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Gluten Free Chocolate Yule Log Cake

Makes 1 yule log

Nothing says Christmas like a chocolate yule log cake – simply delicious and you’ll never know this is gluten free.

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

Ingredients

Change Quantities:
  • CHOCOLATE SWISS ROLL SPONGE
  • 35g cocoa
  • butter, for tray
  • 5 tbsp boiling water
  • 5 eggs (or 4 tbsp FREEE Organic Chickpea Flour + 8 tbsp boiling water + 1 tsp FREEE Baking Powder)
  • 125g caster sugar
  • 125g FREEE Self Raising White Flour
  • VANILLA BUTTERCREAM FILLING
  • 175g icing sugar
  • 125g butter, softened (or vegan butter)
  • 1 tsp vanilla extract
  • CHOCOLATE TOPPING
  • 100ml cream (or vegan cream)
  • 200g milk chocolate (or dairy free chocolate)
  • 1 tbsp icing sugar

Chocolate Swiss Roll Sponge

  1. Pre-heat the oven.
  2. Rub some butter around the inside of a 23 x 33cm/9 x 13” baking tray or insert a baking liner.
  3. Put the cocoa and water into a bowl, mix until smooth then set aside.
  4. Break the eggs (or chickpea flour + water + baking powder) into a large bowl and beat really well.
  5. Add the caster sugar and beat for two minutes.
  6. Sieve the flour into the bowl and beat for another two minutes.
  7. Add the prepared cocoa mixture and beat for a further minute.
  8. Tip the mixture into the prepared tray and spread it out to the edges.
  9. Bake for 13-15 minutes.
  10. Leave the cake in the tray for two minutes then gently tip it out onto a tea towel. With the tea towel, gently roll the sponge up from the short end and leave to cool.

Vanilla Buttercream Filling

  1. Sieve the icing sugar into a bowl, add the softened butter and vanilla extract.
  2. Beat together until smooth.
  3. Gently unroll the cold sponge, spread the buttercream evenly over the top, then roll the sponge up quite tightly from the short end, making sure the filling stays inside. You can use the tea towel to help with this.

Chocolate 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 mixture for a few minutes, stirring occasionally as it thickens.
  3. Spread the topping over the cake. Drag the prongs of a fork length ways through the topping to create a log-like texture.
  4. Chill until set.
  5. Sieve a little icing sugar over the cake before serving.

Equipment

23 x 33cm/9 x 13” baking tray, large mixing bowl, tea towel and saucepan

Temperature

200°C, Fan 180°C, 400°F, Gas 6

Cooking time

13-15 minutes
Fabulous Yule log. Easy to make and whilst the sponge is quite heavy the overall effect with the filling and ganache is excellent.
By Charles Shewring
23 Dec 2019
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:
  • CHOCOLATE SWISS ROLL SPONGE
  • 35g cocoa
  • butter, for tray
  • 5 tbsp boiling water
  • 5 eggs (or 4 tbsp FREEE Organic Chickpea Flour + 8 tbsp boiling water + 1 tsp FREEE Baking Powder)
  • 125g caster sugar
  • 125g FREEE Self Raising White Flour
  • VANILLA BUTTERCREAM FILLING
  • 175g icing sugar
  • 125g butter, softened (or vegan butter)
  • 1 tsp vanilla extract
  • CHOCOLATE TOPPING
  • 100ml cream (or vegan cream)
  • 200g milk chocolate (or dairy free chocolate)
  • 1 tbsp icing sugar

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