Festive Chocolate Yule Log: Gluten-Free, Allergy-Friendly

Looking for the perfect Holiday dessert centerpiece? Look no further. A rich chocolate truffle mousse fills this gorgeous chocolate yule log, which is then covered with a creamy dairy-free buttercream icing. There’s nothing like triple-chocolate goodness to spread the festive cheer.

Makes: 8 to 10 servings
Free of: gluten and top allergens

Ingredients

Cake

1/2 cup icing sugar, for dusting the towel and for decoration
1/2 cup sorghum flour
1/4 cup arrowroot flour
2 tbsp quinoa flour
1/4 cup unsweetened cocoa powder
1 3/4 tsp baking powder
3/4 tsp xanthan gum
1/8 tsp fine sea salt
1/2 cup plus 2 tbsp non-dairy milk
2 tbsp ground flaxseed
1 tbsp coconut oil*, plus more for oiling the pan
2/3 cup granulated sugar
1 tsp vanilla extract
2 tsp cider vinegar

Filling

1 cup full-fat canned coconut milk*
8 oz (226 grams) allergy-safe, semi-sweet chocolate chips

Frosting

1/2 cup non-dairy buttery spread
3/4 cup unsweetened cocoa powder, sifted
1 tbsp vanilla extract
4 to 5 tbsp non-dairy milk
2 1/3 to 2 2/3 cups icing sugar, sifted

Recipe Tips

*A Note on Coconut Coconut is technically a fruit. While most allergists do not consider it a tree nut, if you are nut allergic, ask your doctor if coconut is safe for you.

For a variation, add grated orange zest to the filling, or spread a thin layer of raspberry jam on top of the filling before rolling.

Instructions

Preheat the oven to 375º F. Lightly oil a 15 x 10 x 1-inch jelly-roll pan (a baking sheet with sides). Line the bottom with parchment paper. Grease the paper with coconut oil. Dust a clean dishtowel with icing sugar, laying it out flat (you will invert the hot cake onto the dishtowel after baking).
To make the cake, place the 3 flours, cocoa powder, baking powder, xanthan gum, and salt into a medium bowl. Whisk well to combine.
Put the non-dairy milk, ground flaxseed, and oil in a small saucepan over medium heat. Once the mixture starts to steam and the oil is melted, whisk well to combine. Pour the mixture into the bowl of a stand mixer.
Add the sugar and vanilla to the non-dairy milk mixture. Beat on high for about 2 minutes, until well combined.
Turn the speed of the mixer to low. Add the flour mixture, beating until just mixed, scraping down the sides of the bowl with a spatula. Turn off the mixer and stir in the vinegar.
Spread the thick batter onto the prepared pan, leaving a border of about 1-inch from the sides. Bake 9 to 12 minutes, until firm to the touch and a toothpick inserted into the cake comes out clean.
Carefully invert the hot cake onto the dishtowel. Peel the parchment sheet off the cake. Starting at one of the long sides, and with the towel still inside as an aid, roll the cake jelly-roll style as snugly as possible. Just be careful not to crush it. Let cool completely.
Make the filling as the cake cools. Put the coconut milk in a small saucepan over medium heat. Place the chocolate chips in a heat-safe bowl. Once the coconut milk is steaming (but not boiling), pour it immediately over the chocolate chips. Let stand 10 minutes, then stir until the chocolate chips are completely melted. Refrigerate for about 1 hour until cool (it should be like pudding). Transfer the mixture to the stand mixer and whip on high for about 1 minute until the texture of mousse. (You can also use a hand mixer on high.) Refrigerate.
Once the cake is cool, remove the filling from the refrigerator and unroll the cake, removing the towel. Spread the filling evenly over the cake to about 1-inch from the edge. Being careful not to crush it, reroll the cake (again from the long side) as snugly as you can to form a log. Place the cake, seam side down, on a serving platter. Refrigerate while making the frosting.
To make the frosting, put the non-dairy buttery spread in the stand mixer. Beat on medium-high for about 3 minutes, until fluffy and smooth. Turn the mixer to low speed. Add the cocoa powder, vanilla extract, and 2 tablespoons of the non-dairy milk. Beat until well combined. Add 1 cup of the confectioners’ sugar. Beat until smooth. Alternately add the remaining confectioners’ sugar and non-dairy milk until the mixture is smooth. Turn to high speed and beat for 4 to 5 minutes, until creamy and fluffy.
Remove the cake from the refrigerator. To make a branch coming out of the side of the log, cut a 4-inch diagonal slice off one end of the cake, placing the cut side of the piece on the side of the remaining cake. Spread the frosting over the whole cake.
Use the tines of a fork to create a rustic tree bark effect in the frosting. Dust with icing sugar for “snow”. Serve at room temperature.

Laurie Sadowski is the author of The Allergy-Free Cook series and specializes in baking recipe development. Visit https://www.lauriesadowski.com, and follow her on Instagram at https://www.instagram.com/letsbakelaurie