Gluten-free apple & cinnamon roulade

Prep Time
Cook Time
Total Time


cals per serving

Why This one

a few words from me

This versatile dessert can be rolled with dairy-free whipped topping, strawberry filling or any sweet filling of your choice. Garnish with fresh berries and toasted almonds or other seeds. For best results, do not replace the eggs in this recipe.



Apple filling:

2 large apples,

1/2 teaspoon of cinnamon,

1 tablespoon of caster sugar or sweetener, orange marmalade.

Cake mix:

6 eggs,

80 g of almonds (ground) or almond flour,

80 g of potato starch

70 g of caster sugar or any preferred sweetener.

THE how to make


1. Preheat the oven to approx. 170 degrees

2. Divide the peeled apples into 4 parts, hollow the seed nest and cut into thin slices

3. Cover baking tray with baking paper, arrange the apple slices in rows at the bottom - the apples should overlap one another, and place the slices in the middle, in the free spaces

4. Sprinkle them with sugar or sweetener and cinnamon. Set aside

5. Beat the yolks with sugar or sweetener until light, fluffy. Add ground almonds, sifted potato starch

6. Beat egg whites into the stiff foam - just like a cloud. Do not overbeat the whites, because hard, very stiff foam is also not the best

7. Combine it gently with a wooden spoon with the yolk mass with movements up and down

8. Put the dough on the apples, put it in the oven and bake it for about 15 - 20 minutes

9. Immediately after baking (the dough has to be flexible), take it out in a tray and hit on the floor vigorously

10. Put the dough on a cloth (the sponge cake may stick to the foil or baking paper) with apples facing up - remove the baking paper

11. Coat the apples with orange marmalade and boldly roll them up using a cloth

12. Sprinkle with icing sugar or sweetener.

Gluten-free apple & cinnamon roulade

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