BEST EVER Gluten-free Mini Yule Logs which are rich, chocolaty and delicious. Best of all, NO-ONE will be able to tell that they’re wheat-free, Coeliac friendly and vegan!
This recipe has been made in collaboration with Natures Charm. the best store for coconut and oat based milks, creams and more! All opinions expressed in this post are my own. (For more information along with affiliated links, check out my disclosure policy.)
Gluten-free Vegan Mini Yule Logs
When I say I have created the BEST recipe for mini yule logs which happen to be vegan and gluten-free, that is no exaggeration. These mini cakes are mind-blowing good! These mini logs are an alternative recipe to my giant Gluten-free Vegan Yule Log (which is already getting raved about on instagram and Tiktok!).
I made a chocolate sponge which is perfect for rolling, along with a condensed milk buttercream in the middle and finished off the cakes with chocolate on top. As it’s Christmas and its a time for indulging, I also added in a swirl of Natures Charm Coconut Caramel Sauce. This pairs beautifully with the chocolate sponge and vanilla buttercream.
Why you’ll love these mini yule logs:
There are SO many reasons why you’ll absolutely love this recipe, but I’ve jotted a few of my favourites below.
- It’s vegan friendly
- Gluten-free recipe (not that you’d be able to tell)
- They are easy to make
- Fun to make
- Filled with gooey caramel sauce
- Easy to decorate
- Great for parties
- Great for storing
- Buttercream is silky smooth and creamy
- Can be made ahead of time
- The cake is spongy and moist
- Vanilla buttercream is light and creamy
- Chocolate is rich and moreish
- Showstopper at any Christmas party / gathering
- They look really effective
The 3 parts of these Gluten-free Vegan Mini Yule Logs
- The cake part of these mini logs are absolutely delicious. I made the sponge gluten-free so everyone can enjoy it. It features gluten-free self raising flour along with xanthan gum to help with binding, and a rich cocoa powder for the chocolate flavour. It makes for a really delicious gluten-free sponge.
- I kept the filling classic for these yule logs. I made a simple vanilla buttercream but added in some condensed milk for creaminess and to help with texture. If you haven’t tried adding condensed milk into buttercream, where have you been? It’s absolutely divine! I used my all time favourite from Natures charm. I used their Condensed Oat Milk, this stuff if like liquid gold. It’s super creamy and thick, perfect for making caramel or adding into bakes like these logs.
- To finish off the logs and to make them look super festive, I coated them in a simple chocolate ganache. I also served them with a light dusting of icing sugar and ‘holly and berry’ decorations made out of vegan friendly green and red roll out fondant.
Gluten-free Vegan Mini Yule Logs- What you’ll need:
- Cocoa powder : This is what makes the sponge chocolatey!
- Hot water : You’ll want hot water, boiled in the kettle for making the chocolate paste. Details are in the recipe card below.
- Baking powder : Make sure to double check the baking powder is gluten-free. I like to use Doves Farm.
- Xanthan gum : This is a binder and is a crucial ingredient in this recipe and helps the sponge not to crack and break too much when rolling. DON’T leave this out!
- Almond flour : You can use shop bought or simply blitx some almonds in a high speed blender until fine.
- Water : You’ll need a jug of room temperature water.
- Sunflower oil : Sunflower oil keeps the sponge super moist. I like to use sunflower oil as its the best oil to bake with and has a neutral flavour and colour, so doesn’t effect the taste of the cake.
- Caster sugar : Sugar in a yule log is super important. Again, don’t adjust or remove any amount of sugar.. its needed!
- Gluten-free self raising flour : I use Doves Farm’s FREEE gluten-free plain flour blend that you can find in most supermarkets supermarket. Can’t find it where you’re based? You can always use your favourite gluten-free flour blend.
- Vanilla extract :You can use vanilla extract or the seeds from a vanilla pod. Helps to flavour the sponge.
- Dairy-free block butter : To make the buttercream thick and stable, its best to use a dairy-free block butter. My go-to’s are Naturli Vegan Block and Flora Plant Butter.
- Icing sugar : You can sift in the icing sugar to make the buttercream super light and fluffy, grain free!
- Vegan condensed milk : The addition of the Natures Charm Oat Condensed Milk helps create a sweet and creamy buttercream, which pairs beautifully with the rich and decadent sponge and ganache.
- Vanilla extract : I added in a splash of vanilla for flavour. You could even use vanilla pods or vanilla bean seeds to add a speckled effect.
