Gluten Free Chocolate and Raspberry Yule Log

This might seem scary, but it really isn’t that hard.


Yule Logs are a traditional Christmas treat but I must admit that I have never tried making one before. When I saw this gluten free version I thought I would give it a try to share with you. Nobody in my immediate household has to eat gluten free, but I do know people who are affected so understand how hard it can be sometimes to find foods that are suitable.

This version is full of decadent cream and raspberries and topped with delicious chocolate buttercream 🙂

Don’t worry too much if the sponge cracks when you roll it up – you can hide it with the buttercream.

The recipe came from the BBC Good Food website.

Ingredients – serves 6-8:

  • 150g/5 oz white sugar
  • 6 eggs, separated
  • 250g/9 oz dark chocolate (I used cooking chocolate and it worked fine)
  • 4 tbsp water
  • 300ml/10 oz thickened (heavy) cream, whipped
  • 150g/5 oz raspberries, thawed if frozen
  • a little liqueur of your choice, optional
  • 125g/4.5oz unsalted butter, softened
  • 225g/8oz icing (powdered) sugar, sifted
  • 25g/1 oz cocoa powder, sifted
  • 1 tbsp milk
  • icing (powdered) sugar, for dusting


  • Heat your oven to 220C/200C fan /430F.
  • Line a 23 x 33cm (9 x 13in) Swiss roll pan with baking paper and also spray with a little cooking spray.
  • Put the sugar and egg yolks in a medium bowl and whisk until pale and thick.
  • Put the chocolate and the water in a heatproof bowl set over a pan of barely simmering water and stir until melted. Once melted, remove from the heat.
  • Stir the sugar/egg mix into the melted chocolate..
  • Whisk the egg whites to stiff peaks in a clean bowl.
  • Stir a spoonful of the egg whites into the melted chocolate, then fold in remaining whites.
  • Pour the batter into the prepared pan and bake for 12-14 mins until risen and just firm.
  • Remove from the oven and leave in pan until cold.
  • Lay a large sheet of baking paper on your benchtop. With one movement (be brave), turn the cake onto the clean paper, then lift off the pan.
  • Carefully peel away the paper that lined the pan.
  • Spread the whipped cream all over the top of the cake, then scatter over the berries and a little liqueur if using.
  • Starting at the long side opposite you, use the clean paper to roll the cake towards you. Don’t worry if it cracks – you can cover it with the chocolate buttercream.
  • Carefully transfer the log to your serving dish.
  • To make the chocolate buttercream, beat the butter until creamy, then sift in sugar and cocoa. Add the milk and stir.
  • Carefully spread the buttercream over the log. Use a fork to create the wood effect if you like. Refrigerate for at least an hour.
  • Dust with icing sugar just before serving.
  • Enjoy!


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8 Responses to Gluten Free Chocolate and Raspberry Yule Log

  1. Vicki says:

    It looks fabulous and because it is gluten free I will have to give it a try. I have substituted gluten free flour for a few of your recipes and it worked after a bit of tweeking. Thank you.

  2. Gluten free that is awesome. It turned out beautiful. Happy Holidays, BAM

  3. Brittany says:

    I love the real raspberries in here. YUM!

  4. Pingback: Get ready for Christmas: Festive Desserts | Recipe Adaptors

  5. Pingback: Pavlova Roll with Cherry Cream | Recipe Adaptors

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