My easy Gluten Free Yule Log recipe starts with a naturally gluten free sponge from Mary Berry which is filled with my own delicious chocolate ganache. This is the perfect gluten free chocolate log recipe for Christmas!
Like many people, my kids do not like Christmas Cake so I make a Gluten Free Yule Log each Christmas. The recipe is very forgiving and it doesn’t matter if the cake cracks when you roll it!
I have used a simple Chocolate Roulade recipe from Mary Berry as a starting point. It is naturally gluten free and doesn’t require any flour substitutes or any unusual ingredients. The dry ingredient is provided by cocoa powder which is gluten free (although do check as you never know when they will sneak in some gluten).
Instead of filling the sponge with cream like Mary does, I’ve created a rich chcolate ganache which is both the filling of the roll and the coating. It takes moments to make and is incredibly fun to put together.
What is a Yule Log?
Originally a yule log was actually a wooden log which was traditionally burnt as an event around Christmas time.
The term is now largely used to refer to a cake which is make up of a light flat sponge rolled around a filling. The cake roll is decorated with some form of chocolate to make it look like a log. Often one end is cut off and placed next to the large piece of the roll to make a branch on the log.
In France a Yule Log is known a Bûche de Noël which is sometimes used in the UK too.
For a Dairy Free Yule Log Option:
How to Roll the Chocolate Log
There is a simple trick to getting the perfect (not perfect) roll on the roulade sponge.
Whilst the cake is still hot you turn it onto another piece of baking paper or a clean tea towel and roll it. The key is doing this while hot. If you wait for it to cool you’ll end up with pieces of cake like I did the first time!
Rolling it warm and then allowing it to cool in the rolled position gives the spongy cake “muscle memory” for how it should end up. You obviously need to unroll it to fill with ganache and then reroll. Just do this carefully and it will be fine.
Remember that cracks don’t matter. Don’t stress, have fun!
More Gluten Free Christmas Treats!
And for more help making your Gluten Free Christmas delicious, make sure to look at my online Christmas Baking Course and eBook!
Pin the recipe
Make sure you never loose it by pinning it to a Pinterest board…
The Full Recipe
Gluten Free Yule Log
For The Mary Berry Cake
- 175 g Dark Chocolate - min. 70%, finely chopped
- 6 Eggs - separated
- 175 g Sugar - preferably caster but granulated is fine
- 2 tbsp Cocoa Powder
- 100 g Dark Chocolate - min. 70%, melted
- 150 g Milk chocolate - melted
- 100 g Double Cream
- 100 g Icing Sugar - sifted
- Cake Topper Decorations - optional
Make the Sponge
- Preheat the oven to 180c | 160c fan | Gas 4
- Grease a swiss roll tin (33cm x 23cm) and line with parchment paper
- Melt the dark chocolate over a pan of hot water or in the microwave (stir every 30 seconds to make sure it doesn't burn). Set aside to cool a little
- Whisk the egg whites to stiff peak stage. Set aside
- In another bowl, whisk the egg yolks with the sugar. Whisk until the mixture is light and creamy
- Stir the sweet egg yolks into the cooled melted chocolate.
- Fold the whisked egg whites into the chocolate mix. Start with one large spoonful and then add the remainder. Use a large metal spoon and fold in gently so you don't lose the air in the mix.
- Sift in the cocoa powder and carefully mix in.
- Pour the cake batter into the prepared tin and bake for 20-25 minutes. The top should feel firm and have a slightly crispy layer on top.
Prepare the Sponge
- Once cool enough to handle, turn the sponge out onto a clean tea towel. Roll the sponge up in the towel and leave to cool. It will likely crack a bit – this is fine.
Decorate the Cake
- Melt the dark and milk chocolates, either in a bowl above a pan of boiling water or in a microwave. If the latter make sure you stir the chocolate every 30 seconds to prevent it burning
- Add the cream to the chocolate and stir till combined
- Add the icing sugar to the cream mix and beat till creamy
- Unroll the cooled cake and spread about 1/3 of the icing on it before rolling up again (without the tea towel)
- Cut 1/3 of the roll off at an angle. Position the short piece against the longer piece to make the branch of the log
- Pipe the remaining icing onto the top and sides and spread it to look like bark
- To serve sprinkle with icing sugar and add any other decorations.