Gluten-free, dairy-free, nut-free. A cake roll is a fun twist on a classic cake without a lot of extra work. It’s an easy option that is perfect for a special event and everyone is always impressed with the beautiful frosting swirl. Don’t like mint? Use 1 teaspoon vanilla extract instead in the frosting.

I love that Pamela’s offers a gluten-free and dairy-free Chocolate and Vanilla cake mix. Making cakes can be intimidating, especially when you are trying to meet those specific dietary restrictions. Pamela’s makes it simple!

You can also use 2 cups of store-bought frosting like Mrs. Jones Bakes for a frosting shortcut – though my homemade dairy-free frosting is SO easy and fast, plus budget-friendly.

Chocolate Mint Roll

Autumn @wholefoodfor7

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Prep Time 40 minutes mins

Cook Time 15 minutes mins

Chill Time 30 minutes mins

Servings 12 slices

Ingredients

  

Cake

• 1 mix Pamela's GF/DF Chocolate Cake Mix
• 2 large egg
• 1/2 cup oil I use extra virgin olive oil
• 1 1/2 cup water
• Powdered sugar, to sprinkle

Frosting

• 4 cups powdered sugar or powdered monk fruit sugar
• 1/4 cup soft ghee
• 1/4 cup almond milk or other dairy-free milk of choice
• 1/2 teaspoon mint extract
• natural green food extract, optional

Ganache

• 1 cup dairy-free chocolate chips about 6 ounces
• 1/4 cup dairy-free milk of choice

Instructions

 

• Preheat oven to 350 degrees. Line a 10x15 inch jellyroll pan (a baking sheet with rimmed edges) with parchment paper. Spray parchment pape rith cooking oil.
• Make cake batter according to package directions. Spread out evenly in the prepared pan. Bake for 15-17 minutes or until the top bounces back when touched.
• As soon as the cake comes out of the oven sprinkle the top with powdered sugar and then cover with parchment paper. Holding the edges of the pan and the top parchment paper, quickly flip the cake upside down and out of the pan. Remove the parchment paper that the cake was baked in.
• To create the roll, from the narrow end of the cake roll up the cake, rolling the parchment paper inside of it. Once rolled, set aside on the counter and let cool fully.
•  While the cake is cooling, make the frosting. Combine all frosting ingredients in a large mixing bowl. Mix with a mixer on low speed until combined and then high speed for 1 minute. Frosting should be thick but spreadable. Add more milk if needed to thin down, one tablespoon at a time.
•  Once the cake is cooled, carefully unroll. Spread with frosting and then roll back up, not rolling the parchment paper into it this time. 
•  In a small saucepan, make the ganache by combining the chocolate chips and milk over low heat. Stir continuously for 2-3 minutes, or until chocolate is melted and smooth. Spoon this over the top of the cake roll and refrigerate for at least 30 minutes.

Notes

Note: If cake roll cracks when you unroll it, don’t worry - it can be fixed! Do your best to still frost the inside of the roll, trying as much as you can to not frost the cracks, and then tightly roll the cake roll back up. Freeze for at least 30 minutes and then follow the above steps to create the ganache. Spoon the ganache over the visible cracks.