Dairy-Free Yule Log Cake (Bûche de Noël)
 
Prep time
Cook time
Total time
 
You don’t need cream, butter, or even flour to make a show-stopping Yule Log cake. This decadent version will be loved by all chocoholics, whether they follow a special diet or not. We’ve included decorating tips and garnish options to make this holiday cake even more special. Please note that the Prep time is hands-on time only. Allow time for the cake to cool. This is a great make ahead dessert.
Author:
Recipe type: Dessert
Cuisine: French
Serves: 12 serving
Ingredients
Cake Filling
Flourless Chocolate Sponge Cake
  • 6 eggs, room temperature
  • ½ cup + ¼ cup white sugar, divided
  • ⅓ cup unsweetened cocoa powder
  • 1½ teaspoons vanilla extract
  • ¼ teaspoon salt
Garnish
  • Powdered sugar for dusting (see below for other topping options)
Instructions
  1. Prepare the cake filling in and refrigerate it.
  2. Preheat your oven to 375º F.
  3. Grease the bottom of a 10x15-inch jellyroll pan. Line it with parchment paper and grease the parchment paper.
  4. Separate the eggs into 2 large mixing bowls, one with the egg yolks and one with the egg whites.
  5. Add the ½ cup sugar to the egg yolks. Beat them until very pale in color, about 5 to 6 minutes. They should be light and frothy. Don’t skimp on the time. Add the cocoa powder, vanilla extract, and salt, and blend to combine.
  6. With clean beaters, whip the egg whites until soft peaks form. Gradually add the remaining ¼ cup sugar, and beat until stiff peaks form.
  7. Immediately and gently fold the yolk mixture into the whites. They should be fully combined, but it’s okay if you still see a few white streaks.
  8. Spread the batter evenly into your prepared pan.
  9. Bake the cake for 12 to 15 minutes, or until it springs back when lightly touched.
  10. Dust a clean tea towel (a flat one – not one with rivets) or a very flexible silicone mat with confectioners' sugar.
  11. Run a knife around the edge of the cake pan, and in one swift move, turn the warm cake out onto the dish towel. Carefully peel off and discard parchment paper.
  12. Starting at the short edge of the cake, roll the cake up with the towel (think of the towel as “filling”).
  13. Let the cake cool to room temperature, about 30 minutes.
  14. Unroll the cake, and spread the filling to within 1 inch of the edge.
  15. Carefully roll the cake up with the filling inside.
  16. Place the cake seam side down onto a serving plate. Cover and refrigerate it until it’s time to serve. The cake and leftovers will stay fresh for up to five days in the refrigerator.
  17. Just before serving, dust it with powdered sugar (to look like “snow”), or use another topping or decorating option from below.
Notes
Chocolate Ganache or Frosting Option: You can optionally frost the outside of the dairy-free Yule log with Dairy-Free Chocolate Ganache or Dairy-Free Milk Chocolate Frosting. For a bark affect, run a fork down the frosting lengthwise. On the ends, run a fork in a circle through the frosting to create “tree rings.” You can optionally dust the top with powdered sugar for “snow.”

Branch Option: Cut one or both ends off the dairy-free yule log cake before frosting. Affix the end(s) with the cut / neat side out on the side of the cake like cut branches. Frost the outside of the log and branches.

Decoration Ideas: You can make these adorably edible Meringue Mushrooms for decorating. Or you can use red berries combined with sprigs of rosemary or mint to give a “holly” vibe.
Nutrition Information
Serving size: 1 slice Calories: 283 Fat: 19.4g Saturated fat: 14.5g Carbohydrates: 25.9g Sugar: 17.8g Sodium: 82mg Fiber: 1.7g Protein: 5.4g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-yule-log-cake-buche-de-noel