Gluten Free Buche de Noel (Yule Log)

Traditionally, a Yule Log is not a cake, but a specially selected log burnt on a hearth as a winter tradition in regions of Europe throughout the 12 days of Christmas. This is not that but instead a delicious Swiss roll style cake, perfect to share on Christmas Eve or for dessert on Christmas Day!

SERVES [6-8]



•1/2 cup gluten free flour

•1/2 cup granulated sugar

•3/8 cup cocoa powder

•1 teaspoon baking powder

•1/2 teaspoon salt


•4 large eggs

•1 teaspoon vanilla


•1 cup heavy cream

•1/4 cup confectioners sugar

•1 teaspoon vanilla extract


•1 cup unsalted butter, softened

•2 cups confectioners sugar

•1/4 cup cocoa powder

•Dash salt


1.) Preheat oven to 375ºF and line a large sheet tray with baking parchment.

2.) Make the sponge. In a stand mixer with the whisk attachment, add in the eggs, sugar, and vanilla extract. Whip on high speed for 2-3 minutes until the eggs are fluffy and light in color, and leaves a ribbon trail when you lift the whisk. Sift in the gluten free flour, cocoa powder, baking powder, and salt. Using a spoon, gently fold the batter until everything is incorporated.

3.) Pour the mixture into the prepared pan, and spread evenly. Bake for 10-12 minutes or until a tester inserted comes out clean.

4.) After the sponge has baked, take a clean kitchen towel and lightly dust with cocoa powder. Invert the sponge from the pan and place on the kitchen towel and use it to gently roll up the sponge. Place on a wire rack to cool fully.

5.) While the Swiss roll sponge is cooling, make the frosting. In a stand mixer with a paddle attachment, beat the softened butter on medium-high for 2-3 minutes. Then add in the confectioners sugar, cocoa powder, and dash of salt and mix until combined.

6.) For the filling, in a stand mixer with a whisk attachment, whip the heavy cream until it reaches stiff peaks. Add in the confectioner sugar and vanilla extract and mix for another minute.

7.) Gently unroll the Swiss roll sponge. Spread the whipped cream over the entire sponge in an even layer, all the way to edges, and re-roll the sponge tightly. Transfer to a serving plate.

8.) Add the frosting to a piping bag and pipe long lines along the top of the Swiss Roll to make it look like a tree trunk. After fully frosting it, slice a piece of one of the ends to reveal the swirl. Decorate with a dusting of confectioner sugar!

Store covered in the fridge.

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