Home » Gluten-free Vegan Mini Yule Logs

Gluten-free Vegan Mini Yule Logs

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.)

Mini chocolate yule logs on a wooden board

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.

Up close of mini yule log with icing sugar and fondant holly

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
jar of caramel sauce

The 3 parts of these Gluten-free Vegan Mini Yule Logs

Chocolate sponge

  • 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.

Vanila buttercream

  • 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.
Up close of a mini yule log
tin of condensed oat milk

Gluten-free Vegan Mini Yule Logs- What you’ll need:

Chocolate sponge

  • 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.

Vanilla buttercream

  • 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.

Chocolate ganache

  • 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.
Tall pinterest pin of mini yule logs

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.

  1. 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.

  2. 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.

  3. 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.

mini yule logs with chocolate ganache and dusted icing sugar

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.
gluten-free vegan yule logs with icing

Looking for more Christmas recipes? Check these out:

Reindeer Vegan Cherry Bakewell Hand Pies

How to make a Giant Vegan Mince Pie

The Grinch Hot Chocolate Bomb

Fun Christmas Tree Cupcakes

No-Bake Vegan White Chocolate Snowman Cheesecakes

‘Super popular’ Vegan Polar Bear Cupcakes

Easy Vegan Gingerbread man Cupcakes

No-Bake Gingerbread Man Truffles (vegan)

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Mini chocolate coated yule logs on a wooden board

Gluten-free Vegan Mini Yule Logs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review


BEST EVER Gluten-free Vegan Mini Yule Logs recipe which are rich, chocolaty and delicious. Best of all, NO-ONE will be able to tell that they’re wheat-free, Ceoliac friendly and vegan!


Units Scale

Ingredients for the cake

  • 30g of cocoa powder
  • 4 tablespoons of hot water
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of xanthan gum
  • 30g of almond flour
  • 200ml of room temperature water
  • 3 tablespoons of sunflower oil
  • 130g of caster sugar
  • 125g of gluten-free self raising flour
  • 1 teaspoon of vanilla extract

Ingredients for the vanilla buttercream

  • 80g of dairy-free block butter
  • 120g of icing sugar
  • 2 tablespoons of vegan condensed milk
  • 1 teaspoon of vanilla extract

Ingredients for the chocolate ganache

  • 100g of dairy-free dark chocolate
  • 150g of dairy-free cream

Ingredients for the decoration

  • Red roll-out fondant
  • Green roll-out fondant
  • Icing sugar (for dusting)
  • Natures Charm Coconut Salted Caramel Sauce (for the filling)


Method (cake)

  1. Pre-heat the oven to 170 degrees C fan and line a 9 x 13 inch baking tray with greaseproof paper. Set aside.
  2. Add the cocoa and hot water into a small bowl, whisk to combine into a paste.
  3. In a separate bowl, sift in the baking powder, xanthan gum and almond flour. Stir to combine.
  4. Pour in the water and oil and mix with electric hand-whisk until smooth. You can even do this in a stand mixer fitted with balloon a whisk attachment. Add in the sugar and beat to combine.
  5. Pour in the cocoa paste and mix until smooth.
  6. Sift in the flour and add in the vanilla, stir to combine.
  7. Pour the cake batter into the lined tin and spread out with the back of a spoon or an off-set spatula. Make sure to get it as level as possible. Bake in the middle of the oven for 25 minutes. Just before the cake is ready to come out the oven, lay a clean tea towel on your worktop and dust with cocoa powder.
  8. Remove the cake from the oven and invert the cake onto the cocoa dusted towel leaving the greaseproof paper on the cake. This helps to prevent the cake from sticking.
  9. Using the tea towel, roll up the cake from both long sides to make a double spiral with the cloth and greaseproof paper inside. Watch the video tutorial for reference.
  10. Leave the cake in the towel to cool down completely before frosting.

Method (Vanilla buttercream)

  1. In a large mixing bowl add in the dairy-free butter, whip until creamy. I use a stand mixer with a balloon whisk attachment, a hand mixer will work great too.
  2. Sift in the icing sugar, vanilla and condensed milk. Whip on high speed for 5-8 minutes to incorporate it. Whip on high speed to get it to a smooth consistency. You want it to be thick and creamy. If its too thick, add a few more chunks of butter to get it to a thick and creamy consistency. 
  3. Gently unroll the cold sponge, remove the greaseproof paper and cut the sponge into 8 squares. I cut the cake through the middle and in 3 horizontal cuts. Individually spread the filling evenly over the inside of the sponge. Add caramel into a piping bag and add a drizzle on top of the buttercream. Gently roll up the mini sponges. If it cracks, don’t worry too much, these will be covered up with chocolate frosting. Repeat for all rolls. Watch the video tutorial here.
  4.  Place into the freezer to set for 15-20 minutes. You want them to be very chilled so its easy to coat.

Method (ganache and decoration)

  1. Fill a saucepan ¾ full with water and place a heatproof bowl on top to create a bain-marie. Place on a medium heat. Add the chocolate and cream to the bowl and melt.
  2. Place one of the rolls on a fork, hover over the chocolate and use a large spoon to drizzle over the chocolate ganache to coat the entire cake, then place on some grease proof paper. While the ganache is still wet, use a fork to drag through the ganache to create ‘bark texture’. Place back into the freezer to set. Repeat for all the rolls.
  3. Decorate the cakes with a dusting of icing sugar. You can even use a holly fondant press, and use some green and red fondant to create some gorgeous toppings(as seen in the photos).
  4. Keep chilled in the fridge and enjoy. 


To store: Store the cake in a sealed container in the fridge, and allow to come to room temperature before enjoying. Best enjoyed within 3 days of making.

What dairy-free butter to use? My favourite vegan block butters to use are Naturli Vegan Block, Flora Plant Butter and Violife VioBlock. For the filling, I would definitely suggest a vegan block butter as opposed to a soft margarine.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Cakes and layer cakes
  • Method: Baking
  • Cuisine: American


  1. L
    December 16, 2022 / 1:17 am

    Can these be made oil free?

    • December 16, 2022 / 1:23 am

      Hello, Unfortunately not as the oil will effect the texture of the cake. The cakes need to be moist, as this will help them not crack when rolled xx

  2. Rebecca Holt
    December 22, 2022 / 11:59 pm

    BEST MINI YULE LOG RECIPE OUT THERE . They were gone in minutes of plating them up. Thank you Holly for a fantastic recipe 🙂

  3. Maddy
    December 16, 2023 / 11:28 pm

    Hi, what would I need to adjust if I didn’t want to make them gluten free?
    Thank you 🙏🏻 xxx

Leave a Reply

Your email address will not be published. Required fields are marked *

As seen in