Gluten-Free Yule Log Cake Recipe

This yule log cake is really tasty and light, making it a great dessert to finish off your Christmas meal. Don’t worry, it’s super easy to make with my step-by-step guide, and the best part is that it’s naturally gluten-free!

Yule logs are a tradition in Italy (called tronco di Natale), France (bûche de Noël), and the UK, and many other countries also celebrate Christmas with a log-shaped cake.

Even though this yule log cake might seem a bit challenging, the recipe is actually quite simple! If you want to make it even easier, you can skip the buttercream frosting and just dust the log with powdered sugar.

What’s a Yule Log?

A real yule log is a big log burned in the fireplace on Christmas Day. However, when most people hear “yule log,” they think of a yule log cake, which is a sponge cake (Swiss roll) filled with cream and decorated to look like a wooden log.

Why Gluten-Free?

This yule log recipe is gluten-free because the cake is a light sponge, and the cocoa acts as the flour. I make it for its texture and flavor, and it’s a bonus for guests on gluten-free diets. It’s the perfect Christmas dessert with its beautiful presentation and festive shape, and being a light cake, it’s great even after a big Christmas dinner!

Ingredients: Yule Log

• 6 egg whites, at room temperature
• 3/4 cup (6 oz) sugar
• 6 egg yolks
• 1/3 cup (1 1/4 oz) good-quality unsweetened cocoa
• 1 tsp vanilla extract
• Pinch of salt
• Confectioner’s sugar

Filling

• 1 1/2 cups (12 oz) heavy cream, chilled
• 1/2 cup confectioner’s sugar
• 1/4 cup unsweetened cocoa
• 2 teaspoons instant coffee powder

Mocha Buttercream Icing (optional)

• 1/4 cup (57 g) butter, room temperature
• 2.5 cups (250 g) confectioner’s sugar
• 2 Tbsp unsweetened cocoa
• About 1/4 cup (1 to 2 oz) of cold, strong coffee

Instructions:

1. Preheat Oven:
   Preheat the oven to 375ºF (190ºC).
2. Prepare the Pan:
   Butter a 15x10x1 jelly (Swiss) roll pan. Line it with parchment paper and lightly butter the paper.
3. Beat Egg Whites:
   In a large bowl, beat egg whites at high speed until soft peaks form. Add sugar gradually, beating until stiff peaks form.
4. Beat Egg Yolks:
   Using the same beaters, beat egg yolks at high speed. Add the remaining sugar gradually until very thick (about 4 minutes).
5. Mix Cocoa, Vanilla, and Salt:
   At low speed, beat in cocoa, vanilla, and salt until smooth.
6. Combine Egg Whites and Cocoa Mixture:
   Gently fold the cocoa mixture into egg whites until no egg whites are visible. Spread the batter evenly into the prepared pan.
7. Bake:
   Bake for 15 minutes or until the surface springs back when gently pressed.
8. Prepare Towel:
   Place a clean linen kitchen towel on the workspace and sprinkle with confectioner’s sugar in a 15″x 10″ area. Turn the cake onto the sugared towel, peel off the paper, and roll up the cake starting with the short end.
9. Cool:
   Place the rolled cake seam side down onto a cooling rack and allow it to cool completely.
10. Prepare Filling:
    In a bowl, beat together all filling ingredients until thick. Chill for at least half an hour.
11. Assemble:
    Unroll the cake, and cover it with filling, leaving a 1″ border. Re-roll without the cloth and place seam side down onto a serving plate.
12. Refrigerate:
    Cover loosely with foil and refrigerate for at least an hour before serving. It can also be frozen for up to a week, wrapped in foil.
13. Serve:
    Let stand at room temperature for an hour before serving. Optionally, dust with confectioner’s sugar and decorate with red candied cherries and green angelica leaves.

Notes:

• You can skip frosting and cutting off the ends for a simpler yule log cake.
• Without frosting, the cake takes about 45 minutes to make. With frosting, it takes about 1.5 hours.

Sure, here’s a simplified table format for the Yule Log Cake recipe:

Step	Ingredients	Quantity	Instructions
1	Egg Whites	6	Preheat oven to 375ºF (190ºC).
2	Sugar	3/4 cup (6 oz)	Place a clean linen kitchen towel on the workspace and sprinkle with the confectioner’s sugar. Turn the cake out onto the sugared towel, carefully peel off the paper, and roll up the cake starting with the short end.
3	Egg Yolks	6	In a large bowl, beat egg whites at high speed until soft peaks form. Add sugar gradually, beating until stiff peaks form.
4	Unsweetened Cocoa	1/3 cup (1 1/4 oz)	Using the same beaters, beat egg yolks at high speed. Add remaining sugar gradually until very thick (about 4 minutes).
5	Vanilla Extract	1 tsp	At low speed, beat in cocoa, vanilla, and salt until smooth.
6	Salt	Pinch	Unroll the cake, and cover it with filling, leaving a 1″ border. Re-roll without the cloth and place seam side down onto a serving plate.
7	Confectioner’s Sugar	–	Bake for 15 minutes or until the surface springs back when gently pressed.
8	Heavy Cream	1 1/2 cups (12 oz)	Unroll the cake, and cover with filling, leaving a 1″ border. Re-roll without the cloth and place seam side down onto a serving plate.
9	Confectioner’s Sugar	–	Place the rolled cake seam side down onto a cooling rack and allow it to cool completely. Meanwhile, prepare the filling.
10	Unsweetened Cocoa	1/4 cup	In a bowl, beat together all filling ingredients until thick. Chill for at least half an hour.
11	Instant Coffee Powder	2 tsp	Unroll the cake, and cover it with filling, leaving a 1″ border. Re-roll without the cloth and place seam side down onto a serving plate.
12	Butter	1/4 cup (57 g)	Cover loosely with foil and refrigerate for at least an hour before serving. Optionally, dust with confectioner’s sugar and decorate with red candied cherries and green angelica leaves.
13	Confectioner’s Sugar	–	Let stand at room temperature for an hour before serving.
14	Strong Coffee	About 1/4 cup (1 to 2 oz)	Optionally, dust with confectioner’s sugar and decorate with red candied cherries and green angelica leaves.

May this Yule Log Cake bring warmth, sweetness, and a touch of culinary magic to your holiday festivities. Here’s to creating delicious memories and indulging in the simple pleasures that make the season truly scrumptious!