Irresistible Gluten Free Yule Log: Simple & Delicious Recipe

gluten free yule log cravings hit me every December, right when twinkle lights show up and I start humming carols while preheating the oven. If you have celiac disease or you avoid gluten, the holiday dessert table can feel like a minefield. I get it. That is why I perfected a version that rolls easily, tastes like a dream, and looks festive without drama. I rely on a dependable blend like this one when I bake, so if you need a solid guide to flours, check out my go-to resource here: gluten free flour blends. Ready to make a showstopper that also happens to be simple and totally doable?

What is a Yule Log?

A Yule log is a classic rolled sponge cake filled with cream and covered in chocolate to look like a cozy piece of firewood. It is sometimes called Bûche de Noël. The magic is in the light sponge, the swirl of creamy filling, and the bark-like finish you make with a fork or offset spatula.

For a gluten-free take, we keep the same spirit but use flours that stay light and flexible. The result tastes just like the traditional version when done right. The trick is making a bendy sponge that does not crack and a filling that is stable but fluffy. I keep the flavors simple: cocoa-rich sponge, vanilla cream, and glossy chocolate on top.

If you love festive treats, you might also enjoy these soft spirals for brunch or dessert: best gluten free cinnamon rolls. They pair beautifully with coffee while your gluten free yule log chills in the fridge.

Bottom line: this dessert looks fancy but is shockingly approachable, even for new bakers.

How do you Make a Yule Log?

Great question. The short version: whip eggs and sugar until thick, fold in dry ingredients, bake the thin sheet, roll it up while warm, cool, unroll, fill, and roll again. Then frost and decorate. That is the whole game, and I promise it is easier than it looks.

Ingredients

• 4 large eggs, room temperature
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 cup neutral oil or melted butter
• 1/2 cup gluten-free all-purpose flour blend with xanthan gum
• 1/4 cup cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon fine salt
• 1/3 cup milk of choice
• For the filling: 1 cup heavy cream, 3 tablespoons powdered sugar, 1 teaspoon vanilla
• For the topping: 1 cup chocolate chips, 1/2 cup heavy cream for ganache

Step-by-Step Directions

• Prep the pan: Line a 10 by 15 inch jelly roll pan with parchment. Lightly grease the parchment.
• Whip eggs and sugar: In a large bowl, beat eggs and sugar for 4 to 5 minutes until pale, thick, and ribbon-y. Beat in vanilla and oil.
• Fold in dry mix: Sift the gluten-free flour, cocoa, baking powder, and salt. Gently fold into the egg mixture in two additions, alternating with the milk. Do not overmix.
• Bake: Spread the batter evenly in the pan. Bake at 350 F for 10 to 12 minutes until the cake springs back when touched.
• Roll while warm: Turn the hot cake onto a clean towel dusted with powdered sugar. Peel off the parchment. Roll the cake up with the towel from the short side. Cool 20 to 30 minutes.
• Make the filling: Whip cold cream, powdered sugar, and vanilla to soft peaks. It should be spreadable, not stiff.
• Fill and reroll: Unroll the cooled cake, spread the cream, and roll it back up without the towel. Place seam side down on a tray.
• Ganache: Heat cream until steaming, pour over chocolate chips, wait 2 minutes, then stir until smooth and glossy.
• Frost: Spread ganache over the roll. Drag a fork down the length to create bark lines.
• Chill: Refrigerate 30 to 60 minutes for clean slices.

Pro Tips for Rolling Without Cracks

Roll while warm. This lets the sponge memorize the shape. If you wait too long, it tightens and cracks.

Do not overbake. A dry cake cracks much more easily. Pull it when it springs back lightly.

Use a towel or parchment to roll. The barrier keeps steam in and helps the cake release cleanly.

Keep the filling light. Heavy or runny fillings will squish out. Stabilized whipped cream is ideal.

I was nervous to roll a cake, but this method was spot on. I followed the towel trick, and my gluten free yule log rolled perfectly with no cracks. My family could not believe it was gluten-free.

If you are planning a dessert board, add something bite-sized beside the roll. These are easy and fun: air fryer gluten free donuts. They are great while your log chills.

Note: Use a dependable flour blend for the sponge. A blend with xanthan gum helps the cake stay flexible, and it is the backbone of a reliable gluten free yule log.

Storage/Make-Ahead/Freezing Instructions

Good news. This dessert loves a little fridge time. It slices better and tastes even more chocolatey the next day. Here is how to plan ahead without stress.

• Make-ahead: Bake, fill, and roll up to 24 hours in advance. Keep covered in the fridge. Frost with ganache the day you serve for the glossiest finish.
• Short rest: Chill at least 30 minutes before slicing so the filling sets.
• Freezing the sponge: You can bake the cake, roll it in parchment while warm, cool completely, wrap, and freeze for up to 1 month. Thaw in the fridge overnight before filling.
• Freezing the finished log: It can be frozen fully assembled without decorations. Wrap gently in plastic and foil. Thaw overnight in the fridge, then add powdered sugar or fresh garnishes.
• Leftovers: Store slices in an airtight container in the fridge 3 to 4 days.

Want another cozy bake to stash for breakfasts? This warmly spiced loaf is a hit here: apple cinnamon sweet gluten free bread. It makes the kitchen smell like a holiday candle in the best way.

Can this Yule log be made dairy-free?

Yes. It is actually straightforward. The sponge itself can be dairy-free if you swap the milk for a non-dairy milk that you like. I reach for almond or oat. For the filling, use coconut cream or a dairy-free whipping cream and sweeten lightly. For the ganache, use dairy-free chocolate and canned coconut milk.

These swaps keep everything delicious and workable. If you are comparing plant-based milks and oils for baking, this guide is super helpful: best flours and milks for gluten-free and dairy-free baking. With those tweaks, your gluten free yule log will still be lush, chocolatey, and slice like a dream.

What is the best way to decorate a gluten-free Yule log?

Decoration is the fun part. You can go simple and elegant or full woodland fairy tale. I like to keep it easy but pretty, so here are a few options that deliver a lot of wow for minimal effort.

Easy Decoration Ideas

Ganache bark: Spread the ganache and use a fork to make long lines down the cake. Add a few swirls to mimic knots. It looks like bark instantly.

Powdered sugar snow: Dust the top and plate lightly just before serving for a snowy effect.

Winter greens: Add sprigs of rosemary and a few sugared cranberries. They pop against the dark chocolate and look festive.

Chocolate shavings: Use a vegetable peeler on a chocolate bar and scatter curls over the log.

Side branch: Slice a 2-inch piece off one end at a slight angle. Attach it to the side with ganache to mimic a branch. Drag a fork around the knot for realism.

Allergy-friendly sprinkles: If you want sparkle, pick sprinkles clearly labeled gluten-free.

Keep it simple and you cannot go wrong. A calm hand with a fork and a little powdered sugar is all it takes for a professional look. Most of the time, guests will gasp the instant you set your gluten free yule log on the table.

A Sweet Holiday Finish You Can Actually Pull Off

Now you have the basics for a tender sponge, a cloud-like filling, and a glossy finish that cuts cleanly. If you want a classic tutorial for more visuals, this helpful guide walks through the shape and steps clearly: Yule Log Cake with easy step by step instructions. Make it once and it will be part of your annual traditions. Your gluten free yule log will be the thing everyone asks for again next year. You have got this, and I cannot wait to hear how your version turns out.

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