Raspberry Chocolate Yule Log

Raspberry Chocolate Yule Log

Ingredients:

Sponge Cake Batter:

3/4 cup gluten free flour blend of choice, sifted* (I used King Arthur’s whole grain blend)

1/4 cup Hershey’s unsweetened special dark cocoa powder

1 tsp baking powder

1 tsp cinnamon

1/8 tsp salt

6 eggs, separated, at room temperature

2 tsp vanilla

2 tbsp plant based oil (I used safflower oil)

1/4 cup sweetener (I used the Truvia/sugar blend)

1/4 tsp cream of tartar

1/4 cup sweetener (I used the Truvia/sugar blend)

“Cream” Filling:

1/4 cup coconut cream (from the top of a can of coconut milk)

1 1/2 cups dairy free chocolate chips (I used Enjoy Life brand)

8 oz dairy free cream cheese (I used the Tofutti brand)

1/2 cup Polaner Raspberry All Fruit

Log Frosting:

favorite homemade chocolate frosting or ready-made dairy free frosting (I used Simple Mills dairy free brand)

Baking Instructions:

  1. Preheat the oven to 350 degrees. Spray or grease a 12 x 17 inch shallow, sided cookie sheet and line it with parchment paper. Then grease the parchment paper with vegan butter.
  2. Whisk together the flour, cocoa powder, baking powder, cinnamon, and salt. Set aside.
  3. Whisk the six egg yolks until they are a light, yellow color. Add the vanilla, oil, and sweetener and blend well. Use a large bowl because you’ll be adding the dry ingredients plus the egg whites.
  4. Add the dry ingredients to the egg yolks mixture and blend well.
  5. In a mixer, add the cream of tartar to the egg whites and begin to mix on low. Slowly add the sweetener while it is mixing. Then increase the speed and continue to mix the egg whites until they become snowy white and stiff (when you pull up the whisk, the egg whites will form triangles.)
  6. Fold the egg whites into the chocolate batter, slowly and deliberately. You add small amounts of the egg white and using a scooped spatula, hug the curve of the bowl to scoop batter up and over into the center of the egg whites, over and over again until all the egg whites are incorporated into the batter. The batter will lighten in color and expand.
  7. Spread the batter into the prepared pan and baked in the preheated oven for 15 minutes. When done, the sponge cake will be puffed and firm to the touch.
  8. While the cake is in the oven, cut a piece of parchment paper which is larger than 12 x 17 inches. Sprinkle it with unsweetened cocoa powder.
  9. When the cake is done, immediately turn the cake over onto the prepared parchment paper and remove the parchment paper sticking to the cake from cooking in the oven. Sprinkle with unsweetened cocoa powder and carefully roll the cake into a circle. Put the cake into the fridge to cool. Will need at least an hour.
  10. While the cake is cooling, take the top cream from a can of coconut milk and put it into a microwaveable bowl with the chocolate chips. Microwave for one minute and then stir until all the chips are melted.
  11. In a mixer, beat the cream cheese until smooth. Add the chocolate mixture and blend well.
  12. Add the Polaner raspberry, and mix until well incorporated. The consistency will be like a thick pudding. Set aside.
  13. When the cake is cooled, carefully unroll it and place it onto a serving platter. Spread the raspberry chocolate cream so that you leave an inch around the edges. Re-roll and place the log back into the fridge.
  14. Either make homemade chocolate frosting or whip up ready-made chocolate frosting.
  15. Frost the outside of the log with the frosting and use a fork to create “bark-like” lines.
  16. To decorate, squish marshmallows to look like mushroom caps and dip them into cocoa powder and place them, along with red hots into the chocolate frosting. To make snow, crumble coconut flakes with powder sugar and sprinkle on top.

* When “sifted” comes after the ingredient, it means to measure first.