Introduction
The holiday season is upon us, and what better way to celebrate than with a mouth-watering Yule log recipe? This festive dessert is a staple during Christmas, but for those who are gluten-intolerant or allergic to wheat, finding a suitable recipe can be challenging. Well, worry not, because we’ve got you covered! In this article, we’ll show you how to make a wheat-free Yule log that’ll leave your taste buds dancing with joy.
Ingredients
For the cake:
- 4 eggs
- 1/2 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup honey
- 1/4 cup unsweetened cocoa powder
- 1/4 cup coconut oil
- 1 tsp baking powder
- 1 tsp vanilla extract
- A pinch of salt
For the frosting:
- 1/2 cup unsalted butter, softened
- 1/2 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
For the decoration:
- Melted dark chocolate
- Fresh raspberries
- Powdered sugar
- Mint leaves
Instructions
1. Preheat your oven to 350°F. 2. In a mixing bowl, whisk the eggs, honey, and vanilla extract until light and fluffy. 3. Add almond flour, coconut flour, cocoa powder, baking powder, and a pinch of salt to the mixing bowl. Stir until the batter is smooth. 4. Melt the coconut oil in a saucepan and add it to the mixture. Stir well. 5. Line a baking sheet with parchment paper and pour the batter into it. Spread it evenly. 6. Bake the cake for 15-20 minutes until it’s fully cooked. 7. Once the cake is ready, remove it from the oven and let it cool. 8. While the cake is cooling, prepare the frosting. In a mixing bowl, beat the softened butter and cream cheese until smooth. Add powdered sugar and vanilla extract, and continue to beat until fluffy. 9. Once the cake has cooled, spread the frosting over it, leaving a border around the edges. 10. Roll up the cake tightly from one end, using the parchment paper to help you. Place it seam-side down on a platter. 11. Spread melted dark chocolate over the cake, using a spatula to create a bark-like texture. 12. Decorate the cake with fresh raspberries, mint leaves, and a sprinkle of powdered sugar. 13. Chill the cake in the fridge for at least an hour before serving.
Nutritional Information
Serving Size: 1 slice (12 servings) Calories: 267 Total Fat: 20g Saturated Fat: 12g Cholesterol: 87mg Sodium: 83mg Total Carbohydrates: 19g Dietary Fiber: 3g Sugars: 15g Protein: 4g
Cooking Time
Preparation Time: 20 minutes Cooking Time: 20 minutes Total Time: 1 hour and 40 minutes
Equipment
- Mixing bowls
- Electric mixer
- Baking sheet
- Parchment paper
- Saucepan
- Spatula
Serving Suggestions
This wheat-free Yule log is a show-stopper and perfect for any holiday gathering. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream to make it even more indulgent.
Variations
For a nutty flavor, you can substitute almond flour with hazelnut flour. You can also swap raspberries with strawberries, cherries, or any other fruit of your choice.
Substitutions
If you don’t have coconut oil, you can use melted butter instead. For a vegan version of the frosting, replace butter and cream cheese with coconut cream and powdered sugar.
Storage
Store the Yule log in an airtight container in the fridge for up to 3 days.
Tips
Make sure the cake is fully cooked before rolling it up, or it may crack. Use a sharp knife to cut the edges of the cake for a cleaner look.
Notes
This recipe is gluten-free, dairy-free, and grain-free. It’s also low-carb and keto-friendly if you replace honey with a low-carb sweetener like erythritol or stevia.
Frequently Asked Questions
Q: Can I freeze the Yule log? A: Yes, you can freeze the cake without frosting for up to a month. Thaw it in the fridge overnight before frosting and decorating. Q: Can I use regular flour instead of almond and coconut flour? A: No, this recipe is designed to be wheat-free. If you use regular flour, the texture and taste will be different.
Conclusion
This wheat-free Yule log recipe is a delicious and healthy alternative to the traditional version. It’s easy to make, and the combination of chocolate, raspberries, and mint is simply divine. We hope you try this recipe and enjoy it as much as we did. Happy holidays!