Strawberry Sponge Roll — A Gluten-Free Recipe

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Welcome to a dessert that's as beautiful as it is delicious! This Gluten-Free Strawberry Sponge Roll is a true showstopper, perfect for celebrations or simply when you're craving something special. A classic sponge roll, also known as a Swiss roll, is a beloved treat around the world, and our version offers a delightful, modern twist. We use oat flour to create a tender, naturally gluten-free chocolate sponge, which is then filled with a vibrant, fresh strawberry and date cream. Topped with a tangy and light smetana frosting, this dessert strikes the perfect balance of rich chocolate, sweet fruit, and creamy goodness. Let's get baking!

A finished gluten-free chocolate strawberry sponge roll on a plate, decorated with cream and strawberries.

Gluten-free strawberry sponge roll recipe.

Cooking: 30 minutes
Quantity: 6 Servings
Per serving
Calories: 200 kcal
Proteins: 6 g
Fats: 8 g
Carbohydrates: 25 g

Ingredients for the Strawberry Sponge Roll

  • 3 large eggs
  • 75 g granulated sugar
  • 20 g rolled oats or oat flour
  • 45 g unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • vegetable oil (for greasing)

Ingredients for the Filling

  • 150 g frozen strawberries
  • 40 g dates

Ingredients for the Smetana Cream

  • 150 g smetana (18% fat sour cream)
  • 40 g powdered sugar
  • 5 g sour cream thickener (or 1 tsp cornstarch)
  • vanilla to taste

How to Make a Strawberry Sponge Roll

A bowl of oat flour next to a coffee grinder filled with rolled oats.

Use store-bought oat flour or grind rolled oats.

A bowl containing cocoa powder, oat flour, and baking powder being mixed with a whisk.

Mix the dry ingredients separately.

Three eggs cracked into the glass bowl of a stand mixer.

Crack the eggs into the mixer bowl.


Use ready-made oat flour or grind quick-cooking rolled oats in a coffee grinder. In just a minute, the oats will turn into a fine powder.

In a separate bowl, mix the dry ingredients. Add the unsweetened cocoa powder. Then, add the oat flour and baking powder. Baking powder isn’t strictly necessary for a sponge cake, but it provides extra insurance. A small pinch guarantees a fluffy cake that won’t fall flat. Mix the dry ingredients thoroughly.

Crack the eggs into a mixer bowl. Add the granulated sugar.

Eggs and sugar being whipped in a mixer, creating a pale and voluminous batter.

Whip the eggs with sugar at the highest speed for about 7 minutes.

Beat the eggs and sugar on the highest speed for about 7 minutes. The mixture will become light and fluffy. Test it with your fingers; you shouldn’t feel any sugar granules. The sugar must be completely dissolved.

Sifting the cocoa and oat flour mixture into the whipped egg batter.

Gradually sift the dry ingredients into the batter.

Chocolate sponge cake batter spread evenly on a baking sheet lined with parchment paper.

Spread the batter onto the parchment paper, leveling it out.

The baking sheet with the chocolate sponge cake inside an oven.

Bake the sponge at 170 degrees for 10 minutes.


Gradually sift the dry ingredients into the batter. Use a spatula to fold them in, making gentle, circular motions from the bottom up. Do not use a mixer at this stage!

Line a baking sheet with parchment paper. Grease the paper with a neutral vegetable oil. Pour the batter onto the paper, spreading it evenly to form a rectangle about one centimeter thick.

Bake the sponge at 170°C (340°F) for 10 minutes. The sponge must be placed in a preheated oven. Do not open the oven door during baking.

A hot, freshly baked chocolate sponge cake being rolled up in its parchment paper.

Roll the finished sponge cake along the short side while it's still hot.

As soon as the sponge is ready, while it’s still hot, roll it up along the short side. The cake might crack a little, which is normal for a fragile cocoa and oat flour batter, so try to roll it carefully.

The unrolled chocolate sponge cake being covered with a layer of pink strawberry filling.

Unroll the sponge cake and spread it with the strawberry cream.

A spatula spreading white smetana cream over the top of the chocolate sponge roll.

Spread the smetana cream on the roll.

The chocolate sponge roll completely covered in white smetana cream.

Coat the roll with smetana cream on all sides.


Let’s make the filling. Place fresh or frozen strawberries in a blender. Add pitted and finely chopped dates. Blend the ingredients until smooth and creamy. Unroll the sponge cake and spread the strawberry cream over it.

Roll the sponge cake up again with the filling. Place it on a plate or board with the seam side down. For the frosting, whip chilled smetana (a type of sour cream common in Eastern Europe) with powdered sugar and a smetana thickener until you have a fluffy cream. Add vanilla to taste. Spread the smetana cream over the roll.

Coat the roll with the smetana cream on all sides.

Decorating the finished sponge roll with piped strawberry cream and cake crumbs.

Decorate the chocolate sponge roll with strawberry cream and sprinkle with sponge crumbs.

Decorate the chocolate sponge roll with the remaining strawberry cream and sprinkle with sponge crumbs. Refrigerate the roll to allow it to set and the flavors to meld.

And there you have it—a stunning Gluten-Free Strawberry Sponge Roll ready to be enjoyed! This dessert is not just a treat for the taste buds but also a joy to create. Serve slices of this beautiful roll with a cup of tea or coffee for a perfect afternoon indulgence. For an extra touch, you can garnish it with fresh mint leaves or a light dusting of cocoa powder before serving. Store any leftovers in an airtight container in the refrigerator for up to three days. We hope you love this recipe and feel inspired to share your beautiful creation with friends and family. Happy baking!