla extract

• Pinch of salt

• ½ cup ground instant coffee

• ⅔ cup white rice flour

  
  

For the Cream Filling:

• 1 can coconut whipping cream

• ½ cup powdered sugar (sifted)

• ⅓ cup melted chocolate chips

  
  

Let’s Bake!

1. Preheat & Prep: Start by preheating your oven to 350°F (175°C). Line a flat cake pan or cookie sheet with parchment paper or a silicone mat.

2. Separate the eggs: Separate your eggs, placing the yolks in one medium-large bowl and the whites in the bowl of your stand mixer.

3. Yolk Mixture: Add ½ cup of golden cane sugar, vanilla extract, and a pinch of salt to the egg yolks. Using an electric hand mixer, whip until the mixture becomes fluffy and pale. Next, add the ground instant coffee and white rice flour, whipping until fully incorporated.

4. Whip the Egg Whites: In the stand mixer, whip the egg whites on high speed until frothy. Gradually drizzle in the remaining ¼ cup of golden cane sugar and continue whipping until the egg whites are fluffy, soft, and white.

5. Combine & Fold: Gently fold the whipped egg whites into the egg yolk mixture with a spatula. You can whip a small portion of the egg whites into the yolk mixture first to make folding easier.

6. Bake the Cake: Pour the cake batter onto your prepared baking sheet and smooth it out with a spatula. Bake for 20 minutes.

7. Prepare the Cream Filling: While the cake bakes, whip together the coconut whipping cream, sifted powdered sugar, and melted chocolate chips in a medium bowl. Cover the bowl with a kitchen towel and let it chill in the fridge while the cake bakes and cools.

8. Roll the Cake: Before the cake finishes baking, get a kitchen towel ready and dust it with powdered sugar. Once the cake is baked, immediately flip it onto the towel and roll it up into a log. Place it in the fridge to cool completely.

9. Assemble the Roulade: Once the cake and cream are both cooled, carefully unroll the cake. Spread the chocolate coconut cream evenly over the surface. Roll the cake back up, this time with the cream filling inside.

10. Final Touch: Trim the edges of your roulade to reveal the beautiful spiral center.

    
    

And that’s it! You’ve made a gorgeous Coffee-Chocolate Roulade that’s perfect for any occasion—or just because you deserve a treat! 🥰

For a step-by-step tutorial, don’t forget to check out my video on YouTube! I’d love to see your creations, so tag me on Instagram and Facebook @bakingwithneekta.

Happy baking, and enjoy every delicious bite!

With love, Neekta 🌸