About Yule Log Cake
The holiday season is all about indulgence and celebrations, but for many of us, we can only feast on gluten and dairy free desserts like this chestnut-chocolate gluten free yule log cake.
This log cake (Bûche de Noël in French) is a roll of layers of moist gluten free chocolate sponge, creamy chestnut and chocolate pastry cream fillings, and gorgeous dark chocolate bark decorations.
Every component of this gluten free yule log cake is made from scratch, which makes the final product delicious and of high quality.
Why This Log Cake Is Special
What makes this Chestnut Chocolate Yule Log Cake different is that it looks elegant, and most of all, the combinations of chestnut and chocolates are amazing.
The recipe is already gluten and dairy free, but if you want to make it 100% plant-based or vegan, simply swap the chocolate sheet sponge and pastry cream recipe mentioned below:
For the vegan-gluten free custard cream, use double the quantity of this vegan pastry cream recipe. Use it the same way as the pastry cream in this recipe. And for the sponge, use the vegan gluten free chocolate sponge recipe.
Despite its intricate appearance, it’s surprisingly easy to make once you break it down into simple components. Detailed Process steps and images are available for you to exploit.
The chocolate bark decorations may take some time to make, but they are not rocket science. If you can make the red chocolate mushroom decorations, that’s a bonus. However, it’s not necessary.
Preparing the pastry cream a day ahead will speed up the log cake-making process. It needs to be cold for easy piping during assembly.
The Log Cake Components
Let’s dive into how you can create this beautiful cake to make your holiday celebrations as festive as everyone else’s.
Chocolate Sponge Sheet
The base of this gluten free yule log cake is a chocolate sponge sheet that’s both soft and rich despite being free from dairy and gluten.
With the help of meringue, the sponge sheet holds its structure well enough to be rolled. It does break if you roll the sponge dry.
The sponge will be covered with chocolate and chestnut pastry cream, so any breakage, as long as it holds, is not a problem.
Chestnut Pastry Cream
The chestnut pastry cream adds a nutty richness to the yule log. Canned roasted chestnut paste, naturally gluten-free, is plentiful during the holiday season.
Its subtle sweetness enhances the chestnut flavor, complementing the chocolate and adding a sophisticated twist to the traditional log cake.
Chocolate Pastry Cream
The chocolate pastry cream adds richness to the cake. It’s made by mixing half pastry cream with 70% dark chocolate, which makes it not too sweet.
Chocolate pairs well with the earthy flavor of chestnut. It’s the reason why this log cake has the right balance of flavors.
Chocolate Tree Bark Decorations
What’s a yule log without the classic bark look? The chocolate tree bark decorations are simple but effective, made from dark chocolate.
The melted chocolate is spread over acetate strips placed on a slightly curved surface and then left to harden at cool room temperature or in the fridge. It’s that simple!
If you’re feeling adventurous, watch the video and try to make the little red mushroom chocolate decorations for an even better presentation. However, they’re optional if you prefer to keep things simple.
Substitution Table
| Original Ingredients | Substitute With |
|---|---|
| Guanaja Chocolate 70% | Dark Chocolate 50-70% (GF/DF) |
| Flora Heavy Cream 31% fat | Silk or Califia Farm Heavy Cream (GF/DF) |
| Sosa Unsweetened Chestnut Puree | Clement Faugier Unsweetened Chestnut Puree |
| Oat milk (GF) | Soy, Almond or Rice milk (GF) |
Process Steps
Gluten Free Chocolate Sponge Cake
- Preheat the oven to 170°C (340°F).
- Mix and sieve all the dry ingredients in a mixing bowl.
- Whip the egg white with the sugar to make a meringue, then set aside.
- Add the oat milk to dry ingredients with a whisk or electric mixer until smooth. Fold in the meringue in 3 parts.
- Spread the batter about half a cm thick on a baking tray lined with parchment paper and bake for 12-15 minutes.
