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Flourless Yule Log

Yule log is such a popular Christmas treat to have, our version is naturally gluten free, the cake itself uses just three simple ingredients and it can easily be made using storecupboard staples as a last minute table centre piece. It is indulgent but also light and by using cream in the middle it makes it an extra special treat.

Added 24th December 2018
Recipe by Alison Wheatley

This recipe is...

  • Vegetarian Vegetarian


6 eggs
120g caster sugar
50g cocoa powder

50g nutella (optional)
150ml double cream

100g margarine
200g icing sugar
10g cocoa powder
Extra icing sugar for dusting
  • Preparation Time: 30 Mins
  • Cooking Time: 15 Mins
  • This recipe makes 8 slices

This recipe is free from...

Tree Nuts


NB: Nutella isn't compulsory but adds a little extra chocolate to the cake, it it gorgeous with just cream though too! Nut free if Nutella isn't used.

1. Separate the eggs so you have the whites in a large bowl and the yolks in another, set the whites aside.

2. Add the caster sugar to the yolks and beat until they go paler in colour.

3. Add the cocoa powder to the yolks and mix again, it will go very thick however make sure it it well combined.

4. Set the yolks aside and whisk the egg whites to stiff peaks. Add a spoonful of the whisked whites to the yolks and fold in to thin the mix slightly, then pour the yolk mix into the whites, gently fold the chocolate into the whites until well combined.

5. Pour the mix into a greased and lined swiss roll tin and place in an oven preheated to gas mark 4 for 15 mins.

6. Once the cake has cooked, place a piece of greaseproof paper on a work surface and sprinkle over a little caster sugar, tip the cake onto the paper and peel off the greaseproof it baked in.

7. While still warm, gently bend up the sides in the greaseproof to train it to curve, score a line an inch in from one of the shorter sides so you can roll easier later. Allow to go cold.

8. Whisk the double cream until stiff. Spread the Nutella over the cake (if using) then spread over the whipped cream.

9. With the edge that is scored furthest from you, gently roll the cake up toward you using the paper to help pull it into a tight roll at the start then continue to roll until fully rolled up. Trim of the ends to neaten up the sides and make sure you get cream through the entire cake.

10. Cream together icing sugar, cocoa powder and margarine to make a chocolate buttercream, thin down with 1/2tbsp of milk if you find it is to thick to spread. Cover the cake in the butter cream and use a fork to create peaks on the top. Dust over with icing sugar.

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