Gluten-Free Chocolate Yule Log

close up image of chocolate yule log rolled up

Meaningful Eats

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.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 30

Cook Time 10

Chill Time 3 30

Author Erin Collins

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