Introduction

This Gluten Free Yule Log is a festive and indulgent dessert perfect for holiday celebrations. With a light cocoa sponge and rich chocolate buttercream, it’s a delightful treat that everyone can enjoy, even those avoiding gluten.

The image shows a chocolate log cake with three main sections, each covered in rich, dark brown chocolate frosting textured to look like tree bark with vertical grooves. The cake rests on a wooden round board, with a light dusting of powdered sugar scattered gently on the frosting and board surface. On top of the cake, there are three green fondant holly leaves adorned with small bright red berries, placed evenly across the center for decoration. The background features a white marbled texture with two red and white striped candy canes and two small blurred figurines adding a festive atmosphere. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 large eggs
150 g caster sugar
50 g cocoa powder
50 g gluten free plain flour (I use FREEE)
0.25 tsp xanthan gum
300 g icing sugar
300 g unsalted butter (at room temperature)
300 g dark chocolate
1 tbsp icing sugar (for dusting)
Edible holly icing (such as Sainsbury’s)

Instructions

Step 1: Preheat the oven to 180°C (Fan 160°C / Gas Mark 4). Line a 39cm x 27cm Swiss Roll tin with baking paper, leaving extra paper overlapping the edges. Set aside.
Step 2: Separate the eggs into two bowls, keeping whites and yolks separate.
Step 3: Whisk the egg whites using an electric mixer until they start to stiffen. Gradually add 50g of caster sugar while whisking, and continue until stiff, glossy peaks form.
Step 4: In the yolk bowl, add the remaining caster sugar and whisk until pale and thick. Sift in the gluten free flour, cocoa powder, and xanthan gum, then fold gently with a spatula.
Step 5: Divide the egg white mixture into 3-4 portions and fold each gently into the yolk mixture, being careful to keep as much air as possible.
Step 6: Spread the batter evenly into the lined baking tin. Bake in the center of the oven for about 20 minutes, until the edges pull away from the tin.
Step 7: Lay a sheet of baking paper on the counter and sprinkle lightly with icing sugar. Turn the hot sponge out onto this paper and carefully peel off the paper from the bottom of the sponge.
Step 8: Score a line about 2 inches from the longest edge. Roll the sponge up gently, starting at this edge, with the baking paper inside. Rest the rolled sponge with the seam side down on a wire rack to cool completely.
Step 9: Melt the dark chocolate in a microwave or over hot water, then set aside to cool.
Step 10: Beat the room temperature butter until pale using an electric mixer. Sift in the icing sugar and beat until smooth.
Step 11: Once the chocolate is cooled to room temperature, add it to the butter mixture and beat together until well combined and smooth.
Step 12: Carefully unroll the sponge and spread a thick layer of chocolate frosting inside. Roll the sponge back up.
Step 13: For a branch effect, cut off about 1/4 of the roll at an angle and place it against the side of the main log with the angled end on the bottom.
Step 14: Spread the remaining frosting all over the outside of the log, including the ends. Use a fork to create texture resembling tree bark. Dust with icing sugar and decorate with edible holly icing to finish.

Tips & Variations

Use room temperature butter for a creamier frosting that’s easier to spread.
Substitute dark chocolate with milk chocolate for a milder sweetness, or add a splash of coffee to the frosting for depth of flavor.
Ensure the melted chocolate is cooled before mixing to prevent curdling the buttercream.

Storage

Store the Yule Log covered in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture and flavor. If needed, reheat gently in a warm place, avoiding direct heat to preserve the frosting pattern.

How to Serve

A slice of rich chocolate cake with three thick layers of dark brown chocolate sponge separated by smooth, creamy chocolate frosting is placed on a white plate. The top and sides of the slice are covered with textured, piped chocolate frosting, and a light dusting of powdered sugar adds a touch of white contrast. A silver fork rests on the plate next to the slice. In the background, the whole cake with similar layered frosting is partly visible on a wooden board, surrounded by small Christmas-themed decorations like a candy cane and holly leaves, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this Yule Log ahead of time?

Yes, you can prepare the sponge and frosting a day in advance. Assemble the log the same day you plan to serve for the freshest taste and best texture.

Can I use regular flour instead of gluten free flour?

Yes, you can substitute regular plain flour if gluten is not a concern. The texture will remain similar, but ensure you don’t overmix to keep the sponge light.