Erin’s Recipe Rundown
Texture: Light, spongey cake with fluffy whipped filling and thick ganache.
Taste: Soft chocolate sponge cake with vanilla whipped cream and rich espresso chocolate ganache.
Ease: More advanced recipe, but WELL worth the effort! Such a delicious and impressive holiday treat!
Top Tip: Make sure the eggs are at room temperature so the egg whites incorporate as much air as possible.
Recommended GF Flour: Works great with many gluten-free flour blends. Use a high-quality flour that contains xanthan gum. I like King Arthur Flour and Bob’s Red Mill.
Would I make these again? Absolutely! This stunning cake is always the star of the holiday dinner!
xoxo erin
If a chocolate yule log isn’t already part of your annual holiday traditions, this is your sign to make it happen!
Soft chocolate sponge cake, tangy vanilla whipped cream, and rich espresso chocolate ganache all come together in a beautiful log garnished with sugared cranberries and fresh rosemary. It’s a delicious show-stopper and SO much fun to make!
Featured Comment
From Cheryl: “I made this cake last week. It was delicious! My family loved it and couldn’t believe that it was gluten free. I am definitely making this for Christmas Day.”
Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- How to Make Chocolate Yule Log
- Storage/Make-Ahead/Freezing Instructions
- How do I keep the gluten-free cake from cracking when I roll it?
- Can this yule log be made dairy-free?
- What is the best way to decorate a gluten-free yule log?
- More Gluten-Free Holiday Desserts
- Gluten-Free Chocolate Yule Log Recipe
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make this yule log. See the recipe card below for exact measurements.
- Gluten-Free Flour: This yule log turns out best when you use a high-quality 1:1 gluten-free baking flour. Look for a gluten-free flour blend that contains xanthan gum so the cake has the structure it needs. This is my favorite brand.
- Eggs: This chocolate yule log is a variation of a classic chiffon cake, which calls for whipped egg whites to create a light, spongy cake. Make sure the eggs are at room temperature so the egg whites incorporate as much air as possible!
- Cornstarch and cream of tartar: Corn starch is a naturally gluten-free ingredient that helps lighten the cake, while cream of tartar helps stabilize the egg whites. They’re both essential for getting the right light, fluffy texture!
- Cream cheese: I love the tanginess of cream cheese in this filling. Make sure it’s fully softened at room temperature so it incorporates smoothly into the whipped cream!
- Heavy cream: Be sure to use very cold heavy whipping cream for the filling. This will ensure it whips up as light and fluffy as possible!
- Dark chocolate: I love the richness of dark chocolate in this yule log ganache. I recommend using Lindt 70% bars here, but if you don’t love dark chocolate, a high-quality semi-sweet chocolate would also work.
- Espresso powder: Instant espresso powder doesn’t add a strong coffee flavor fo the take, but rather makes the chocolate flavor more pronounced. If you don’t have any on hand, feel free to skip it.
- Coconut oil and heavy cream: Coconut oil adds a nice shine and helps the ganache set, while heavy cream creates a smooth, silky ganache texture.
How to Make Chocolate Yule Log
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
- Beat egg whites: Combine egg whites and cream of tartar in the bowl of a stand mixer. Beat until stiff peaks form.
- Whisk eggs and sugar: Combine egg yolks, sugar, and vanilla in a separate bowl. Add vegetable oil and whisk to combine.
- Mix dry ingredients: Whisk together dry ingredients in a separate bowl.
- Combine wet and dry ingredients: Add the dry ingredients to the egg yolk mixture just until no dry streaks remain.
- Fold in egg whites: Add half of the egg whites to the batter. Fold in gently — don’t deflate the air in the egg whites! Add the remaining egg whites and fold gently until fully combined.
- Bake cake: Spread the batter into a prepared pan and bake 10-12 minutes, until the top springs back when touched. Don’t overbake!
- Dust with powdered sugar: Carefully turn the cooled cake out onto a clean, prepared towel that’s dusted with powdered sugar. Dust the top of the cake with more powdered sugar.
- Roll cake: Carefully use the towel to roll the cake into a log. Set aside to cool completely for at least 2 hours.
- Make filling: Add cream cheese, powdered sugar, and vanilla to a bowl and whisk until light and fluffy. Slowly add cream until incorporated.
- Unroll and add filling: Carefully unroll the cooled cake. Spread filling evenly, making sure to reach the edges.
- Re-roll cake: Gently roll the frosted cake back into a log. Wrap with plastic wrap and place in the fridge to set for at least an hour.
- Make ganache: Add ganache ingredients to a microwave-safe bowl and heat for 30-second increments, until cream is warm. Whisk until chocolate is fully melted.
- Let ganache cool: Set ganache aside at room temperature for an hour, or until thickened into a peanut butter consistency.
