The Partiologist: Gluten Free Yule Log

Gluten Free Yule Log

 Welcome to the center of attention!  Sometimes gluten free desserts can be trouble, meaning they call for a lot of unusual ingredients.  Even the names of the ingredients scare me away.  After looking through several of my favorite recipes, I found I have many that are naturally gluten free, including this Yule Log!

Gluten Free Yule Log

Yule never know it's gluten free!
How about a slice or two?
See all the yumminess tucked inside?

It wasn't until after the Yule Log was made, I thought I should have snapped photos along the way.
Yule have to let me know if you want the recipe, I'll be happy to share.
Yep, too late for a photo tutorial, but not too late for the recipe.
Looks like I have a few who want the recipe...enjoy!

Gluten Free Yule Log
by The Partiologist

    For the Cake
    • 1/3 cup unsweetened cocoa powder
    • 1 tablespoon corn starch
    • 1/8 teaspoon salt
    • 6 large eggs, separated
    • 3/4 cup sugar
    • 1 1/2 teaspoons vanilla extract
    • Confectioner's sugar for dusting
    For the Filling
    • 1 cup heavy whipping cream
    • 1/2 cup sugar
    • 1 1/2 teaspoons vanilla extract
    For the Frosting
    • 2 cups semisweet chocolate chips
    • 1/2 cup butter
    • 1/2 cup heavy cream
    For the Cake
    Preheat the oven to 375 degrees F.
    Butter the sides and bottom of a 10 x 15 inch jelly roll pan.
    Line with parchment paper and butter the parchment.
    Combine the cocoa, corn starch and salt and set aside.
    Using an electric mixer, whip the egg whites until they form soft peaks.
    Gradually add 1/4 cup of the sugar and beat until stiff peaks form.
    Quickly beat the egg yolks and remaining 1/2 cup of sugar in a separate bowl until thick.
    Add the vanilla and beat in the cocoa mixture.
    Fold into the whites and spread the batter evenly in the pan.
    Bake 12 - 15 minutes or until the cake springs back to a light touch.
    Dust the cake with a thick layer of powdered sugar.
    Cover with a clean cotton dishtowel and large baking sheet.
    Reverse the pan and baking sheet together and lift off pan, so the cake is resting on top of the towel on the baking sheet.
    Gently peel off the parchment paper.
    Start to roll the cake at one of the short sides.
    Let cool 20 minutes.
    Unroll the cake onto a sheet of parchment paper.
    Spread with filling.
    Roll up again.
    Using the parchment paper to hold it together, freeze for 10 - 20 minutes.
    For the Filling
    Beat cream, sugar and vanilla in a large mixing bowl until stiff peeks form.
    For the Frosting
    Melt chocolate chips, butter and whipping cream together until completely melted and combined.
    Sit at room temperature until slightly thickened.
    Remove cake from freezer and cover the cake with frosting using an off set spatula.
    Pull fork though the chocolate, making the design and sprinkle with powdered sugar.
    Have a Cool Yule!


    1. Yes, of course we want to see the recipe for a naturally gluten free cake! Please share. Your photos of the cake are really beautiful.

    2. Thank you, thank you, thank you Kim! I have been looking for a GF Yule log for weeks. Thanks for this gift! I would love this recipe. XOXO

      1. Well, thank you so much for the comment, hope you enjoy the Yule Log!

    3. Your Yule Log cake is beautiful! I have always wanted to but haven't yet made one and yours looks really delicious! Merry Christmas , Kim! :o)

    4. Wow does that look good!!!!


    Get Fun Food and Party Ideas

    Subscribe to receive my latest posts in your inbox!