Easy Gluten-Free Yule Log Recipe
This gluten-free Yule log is made with simple ingredients that you may already have in your kitchen! Here’s what you’ll need:
Ingredients
For the Sponge Cake:
- 1 cup almond flour
- 1/4 cup gluten-free cocoa powder
- 1/2 tbsp baking powder (ensure it's gluten-free)
- 4 large eggs (separated into yolks and whites)
- 1/2 cup sugar (preferably organic)
- 1/4 tbsp vanilla extract
- 1 pinch salt
For the Chocolate Ganache:
- 1/2 cup heavy cream (or coconut cream for a dairy-free version)
- 1 cup gluten-free dark chocolate chips
- 1 cup butter (or dairy-free butter)
Instructions
1. Prepare the Sponge Cake:
- Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper and grease lightly.
- In a medium bowl, combine almond flour, cocoa powder, baking powder, and a pinch of salt. Set aside.
- In a separate bowl, whisk the egg yolks with half of the sugar until light and fluffy. Add vanilla extract and mix well.
- In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining sugar, continuing to beat until stiff peaks form.
- Gently fold the dry ingredients into the egg yolk mixture, followed by the beaten egg whites. Be careful not to deflate the batter. Pour the batter into the prepared pan and spread evenly.
- Bake for 12-15 minutes, or until the cake springs back when gently pressed.
2. Roll the Cake:
- While the cake is baking, prepare a clean kitchen towel by sprinkling it with powdered sugar.
- Once the cake is done, remove it from the oven and allow it to cool for about 5 minutes. Then, gently flip it out onto the prepared towel.
- Starting from one end, carefully roll the cake up in the towel, making sure to keep it loose so it doesn’t crack. Let it cool completely while rolled.
3. Make the Chocolate Ganache:
- In a small saucepan, heat the cream over medium heat until it begins to simmer. Remove from heat and pour over the chocolate chips. Stir until smooth and glossy. Add butter and mix until fully incorporated. Allow it to cool slightly before using.
4. Assemble the Yule Log:
- Once the cake is fully cooled, carefully unroll it and spread a thin layer of the chocolate ganache over the top.
- Re-roll the cake tightly without the towel, and transfer it to a serving platter.
- Use the remaining ganache to cover the top and sides of the rolled cake, smoothing it with a spatula to resemble tree bark.
5. Garnish and Serve:
- For an extra festive touch, sprinkle with powdered sugar to give the log a “snowy” appearance. Add edible decorations like holly leaves or tiny meringue mushrooms for an authentic Yule log look.
- Slice and serve! This easy gluten-free Yule log is sure to be a hit at your Christmas dinner table.