The bûche de noël, often called the yule log, is a traditional Christmas cake perfect for any holiday event. This gluten-free yule log recipe is a tender chocolate cake filled with the creamiest cream cheese frosting that is then rolled and decorated to look like a wooden log. It’s a great way to continue this seasonal tradition while on a gluten-free diet!
Although there are many wonderful gluten-free cake recipes on the blog, not all of them are flexible enough to roll up into a log! It takes an extra special cake recipe to be able to roll it up without falling to pieces. Fortunately, this yule log recipe calls for a gluten-free chocolate sponge cake that is light and airy even without wheat flour. It’s dairy-free as well, so it’s ready to go for your allergy-friendly holiday!
Looking for more gluten-free holiday bakes? Check out these 15 Gluten Free Dairy Free Christmas Cookies. If you love chocolate, you may also enjoy these delicious gluten-free Oreo Balls!
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Ingredients in Gluten Free Yule Log Recipe
For the cake
- Large egg – Room-temperature large eggs are a must for this sponge cake recipe.
- Cream of tartar – This ingredient helps stabilize your whipped egg whites, ensuring your sponge is light and airy.
- Salt – Salt highlights sweetness and flavor, so don’t skip it!
- Granulated sugar – Use regular white sugar to sweeten the cake batter.
- Gluten-free flour blend – I used King Arthur Measure for Measure gluten-free flour
- Cocoa powder – This gives the cake a chocolatey flavor.
- Baking powder – Baking powder will give the batter extra lift.
- Vanilla extract – Vanilla makes every dessert taste a little sweeter.
- Vegan butter – Melt vegan butter to give the cake a lovely richness and to make it more tender and pliable.
- Brewed coffee – Add room-temperature coffee directly to the cake batter to pump up the chocolate flavor.
- Powdered sugar – Sprinkle powdered sugar to keep the cake from sticking to the tea towel.
For the filling
- Vegan cream cheese – Room temperature cream cheese is easier to whip and will become nice and fluffy.
- Powdered sugar – This will sweeten and stabilize the cream cheese filling.
- Almond milk – Use it to thin out the filling as needed.
Measurements for each ingredient, along with instructions for making the gluten-free yule log are in the recipe card below.
Note about eggs
You will need to separate the eggs into yolks and whites, and it’s very important that you don’t get any of yolk in the whites. Otherwise, the whites will not whip up properly.
How To Make a Gluten Free Yule Log Cake
Step One: Preheat the oven to 350F. Lightly butter a 12″x17″ baking sheet. Arrange a piece of parchment paper on the baking sheet so the sides hang over. Lightly butter the parchment paper.
Step Two: Add the egg whites, cream of tartar, and salt to a medium bowl. Beat on medium-high speed until mixture is frothy.
Step Three: Add ¼ cup of the granulated sugar to the egg whites.
Step Four: Beat on high speed until soft peaks form, about 2-3 minutes.
Step Five: In another medium bowl, sift together the gluten-free flour blend, cocoa powder, and baking powder.
Step Six: In the bowl of a stand mixer, add the egg yolks, remaining ½ cup granulated sugar, and vanilla extract. Beat on medium speed for 3-4 minutes until mixture is creamy.
Step Seven: Stop the machine and scrape down the sides. Add the melted vegan butter and coffee and beat another 30 seconds.
Step Eight: Add the flour mixture to the yolk mixture in the stand mixer and beat on low speed for 30 seconds.
Step Nine: Add one large spoonful of the egg white mixture to the stand mixer bowl and fold in until completely mixed.
Step Ten: Add the remaining egg whites.
Step Eleven: Gently fold the egg whites into the batter. This may take 3-5 minutes.
Step Twelve: Make sure the mixture is fully integrated without collapsing the egg whites.
Step Thirteen: Scrape the batter onto the prepared baking sheet and smooth batter to the edges.
Step Fourteen: Bake for 10-12 minutes.
Step Fifteen: Meanwhile, place a clean dish towel on a wire rack and dust the towel lightly with 2 Tablespoons of the powdered sugar.
Step Sixteen: As soon as the cake is done baking, flip the cake onto the towel-lined wire rack. Remove the parchment paper.
Step Seventeen: Sprinkle the top of the cake with the remaining powdered sugar.
