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Fancy having a go at making these easy gluten free Mini Rolls? These super easy chocolate Mini Rolls are perfect for parties and lunchboxes.
I used to absolute LOVE Cadbury’s Mini Rolls and I didn’t realise how much I had missed them until I tried these.
These gluten free Mini Rolls taste just like the real deal – you’ll wonder why you’ve been missing them for so long.
Plus these are a super easy gluten free bake and a great one to make with kids – nothing beats a messy, melted chocolate-coated bake.
As well as being gluten free, these Mini Rolls can also be made dairy free which makes them suitable for even more people, yippee!
So what are you waiting for? It’s time to give my gluten free Mini Rolls recipe a try!
Are Cadbury Mini Rolls gluten free?
Sadly Cadbury’s Mini Rolls are not gluten free – but these gluten free chocolate Mini Rolls are.
And they’re so easy to make that you’ll be able to throw them together with ease once you know how.
They’re a bit like a small version of my gluten free yule log or my gluten free Swiss roll recipes.
Basically Mini Rolls, for those unfamiliar, are mini chocolate Swiss roll cakes, filled with buttercream and coated in melted chocolate.
In fact, this recipe is completely flourless so it’s naturally gluten free anyway.
You can make them more along the lines of my Swiss roll with an even mixture of cocoa powder and gluten free flour.
But I much preferred this version as it’s super chocolatey with just the cocoa powder.
Ingredients
There’s a full printable recipe card below, but for the shopping list you will need the following ingredients for my gluten free Mini Rolls.
- 3 large eggs
- 70g caster sugar
- 35g cocoa powder
- 3 tbsp boiling water
- ½ tsp vanilla extract
FOR THE FILLING:
- 125g icing sugar
- 75g unsalted butter (room temperature)
- 1 tsp vanilla extract
FOR THE COATING:
- 100g dark chocolate
- 100g milk chocolate
- 50g white chocolate
All of these ingredients are pretty basic and easy to find in the supermarket.
You’ll also need a Swiss roll tin – this is the one I use – and it’s the perfect size for these.
If you want to make this recipe dairy free, simply swap the butter in the frosting for margarine.
And you’ll need to ensure you use dairy free chocolate as well – but they’re simple, straight swaps.
Top tips for making my Mini Rolls
Making these gluten free Mini Rolls can seem a bit fiddly but actually it’s not too difficult.
I’d recommend mixing up the egg whites in a metal bowl if you can – make sure you don’t get any yolk in them at all!
To ensure this, I always separate my eggs over a separate bowl so I can add them to the main mixing bowl one at a time.
This saves you getting to the last egg then accidentally contaminating the whole thing with yolk.
When it comes to the rolling, don’t worry too much if your sponge cracks a little.
Melted chocolate masks a multitude of sins, so this is easy to disguise when it comes to coating them!
Once you’ve coated the Mini Rolls I’d recommend leaving them to set on a lined baking tray.
You can leave them on the chopping board for the chocolate to drip off, but you might find they get a little stuck when you try to remove them.
Of course, you can speed up the cooling process by popping them in the fridge too.
My gluten free Mini Rolls recipe
Here it is, my recipe for gluten free Mini Rolls!
This recipe makes enough for six chocolate mini rolls, which you can easily double if you want to make 12.
Just remember you’ll need two Swiss roll tins if you do – and you’ll split the mixture evenly between the two.
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. I love seeing your bakes!
And please do leave a review to let others know you loved it too! It would mean the world to me.
Gluten Free Mini Rolls
These gluten free Mini Rolls are an absolute classic for lunchboxes! Chocolate Mini Rolls are basically a fatless sponge, swirled with buttercream and coated in chocolate. This recipe makes 6 but can be doubled up to make 12 - you'll need two Swiss roll tins to do this. See notes for dairy free options.
