Gluten-Free & Lactose-Free Christmas Yule Log Recipe with Schär

As December ushers in the holiday season with its festive gatherings and delightful indulgences, we're giving the iconic Yule Log a modern twist: entirely gluten-free and lactose-free, crafted with trusted Schär ingredients. This decadent dessert marries rich cocoa and almond notes, finished with a signature white sesame-coconut purée. Using Schär Mix B flour ensures a tender sponge cake texture. Serving 8 generously, it's the perfect showstopper for your New Year's Eve table. Here's how to make it.

Gluten-Free Yule Log Recipe

Ingredients for the gluten-free, lactose-free Yule Log
Serves 8-10 (1h30 prep time) – Chill 2 hours

For the sponge cake:

Dry ingredients:

– 100 g Schär Mix B gluten-free flour with baking powder
– 60 g buckwheat flour
– 40 g cornstarch
– 60 g blond or whole cane sugar
– 30 g unsweetened defatted cocoa powder
– 40 g grated coconut
– 1 tsp baking soda
– Pinch of salt

Wet ingredients:

– 300 ml rice milk
– 40 g sunflower oil
– 1 tbsp lemon juice

Instructions

Preheat oven to 180°C (th. 6).
In one bowl, whisk dry ingredients together.
In another, combine wet ingredients.
Fold liquids into dry mixture until smooth.
Pour into a lightly oiled 10 x 25 cm rectangular mold (or cake tin as alternative) and bake 25-30 minutes.
Test doneness by inserting a thin knife blade in the center – it should come out clean.
Cool completely on a wire rack.
Slice into two equal rectangles with a sharp knife.

For the pastry cream:

Ingredients:

– 300 ml rice milk
– 100 ml rice cream
– 40 g brown sugar
– 40 g cornstarch
– 40 g semi-whole rice flour
– 2 tbsp white sesame purée
– 1 tsp ground vanilla

Instructions

Add all ingredients to a saucepan.
Heat over medium, whisking constantly until thickened (2-3 minutes).
Place one sponge rectangle on a rack, spread with ¾ of the warm cream.
Top with second rectangle.
Spread remaining cream on sides and smooth with a spatula.

For the glaze:

Ingredients:

– 100 g dark chocolate
– 100 g rice cream
– 40 g grated coconut

Instructions

Melt chocolate with rice cream, stir in coconut.
Set log on a rack over a plate; spread half the glaze evenly over top and sides with a spatula.
Freeze 45 minutes.
Spread remaining glaze, smooth for a polished finish.
Chill at least 2 hours. Slice and enjoy!

Happy Holidays!

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Photo credit: Matthieu Hoarau for labeauteparisienne.com