Yule log

A beautiful, rich and decadent dessert to make Christmas a little more magical for anyone with intolerances ✨

 

Ingredients:

Cake:

1 1/2 cups gluten free plain flour

1/2 cup cacao powder

1 cup coconut sugar

1 tsp bicarbonate of soda

Pinch of salt

1 tsp xanthan gum (optional, but really helps to hold the cake together when rolling as it’s extra delicate due to the lack of eggs)

1/2 cup melted coconut oil

1 cup almond milk (or any dairy free milk)

1 Tbsp pure vanilla extract

2 Tbsp apple cider vinegar

 

Filling:

1/2 can coconut milk (refrigerated, use set part only)

1 1/2 tbsp cacao powder

1 tbsp maple syrup

1 tsp peppermint extra (can sub for vanilla if you don’t like mint)

 

Frosting:

1 1/2 cans coconut milk (refrigerated, use set part only)

5 tbsp cacao powder

2 tbsp maple

1 tsp vanilla powder or 2 tsp vanilla extract

pinch of salt

 

Method:

Preheat the oven to 180°c and line a baking tray with greaseproof paper so it generously overlaps the sides. Lightly grease with coconut or olive oil.

Sift the flour, cacao powder, bicarbonate of soda, salt, xanthan gum and sugar in to a mixing bowl and stir until combined. In a small bowl mix the coconut oil, milk, and vanilla together then whisk into the flour mixture until well blended. Quickly add the apple cider vinegar and stir immediately then pour out on to the prepared baking tray. 

Spread out evenly ensuring the mixture is pushed right into the corners, then pop into the oven for 12- 15 minutes and just starting to deepen in colour around the edges.

Take out of the oven and leave to cool slightly for a few minutes. Turn out on to a lightly oiled, large piece of greaseproof paper.

Cover with another piece of paper and a clean tea towel then leave to cool completely.

Meanwhile make the filling by whisking all the filling ingredients with an electric whisk until light and fluffy then pop into the fridge until you need it.

Once cooled completely, spread filling over the cake leaving a 1 cm border around the edge.

Using the greaseproof paper, gently but tightly, roll the cake starting from the long side. Because this cake contains no eggs it’s extra fragile but don’t panic if it breaks in places, just keep rolling and patch any cracks with your hands. Then tightly roll in the greaseproof paper at the sides like a Christmas cracker. Pop into the freezer for an hour to help it to set.

Meanwhile make the frosting. Whisk all the frosting ingredients with an electric whisk until light and fluffy then pop into the fridge until you need it.

Take the cake out of the freezer. Cut one or both ends slightly at an angle, reserving the remnants, and place the cake on a serving board or long dish. Use the cut off remnants to make a branch or two by placing a piece of cake at an angle to look like a branch coming off the big log.

Spread the cake with the frosting, covering the whole thing. Create a wood-like texture by marking along the length of the log with a fork, remembering to do tree ring like circles on each end.

Decorate with holly leaves and/or a generous snow like dusting of icing sugar, edible glitter or desiccated coconut.