Ingredients
- 3 large eggs
- 70g caster sugar
- 35g cocoa powder
- 3 tbsp boiling water
- 1/2 tsp vanilla extract
For the filling:
- 125g icing sugar
- 75g unsalted butter (room temperature)
- 1 tsp vanilla extract
For the coating:
- 100g dark chocolate
- 100g milk chocolate
- 50g white chocolate
Instructions
- Preheat the oven to 180'C / Fan 160'C / Gas Mark 4. Grease and line a 39cm x 24cm Swiss roll tin and set to one side.
- Add the cocoa powder, boiling water and vanilla extract to a small bowl and mix into a smooth paste.
- Separate the eggs, placing the egg whites in one large mixing bowl and the egg yolks in another.
- Whisk the egg whites (preferably in a metal bowl) using an electric whisk until they form stiff peaks - aka you could turn the bowl upside down and the mixture won't budge.
- As you continue to whisk the egg whites, gradually add 50g of the caster sugar and continue whisking until the mixture is glossy and smooth.
- In your second mixing bowl, add the remaining 25g caster sugar to the egg yolks and whisk until they thicken and become paler in colour. Add the cocoa powder mix and beat again briefly until combined.
- Add a large spoonful of the egg white mixture to the egg yolk mixture and beat together to loosen it.
- Once combined, gradually fold in the remaining egg whites using a metal spoon, being careful not to beat them - you don't want to lose those lovely air bubbles!
- Once completely combined, pour into the lined Swiss roll tin and smooth out using a palette knife. Bake for 12-15 minutes until springy to the touch. Remove from the oven, place on a cooling rack and cover with a damp tea towel until completely cool.
To assemble the Mini Rolls:
- Add the butter, icing sugar and vanilla extract to a bowl and beat together with an electric whisk until fluffy and smooth - it should whiten in colour after around 5 minutes of whisking.
- Turn the cooled sponge out onto the worktop and carefully peel off the baking paper. Score a line about 2-3cm from one of the shortest edges.
- Spread the buttercream over the whole cake in one even layer. Then, starting from the scored edge, roll the sponge in towards the centre of the cake, stopping in the middle.
- Repeat on the other end of the sponge so that you have two rolls like this:
- Cut down the centre of the between the rolls and continue to roll them until they are completely rolled up, seam side down. Using a sharp knife, cut each roll into three (you may like to trim the edges first for a super neat edge).
- Place the Mini Rolls on a cooling rack, seam side down, to firm up while you melt the chocolate.
To coat the Mini Rolls:
- Add the milk and dark chocolate pieces to a heatproof bowl and melt over a pan of simmering water, stirring regularly.
- Either dip the Mini Rolls (they're fragile, so be careful!) into the chocolate one-at-a-time to coat them, or pour the chocolate over the rolls. Once coated, place on a sheet of baking paper.
- Leave the Mini Rolls at room temperature to set. Once set, melt the white chocolate (in the same way as before) and pour into a piping bag. Cut a small hole in the bottom and then pipe lines across the Mini Rolls. Leave to set and then tuck in!
Notes
- To make this recipe dairy free, use Stork or margarine for the buttercream and dairy free chocolate for the coating.
- You could flavour the buttercream if you like - try orange or peppermint extract instead of vanilla, or add a teaspoon of cocoa powder for double chocolate Mini Rolls.
- These will store for 3-5 days in an airtight container. You can also freeze them - defrost at room temperature before eating.
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Nutrition Information:
Yield:
6Serving Size:
1 Mini RollAmount Per Serving: Calories: 502Total Fat: 25gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 127mgSodium: 63mgCarbohydrates: 64gFiber: 2gSugar: 60gProtein: 6g
NEED SOME MORE GLUTEN FREE Baking INSPIRATION?
Want to have a go at some of the other gluten free baking recipes on the blog?
Give some of these other gluten free nostalgic bakes a try and see what you think!
There are plenty to choose from – here are a couple of easy baking tutorials to get you going:
If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram.
And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!
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LIKE THIS GLUTEN FREE Mini Rolls RECIPE?
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Hi I don’t like mincemeat pies. Is there another filling I could put in them. I’m always the 1 left out. Thank you.
hi – there is an error on the mini roll recipe – it lists sugar twice but not cocoa – which amount is cocoa and which amount is sugar?