Gluten Free Chocolate Yule Log

Makes 1

An impressive festive treat for the whole family which is gluten free and utterly delicious.

Free from Gluten, Soya, Wheat, Dairy, Nuts
Vegetarian

Ingredients

Change Quantities:
  • CAKE
  • 35g cocoa
  • 5 tbsp boiling water
  • 5 eggs
  • 125g caster sugar
  • 125g FREEE Self Raising White Flour
  • FILLING
  • 175g icing sugar
  • 125g butter, softened (or vegan alternative)
  • TOPPING
  • 100ml cream (or vegan alternative)
  • 200g milk chocolate (or dairy free chocolate)
  • 1 tbsp icing sugar

Cake

  1. Line a 32x23cm Swiss roll tin with parchment and preheat the oven.
  2. Put the cocoa and water into a bowl, mix until smooth then set aside.
  3. Break the eggs into a large bowl and beat really well.
  4. Add the caster sugar and beat for two minutes.
  5. Sieve the flour into the bowl and beat for another two minutes.
  6. Add the prepared cocoa mixture and beat for a further minute.
  7. Tip the mixture into the prepared tin and spread it out to the edges.
  8. Bake for 13-15 minutes.
  9. Leave the cake in the tin for two minutes then gently tip it out onto a tea towel, gently roll it up into a cylinder and leave to cool.

Filling

  1. Sieve the icing sugar into a bowl, add the butter and beat together until smooth.
  2. Gently unroll the cold sponge, spread the butter cream evenly over the inside and roll it up again without the tea towel.

Topping

  1. Put the cream into a saucepan, bring it to the boil then remove it from the heat and add the chocolate. Stir until smooth.
  2. Cool the chocolate for a few minutes, stirring occasionally as it thickens.
  3. Spread the chocolate over the cake. Drag the prongs of a fork lengthways through the chocolate to create texture.
  4. Chill until set.
  5. Sieve a little icing sugar over the cake before serving.

Equipment

32cm x 23cm Swiss Roll Tin

Temperature

200°C, Fan 180°C, 400°F, Gas 6

Cooking time

13-15 minutes
Made this for réveillon with chestnut purée instead of buttercream and using aquafaba in place of the eggs - perfect!
By Helen
01 Jan 2018

I guessed immediately that the size of tin quoted was way too big - are tins that size even made?! I used a much smaller swiss roll shaped tin but I think mine was too small! I got a very thick sponge that broke as I rolled it but the taste and texture are very good for a vegan sponge cake and I will make again in my larger tin. Could Doves check the size of tin quoted please?

Dear Lara. Many thanks for your review, thank you for bringing this to our attention - we have since updated the recipe to reflect a standard swiss roll tin. Best wishes, Doves Farm. 

By Lara
10 Dec 2017
Used exactly the amounts shown and used the chickpea flour instead of eggs as I have an egg allergy, and the mixture didn't cover the bottom of the tin properly (and my swiss roll tin is smaller than suggested).
By Allyson
20 Nov 2017

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Ingredients

Change Quantities:
  • CAKE
  • 35g cocoa
  • 5 tbsp boiling water
  • 5 eggs
  • 125g caster sugar
  • 125g FREEE Self Raising White Flour
  • FILLING
  • 175g icing sugar
  • 125g butter, softened (or vegan alternative)
  • TOPPING
  • 100ml cream (or vegan alternative)
  • 200g milk chocolate (or dairy free chocolate)
  • 1 tbsp icing sugar

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