Gluten Free Yule Log Cake: A Magical, Festive Masterpiece

This Gluten Free Yule Log Cake is the ultimate holiday dessert that proves you don’t need gluten to create something truly spectacular. Imagine a light, airy, and tender chocolate sponge cake, rolled with a velvety vanilla bourbon filling, all covered in a rich chocolate ganache and textured to look like real bark.

Gluten Free Yule Log Cake is a festive, fun, and delicious centerpiece that will wow your guests and make everyone at the table feel included. Let’s create some holiday magic together!

WHY YOU WILL LOVE THIS GLUTEN FREE YULE LOG CAKE

You will be amazed at how incredible this dessert is.

• Firstly, this Gluten Free Yule Log Cake is incredibly light and moist, with no one ever guessing it’s gluten-free.
• Secondly, the process of rolling the cake is much easier than it looks, and I’ll guide you through every step to ensure success.
• Furthermore, it’s a stunning showstopper that brings the magic of the season to your dessert table.
• Finally, you can customize the filling and decorations to make it your own new family tradition.

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WHAT YOU WILL NEED

Using a high-quality gluten-free flour blend is the key to a perfect sponge.

For the Chocolate Sponge Cake:

• Gluten-Free Flour Blend: Use a good 1:1 substitute blend that contains xanthan gum. My top picks are King Arthur Measure for Measure or Bob’s Red Mill.
• Unsweetened Cocoa Powder: Use natural, not Dutch-process, for the best rise and flavor.
• Espresso Powder: Just a pinch to deepen the chocolate flavor without making it taste like coffee.
• Eggs: You’ll need 4 large eggs, separated. The egg whites are whipped to give the cake its structure and airy texture.
• Granulated Sugar: For sweetening and stabilizing the meringue.
• Vanilla Extract: For flavor.
• Confectioners’ Sugar: For dusting the towel to prevent sticking.

For the Vanilla Bourbon Filling:

• Heavy Whipping Cream: Very cold.
• Confectioners’ Sugar: To sweeten the cream.
• Vanilla Extract: For classic flavor.
• Bourbon (Optional): A tablespoon adds a wonderful, warm adult flavor. You can omit it for a classic vanilla filling.

For the Chocolate Ganache & Decoration:

• Dark Chocolate Chips: Use high-quality chocolate for the best flavor and smooth texture.
• Heavy Cream: For making the ganache.
• Optional Decorations: Fresh rosemary sprigs, cranberries, powdered sugar for snow, and meringue mushrooms.

TOOLS YOU WILL WANT

You will need a 10×15 inch jelly roll pan, parchment paper, a stand mixer or electric hand mixer, a large bowl, a sifter, and a clean kitchen towel.

STEP-BY-STEP: HOW TO BUILD THIS SHOWSTOPPER

Follow these steps carefully for a perfectly rolled Gluten Free Yule Log Cake.

Prepare the Pan and Oven

1. First, preheat your oven to 350°F (175°C).
2. Then, line your jelly roll pan with parchment paper and grease it lightly.
3. This step is crucial for easy removal later.

Make the Chocolate Sponge

1. In a medium bowl, whisk together the gluten-free flour, cocoa powder, espresso powder, and salt.
2. In a separate, spotlessly clean bowl, beat the egg whites on high speed until soft peaks form.
3. Gradually add the granulated sugar and continue beating until stiff, glossy peaks form.
4. In another bowl, whisk the egg yolks and vanilla until slightly thickened and pale.
5. Gently fold the egg yolk mixture into the whipped egg whites.
6. Sift the dry ingredients over the egg mixture in three parts, folding gently after each addition until just combined.

Bake and Roll the Cake

1. Spread the batter evenly into your prepared pan.
2. Bake for 12-15 minutes, until the top springs back when lightly touched.
3. While the cake bakes, lay a clean kitchen towel on the counter and dust it generously with confectioners’ sugar.
4. As soon as the cake comes out of the oven, immediately invert it onto the prepared towel.
5. Carefully peel off the parchment paper.
6. Starting from a short end, use the towel to gently but firmly roll the cake into a log shape. Let it cool completely rolled up.

