Gluten-Free Buche de Noel (Yule Log Cake)

Delight in a festive, gluten-free twist on the classic Yule Log cake! Perfectly sweet, stunning, and a must-have for your holiday table.

While this specialty cake is often made during the holiday season, you can enjoy this all year round! It would be a fun item to make for a dinner party if you were looking for a non-traditional dessert idea.

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Total Time

• Prep Time: 35 minutes

• Cooking Time: 10 minutes

Ingredients

For the Joconde Cake:

• 125 g (1 ¼ cups) almond flour

• 125 g (½ cup + 2 Tbsp) coconut sugar

• 20 g (2 Tbsp) gluten-free flour mix

• 10 g (1 Tbsp) cocoa powder

• 3 whole eggs

• 90 g (3 large) egg whites

• 14 g (1 Tbsp) coconut sugar

For the Coconut Cream Filling:

• 250 ml (1 cup) coconut cream

• 30 g (2 Tbsp) corn starch

• 50 g (¼ cup) coconut sugar

• 2 eggs

For the Ganache:

• 250 g (8.8 oz) dark chocolate, chopped

• 200 mL (¾ cup) coconut milk

For Decoration:

• Fresh berries

• Chopped pistachios

• Mint leaves

Instructions

Step 1: Prepare the Joconde Cake

1. Preheat the Oven: Preheat your oven to 205°C (400°F). Line a 30x40 cm rectangular baking tray with parchment paper or a silicone mat.

2. Mix Dry Ingredients: Sift together the almond flour, coconut sugar, gluten-free flour mix, and cocoa powder. Set aside.

3. Whisk with Eggs: In a large bowl, combine the whole eggs and the dry ingredients. Whisk with a mixer for approximately 10 minutes until the mixture becomes pale and airy.

4. Whip Egg Whites: In a separate bowl, whip the egg whites with the 14 g coconut sugar until soft peaks form.

5. Combine Mixtures: Gently fold the whipped egg whites into the egg-flour mixture in batches, being careful not to deflate the batter.

6. Spread Batter: Evenly spread the batter onto the prepared baking tray to about 1 cm thick.

7. Bake: Bake for 7–10 minutes until the surface is set and lightly golden. Let cool completely before assembling.

Step 2: Prepare the Coconut Cream Filling

1. Warm the Coconut Cream: Heat the coconut cream in a saucepan over medium heat until warm (but not boiling).

2. Mix Starch, Sugar, and Eggs: In a separate bowl, whisk together the corn starch, coconut sugar, and eggs until smooth and lump-free.

3. Combine and Cook: Gradually add the egg mixture to the warm coconut cream while stirring constantly. Cook over medium heat until thickened. Remove from heat and let cool completely.

Step 3: Prepare the Ganache

1. Heat the Coconut Milk: Heat the coconut milk in a saucepan until just below boiling.

2. Melt the Chocolate: Pour the hot coconut milk over the chopped chocolate and let sit for 2-3 minutes. Stir until smooth and glossy. Allow the ganache to cool slightly.

Step 4: Assemble the Cake

1. Cut the cooled Joconde cake into three long strips which will be topped with coconut cream and rolled into a tube. You can also cut the cake into squares and simply stack the layers.

2. Spread a layer of coconut cream over the Joconde cake rectangles, and roll them up tightly.

3. Spread the ganache evenly over the sides, and use a fork to make indentations into the frosting to resemble the “tree bark” seen in the photo. Chill in the refrigerator for at least 2 hours to set.

Step 5: Decorate and Serve

1. Garnish with fresh berries, chopped pistachios, and mint leaves for a vibrant and elegant finish.

2. Slice and serve chilled.

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