- Dairy-free cream : I like to use a vegan single cream such as Plant Based Elmlea Cream or The Coconut Collaborative Double Cream. Coconut cream also works great in ganache!
- Dairy-free dark chocolate : Make sure to use a good quality dairy-free dark chocolate. I like to use 60% or over for a super rich flavour.
- Green and red roll-out fondant : Just make sure the fondant that you use doesnt contain any animal derived ingredients such as carmine (a popular shade of red colour which is made out of crushed beetles).
- Caramel core : I transferred Natures Charm Coconut Caramel Sauce into a piping bag and piped in a drizzle of caramel into the middle of each roll. Its a delicious and sweet surprise filling.
How to make Mini Yule Logs
These mini gluten-free vegan yule logs have three parts to them, thankfully it’s really easy and fun. You’ll have a blast making these classic and nostalgic mini yule logs.
- Chocolate sponge
Make and bake the chocolate cake in a tray. Allow to cool then roll the sponge in grease proof paper and a cocoa dusted towel, this will help the cake cool with a curve, so it’s ready for rolling.
- Vanilla buttercream
Mix butter, icing sugar, condensed milk and vanilla together until it’s thick and creamy. Unroll the cake and slice into squares, then spread over the buttercream, swirling in some caramel sauce. Re-roll the mini cakes with the buttercream in the middle (see video for reference). Chill in the fridge until the filling is firm to the touch.
- Chocolate ganache
Create a bain-marie and melt the chocolate and cream in a bowl. Balance the logs on a fork and use a spoon to drizzle over the ganache. Let any excess drip off back into the bowl and place on grease proof paper. Drag a fork through the ganache on top of the logs to create the bark effect. Decorate with some holly and berry fondant details. I’ve written how I made them in the recipe card below.
Gluten-free Vegan Mini Yule Log FAQ
Is this recipe vegan?
- Of course, YES! The cake doesn’t use any animal ingredients such as dairy milk or eggs. It uses dairy-free milk and alternative binding ingredients and techniques.
Can I make this recipe gluten-free, and how?
- It is already gluten-free and coeliac friendly, not that anyone would be able to tell! You want to keep in mind about any possible cross-contamination. If you are coeliac, make sure every single ingredient you use doesn’t contain any gluten-containing ingredients. It’s worth checking out Coeliac UK for more details on gluten-free products. It’s a great read!
What is Xanthan gum and is it really needed?
- Short answer, yes it’s needed! It is a essential ingredient in gluten-free baking. It acts as a binder in gluten-free bakes such as cakes and cupcakes. You can find it in more supermarkets down the baking isle. You can also buy it online. If you’re getting into gluten-free baking, I highly recommend hunting it down!
What did you use to decorate the mini yule logs?
- I opted to keep the decoration simple and minimal which I think looks really classic. I used green and red roll out fondant and leaf fondant presses. To make the holly, simply roll out the green fondant on grease proof paper with some icing sugar to help prevent sticking, and use the holly fondant press to chomp out the shapes. I rolled some red fondant into balls for the berries. To attach them onto the logs, simply add them on top when the ganache is wet so when the ganache dried, the decorations will be stuck in place.
Can I freeze the mini yule logs?
- Yes! I like to freeze the logs when they have just the filling inside, then allow them to come to room temperature then coat in the ganache. Alternatively, you can freeze the whole decorated cakes. I would suggest adding on the fondant details and dusting of icing sugar just before serving.
How to store mini yule logs?
- Once you have made the gorgeous little yule logs, you’ll want to keep them stored in a sealed container in the fridge. They are best eaten within a week of making. The ganache on the outside acts as a barrier and helps to retain the moisture.
How to keep the sponge moist?
- After my sponge has cooled down and I unroll it, I like to mix a few teaspoons of water with a few teaspoons of maple syrup, this creates a sugar syrup. I brush this over the sponge, not too much but enough to soak into the cake and this will help prevent the cake from cracking. A really great tip to a moist and smooth cake.
Do I need weighing scales to make these mini yule logs?
- My recipe card has a cup measuring tool, but I would strongly advise you use scales and gram measurements for this bake. Well, saying that, I mean for all my bakes. Using grams is a much more accurate way to ensure each bake turns out perfect every single time. I fund using cups like guessing, it’s not an exact match of the ingredients.
Looking for more Christmas recipes? Check these out:
No-Bake Gingerbread Man Truffles (vegan)Print