- Frost cake: Spread ganache over the cake using an offset spatula. Run a fork down the sides of the log to creak the bar effect. Decorate with sugared cranberries and springs of rosemary, then allow cake to set in the fridge for about 30 minutes. Then slice and enjoy!
Storage/Make-Ahead/Freezing Instructions
- To store: Store any leftover yule log in an airtight container in the fridge for up to 3 days.
- To make ahead: This cake can be made up to three days in advance. Follow the steps up until the point of frosting the cake, then store the rolled cake in the fridge until ready to frost. On the day of serving, remove the cake from the fridge and let it come to room temperature. Then follow the instructions for frosting and decorating the cake.
- To freeze: Leftover yule log can be stored in a freezer-safe bag for up to 3 months. Remove from the freezer and bring to room temperature to enjoy.
How do I keep the gluten-free cake from cracking when I roll it?
Gluten-free cakes can be a little more brittle than regular cakes. To avoid cracking, make sure you use a high-quality gluten-free flour blend, avoid overbaking the cake, and roll the cake while slightly warm. The towel will also help ensure a smooth rolling — just be gentle when unrolling and enrolling!
Can this yule log be made dairy-free?
Yes, this yule log can be made dairy-free by substituting cream cheese and heavy whipping cream for dairy-free alternatives! Silk and Califia Farms both make good dairy-free heavy cream alternatives, and I like Kite Hill brand for dairy-free cream cheese.
What is the best way to decorate a gluten-free yule log?
There are so many fun ways to decorate a yule log — feel free to get creative! You could add sifted powdered sugar over the top for a snowy effect, or add meringue mushrooms for a whimsical, forest-inspired touch. Candied oranges, marzipan pinecones, and edible flowers would also look amazing!
More Gluten-Free Holiday Desserts
Gluten-Free Chocolate Yule Log
Learn how to make this festive gluten-free chocolate yule log from scratch! This post has step-by-step instructions and photos to make the process easy. It is so fun to make and turns out absolutely delicious!My #1 tip is to make sure the eggs are at room temperature so the egg whites incorporate as much air as possible.
Ingredients
For the Cake
- 4 large eggs separated and at room temperature
- ¼ teaspoon cream of tartar
- ½ cup (100g) granulated sugar
- 1 teaspoon pure vanilla extract
- ¼ cup vegetable oil
- ½ cup (60g) gluten-free measure-for-measure flour
- ¼ cup (25g) unsweetened cocoa powder
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ teaspoon instant espresso powder optional
- powdered sugar for dusting
For the Filling
- 4 ounces cream cheese softened
- ¼ cup powdered sugar
- 1 teaspoon pure vanilla extract
- ¾ cup very cold heavy whipping cream
For the Ganache
- 8 ounces dark chocolate roughly chopped
- ½ cup heavy cream
- 1 tablespoon coconut oil
- ¼ teaspoon instant espresso powder
- sugared cranberries and rosemary sprigs for garnish
Instructions
For the Cake
- Preheat the oven to 350F. Line a jelly roll pan (10”x15”x1”) with parchment paper and spray the pan and parchment paper very well with nonstick cooking spray.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on medium-high speed until stiff peaks form.
- In a separate bowl, whisk together the egg yolks, granulated sugar, and vanilla until combined. Add the vegetable oil and whisk to combine.
- In a separate bowl, whisk together the gluten free flour, cocoa powder, cornstarch, baking powder, salt, and espresso powder.
- Add the dry ingredients to the egg yolk mixture and stir just until no dry streaks remain.
- Add half of the egg whites to the batter and very gently fold them in – you don’t want to deflate the air in the egg whites so make sure to fold slowly and gently, just until fully combined. Add the remaining egg whites and continue to fold them gently into the batter.
- Spread the batter into the prepared pan and bake for 10-12 minutes, or until the top springs back when touched and a cake tester just barely comes out clean. Make sure not to over-bake!
- While the cake is in the oven, lay a lint-free towel on your counter and dust it generously with powdered sugar.
- Allow the cake to cool in the pan for 2 minutes, and then very carefully turn it out onto the prepared towel. Fast and fearless is the best way–one quick flip!
- Dust the top of the cake with powdered sugar and carefully use the towel to roll the cake into a log. Set the cake aside and cool completely at room temperature (at least 2 hours).
For the Filling
- Add the cream cheese, powdered sugar, and vanilla to the bowl of a stand mixer fitted with the whisk attachment and beat on medium speed for 2 minutes, or until light and fluffy.
- With the mixer on low speed, very slowly drizzle in the cream (this should take at least a minute). Once all of the cream has been incorporated, turn the mixer to medium-high speed and beat just until stiff peaks form – be careful not to over-mix.
- Once the cake has cooled, very carefully unroll it and spread the filling evenly over the cake, making sure to go all the way to the edges.
- Once the cake has been frosted, gently roll it back up into a log. Wrap the log carefully with plastic wrap and place it in the fridge to set for at least 1 hour, or up to overnight.