- Let the sponge cake sheet cool down. Cut the dry edges of the sponge sheet before use.
Vanilla Pastry Cream
- Combine 1/3 of warm oat milk, egg yolks, sugar, vanilla, and cornstarch in a mixing bowl. Mix well until homogenous.
- Pour the custard mixture into the remaining warm oat milk, then cook over low-medium heat, stirring constantly with a whisk, until it thickens.
- Remove from the heat, then add the cold vegan butter cubes. Divide the custard into two; one is for the chestnut pastry cream, and the other half for the chocolate pastry cream.
Chocolate Pastry Cream
- Mix half of the hot pastry cream in the chocolate chips, then mix vigorously with wire whisk until the chocolate melts and makes a creamy chocolate custard. Use a hand blender to smoothen out the chocolate pasty cream.
- If, for some reason, the pastry cream is not warm enough, melt the chocolate first before adding it to the pastry cream, then mix well until smooth.
- Cover with cling film, and then refrigerate for at least three hours.
Chestnut Pastry Cream
- Mix the chestnut puree and the other half of the pastry cream with a hand blender until well combined and smooth. You can do this with a food processor as well.
- Chestnut Rod: make a tube of chestnut cream by wrapping it inside the cling film and shaped into a rod – 23 cm long X 2.5 cm in diameter (9 inch x 1 inch). You can add chopped roasted nuts for a crunchy texture if desired.
- Freeze until hard enough for the log cake assembly. Cover the remaining chestnut cream with cling film and refrigerate for at least three hours.
Chocolate Tree Bark
- Melt dark chocolate and spread it thinly onto acetate cake strips or parchment paper strips, 2.5 cm wide and 30 cm long (1 in x 12 in).
- Place the strips on a slightly curved or flat surface, and then allow the chocolate to harden in the fridge or at a cold room temperature.
Assembling Yule Log Cake
- Cut the dry edges of the sponge sheet. The sponge should measure 28 cm wide and 38 cm long (11 in x 15 in). Place the sponge sheet on parchment paper, then pipe the chestnut and chocolate pastry creams alternately to cover the sponge on the surface, but keep 1 cm away from the edges.
- Place the frozen chestnut rod on the starting rolling edge of the sponge sheet.
- Start rolling by keeping some tension in the paper to support the roll along its length, and use your fingers at the ends to help make the first crease. Lift the baking paper upwards, then forward to roll the sponge, using the paper to press gently down on it and keep the roll tight. Keep the seam side facing down.
- Chill the rolled log cake in the fridge with the parchment paper on for 30 minutes.
- Trim both ends of the log cake to expose the uniform filling. Move to a cake tray or plate. Pipe alternate lines of chestnut and chocolate pastry creams until they cover the entire surface of the rolled cake.
- Place the chocolate tree bark strips on the pastry cream lines to cover the log cake entirely. Sprinkle a light layer of icing sugar before serving or cutting.
Chestnut Chocolate Gluten Free Yule Log Cake
Equipment
- Digital scale
- hand blender
- Hand mixer
Ingredients
Vanilla Pastry Cream
- 1000 g oat or soy plant milk gluten free
- 220 g egg yolk
- 150 g sugar
- 80 g cornstarch
- 1 pod vanilla or 10 g vanilla powder or extract
- 50 g plant-based butter GF/DF
Chocolate Pastry Cream
- 600 g vanilla pastry cream half of the recipe
- 160 g dark chocolate 70% DF/GF
Chestnut Pastry Cream
- 600 g vanilla pastry cream half of the recipe
- 250 g canned chestnut puree DF/GF
Gluten Free Chocolate Sponge Cake
- 400 g gluten free flour with xanthan gum or psyllium
- 60 g cocoa powder
- 160 g almond flour
- 300 g icing sugar
- 30 g baking powder
- 560 g oat or soy milk gluten free
- 100 g non-dairy butter G/F
Meringue
- 140 g egg white
- 25 g sugar
Chocolate Tree Bark
- 250 g dark chocolate GF/DF
Instructions
Vanilla Pastry Cream
- Combine 1/3 of warm oat milk, egg yolks, sugar, vanilla, and cornstarch in a mixing bowl. Mix well until homogenous.
