Mini Yule Logs Gluten Free Chocolate Swiss Rolls

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Mini yule logs gluten free chocolate swiss rolls are the perfect festive treat for every holiday season!

The recipe starts with a light chocolate sponge cake made with gluten-free flour.

Roll the cake while warm (crucial step!), then fill it with whipped cream mixed with vanilla pudding and cherry jam.

The secret is in rolling it immediately after baking to prevent cracks.

Customization options include different fillings like Nutella or adding a splash of bourbon for extra flavor.

Continue reading for all the pro baker tricks!

Contents show

Ingredients

Recommended Tools

Creating these festive Mini Yule Logs is so much easier when you have the right tools on hand. From mixing the perfect chocolate sponge to rolling and decorating your gorgeous Swiss rolls, these kitchen essentials will help you create a showstopping holiday dessert without any frustration.

Baking Sheet:
A sturdy, rimmed sheet is essential for baking the thin chocolate sponge cake that forms the base of your Yule logs.
Parchment Paper:
Prevents your delicate gluten-free sponge from sticking to the baking sheet and makes removal super easy.
Kitchen Towels:
Used for the crucial step of rolling the warm sponge cake to prevent cracking when you assemble the final logs.

Stand Mixer:
Makes whipping eggs and sugar until fluffy much easier and is perfect for preparing the heavy cream filling.
Fine Mesh Sieve:
Ideal for sifting your dry ingredients and dusting the finished logs with cocoa powder for that forest floor look.
Offset Spatula:
Helps you spread the whipped cream and jam evenly across the sponge for a perfectly filled Yule log.

Instructions

mini yule logs gluten free chocolate swiss rolls

Let’s create these adorable gluten-free chocolate treats that’ll be the star of your holiday table!

1. Fire up your oven and prep your baking tray with parchment paper. While that’s heating, grab a bowl and sift together 100g of gluten-free multipurpose flour, 40g of Dutch-processed cocoa powder, 1 tsp baking powder, and ½ tsp kosher salt until they’re perfectly combined.

2. In another bowl, whisk 5 large eggs and 150g of granulated sugar until they transform into a fluffy, pale cloud (this takes about 5 minutes – your arm might get a little workout!).

Then splash in 1 tsp vanilla extract, 20g milk, and 20g oil, and give it another quick mix.

3. Here comes the tricky part – gently fold your dry ingredients into the wet mixture. Think of it like tucking in a sleeping baby – slow and gentle motions to keep all that beautiful air in the batter!

4. Pour this chocolatey goodness onto your prepared tray and spread it evenly. Pop it into the oven for 15 minutes until it springs back when touched.

5. Don’t wait around! As soon as that sponge comes out, dust a clean kitchen towel with cocoa powder and flip your cake onto it.

Roll it up immediately (yes, while it’s still hot!) and let it cool completely. This trick prevents cracks later on!

6. While you’re waiting, whip up your filling by combining 400g cold heavy whipping cream with 25g instant vanilla pudding and 25g powdered sugar until stiff peaks form.

7. Carefully unroll your cooled sponge (don’t worry if it’s a bit curled – that’s good!) and brush with a splash of Kirsch or bourbon if you’re feeling fancy.

Spread a layer of your cream mixture, then top with 200g of sour cherry jam for that perfect sweet-tart kick.

8. Roll it back up (without the towel this time!), wrap it in plastic, and chill for at least 2 hours. This is where patience pays off!

9. Just before serving, dust with more cocoa powder and sprinkle with chocolate shavings for that classic Yule log look.

Slice into mini logs and watch everyone’s eyes light up!

Remember to use room temperature eggs for the fluffiest batter, and don’t skip rolling the cake while it’s warm – that’s the secret to a crack-free log! Now go create some holiday magic!

Pro Tips

Roll the hot sponge cake immediately after removing it from the oven while it’s still warm and pliable, using a cocoa-dusted kitchen towel to prevent sticking and create a “memory” in the cake that makes the final rolling much easier without cracks.

Substitutions & Variations

These festive mini yule logs can be customized with different flavors and decorative elements to suit any holiday taste preference or dietary need.

Mocha Variation: Replace 10g of cocoa powder with instant espresso powder and add coffee liqueur instead of kirsch for a coffee-chocolate flavor combination that pairs wonderfully with the cream filling.

Citrus Twist: Add orange zest to the cake batter and substitute orange marmalade for the cherry jam with a splash of Grand Marnier for a bright citrusy profile.
Hazelnut Dream: Mix 30g of finely ground hazelnuts into the dry ingredients and use Nutella instead of cherry jam for a decadent Ferrero Rocher-inspired treat.
Peppermint Holiday: Add 1/2 teaspoon peppermint extract to the cream filling and decorate with crushed candy canes instead of chocolate shavings for a festive red and white appearance.

Berry Bliss: Substitute raspberry or blackberry jam for the cherry jam and add fresh berries to the filling for a fruity alternative that looks beautiful when sliced.

Leftovers & Storage Tips

While these mini yule logs are best enjoyed fresh, they’ll keep beautifully for several days when properly stored.

Wrap them individually in plastic wrap and refrigerate for up to 3 days.

Don’t freeze them—the cream filling gets weird!

If you notice them drying out, sprinkle a tiny bit of liqueur before serving to revive that moisture.

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