French Chocolate Bûche De Nöel (Gluten Free)

This chocolate French Bûche De Nöel is naturally gluten free made with a flourless sponge cake and is filled with a light and airy chocolate whipped cream. This Bûche De Nöel is and impressive dessert that can come together with just a few simple ingredients, and always looks good on a Christmas dessert table.

French Gluten Free Bûche De Nöel Christmas Recipe - The Well Essentials - A decadent and simple twist on a traditional french buche de noel, this cake is rich with chocolate flavor and whipped cream

A French Bûche De Nöel may very well be one of the most classic Christmas desserts, so when I set out to Cook Around The World For Christmas I knew that I had to tackle this special French cake.

“Bûche De Nöel” is a the French name for a Yule Log Cake, which is a cake that looks like a fallen down log or tree truck — pretty self-explanatory. It is traditionally served during the Christmas season in France but has become a staple dessert across Belgium, the USA, Switzerland, and Quebec.

French Gluten Free Bûche De Nöel Christmas Recipe - The Well Essentials - A decadent and simple twist on a traditional french buche de noel, this cake is rich with chocolate flavor and whipped cream

We actually saw a lot of different Bûche De Nöel varieties on our recent trip to Quebec, which I was excited to see after just learning how to make this special dessert the week prior. While a Bûche De Nöel may look like a complicated cake it in fact is very easy to pull together, there are just a few things you have to get right and the whole process is a breeze.

Step One:

Make your gluten free sponge cake. This process involved separating a bunch of eggs and whipping the whites with a little sugar until they are peaked and frothy. You want to make sure that your egg whites are really voluminous and hold a peak otherwise the sponge will not have that nice and light texture.

Step Two:

Once your egg whites are whipped you will fold the chocolate egg yolk mixture into the egg whites. Make sure to do this gently with a spatula and avoid deflating the egg whites.

Step Three:

When it is time to pour your batter into your cake pan it is important that you have first placed a layer of parchment paper on the pan. This will help you remove your cake from the pan and roll it immediately (which is very important for this cake)

Step Four:

Once your cake is cooked it is important to work quickly. You need to roll your cake into a spiral while it is warm otherwise it will not hold its shape and could crack. So once you remove the cake from the oven roll it into a spiral and then place it in the refrigerator to cool down.

Step Five:

Assembling your cake can take a little patience. First you will need to unroll the cake. If at this point the cake splits don’t worry, you can still roll it back up and you will be able to cover the rips with frosting anyway.

After you have spread frosting on the cake you will need to roll it back up. Make sure to do this as tightly as possible to get that nice spiral. Once your cake is rolled you can choose to serve it as is or top it with frosting, nuts, berries, or powdered sugar.

French Gluten Free Bûche De Nöel Christmas Recipe - The Well Essentials - A decadent and simple twist on a traditional french buche de noel, this cake is rich with chocolate flavor and whipped cream

French Chocolate Bûche De Nöel (Gluten Free)


Ingredients

Cake

  • 6 eggs (separated into whites and yolks)

  • 1/2 cup cocoa powder

  • Pinch Sea Salt

  • 1 tsp Vanilla

  • 1 tsp cinnamon

  • 3/4 cup sugar (split into 1/2 cup + 1/4 cup)

Whipped Cream Frosting

  • 2 cups whipping cream (could also substitute for 2 cups full-fat coconut cream)

  • 1/2 cup confectionary sugar

  • 1/4 cup cocoa powder

  • 1 tsp vanilla

Directions

Cake

  • Preheat oven to 350 degrees F

  • Whip egg whites on high using a high-speed mixer (I used my kitchenaid but you could also use a hand mixer)

  • Once egg whites are beginning to increase in volume add 1/4 cup sugar and continue whipping until soft peaks form.

  • While egg whites are whipping, beat egg yolks and 1/2 cup sugar in a medium size mixing bowl.

  • Add cocoa powder, vanilla, cinnamon, and salt to egg yolk mixture and continue beating until well combined.

  • Next, gently fold the chocolate egg yolk mixture into the egg whites using a spatula, taking care not to flatten the egg whites.

  • Once combined, line a 9x13 inch baking pan with parchment paper and gently pout the batter into the pan.

  • Using a spatula spread the batter evenly and then place in the oven for ~12 minutes.

  • Once the cake has finished cooking, remove from the oven and immediately lift from the pan. While the cake is warm roll the cake into a spiral using the parchment paper.

  • Place the rolled cake in the refrigerator to cool.

Whipped Cream Frosting

  • While the cake is cooling begin to make your whipped cream frosting by combining whipping cream, sugar, cocoa powder, and vanilla in a mixing bowl.

  • Whip on high until a light and airy whipped frosting forms.

  • Place in a bowl and store in the refrigerator until you are ready to assemble your cake.

Assembling The Cake

  • Once the cake has cooled remove it from the refrigerator and unroll it.

  • Next, take a flat cake frosting knife and spread the whipped cream frosting onto the cake.

  • Lastly, using the parchment paper roll the cake back up into a tight spiral, removing the parchment paper as you go.

  • Once rolled you can top with additional whipped frosting or serve with a sprinkling of powdered sugar and fresh berries.

  • Store in the refrigerator until ready to serve and then cut into individual slices.