Grain-Free Strawberry Roll Cake

This basic cake is like eating a cloud, with a soft and light texture paired with a creamy whipped filling and sweet strawberries. You would never believe that this recipe doesn’t use grain at all, making it gluten-free and, if you sweeten it with monkfruit, keto-friendly. The softness of the cake makes this one of the easiest cakes to roll and possibly one of the fastest Swiss roll recipes to boot!

On the Ingredients:

Arrowroot flour (AKA arrowroot starch or arrowroot powder) is a grain-free flour made from a tuber native to Indonesia. It’s also a thickening agent and can replace cornstarch or potato starch at 2 tsp of arrowroot for 1 tbsp corn or potato starch. Arrowroot flour is also used in keto baking sometimes, often mixed with other grain-free flours, like coconut or almond.
Strawberries are a very popular fruit cultivated around the world. They’re not technically a berry, but certainly colloquially so. They’re prized for their sweet flavor and the beauty of their deep red hue. Strawberries are also quite healthy, with many vitamins, minerals, and antioxidants. They’re also low in calories, with a high water content, and low on the glycemic index. (Read more about strawberries.)

Recipe Notes and Substitutions:

Any filling could be used with this roll cake recipe. This cake recipe itself is highly versatile. You can also make biscuit-shaped cakes from it and serve them as strawberry shortcakes.

Grain-Free Strawberry Swiss Roll

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Ingredients

Cake Ingredients
6 large egg whites (at room temperature)
1 tsp vanilla extract
1/2 tsp cream of tartar
1/3 cup sugar OR monkfruit sweetener
1/2 cup arrowroot starch
Filling Ingredients
1 1/2 cups heavy cream
1/4 cup sugar OR monkfruit sweetener
1 tsp vanilla extract
2 cups chopped strawberries
1 tbsp powdered sugar or powdered Swerve

Directions

Preheat oven to 350°. Grease a large cookie sheet, line it with parchment paper, and lightly grease the parchment.
When separating your eggs, be very careful not to get any yolk in them. We recommend using a small bowl to separate the whites one at a time before adding them to the main bowl. Sift together the arrowroot with half of the sugar or monkfruit.
With a hand or countertop mixer, beat the egg white at medium-high for 30 seconds; it should be frothy. Add the cream of tartar and vanilla. Continue to beat until soft peaks form. Softly beat in the remaining sugar or monkfruit, 1 tablespoon at a time, until soft, glossy hills form. Slowly beat in the arrowroot mixture, a 1/4 cup at a time, at low speed until smooth.
Once mixed, transfer the stiff, fluffy batter to the cookie sheet. Use a rubber spatula to spread a large rectangular cake about an inch high. It will likely not reach the edges of the cookie sheet, which is fine. Give it as straight edges as you can.
Bake for 12 minutes until the cake springs back when you gently poke the center. It will be pale.
Carefully move the cake on the parchment paper to a cooling rack. While it cools, beat together the heavy cream, vanilla, and sugar or monkfuit for the filling until you have a thick whipped cream.
When the cake is at room temperature, spread 2/3 of the whipped cream over the top. Layer the sliced strawberries over the cream, then spread the remaining whipped cream over them.
Starting with the narrow end of the cake, Begin to slowly roll it away from you, forming a spiral with the strawberries and cream in the center.
Pull the parchment paper off the cake as you roll. When the cake is rolled, place it so the seam is on the bottom.
Cover it with plastic or a clean towel and refrigerate for 30 minutes or until ready to serve. Before serving, Trim the ends with a serrated knife to make them neat and dust with powdered sweetener. Serve chilled and enjoy!