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
Ingredients
For the cake
- 6 large eggs separated
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 150 grams granulated sugar about 3/4 cup, separated
- 98 grams King Arthur Measure for Measure Gluten Free Flour about 3/4 cup
- 23 grams unsweetened cocoa powder about 1/4 cup
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 4 Tablespoons vegan butter melted
- 1/4 cup brewed coffee room temperature
- 30 grams powdered sugar about 1/4 cup
For the filling
- 4 ounces vegan cream cheese
- 250 grams powdered sugar about 2 cups
- 1-2 Tablespoons almond milk
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 1/4 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 1/2 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 1/4 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 1/4 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
All ingredients should be at room temperature unless otherwise noted.
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
