RECIPE: Gluten-free chocolate marzipan Easter Swiss roll

Gluten-free Easter chocolate swiss roll

Gluten-free chocolate marzipan Easter Swiss roll

We originally created this recipe for an Easter baking feature in the Evening Standard back in 2018.
It's a light, chocolatey sponge filled with a silky almond buttercream and a smattering of marzipan, all rolled up and finished with a drizzle of chocolate and a scattering of crushed mini eggs.
This is a versatile Swiss roll recipe, which you can change to suit your tastes and the seasons…
You may wish to spread a layer of jam across the sponge before adding your buttercream.
You could leave out the marzipan and switch the almond extract for vanilla for a more classic Swiss roll.
And you could make it *even more* chocolatey by adding cocoa powder to your buttercream.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Dessert
Servings 6 nice big wedges



  • 65 grams Magical plain flour blend (available to buy from the bakery and online)
  • 25 grams cocoa powder
  • 1 tsp instant coffee
  • 100 grams caster sugar
  • 3 large eggs
  • 1 large egg white
  • 1/4 tsp almond extract
  • 1 tbsp milk


  • 80 grams butter
  • 1/2 tsp almond extract
  • 200 grams icing sugar, sifted
  • 1-2 tsp water (to loosen buttercream, if needed)
  • 20 grams marzipan, frozen


  • white, milk and dark chocolate, melted (a small amount of each for drizzling)
  • 1 handful mini eggs, crushed


Instructions for the swiss roll…

  • Grease and line a Swiss roll tin. Preheat your oven to 190c / 170 fan / gas 5.
  • Add in the almond extract and then whisk for another minute.
  • Put the eggs and sugar in the bowl of a stand mixer and whisk on a high speed for eight minutes until the mixture is pale and creamy and leaves a trail when you lift up the beater.
  • In a separate bowl, mix together the flour, cocoa and coffee until completely blended and then gently fold into the egg mixture along with the milk using a metal spoon. Be as careful as you can when you are folding in the flour because you want to keep as much air as possible in the mixture.
  • Pour the cake mixture into your tin ensuring it reaches the sides and edges. Bake in the oven for 7-10 minutes until a skewer comes out clean and the top of the sponge springs back when you press lightly on it. Be careful not to over bake your sponge as this will make it more susceptible to cracking when you roll it.
  • Roll up your sponge.

Instructions for the filling…

  • To make the buttercream filling, put the butter and almond extract in the bowl of a stand mixer with the balloon whisk attached and beat for a good few minutes until much paler in colour.
  • Add in the sifted icing sugar and beat to combine. Whisk in the water, if necessary, to loosen the buttercream so that it is a nice, spreadable consistency.

To finish…

  • Once your rolled sponge is completely cool, carefully unroll it so that you can add the filling.
  • Spread an even layer of buttercream over the sponge using a palette knife if you have one. The secret here is to use sweeping motions across the sponge with your knife and *not* to lift the knife up off the sponge or you may well pull chunks of sponge with it! Don’t spread the buttercream to the ends of the sponge – leave a gap round the edges so that it doesn’t ooze out when you roll up the sponge.
  • Grate the frozen marzipan over the top of the buttercream so that it covers the length and width of the sponge.
  • Reroll your sponge. Your Swiss roll should have ‘retained a memory’ of the roll you put in earlier and so shouldn’t be too difficult to manoeuvre. Be firm with your rolling but try not to push down too hard or you’ll squeeze out the filling!
  • Melt a small amount of white, milk and dark chocolate and liberally drizzle each over the top of your Swiss roll. Scatter some crushed mini eggs over the top.
  • Putting your finished Swiss roll in the fridge for five minutes to firm up slightly will make it easier to cut. Enjoy!
    xx Millie, Marcus, Milo, Maddy and Me xx