Rainbow Unicorn Swiss Roll



I realized that it had been a hot minute since I made any sort of unicorn inspired recipe, so… I had to fix that today. When I said I was going to keep things fun and bright during Spring Break here, I wasn’t kidding! This Rainbow Unicorn Swiss Roll is as delicious as it is pretty.

This is a vanilla based cake that’s colored in the best of ways and rolled up with a lightly sweetened cream cheese filling. It’s great as a sweet breakfast option, brunch, or even as dessert. Really there wouldn’t be any bad time of day to have rainbow amazingness in your life.


I lightened this swiss roll up by using a while wheat white flour, and subbing the most of the sugar out with sweeteners. I also used a reduced fat cream cheese and unsweetened almond milk. If you’re looking for exceptionally bright colors like I have, use neon gel food colorings. Otherwise, feel free to use the colors that make the unicorn in you happy!

For being a fairly easy cake to make, this swiss roll sure does look impressive with all of it’s colors and swirling cream cheese goodness.


I like to keep mine stored in the freezer in plastic wrap. Pre-sliced and ready to be enjoyed when I’m wanting it the most. Plus, the cream cheese gets nice and firm and is really good to sink your teeth into when you’re looking to sate that sweet craving.

rainbow-swiss-roll-pin.jpg Rainbow Unicorn Swiss Roll Rainbow Unicorn Swiss Roll

A bright and colorful vanilla cake that's baked and then rolled up with a sweetened cream cheese mixture. Great for a breakfast option or even a dessert!

Prep Time: 15 Minutes • Cook Time: 12 Minutes

The Skinny:
Servings: 8Serving Size: 1 SliceCalories: 265Fat: 16 gSaturated Fat: 7 gCarb: 34 gFiber: 0 gProtein: 9 gSugar: 9 gSodium: 276 mg

4 Whole Large Eggs
1/2 C. Natural Sweetener
1/4 C. Sugar
2 Tbsp. Vegetable Oil
2 Tbsp. Unsweetened Almond Milk
1 Tsp. Apple Cider Vinegar
1 Tsp. Vanilla Extract
1 C. Whole Wheat White Flour
1 Tsp. Baking Powder
1/2 Tsp. Salt

8 Oz. Neufchâtel Cream Cheese
1/2 C. Powdered Sugar Substitute
1/4 C. Natural Sweetener
5.3 Oz. Plain Fat Free Greek Yogurt
1 Tsp. Vanilla Extract

Preheat the oven to 350 degrees F. and line a 15x10” baking sheet with parchment paper and give it a light spray of non-stick baking spray; set aside.

Beat the 4 eggs on high speed for about 3 minutes.

Add in the 1/2 C. sugar and 1/4 C. sweetener and continue to beat until slightly thickened and yellow in color.

Beat in the 2 Tbsp. oil, 2 Tbsp. milk, 1 Tsp. vinegar, and 1 Tsp. vanilla.

In a separate bowl, whisk together the 1 C. flour, 1 Tsp. baking soda, and 1/2 Tsp. salt.

Fold the flour mixture into the egg mixture until just combined.

Divide the batter evenly among bowls and mix accordingly as desired with your choice of food colorings.

Spoon the colored batter out over the prepared baking sheet as desired and place in the oven to bake for 12-15 minutes or until an inserted toothpick comes out clean.

Once done, remove from the oven and turn out onto a clean tea towel.

Peel the parchment off the cake and roll it up with the tea towel, starting at the short end. Allow the cake to cool completely. While the cake is cooling, beat together the 8 Oz. cream cheese, 1/2 C. powdered sugar substitute, 1/2 C. natural sweetened, 5.3 Oz. greek yogurt, and 1 Tsp. vanilla.

Once the cake is completely cool, carefully unroll it and spread the cream cheese mixture on one side.

Roll it back up and place in the fridge to chill before slicing into 8 and serving.

Step-by-Step Photos:


Nutritional Claims: Low Potassium • Kidney Friendly • Vegetarian • Pescatarian • Peanut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher

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