Prepare the Filling and Ganache

1. For the filling, whip the cold heavy cream, confectioners’ sugar, vanilla, and bourbon (if using) until stiff peaks form.
2. For the ganache, heat the cream until just simmering, then pour it over the chocolate chips. Let it sit for 5 minutes, then whisk until smooth. Let it cool and thicken slightly.

Assemble the Yule Log

1. Carefully unroll the cooled cake. It’s okay if it cracks a little.
2. Spread the vanilla bourbon filling evenly over the cake, leaving a small border.
3. Gently re-roll the cake, using the towel to help you, but this time without the towel inside.
4. Place the log seam-side down on a serving platter.
5. Spread the thickened chocolate ganache over the entire log.
6. Use a fork to create swirls and lines in the ganache to mimic tree bark.

TIPS AND TRICKS FOR THE PERFECT GLUTEN FREE YULE LOG CAKE

I want to share my best tips to make your Gluten Free Yule Log Cake flawless. Do not over-mix the batter once you add the dry ingredients; this will deflate the egg whites and make the cake dense. Furthermore, rolling the cake while it is still warm is the secret to preventing cracks.

The heat makes it pliable. For the most realistic bark texture, make sure your ganache is the consistency of thick peanut butter before spreading it. To create a “cut branch” effect, slice off one end of the log at an angle and attach it to the side with a dab of ganache.

VARIATIONS YOU WILL ACTUALLY TRY

This Gluten Free Yule Log Cake recipe is wonderfully adaptable. For a Peppermint Yule Log, swap the bourbon in the filling for 1/4 teaspoon of peppermint extract and garnish with crushed candy canes. For a Mocha Yule Log, add a tablespoon of instant espresso powder to the ganache. You can also make a Dairy-Free Yule Log by using coconut cream for the filling and a dairy-free chocolate and coconut cream ganache.

MAKE-AHEAD, STORAGE & FREEZING

This cake is perfect for holiday planning. You can make the filled and rolled cake (without the ganache) up to one day ahead; wrap it tightly in plastic wrap and refrigerate. Add the ganache the day you plan to serve it. The fully assembled cake can be stored in the refrigerator for up to 3 days. It freezes surprisingly well! Freeze the undecorated log, wrapped tightly, for up to 1 month. Thaw in the refrigerator overnight and add the ganache before serving.

TROUBLESHOOTING: COMMON QUESTIONS

Let’s solve any potential issues. If my cake cracked a little while rolling, do not panic! This is normal and the ganache will act as “spackle,” covering any imperfections completely. If my cake is sticking to the towel, you didn’t use enough confectioners’ sugar. Gently loosen it with a butter knife. If my ganache is too thin, simply let it sit at room temperature for another 15-30 minutes until it thickens to a spreadable consistency.

SERVING SUGGESTIONS

Serve this Gluten Free Yule Log Cake slightly chilled. Use a sharp knife to slice it, wiping the blade clean between cuts for neat slices. Garnish with your meringue mushrooms, fresh rosemary, and cranberries for a beautiful winter scene. A dusting of powdered sugar right before serving looks like a fresh snowfall.

NUTRITION NOTES

This Gluten Free Yule Log Cake is a celebratory dessert. For a lighter version, you can use a sugar substitute designed for baking in the cake, but note that the texture may be slightly different.

MY STORY: WHY I ADORE THIS GLUTEN FREE YULE LOG CAKE

Creating this Gluten Free Yule Log Cake was a labor of love. When a family member was diagnosed with celiac disease, I was determined that our holiday traditions wouldn’t suffer. The first time I successfully rolled this cake and saw it looked just like the classic version, I was overjoyed.

The moment we sliced into it and everyone, gluten-free or not, raved about how delicious it was, it became a non-negotiable part of our Christmas. It’s a dessert that symbolizes inclusion and joy.

FINAL CHECKLIST BEFORE YOU BAKE

Before you start, do a quick scan:

• Oven is preheated to 350°F (175°C).
• Jelly roll pan is lined and greased.
• Kitchen towel is laid out with confectioners’ sugar.
• Eggs are separated, and your bowl for whipping egg whites is perfectly clean and grease-free.

FREQUENTLY ASKED QUESTIONS