Step Eighteen: Start with the long side and roll the cake, with the towel inside, and let it sit at room temperature to cool for 1 hour.
Step Nineteen: In a medium mixing bowl, add the cream cheese and powdered sugar and mix on medium speed for 30 seconds. Scrape the bowl down and mix again until completely combined.
Step Twenty: Add 1 Tablespoon of almond milk and beat again until light.
Step Twenty-One: Blend completely.
Step Twenty-Two: Carefully unroll the cooled cake. Spread the filling inside the cake to about ¼ inch from the edges.
Step Twenty-Three: Spread the filling inside the cake to about ¼ inch from the edges.
Step Twenty-Four: Roll the cake back up, using the towel to guide you, but not letting the towel roll up inside the filled cake.
Step Twenty-Five: Carefully move the rolled cake onto a piece of parchment paper and cover it with the parchment. Use plastic wrap to cover the entire rolled cake. Place into the refrigerator to chill for at least 2 hours.
Step Twenty-Six: Remove the cake and cut about ¼ of the cake off at a diagonal then place it next to the large cake to resemble a branch. Frost the entire cake with the dairy-free chocolate frosting recipe. This does not need to be smooth as you’ll use a fork to make it look like bark.
Step Twenty-Seven: Use a fork and drag it over the frosted cake. Place sprigs of rosemary on the sides. Serve cool or at room temperature.
Step Twenty Eight: Serve and enjoy!
Tip: All ingredients should be at room temperature unless otherwise noted. Measure by weight where weight is given.
Substitutions
- The frosting is the dairy-free chocolate frosting here.
- Regular dairy butter may be used in place of the vegan butter.
- You can sweeten the cream cheese filling with maple syrup, but it may be softer and harder to roll.
Variations
- Use chocolate ganache – Instead of the chocolate frosting, melt coconut cream and dark chocolate chips together to make ganache. Pour it over the log, let it set just slightly, then scrape it gently with a fork to make it look like a tree.
- Fold in jam – Try adding a dollop of cranberry jam and some orange zest to the cream cheese filling for extra seasonal flavor. Raspberry jam pairs wonderfully with chocolate, too.
- Add decorations – Make meringue mushrooms and little marzipan decorations, like little woodland creatures. You can also add sugared cranberries or bits of greenery to bring out that holiday spirit.
- Use whipped cream – Instead of cream cheese filling, make your favorite whipped cream and roll it up instead.
- Top with chocolate – Temper chocolate and brush long 1-inch wide strips on a sheet of wax or parchment paper. Let them set until firm, and arrange them on the outside of the cake to resemble tree bark.
There are a few steps to make this holiday cake, so you will need to gather a few specific supplies:
- 12×17 baking sheet or Swiss roll tin
- Parchment paper
- Medium bowls
- Stand mixer
- Rubber spatula
- Clean tea towel
- Wire rack
- Sifter (or small colander)
- Plastic wrap
- Fork
All of these tools are available in my Amazon store.
Storing Gluten Free Buche de Noel
This gluten-free yule log should be stored in an airtight container in the fridge for 4-5 days. Since it is so large, you can place it on a serving platter and cover it with plastic wrap. Since the cream cheese filling may split after thawing, the leftover cake should not be frozen.
Remove the cake from the fridge at least 30 minutes before serving to let the cream cheese filling soften just slightly.
💭Pro Tips for Making This Gluten Free Yule Log
1. Flip quickly
Use one quick flip motion to get the baked cake onto the powdered sugar-covered towel.
2. Cut diagonally
Make sure to cut the cake off at a diagonal to connect it as a branch. This will really highlight the log shape, too.
3. Sprinkle with icing sugar
After decorating your log, sprinkle the whole thing with icing sugar to give it a snowy look.
Food Safety Tips
- Wash your hands and sanitize your workstation after using raw eggs.
- Let the eggs come to room temperature for no more than 2 hours.
- The unfrosted cake can sit at room temperature, but once filled and frosted, the cake needs to be stored in the fridge.
Gluten Free Yule Log FAQs
Although I love baking with different flours, I’ve found that a regular 1:1 gluten-free flour blend is the very best for sponge cakes. They need to be light and airy, so dense flours like almond flour or coconut flour are too heavy. I prefer to use King Arthur’s Measure for Measure flour alternative and recommend you try it yourself.
