Nothing says Christmas quite like a yule log! This classic holiday dessert is traditionally made with buttery sponge cake and chocolate frosting, but our palm oil free version is just as delicious and much more sustainable. By swapping out palm oil for other natural ingredients, we’re able to create a dessert that’s not only better for the environment, but better for you too! So grab your apron and get ready to whip up a festive treat that’s sure to impress your friends and family.
Ingredients
- 6 eggs, separated
- 1/2 cup sugar
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup heavy cream
- 1/2 cup dark chocolate chips
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar, for dusting
- Fresh berries, for garnish
Instructions
- Preheat your oven to 350°F. Grease a 10×15 inch jelly roll pan with cooking spray, then line with parchment paper.
- In a large bowl, beat the egg yolks and sugar together until pale and thick. In a separate bowl, sift the flour, cocoa powder, baking powder, and salt together.
- Add the dry ingredients to the egg yolk mixture and stir until just combined.
- In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter until no white streaks remain.
- Pour the batter into the prepared pan and smooth out the top with a spatula. Bake for 12-15 minutes, or until the cake springs back when touched.
- While the cake is baking, heat the heavy cream in a small saucepan until simmering. Remove from heat and stir in the chocolate chips until melted and smooth. Add the almond milk and vanilla extract and stir until well combined.
- Once the cake is done, remove it from the oven and let it cool for 5 minutes. Dust a clean kitchen towel with powdered sugar, then carefully flip the cake onto the towel. Remove the parchment paper from the bottom of the cake.
- Spread the chocolate ganache over the top of the cake, leaving a 1-inch border around the edges. Starting at the short end, carefully roll the cake up with the towel, making sure to keep it tight. Place the rolled cake seam-side down on a serving platter.
- Using a sharp knife, trim the ends of the roll to make them even. Dust the top of the cake with more powdered sugar and garnish with fresh berries.
- Refrigerate the cake for at least 30 minutes before slicing and serving.
Nutritional Information
Serving Size: 1 slice
Calories: 220
Total Fat: 12g
Saturated Fat: 7g
Cholesterol: 100mg
Sodium: 150mg
Total Carbohydrates: 24g
Dietary Fiber: 2g
Sugars: 18g
Protein: 5g
Cooking Time
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Equipment
- 10×15 inch jelly roll pan
- Parchment paper
- Cooking spray
- Large mixing bowl
- Electric mixer
- Small saucepan
- Spatula
- Clean kitchen towel
- Serving platter
- Sharp knife
Serving Suggestions
Serve your palm oil free yule log with a dollop of whipped cream and a side of fresh berries for a festive and indulgent dessert.
Variations
For a nutty twist on this recipe, try adding chopped almonds or hazelnuts to the chocolate ganache before spreading it over the cake.
Substitutions
- You can use regular milk instead of almond milk if you prefer.
- If you don’t have a jelly roll pan, you can use a regular baking sheet instead.
- If you’re allergic to eggs, you can try using a commercial egg replacement like Ener-G.
Storage
Store any leftover yule log in an airtight container in the refrigerator for up to 3 days.
Tips
- Be sure to grease your jelly roll pan well and line it with parchment paper to prevent the cake from sticking.
- When rolling up the cake, don’t worry if it cracks a little bit. This is normal and won’t affect the taste.
- For best results, use high-quality dark chocolate chips with at least 60% cocoa solids.
Notes
This recipe is palm oil free, meaning it’s a more sustainable and ethical choice for those who want to avoid palm oil due to its negative impact on the environment and wildlife.
Frequently Asked Questions
- Can I make this yule log ahead of time?
- Can I freeze the yule log?
- Can I use milk chocolate instead of dark chocolate?
Yes, you can make the cake and ganache up to 1 day ahead of time. Store them separately in the refrigerator, then assemble and decorate the yule log just before serving.
Yes, you can freeze the assembled yule log for up to 1 month. Wrap it tightly in plastic wrap, then in foil, and freeze. Thaw in the refrigerator before serving.
Yes, you can use milk chocolate if you prefer a sweeter flavor. Just be aware that it won’t be as rich and decadent as dark chocolate.
Final Thoughts
This palm oil free yule log recipe is a delicious and sustainable twist on a classic holiday dessert. By using natural ingredients and skipping the palm oil, we’re able to create a dessert that’s better for the environment and better for you too. So why not try making it for your next holiday gathering? Your taste buds – and the planet – will thank you.