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Mint Chocolate Yule Log

This festive gluten-free mint chocolate yule log is tender, minty, and chocolatey, perfect for holiday gatherings. It's easy to make and stunning to serve, even gluten-free friends can rejoice!
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 10 servings
Course: Dessert, Holiday
Cuisine: American, Bakery
Calories: 250
Ingredients Method Notes

Ingredients
  

For the gluten-free chocolate sponge
  • 4 large eggs
  • 3/4 cup granulated sugar
  • 2 tablespoons neutral oil or melted butter
  • 1 teaspoon vanilla extract
  • 1/2 cup gluten-free 1:1 baking flour
  • 1/3 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2-3 tablespoons milk Add if batter is overly thick
  • powdered sugar for dusting the towel
For the mint filling
  • 1 cup heavy cream
  • 1/3 cup powdered sugar
  • 4 ounces cream cheese or mascarpone for stabilization
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract adjust to taste
  • green food coloring optional for a soft mint hue
For the frosting
  • 1/2 cup butter, softened
  • 1 1/2 cups powdered sugar
  • 1/4 cup cocoa powder
  • 1 pinch salt
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons milk or cream adjust for consistency

Method
 

Make the Sponge
  1. Preheat the oven to 350°F (175°C). Line a 10 by 15 inch jelly roll pan with parchment and lightly grease the sides.
  2. Whip eggs with sugar in a stand mixer on medium-high until thick, pale, and voluminous, about 5 minutes.
  3. In a bowl, whisk gluten-free flour, cocoa powder, baking powder, and salt.
  4. Add oil and vanilla to the egg mixture. Gently fold in the dry ingredients until just combined. Add milk if needed to loosen the batter.
  5. Spread the batter evenly in the pan and bake for 10-12 minutes until top springs back. Remove and roll it in a towel dusted with powdered sugar.
Mix the Mint Filling
  1. Whip heavy cream to soft peaks. In another bowl, beat cream cheese with powdered sugar until smooth. Fold whipped cream into cream cheese with vanilla and peppermint extracts.
  2. Gently unroll the cooled sponge and spread the mint filling. Roll back up carefully, sealing the edge.
Frost and Finish
  1. Beat butter, powdered sugar, cocoa powder, salt, vanilla, and milk until smooth. Frost the yule log with the chocolate frosting.
  2. Use a fork to make bark lines and chill for 10-20 minutes before serving. Optionally dust with powdered sugar and add chocolate curls.

Notes

Store wrapped in plastic or a covered container in the fridge for up to 3 days. Freeze slices individually for up to one month. Thaw in the fridge.