Dessert

Gluten Free Yule Log Recipe

ByLily Monroe February 23, 2026February 23, 2026

Introduction

This gluten free Yule Log is a festive and delicious dessert perfect for holiday celebrations. With a light cocoa sponge and rich chocolate frosting, it’s sure to impress family and friends while being friendly for those avoiding gluten.

A Christmas Yule log cake frosted with rich chocolate icing, textured to look like tree bark with deep ridges running horizontally and spiraled curls on the cake’s ends, forming a log shape. Three green fondant holly leaves with red berry clusters are placed evenly on top, and the entire cake is lightly dusted with powdered sugar. The log sits on a round wooden board with some powdered sugar scattered around it. In the background, there are two red and white striped candy canes, dark chocolate chips, and two small wooden doll decorations, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 large eggs
150 g caster sugar
50 g cocoa powder
50 g gluten free plain flour (I use FREEE)
0.25 tsp xanthan gum
300 g icing sugar
300 g unsalted butter (at room temperature)
300 g dark chocolate
1 tbsp icing sugar
Edible holly icing (I used the Sainsbury’s one)

Instructions

Step 1: Preheat the oven to 180°C / Fan 160°C / Gas Mark 4. Line a 39cm x 27cm Swiss Roll tin with baking paper, leaving enough overhang. Set aside.
Step 2: Separate the eggs into two bowls, placing whites in one and yolks in the other.
Step 3: Whisk the egg whites using an electric whisk until they begin to stiffen. Gradually add 50g of caster sugar while continuing to whisk until stiff, glossy peaks form.
Step 4: Add the remaining caster sugar to the egg yolks and whisk until pale and thick. Sift in the gluten free flour, cocoa powder, and xanthan gum, then gently fold together with a spatula.
Step 5: Fold the egg white mixture into the yolk mixture in 3-4 additions, being careful not to knock out too much air.
Step 6: Spread the batter evenly onto the lined baking tray and bake in the middle of the oven for about 20 minutes, until the sides pull away from the edges.
Step 7: Lay a sheet of baking paper on the countertop and dust with a little icing sugar. Turn the hot sponge onto it and carefully peel off the bottom baking paper.
Step 8: Score a line about 2 inches from the longest edge, then roll the sponge up with the baking paper inside starting from this edge. Rest the roll with the seam down on a wire rack to cool completely.
Step 9: Melt the dark chocolate gently in a microwave or over hot water; set aside to cool.
Step 10: Beat the softened butter in a large bowl until pale, then sift in the icing sugar and beat until smooth.
Step 11: When the chocolate is room temperature, add it to the butter mixture and beat until fully combined and smooth.
Step 12: Carefully unroll the cooled sponge and spread a thick layer of frosting inside. Roll it back up. For a branch effect, cut off a quarter of the roll at an angle and place it alongside the main log, angled end down.
Step 13: Spread the remaining frosting all over the log, including the ends. Use a fork to create a bark texture. Dust with icing sugar and decorate with edible holly icing to finish.

Tips & Variations

Use room temperature butter for a smoother frosting consistency and easier mixing.
If you don’t have xanthan gum, try a gluten free flour blend that already contains it for best texture.
For extra flavor, add a teaspoon of vanilla extract to the frosting.
Decorate with fresh berries or nuts if you prefer over edible holly icing.

Storage

Store the Yule Log in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature for about 30 minutes before serving for the best texture and flavor. Avoid freezing as the sponge may become dry.