Gluten Free Chocolate Yule Log
A light, flourless chocolate sponge rolled around whipped cream. Looks impressive, tastes even better.
- Time1 hr plus cooling
- LevelHard
- Costabout £0.42 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan). Line a 23 by 33cm Swiss roll tin with baking paper.
- 2
Whisk the egg yolks and caster sugar for 5 minutes until thick and pale. Sift in the cocoa and fold in with the vanilla.
5 min - 3
Whisk the egg whites to stiff peaks in a clean bowl. Fold a spoonful into the chocolate mix, then fold in the rest gently.
- 4
Spread into the tin and bake for 15 minutes until springy. Cover with a damp tea towel and cool completely.
15 min - 5
Whip the 300ml cream with the icing sugar until it holds soft peaks. Turn the sponge out onto baking paper dusted with cocoa, spread with cream and roll up from the short end.
- 6
Heat the 100ml cream until steaming and pour over the dark chocolate. Stir until glossy, cool slightly, then spread over the log and mark lines with a fork.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.