A Bûche de Noël, or a Yule log cake, is a classic treat to bake for the Winter Solstice and Christmas time. The cake can be simply presented or decorated quite fancily with marzipan mushrooms. This is a simple version of the classic cake. It is gluten-free and casein-free. There are three different steps in assembling this cake: making the cake, making the filling, and making the frosting. It is worth the time and effort and may even be simpler than you think.

What You Need to Prepare the Bûche de Noël:

A 12X9” rimmed cookie sheet
A stand mixer

Ingredients for the Chocolate Sponge Cake:

3/4 cup gluten-free 1-to-1 baking flour
1/4 cup raw cacao powder or cocoa powder (not Dutch Process)
1/4 teaspoon baking soda
1/4 teaspoon salt
4 eggs
3/4 cup sugar
1 teaspoon vanilla
1/2 cup powdered sugar, divided

Preparing the Gluten-Free Sponge Cake:

Grease a 9x12” rimmed cookie sheet. Line the cookie sheet with parchment paper cut to the size of the pan and grease again. Preheat oven to 350℉.

In a small bowl mix together the 1-to-1 gluten-free flour blend, raw cacao or cocoa powder, baking soda, and salt.

In a large mixing bowl, beat the eggs. Add in sugar and vanilla and beat again until smooth.

Slowly add the flour mixture to the egg mixture. Stir well to combine.

Evenly spread the batter on the cake pan, using a wet spatula to spread the batter to the edges.

Bake at 350℉ for 15-18 minutes or until cake springs back when lightly touched.

Once removed from the oven, immediately loosen the edges. Flip onto a clean tea towel and discard the parchment paper. Fold the towel over the short end of the cake and roll the cake up in the towel. Cover and refrigerate, seam side down, for 2 hours. This step will help ensure easy rolling of the cake without cracking or splitting.

Ingredients for the Dairy-Free Chocolate Mouse Filling:

1 can full fat coconut milk refrigerated overnight or opened and frozen for 15 minutes
1/4 cup raw cacao powder or cocoa powder
6 Tablespoons powdered sugar
1/2 teaspoon vanilla extract

Preparing the Dairy-Free Chocolate Mouse Filling:

Do not shake the can of coconut milk. Once it has refrigerated overnight, or frozen for 15 minutes while open, the solid cream part will separate from a clearer liquid. Carefully spoon off the solid coconut milk and place it in the bowl of a stand mixer. Discard the liquid part or save to use in another recipe. For this recipe you will only want to use the solid part.

Using the wire whip attachment for the stand mixer, beat the coconut milk solids until smooth. Add the raw cacao powder or cocoa powder, powdered sugar, and vanilla. Beat again until smooth.

Gently unroll the sponge cake from the tea towel. Spread the filling on the cake to 1” from the edges. Reroll and place on a serving platter seam side down.

Ingredients for the Chocolate Frosting:

2 cups powdered sugar
2 Tablespoons raw cacao or cocoa powder
2 Tablespoons ghee
1/4 cup hot (120℉) water
1/8 teaspoon salt

Preparing the Chocolate Frosting:

Mix together the powdered sugar and raw cacao or cocoa powder in a stand mixer with the wire whip attachment. Add the ghee, very hot water, and salt and mix again at medium speed. Occasionally stop the mixer to scrape down the sides with a spatula. If the frosting is too thin, add powdered sugar 1/4 cup at a time. If the frosting is too thick, add hot water 1 Tablespoon at a time. You want a spreadable frosting that will not drip

Assembling the Cake:

At this point you have a rolled-up cake with filling. Place the cake on a serving platter seam side down. Optional: Cut a 4-6” long slice off the end and place on the side of your cake as if it is a branch. Frost the cake. Run a fork length wise across the frosting to imitate bark. Dust with the remaining 1/4 cup of powdered sugar to imitate snow. Enjoy and refrigerate any leftovers.

Yield: 12

Author: Kimberly at Mossygoat Farm