Gluten-Free Yule Log Cake
An exquisite dessert featuring rich chocolate flavors and a creamy filling, perfect for festive gatherings and accommodating gluten sensitivities.
Ingredients
For the Cake
- 4 large eggs Use large eggs for best results.
- 1 cup granulated sugar Provides sweetness and aids in fluffiness.
- 1/2 cup gluten-free all-purpose flour Essential for a light and airy cake.
- 1/4 cup unsweetened cocoa powder For rich chocolate flavor.
- 1/2 teaspoon baking powder Helps the cake rise.
- 1/4 teaspoon salt Enhances flavor.
For the Filling
- 1/2 cup heavy cream Whip to soft peaks.
- 1/2 cup mascarpone cheese Adds creaminess. Can substitute with Greek yogurt.
- 1/2 cup confectioners' sugar For sweetness in the filling.
- 1 teaspoon vanilla extract For additional flavor.
For the Ganache
- 1 cup dark chocolate Chopped; use high-quality for best results.
- 1/2 cup unsweetened almond milk Can substitute with any other milk.
Optional Garnish
- to taste powdered sugar For dusting before serving.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, beat the eggs and granulated sugar together until light and fluffy.
- Sift together the gluten-free flour, cocoa powder, baking powder, and salt, then gently fold into the egg mixture.
- Spread the batter evenly into the prepared baking sheet and bake for 12-15 minutes or until set.
- While the cake is baking, whip the heavy cream until soft peaks form, then fold in the mascarpone cheese, confectioners' sugar, and vanilla extract.
- Once the cake is done, remove it from the oven and let it cool on a wire rack. When cool, spread the filling evenly over the cake.
- Carefully roll the cake from one end to the other using the parchment paper to assist. Wrap the rolled cake in plastic wrap and refrigerate for at least one hour.
- To make the ganache, heat the almond milk in a saucepan until it just simmers. Pour over the chopped chocolate and let sit for a few minutes before stirring until smooth.
- Remove the cake from the refrigerator, unwrap it, and place it on a serving platter. Pour the ganache over the log, letting it drip down the sides.
- Dust with powdered sugar before serving.
Notes
This cake can be made in advance; just keep it refrigerated and add the ganache right before serving. It is not recommended to reheat the cake; serve it chilled or at room temperature for the best texture.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 30gProtein: 5gFat: 18gSaturated Fat: 9gSodium: 150mgFiber: 2gSugar: 20g
Tried this recipe?Let us know how it was!