Yule Log

When looking for a gluten-free version of our favorite Christmas dinner dessert, Buche de Noel, I found two that looked promising. We decided to make both of them (I did one and Megan the other) to see which one we liked better. 

Yule Log - Cake

• 6 eggs, separated
• 3/4 cup coconut sugar, divided
• 1/3 cup cocoa powder
• 2 teaspoons vanilla
• 1/2 teaspoon salt

Beat the egg whites with 1/4 cup sugar until stiff peaks form; set aside. Beat the egg yolks until light, then beat in 1/2 cup sugar until light colored. Stir in vanilla, salt and cocoa powder until blended well. Fold in the egg whites. Spread on parchment-covered cookie sheet and bake at 375 degrees for 12-15 minutes. Dust a non-terry-cloth dishtowel with cocoa powder and carefully remove parchment paper. Roll up with the towel and cool on a wire rack for 30 minutes. Unroll and "frost" with filling, then re-roll without the dishtowel. Cover with desired frosting and decorate with rosemary sprigs and cranberries.

Yule Log - Filling/Frosting

• 2 cans coconut milk, chilled for 24 hours
• 1/4 cup powdered coconut sugar
• 1/4 cup cocoa powder
• 1 teaspoon vanilla
• 1/8 teaspoon salt

Carefully open the coconut-milk cans. Scoop out only the firm, waxy solids at the top of each can and place them in the bowl of a stand mixer fitted with the whisk attachment (discard the remaining liquid or reserve for another use). Beat on medium speed for 30 seconds. Scrape down the sides of the bowl and beat on medium-high until the cream forms stiff peaks, about 3 minutes. Add the powdered sugar, cacao powder, vanilla, and salt. Mix slowly to incorporate, then beat on high speed until fluffy and completely combined. Keep refrigerated until use.

I had two different brands of coconut milk in my pantry. When I opened the chilled Goya can, the contents were still very liquid, so I didn't even attempt to try whipping them. The Iberia coconut milk had solid content; however, it never really whipped up nicely. I tried adding some dairy-free cream cheese to thicken it, but it didn't make a difference. Chilling helped, but not much. We used the concoction in our Yule Log anyway and it tasted fine. It was just runny. Weston suggested trying coconut cream instead of coconut milk next time.

We weren't surprised to discover we liked different aspects of each, so maybe next time we'll do some sort of combination. The filling/frosting of the one I made was too thin, but the cake was turned out well and didn't fall apart like the one Megan made. Her frosting - basically melted chocolate chips - was delicious, although half the amount would have worked better. 

Yule Log - Sponge Cake - Version Two

• ¾ cup cassava flour
• 2 tablespoons coconut flour
• ¼ cup raw cacao powder
• 1 ¾ teaspoon baking powder
• ½ tsp sea salt
• 2 tablespoons coconut sugar
• ½ cup avocado oil
• ⅓ cup maple syrup
• ¾ cup + 2 tablespoons coconut yogurt
• 1 tsp vanilla 

Combine the dry ingredients in a large bowl and make a well in the center. (I would have used a gluten-free flour blend for the cassava and coconut flours, and cocoa instead of cacao.) In another bowl, combine the remaining ingredients. (I would have used coconut oil instead of avocado oil, because that's what I have in the pantry.) Pour into the first bowl and mix well to form a soft dough. Spread dough on a parchment lined baking sheet and pat into a 12x9" rectangle. Bake at 350 degrees for 13-15 minutes. Let cool uncovered for 2-3 minutes, then cover with parchment to cool further while making the filling.

Chocolate Filling

• 1 cup dairy-free cream cheese
• ¼ cup raw cacao powder
• ¼ cup maple syrup
• 1 teaspoon vanilla
• pinch sea salt

Combine all ingredients. Spread over cooled cake, then carefully roll up and place on serving platter. Drizzle with Chocolate Frosting. (Original recipe calls for 2 cups chocolate chips, but that was too much.) Decorate as desired with cranberries and rosemary springs and powdered sugar/arrowroot powder.

Chocolate Frosting

• 1 cup dairy-free bitter-sweet mini dark chocolate chips, melted