This Gluten free Yule Log Cake is such a great dessert, easy to make and perfect for the Holidays!
You are going to need few simple ingredients to make this gluten free cake and it will make a better Christmas for those who can’t have all the gluten-filled Holiday goodies!
The cake is very quick to whip together and bake, it is going to take some extra care when rolling it once it’s out of the oven and when you’ll add the filling and roll it back, but I’ll tell you everything in the instructions, so keep scrolling for the recipe!
I really hope you will enjoy this gluten free yule log cake and if you are looking for some more gluten free treats for Christmas have a look at my Italian Pandolce: Christmas Sweet Bread and my gluten free vegan Gingerbread Cookies!
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Chocolate Yule Log Cake | Gluten free * Vegan
- 40 gr Gluten free potato (or other) starch
- 100 gr Gluten free white rice flour
- 30 gr Brown sugar
- 2 tsp Baking powder
- 1/3 tsp Guar gum (optional)
- 1 tsp Vanilla extract
- 30 gr Seed oil
- 140 gr Gluten free plant based milk (best if soy)
To moisten the cake
- a mix of water + sugar / water + rum / orange juice
For the filling
- you can use either whipped cream, custards, spreads or jams
For the decoration
- dairy free dark chocolate
- powdered sugar
- sliced almonds
- berries / pomegranate seeds
- Pre heat the oven at 160° C / 320 F
- in a bowl mix starch, flour, sugar, baking powder (guar gum if you want to) and mix well
- add vanilla extract, oil and milk and whisk well until you have a smooth, clump-free batter that is not too liquid and that can be spread with a spatula
- cover a baking sheet with parchment paper (I used a 35*25 cm one) and spread the batter on it until you have a rectangle that is less than half inch thick
- bake for 12-15 minutes max, the cake needs to be golden and soft (or it will crack when rolling)
- once it's out of the oven, wait a couple minutes then very carefully remove it from the parchmament paper and place the cake on top of it again
- place a napkin on top of the cake and carefully roll them together along the longer side
- let the cake roll rest for at least 10 minutes
- in the meanwhile prepare your favorite filling, I've used a simple vegan chocolate spread, but you can go for whipped cream, custards or simply jam
- you will also need a liquid mixture to moisten the cake before filling it: you can either mix some water with sugar, or water and rum or some orange juice aswell
- now unroll the cake, remove the napkin and lightly wet the cake with the liquid mixture
- evenly spread the filling of choice in a thin layer all over the cake
- with the help of the parchment paper roll the cake up again and close it at the two ends
- refrigerate for 15-20 minutes
- once out of the fridge, cut half an inch out of the two endings (so you'll have a clean cut of the roll) and cut 2 small slices to place at the sides of the longer cake
- I covered the yule log with melted vegan dark chocolate, let it rest for a few minutes so that it solidifies a bit then created the "bark" lines with a fork
- for the decoration you can add sliced almonds, fresh berries, pomegranate seeds and dust it with powdered sugar