The Best Gluten Free Yule Log
Christmas time is here and it’s time to get festive! This festive gluten free yule log is the perfect dessert to have out for your Christmas parties. All of your guests will love it! It has a delicious chocolate sponge filled with a swirl of orange cream and is coated with a silky whipped chocolate ganache.
– For the sponge
- 4 Eggs
- 65g Caster sugar
- 70g Light brown sugar
- 65g Gluten free self raising flour
- 20g Coco powder
- 50g Vegetable oil
- 1tbsp Brewed coffee
- 1tsp Vanilla extract
- Pinch of salt
– For the filling
- 160ml Double cream
- 1tsp Orange extract
- 30g Icing sugar
– For the Ganache
- 140ml Double cream
- 125g Milk chocolate
- Preheat the oven to 180°C.
- Line a swiss roll tin with parchment paper.
- Separate the egg yolks from the egg whites ensuring that all of the yolks are intact.
- Whisk up the egg whites with an electric whisk until they are fluffy. Add the caster sugar and continue to whisk until you have stiff peaks. Set aside for later.
- Add the brown sugar to the egg yolks and whisk until lighter in colour and a little fluffy.
- Add the oil, coffee, vanilla extract and salt to the egg yolk mixture and whisk again until fully incorporated.
- Sift the flour and coco powder into the egg yolk mixture and mix until fully incorporated.
- Beat a spoonful of the egg whites into the egg yolk mixture too loosen it up a bit.
- Fold the yolk mixture into the egg whites, little by little. Ensure that it is fully incorporated.
- Pour the batter into the lined baking tin and pop in your preheated oven for 10-12 minutes.
- Whilst the cake is in the oven, lay a clean tea towel down on the work surface and dust with icing sugar.
- Once the cake comes out the oven flip it onto the tea towel immediately.
- Roll the hot cake up in the tea towel lengthwise and set aside to cool completely. It is important to roll the cake up before it has cooled otherwise the cake will crack when you try to roll it up.
- In the meantime make your filling and ganache.
- To make the filling, sift the icing sugar into the cream and add the orange extract. Whisk until the cream has soft peaks. Place in the fridge.
- To make the ganache, heat the cream in the microwave. Add the chocolate to the hot cream and set aside for 5 minute. Mix the cream and chocolate until they come together into a silky ganache.
- Allow the ganache to cool slightly before whipping up. Use an electric whisk to whip the ganache until it goes lighter in colour. This may take a good few minutes. Place in the fridge to cool completely.
- Unroll the cake and spread the orange cream over the inside. Roll up tightly, but not so tightly that the filling pours out. Trim off the ends so that you can see the nice swirl.
- Cut off just under a third of the cake at an angle, this will be your branch. Attach the branch to the side of the main part similarly to how it is in the pictures and trim off the leftover angle on the main part.
- Cover the cake in your whipped ganache. Run a fork through the ganache one it is on the cake to make the appearance of bark. Dust with icing sugar and decorate however you like!
- Place in the fridge for at least 30 minutes to ensure it is all set up.
About This Recipe
Yule log cakes are a classic Christmas dessert, and for good reason. They have been around for an extremely long time and were made popular by the many French bakeries serving them in the 19th century. The log shape and look represents the fire wood families would burn on Christmas eve.
Traditionally, yule logs are a chocolate sponge cake that is rolled up, filled with whipped cream and covered with chocolate ganache. It is the height of indulgence making it the perfect Christmas dessert. This recipe makes an amazing gluten free yule log with an orange flavoured whipped cream filling. You can really play around with any flavouring for the cream filling. Mint would also be delicious.
This is an amazing dessert and it looks so beautiful, a real showstopper for a Christmas party.
Question: Why does my cake feel a bit rubbery?
- This likely means that you have not whipped up your egg whites properly, or you have accidently knocked all of the air out of them when folding the mixture together. You need to be really careful when folding whipped egg whites as the air you whipped into them can easily be knocked out.
Question: How could I flavour the filling?
- I think adding some orange or cherry liquor to the cream filling will really elevate the taste (if you don’t have kids of course). Also using other flavourings such as mint or almond extract. Even a little mulled wine could be delicious! There are really so many things you could do, but it will be delicious either way.
If you have any more questions feel free to email me them at firstname.lastname@example.org
Love Gluten Free
Hey! I’m Caroline, I love baking and cooking and finding new ingredients to create better gluten free alternatives. In 2015 I found out I had coeliac and since then it has been my mission to find great ways to make gluten free food better.
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