By Laurie Sadowski
Looking for the perfect Holiday dessert centerpiece? Look no further. A rich chocolate truffle mousse fills this gorgeous chocolate yule log, which is then covered with a creamy dairy-free buttercream icing. There’s nothing like triple-chocolate goodness to spread the festive cheer.
For a variation, add grated orange zest to the filling, or spread a thin layer of raspberry jam on top of the filling before rolling.
Makes 8 to 10 servings
Free of: gluten and top allergens
- 1/2 cup icing sugar, for dusting the towel and for decoration
- 1/2 cup sorghum flour
- 1/4 cup arrowroot flour
- 2 tbsp quinoa flour
- 1/4 cup unsweetened cocoa powder
- 1 3/4 tsp baking powder
- 3/4 tsp xanthan gum
- 1/8 tsp fine sea salt
- 1/2 cup plus 2 tbsp non-dairy milk
- 2 tbsp ground flaxseed
- 1 tbsp coconut oil*, plus more for oiling the pan
- 2/3 cup granulated sugar
- 1 tsp vanilla extract
- 2 tsp cider vinegar
- 1 cup full-fat canned coconut milk*
- 8 oz (226 grams) allergy-safe, semi-sweet chocolate chips
- 1/2 cup non-dairy buttery spread
- 3/4 cup unsweetened cocoa powder, sifted
- 1 tbsp vanilla extract
- 4 to 5 tbsp non-dairy milk
- 2 1/3 to 2 2/3 cups icing sugar, sifted
- Preheat the oven to 375º F. Lightly oil a 15 x 10 x 1-inch jelly-roll pan (a baking sheet with sides). Line the bottom with parchment paper. Grease the paper with coconut oil. Dust a clean dishtowel with icing sugar, laying it out flat (you will invert the hot cake onto the dishtowel after baking).
- To make the cake, place the 3 flours, cocoa powder, baking powder, xanthan gum, and salt into a medium bowl. Whisk well to combine.
- Put the non-dairy milk, ground flaxseed, and oil in a small saucepan over medium heat. Once the mixture starts to steam and the oil is melted, whisk well to combine. Pour the mixture into the bowl of a stand mixer.
- Add the sugar and vanilla to the non-dairy milk mixture. Beat on high for about 2 minutes, until well combined.
- Turn the speed of the mixer to low. Add the flour mixture, beating until just mixed, scraping down the sides of the bowl with a spatula. Turn off the mixer and stir in the vinegar.
- Spread the thick batter onto the prepared pan, leaving a border of about 1-inch from the sides. Bake 9 to 12 minutes, until firm to the touch and a toothpick inserted into the cake comes out clean.
- Carefully invert the hot cake onto the dishtowel. Peel the parchment sheet off the cake. Starting at one of the long sides, and with the towel still inside as an aid, roll the cake jelly-roll style as snugly as possible. Just be careful not to crush it. Let cool completely.
*A Note on Coconut
Coconut is technically a fruit. While most allergists do not consider it a tree nut, if you are nut allergic, ask your doctor if coconut is safe for you.
Next: Filling and Frosting