- Pour the custard mixture into the remaining warm oat milk, then cook over low-medium heat, stirring constantly with a whisk, until it thickens.
- Remove from the heat, then add the cold vegan butter cubes. Divide the custard into two; one is for the chestnut pastry cream, and the other half for the chocolate pastry cream.
Chocolate Pastry Cream
- Mix half of the hot pastry cream in the chocolate chips, then mix vigorously with wire whisk until the chocolate melts and makes a creamy chocolate custard. Use a hand blender to smoothen out the chocolate pasty cream.
- If, for some reason, the pastry cream is not warm enough, melt the chocolate first before adding it to the pastry cream, then mix well until smooth.
- Cover with cling film, and then refrigerate for at least three hours.
Chestnut Pastry Cream
- Mix the chestnut puree and the other half of the pastry cream with a hand blender until well combined and smooth. You can do this with a food processor as well.
- Make a tube of chestnut cream by wrapping it inside the cling film and shaped into a rod – 23 cm long X 2.5 cm in diameter (9 inch x 1 inch). You can add chopped roasted nuts for a crunchy texture if desired.
- Freeze until hard enough for the log cake assembly. Cover the remaining chestnut cream with cling film and refrigerate for at least three hours.
Gluten Free Chocolate Sponge Cake
- Preheat the oven to 170°C (340°F).
- Mix and sieve all the dry ingredients in a mixing bowl.
- Whip the egg white with the sugar to make a meringue, then set aside.
- Add the oat milk to dry ingredients with a whisk or electric mixer until smooth. Fold in the meringue in 3 parts.
- Spread the batter about half a cm thick on a baking tray lined with parchment paper and bake for 12-15 minutes.
- Let the sponge cake sheet cool down. Cut the dry edges of the sponge sheet before use.
Chocolate Tree Bark
- Melt dark chocolate and spread it thinly onto acetate cake strips or parchment paper strips, 2.5 cm wide and 30 cm long (1 in x 12 in).
- Place the strips on a slightly curved or flat surface, and then allow the chocolate to harden in the fridge or at a cold room temperature.
Assembling Yule Log Cake
- Cut the dry edges of the sponge sheet. The sponge should measure 28 cm wide and 38 cm long (11 in x 15 in). Place the sponge sheet on parchment paper, then pipe the chestnut and chocolate pastry creams alternately to cover the sponge on the surface, but keep 1 cm away from the edges.
- Place the frozen chestnut rod on the starting rolling edge of the sponge sheet.
- Start rolling by keeping some tension in the paper to support the roll along its length, and use your fingers at the ends to help make the first crease. Lift the baking paper upwards, then forward to roll the sponge, using the paper to press gently down on it and keep the roll tight. Keep the seam side facing down.
- Chill the rolled log cake in the fridge with the parchment paper on for 30 minutes.
- Trim both ends of the log cake to expose the uniform filling. Move to a cake tray or plate. Pipe alternate lines of chestnut and chocolate pastry creams until they cover the entire surface of the rolled cake.
- Place the chocolate tree bark strips on the pastry cream lines to cover the log cake entirely. Sprinkle a light layer of icing sugar before serving or cutting.
Video
Notes
- Rolling the Sponge Sheet: To avoid large cracks when rolling a log cake, roll it while the sponge is soft. Always cover the sponge sheet when you are not using it to keep it from drying out.
- Working with Chestnuts: Canned chestnut puree is dense and requires a food processor or hand blender to soften.
- Chilling the Creams: Both chestnut and chocolate pastry creams need refrigeration. It allows them to firm up, making spreading easier. Make them a day ahead.
