Gluten-Free Chocolate Yule Log
This traditional Christmas treat is sure to delight "gluten free-ers" and regular
cake lovers alike.
- 1/2 cup confectioners' sugar
- 2/3 cup King Arthur Gluten-Free Multi-Purpose
Flour or 3/4 cup brown rice flour blend *
- 1/4 cup natural or Dutch-process cocoa
- 1 teaspoon Cake Enhancer, optional
- 1/2 teaspoon baking powder
- 4 large eggs
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1 cup vanilla syrup, coffee syrup,
or simple syrup, for brushing on cake; or substitute 1/2 cup
of your favorite liqueur
- 2 cups (1 pint) heavy cream, divided
- 1/4 cup whipped cream stabilizer, divided;
optional, but helpful
- 2 teaspoons vanilla extract
- 4 teaspoons sugar
- To make the cake: Preheat the oven to 375 degrees F. Line a 9 1/4" x 14"
x 1" (jelly roll) pan with parchment or foil; generously grease the parchment
- Sift together the confectioners' sugar, flour, cocoa, Cake Enhancer, and
baking powder twice.
- Whip the eggs and salt at high speed of an electric mixer for about 5 minutes,
until thick and lemon-colored.
- While continuing to beat, gradually add the granulated sugar, then the flour
mixture, blending just until the dry ingredients are wet.
- Stir with a spatula or spoon until the batter's color is mostly even, but
with some streaks remaining. Immediately pour the batter into the prepared pan.
- Bake the cake for 13 to 16 minutes, or until a wooden pick inserted in the
center comes out clean.
- Remove the cake from the oven, and cool it in the pan for 1 hour.
- Dust the top with confectioners' sugar, run a knife around the edge to loosen,
turn out onto clean parchment, and remove bottom parchment or foil. Trim off
hard edges, if necessary.
- Brush syrup or liquor over the cake. Allow it to sit for a few minutes for
syrup or liquor to soak in while preparing the filling.
- To make the filling: Whip together 1 cup of the heavy cream, 2 tablespoons
of the whipped cream stabilizer, 1 teaspoon vanillaextract, and 2 teaspoons
sugar until soft peaks form.
- Spread the whipped cream (about 2 cups) over the prepared cake, leaving
an inch along a short edge clear of cream.
- Rolling towards the edge that's clear of cream, roll the log onto a sheet
of plastic wrap, then use the wrap to round the roll.
- Refrigerate the log for a minimum of 2 hours, or up to 48 hours, to firm
- Unroll the log from the plastic wrap, and place it on a serving platter.
- Whip the remaining cup of heavy cream with the remaining 2 tablespoons of
whipped cream stabilizer, 1 teaspoon vanilla extract, and 2 teaspoons sugar,
until soft peaks form. Spread over the cake.
- Refrigerate until serving time. Just before serving, sprinkle with shaved
chocolate; crushed gluten-free candy canes, or crushed gluten-free peppermint
- Refrigerate any leftovers; cake is best enjoyed within a day of making it.
Hands-on time: 25 mins. to 16 mins.
Baking time: 13 mins. to 24 mins.
time: 3 hrs 35 mins. to 2 days 1 hrs 56 mins.
Yield: about 8 servings
* Make your own blend
Many of our gluten-free recipes use our King Arthur Gluten-Free Multi-Purpose
Flour, which includes ingredients that reduce the grittiness sometimes found in
gluten-free baked goods. Our flour also increases the shelf life of your treats,
keeping them fresh longer.
The following make-at-home blend, featuring stabilized brown rice flour, works
pretty well when substituted; and it tastes better than a blend using regular brown
Whisk together 6 cups (32 ounces) King Arthur stabilized brown rice flour; 2
cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca
starch. Store airtight at room temperature.
You can substitute white rice flour for the brown rice
flour if you like; it'll make your baked goods grittier (unless you manage to find
a finely ground version).
Recipe and photograph used with permission from
King Arthur Flour.