Christmas is not Christmas without a Yule Log sitting in the middle of the table.

You see as a child I felt that Christmas cake was a waste of my appetite. I was confused at its apparent popularity as clearly the lack of chocolate made it pointless – right?

And of course when you eat yule log you there is always the annual fight over who gets the end piece with all it double thickness chocolate goodness! (Thank goodness for rock paper scissors…)

This Christmas Chocolate Yule Log is from my Eat & Be Merry Recipe eBook and is a super festive way to indulge.

Enjoying friends, family and baby Jesus is the aim for the season and food is not an enemy. It is actually a really powerful gift that helps us to celebrate, build community and have fun.

So push aside the desperate binge eating approach of I must eat it all now as I won’t eat chocolate for the rest of the year (we all know that is not true – chocolate is for life, not just Christmas) and enjoy your food.

Really savour it, eat it slowly, be aware of what you are eating – don’t just mindlessly munch at the buffet table, really enjoy, be grateful for and celebrate with the food you eat.  

I adapted this recipe from Nigella Lawson recipe so needless to say this is a pretty rich and awesome cake.

I used organic butter for the icing (here is why I LOVE butter and eat it every day) but I have made icing before with coconut oil and it works great making it easily dairy-free, although unless there is true allergy or severe intolerance most people can handle butter ok as it is relatively low in lactose.

It is sweetened with raw honey, and it’s pretty sweet by my standards but its Christmas and thanks to the butter or coconut oil there is lots of fat to help prevent a crazy blood sugar spike.

So all in all this delicious, rich, chocolate, yule log needs to be adorning your table this Christmas – it certainly will be on mine if I can bear to share it with anyone.

And if you want MORE recipes to help you sail through the festive season minus the Christmas belly then you can find more sugar-free and deliciously healthy snack and treats recipes in my Eat & Be Merry festive recipe ebook!

Click here buy your Christmas Recipe eBook!

What customers say…

Chocolate Yule Log

Kezia Hall

A grain free, refined sugar free yule log!

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Servings 8

Ingredients

  

• CAKE
• 6 eggs separated
• 50 g cocoa roughly 5 heaped tbsp
• 4 tbsp raw honey
• pinch salt
• 1/2 tsp vanilla essence
• ICING
• 200 g organic unsalted butter
• 100 g dark chocolate
• 2 tbsp raw honey
• 2 tbsp cocoa
• tsp vanilla essence
• pinch salt

Instructions

 

• CAKE
• Preheat oven to 180c.
• Whisk egg whites until stiff peaks are formed.
• In a separate bowl whisk the egg yolk, honey, and salt until fully combined.
• Then gently fold the yolks into the egg whites and sift in the cocoa, gently stir until fully combined but still with some air in.
• Spread onto a small flat baking tray lined in greaseproof paper. You want it to be about 3/4 cm in thickness max and evenly spread.
• Place in oven for 20 minutes and then remove and while its still warm roll it up like you a swiss roll as this will help you when it comes to rolling later.
• Allow to cool.
• ICING
• Melt the chocolate and allow to cool slightly. Add the room temperature butter, honey, salt, and vanilla and whisk. If it is too liquidy then this is because of the heat of the melted chocolate so place the bowl in some cold water and whisk until it thickens.
• Once at a runny but thicker consistency grab your cake and place a layer of icing on top. Don't go right to the edges, or put too much at the end furthers away from you otherwise it will all just fall out of the end. You want to roll it from a portrait position, from smallest end to the smallest end.
• Then grab the greaseproof paper and peel it away from the cake at your starter end and make a tight roll and then whilst peeling away the paper and rolling at the same time roll up the yule log. If it's overbaked it may crack but don't worry that what icing is for!
• Then cover it in icing and place in the fridge.
• You can also freeze this too.
• I decorate mine with desiccated coconut for a snowy effect.

Notes

Its important to not over bake the cake so ti will roll and have a springy texture.
To make it dairy free then just use coconut oil in same quantities or just cover in melted dairy free chocolate which will create a harder finish.

Adapted from Nigella Lawson

 Are you a Yule Log Fan or hardcore Christmas Pudding fan?

Want another free recipe? Get my No-Bake Mince Pie Recipe HERE