Gluten-free chocolate roulade recipe

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  • healthy
Cost RangeNot
Nutrition Per PortionRDA
Calories376 Kcal19%
Fat26 g37%
Saturated Fat15g g75%

You don't need flour in this recipe from Woman's Weekly reader Janet Creek. Not only does that make it very simple and easy to make, it's gluten-free too.


For the roulade


  • 5 large eggs, separated
  • 1/8tsp lemon juice
  • 150g (5oz) caster sugar
  • 60g (2oz) cocoa, sifted
  • 15g (½oz) cornflour
  • Icing sugar, for dusting

For the filling:

  • 300ml carton double cream
  • 2 level tbsp caster sugar
  • 2tbsp brandy




  1. Set the oven to 200°C or gas mark 6.
  2. To make the roulade: Whisk the egg whites with the lemon juice until stiff. Whisk egg yolks and caster sugar until thick and creamy, add double-sifted cocoa and cornflour. Beat in one-third of the whisked egg whites into the cocoa mixture, then fold in the remaining whites.
  3. Bake the roulade in the centre of the oven for 7½ - 8 mins. When cool, turn out on to greaseproof paper dusted with icing sugar.
  4. To make the filling: Whisk the double cream until it forms soft peaks, then whisk in the sugar, and add the brandy.
  5. Spread this mixture evenly over sponge, and roll up. Once rolled, wrap in foil and refrigerate for at least 24 hours.
  6. To serve, trim each end and dust with icing sugar. (Not suitable for freezing).
Top Tip for making Gluten-free chocolate roulade

If you have a gluten intolerance, then choosing the right foods is essential. Try our Gluten Free Diet

Jessica Dady
Food Editor

Jessica Dady is Food Editor at and has over 10 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to kitchen appliances, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends some of her time creating celebration cakes for friends and family including her two lucky children.