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Christmas Yule Log Recipe

Gluten free chocolate yule log on tray

A Yule Log (or ‘Bûche de Noël’) makes a wonderful alternative to mince pies and Christmas pudding during the festive season - perfect for those who prefer a decadent chocolatey pudding to a boozy, fruity one. There’s no flour in our gluten free recipe, making the sponge lovely and light.

Don’t worry if it cracks during filling and rolling – imperfections are easily hidden by the icing and a heavy dusting of cocoa!

Suitable for: gluten free

Gluten free chocolate yule log from above

Ingredients -

For the sponge

6 free range eggs, separated

150g / 5 ½ oz light muscovado sugar

60g / 2 ¼ oz cocoa powder

For the filling

300 ml double cream, whipped

For the ganache

250ml double cream

225g / 8 oz dark chocolate, chopped into chunks

Cocoa or icing sugar, for dusting



Preheat the oven to 180°C/350°F/Gas 4. Lightly grease a 23cm x 32cm Swiss roll tin and line with non-stick baking paper.

Carefully separate the eggs, putting the yolks in one bowl and the whites in another (make sure both bowls are completely clean and dry before getting started). With a handheld whisk, whisk the egg whites into stiff peaks - when they’re done, you should be able to turn the bowl upside down whilst they stay firmly in place! Place the bowl to one side.

Gluten free chocolate swiss roll with cream

Clean the whisk, and then beat together the egg yolks and sugar until creamy and thick (this should take about 5 minutes). Fold in the cocoa powder until well combined.

Gradually add the egg whites to the yolk and sugar mixture - do this in dollops at a time, and make sure to fold the whites in very gently to avoid knocking out the air.

Pour the mixture into the prepared tin and spread evenly. Bake for 12-15 minutes, until the sponge is well risen and cooked through (a skewer should come out clean). It will look alarmingly large but don’t worry, as it will shrink as it cools. Leave to cool for 10 minutes in the tin before turning out onto a large sheet of baking paper dusted with icing sugar.

Peel off the baking parchment and use a knife to gently score along one long edge of the cake – approximately 2cm in from the edge. Begin to roll on this same edge, with the baking paper inside. Leave the rolled cake to cool completely.

As the cake cools, whip the double cream for the filling and set to one side. For the ganache, put the chocolate chunks into a heatproof bowl. Heat the cream in a saucepan until it just begins to boil, then remove from the heat and pour over the chocolate. Stir continuously until all of the chocolate has melted and then leave to cool and firm up.

To assemble, unroll the cooled cake, spread over the whipped cream and re-roll. Cut a diagonal slice from one end and place on the side of the cake to make a log. Spread the ganache icing all over the cake and use a fork to create a bark-like pattern. Dust liberally with cocoa or icing sugar, and serve.



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