There are so many ways to decorate a yule log, but I prefer to keep it simple. As you brush a fork over the frosting, it naturally adds those bark-like stripes. Feel free to get creative and add a few circles to resemble knots. You can also sprinkle icing sugar or add meringue mushrooms to really give it the look of coming from the (very delicious) forest floor.
There are so many wonderful fillings you can add to your buche de noel! Many people like to use regular vanilla buttercream, but you can also make whipped cream, whipped mascarpone, and so much more. I prefer to use a whipped cream cheese filling because the tartness of the cream cheese cuts through the sweetness of the cake and frosting so well. It’s such a nice twist and is my go-to for this gluten-free yule log recipe.
More Gluten-Free Cake Recipes
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Recipe
Recipe
Classic Gluten Free Yule Log Recipe: Dairy Free
This gluten free yule log recipe is a classic holiday dessert made by rolling up a cream cheese filled chocolate cake and topping it with a chocolate frosting, then cut to look like a log!
Servings: 15 slices
Calories: 207kcal
Instructions
For the cake
-
Preheat the oven to 350F. Lightly butter a 12″x17″ baking sheet. Arrange a piece of parchment paper on the baking sheet so the sides hang over. Lightly butter the parchment paper.
-
In a medium bowl, beat the egg whites, cream of tartar, and salt on medium-high speed until mixture is frothy. Set aside.
-
Add ¼ cup of the granulated sugar to the egg whites and beat on high speed until soft peaks form, about 2-3 minutes.
-
In another medium bowl, sift together the gluten-free flour blend, cocoa powder, and baking powder.
-
In the bowl of a stand mixer, add the egg yolks, remaining ½ cup granulated sugar, and vanilla extract. Beat on medium speed for 3-4 minutes until mixture is creamy.
-
Stop the machine and scrape down the sides. Add the melted vegan butter and coffee and beat another 30 seconds.
-
Add the flour mixture to the yolk mixture in the stand mixer and beat on low speed for 30 seconds.
-
Add one large spoonful of the egg white mixture to the stand mixer bowl and fold in until completely mixed.
-
Add the remaining egg whites and continue to gently fold them into the batter. This may take 3-5 minutes.
-
Scrape the batter into the prepared baking sheet and smooth batter to the edges.
-
Bake for 10-12 minutes.
-
Meanwhile, place a clean dish towel on a wire rack and dust the towel lightly with 2 Tablespoons of the powdered sugar.
-
As soon as the cake is done baking, flip the cake onto the towel-lined wire rack. Remove the parchment paper. Sprinkle the top of the cake with the remaining powdered sugar.
-
Start with the long side and roll the cake, with the towel inside, and let it sit at room temperature to cool for 1 hour.
For the filling
-
In a medium mixing bowl, add the cream cheese and powdered sugar and mix on medium speed for 30 seconds. Scrape the bowl down and mix again until completely combined.
-
Add 1 Tablespoon of almond milk and beat again until light.
Assembly
-
Carefully unroll the cooled cake. Spread the filling inside the cake to about ¼ inch from the edges.
-
Roll the cake back up, using the towel to guide you, but not letting the towel roll up inside the filled cake.
-
Carefully move the rolled cake onto a piece of parchment paper and cover it with the parchment.
-
Use plastic wrap to cover the entire rolled cake. Place into the refrigerator to chill for at least 2 hours.
-
Remove the cake and cut about ¼ of the cake off at a diagonal then place it next to the large cake to resemble a branch.
-
Frost the entire cake with the dairy free chocolate frosting recipe. This does not need to be smooth as you’ll use a fork to make it look like bark.
-
Use a fork and drag it over the frosted cake. Place sprigs of rosemary on the sides. Serve cool or at room temperature.
Notes
Measure by weight where weight is given.
Use one quick flip motion to get the baked cake onto the powdered sugar covered towel.
The frosting is the dairy free chocolate frosting here. Regular dairy butter may be used in place of the vegan butter.
Make sure to cut the cake off at a diagonal to connect it as a branch.
Nutrition
Calories: 207kcal | Carbohydrates: 35g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 74mg | Sodium: 123mg | Potassium: 77mg | Fiber: 2g | Sugar: 29g | Vitamin A: 251IU | Calcium: 29mg | Iron: 1mg
