Chocolate Yule Log (Gluten & dairy free)
This festive yule log is the perfect Christmas dessert for the whole family, combining a light and fluffy gluten free chocolate sponge swirled with dairy free chocolate buttercream. If you do make this recipe this I’d love to see, don’t forget to tag me in your photos over on social media!
*December 2024 – this recipe has been updated with a new method and ingredient tweaks.
Frequently asked questions
Which butter do you use for the the buttercream?
I use the Stork ‘perfect for baking’ 250g gold packet butter which is naturally dairy free and available in most major UK supermarkets. If you can’t get hold of this butter, it’s always best to use a hard dairy free butter block instead of a soft spread for a dairy free buttercream as soft spread can sometimes cause the mixture to curdle. Note: This is the only Stork butter that doesn’t contain milk so be careful to pick up the right packet.
Which baking tin do you use?
For this recipe I used a deep rectangular Swiss roll tin.
How long will the Yule log last?
This cake will last in an airtight container for up to 3 days but is always best served on the day you make it.
Which cocoa powder do you use for the cake?
For this recipe, and the majority of my chocolate bakes I use the Dr Oekter Fine Dark Cocoa Powder which is naturally gluten and dairy free.
How do you get the swirl in this cake without the cake breaking?
Make sure you turn your sponge out onto baking paper whilst it’s still hot, roll up tightly in baking paper and leave to cool completely in the baking paper. This will ensure the cake keeps its swirl and doesn’t break.
How do you get the ‘log’ effect on the top of the cake?
Simply use a fork to create the log pattern.
Chocolate Yule log
Ingredients
For the cake
- 5 medium eggs
- 125 g caster sugar
- 45 g gluten free plain flour
- 45 g cocoa powder
- 1/4 tsp xanthan gum
Buttercream
- 200 g dairy free butter block (*See FAQs)
- 400 g icing sugar
- 150 g dairy free dark chocolate
- 1 tbsp dairy free milk
Instructions
- Preheat oven to 180°C and line a Swiss roll tin with baking paper.
- Separate the eggs, adding the egg whites to 1 bowl and egg yolks to another bowl. Whisk the egg whites with an electric whisk until you reach stiff peaks (this will take a few minutes). Add 50g of the caster sugar to the egg whites and continue to whisk until glossy. Set aside.
- Add the remaining 75g of caster sugar to the egg yolks and whisk with an electric whisk until pale and frothy. Sift the gluten free plain flour, xanthan gum and cocoa powder into the egg yolk & caster sugar mixture. Fold in using a spatula.
- Fold the egg whites a little at a time into the egg yolk mixture until fully incorporated (try to be gentle with this so you don't loose too much air from the egg whites).
- Pour the mixture into your tin, spreading it out to the edges. Bake for 10-12 minutes until firm but still springy.
- Remove from the oven and whilst it’s still warm, turn out onto another large sheet of baking paper sprinkled with a little icing sugar. Carefully peel the piece of baking paper off the bottom of the cake and trim the edges of the cake so they are straight.
- Whilst the cake is still hot, tightly roll the sponge up from the short end with the baking paper inside it. Leave to cool completely.
- Whilst the cake cools make the buttercream, by beating dairy free butter with an electric whisk until creamy. Slowy add the icing sugar and continue to whisk for up to 5 minutes until creamy and combined . Add the melted dark chocolate and milk and whisk again until combined.
- Carefully unroll the sponge and spread with a layer of the buttercream. Roll back up and cover with the remaining buttercream. Use a fork to create a log pattern and dust with icing sugar to serve.
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice
Can you leave the rolled cake over night before icing?
If you leave it overnight it may break when you unroll it, I would leave it rolled up for an hour or two until it is cool and then ice 😊
no, you can’t. it’ll crack
Which gluten free flour do you use? (:
I use the Freee gluten free flour 😊
PLEASE tell me what FAQs are
Hi Joey – FAQs are Frequently Asked Questions which are at the start of the post.
Alice
Hi can you make this egg free?
Hi, sorry no the eggs are needed in this recipe unfortunately