For the Ganache
- Add the chocolate, heavy cream, coconut oil, and espresso powder to a microwave-safe bowl and heat for 30 seconds. Stir, and heat for another 30 seconds, or until the cream is warm.
- Whisk until the chocolate is fully melted (if needed, heat for another 5 seconds). Set the ganache aside at room temperature to cool for 1 hour, or until it has thickened to a peanut butter consistency. If you need to speed up this process, you can place it in the fridge, stirring every 10 minutes until ready.
- When the cake is set and the ganache has cooled, spread the ganache over the cake and use an offset spatula to cover the cake completely. Run a fork down the sides of the log to create the bark effect in the ganache.
- Decorate with sugared cranberries and sprigs of rosemary. Transfer the cake to the fridge until the ganache has set–about 30 minutes. Then slice and enjoy!
Notes
- For a light, fluffy cake: Make sure the eggs are at room temperature so the egg whites incorporate as much air as possible. This is the key to making the cake as light and fluffy as possible!
- To prevent cracking: Gluten-free cakes can be a little more brittle than regular cakes. To avoid cracking, make sure you use a high-quality gluten-free flour blend, avoid overbaking the cake, and roll the cake while slightly warm. The towel will also help ensure a smooth rolling — just be gentle when unrolling and enrolling!
- To make dairy-free: Substitute cream cheese and heavy whipping cream for dairy-free alternatives, such as Silk or Califia Farms whipping cream and Kite Hill cream cheese.
- To store: Store any leftover yule log in an airtight container in the fridge for up to 3 days.
- To make ahead: This cake can be made up to three days in advance. Follow the steps up until the point of frosting the cake, then store the rolled cake in the fridge until ready to frost. On the day of serving, remove the cake from the fridge and let it come to room temperature. Then follow the instructions for frosting and decorating the cake.
- To freeze: Leftover yule log can be stored in a freezer-safe bag for up to 3 months. Remove from the freezer and bring to room temperature to enjoy.
Nutrition
Calories: 3976kcal | Carbohydrates: 324g | Protein: 66g | Fat: 279g | Saturated Fat: 166g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 75g | Trans Fat: 0.1g | Cholesterol: 1112mg | Sodium: 1907mg | Potassium: 3193mg | Fiber: 39g | Sugar: 201g | Vitamin A: 6935IU | Vitamin C: 2mg | Calcium: 816mg | Iron: 36mg
Are the macros really that high? I have to be careful with carbs. One slice with 300+ carbs would be the only thing I could eat for 2 days. If that is true, sadly I will not be able to make & serve the cake.
Patience is key here, and it turned out delicious! Loved the fluffy filling and dark ganache combination. To simplify flipping the cake out of the pan, I suggest dusting powdered sugar straight onto the cake, placing a non-sugared towel on top, then placing a cutting board or flat plate on top, and then flipping that way. You can find YT video tutorials showing this method!
This was my first time log attempt. I made it for Christmas dinner and it turned out beautifully! I don’t have a jelly roll pan, but was able to use a half sheet pan successfully (it actually took longer to cook but maybe because I have a gas oven, and having a slightly smaller pan made it just a bit thicker). It did crack slightly, but nothing that wasn’t held together with the plastic wrap and then the ganache, so it still looked great. The kids especially loved it. A really nice cake!
Thank you for sharing your positive experience with us, Sarah! We’re so happy to hear it was a hit with everyone, especially the kids! Happy baking!
Hi Ashley, thanks for sharing! Yule log recipes in general can be a bit tricky—there are a lot of moving parts and a very light, airy batter. If your mixture seems too stiff, you could try adding a teaspoon or two of water or milk. You can also try sifting the dry ingredients before folding, and fold in small batches. The cracking can happen if the cake is too hot or dry. It’s best to roll it while warm, but not too hot. Slightly underbaked is better than overbaked. Hope these tips help! It really is a delicious, festive dessert worth a bit of trial and error!
When making ahead you say to leave it rolled in the fridge. Is this with or without the filling? Ty!
Hi Samantha, that’s with the filling in it. You’ll then frost and decorate it before serving. Thank you for your question!
Can I use an olive oil or avacado oil instead of vegetable oil?
Hi Anna, yes neutral oils like olive and avocado oil should work as substitutes for the vegetable oil. We hope you enjoy the yule log!
I made this cake last week. It was delicious! My family loved it and couldn’t believe that it was gluten free. I am definitely making this for Christmas Day.
We’re so happy it was a hit with the whole family! Thank you for sharing your positive experience with us, Cheryl. We hope it’s enjoyed just as much on Christmas Day!
Hi Erin, would I be able to omit the coconut oil or replace it with butter potentially? Thanks!
Hi there! Yes, you can use butter in place of the coconut oil in the ganache, but keep in mind butter won’t allow it to set quite as much as coconut oil does. We hope you enjoy the yule log!