The holiday season is upon us—a time for cozy gatherings, twinkling lights, and indulgent desserts that bring loved ones together. Among the many treats that define this magical season, the Yule log holds a special place. With its rich chocolate sponge, creamy filling, and decorative flair, it’s a show-stopping centerpiece for any festive table. But if you’re gluten-free, finding a Yule log that’s both delicious and inclusive can feel like an impossible task. That’s where this recipe for a Gluten-Free Baileys Christmas Yule Log comes in—perfect for everyone to enjoy, regardless of dietary needs.
For many, the holidays are all about tradition, and the Yule log is steeped in it. Originating from the European custom of burning a real Yule log in the hearth to welcome the winter solstice, the dessert version became a culinary homage to this practice. Today, it’s a sweet way to celebrate the season and create lasting memories with family and friends. But as we adapt our celebrations to accommodate diverse dietary needs, it’s important to ensure no one feels left out. This gluten-free twist on the classic Yule log promises all the joy, flavor, and nostalgia—without the gluten.
What makes this recipe extra special is the luxurious addition of Baileys. Its creamy, indulgent flavour infuses the filling and frosting, giving this dessert a sophisticated edge while maintaining its festive charm. For those who don’t consume alcohol, you can easily swap Baileys for a non-alcoholic Irish cream alternative, so everyone can partake in the celebration.
Crafting a Yule log from scratch may seem intimidating, but with a little patience and the right recipe, it’s surprisingly achievable—even for novice bakers. This gluten-free version uses a light and flexible chocolate sponge that rolls effortlessly, creating that signature swirl. The filling is a velvety Baileys-infused cream that perfectly complements the rich chocolate. And the pièce de résistance? A decadent chocolate ganache frosting, textured to resemble bark and dusted with powdered sugar for a snowy effect.
Baking this Yule log isn’t just about creating a dessert; it’s about embracing the spirit of the season. Picture this: the scent of chocolate wafting through your home, holiday music playing softly in the background, and the joy of sharing a beautiful homemade creation with those you care about. This Yule log is more than a dessert—it’s a way to celebrate togetherness, inclusivity, and the simple pleasures that make the holidays so special.
So whether you’re hosting a gluten-free guest, looking for a new festive challenge, or simply craving something decadent and delightful, this Gluten-Free Baileys Christmas Yule Log is the recipe for you. It’s rich, creamy, and absolutely irresistible—a dessert that will undoubtedly become a tradition in its own right.
Stay tuned as we guide you through every step of this recipe, from preparing the sponge to creating that stunning final decoration. This holiday season, let’s make something magical together. Happy baking, and may your days be merry, bright, and filled with chocolate!
Top Tips for a Flawless Gluten-Free Baileys Christmas Yule Log
Creating a stunning and delicious gluten-free Yule log doesn’t have to be intimidating. Here are some helpful tips to make your baking experience smooth and enjoyable:
1. Pick the Perfect Gluten-Free Flour
• Use a gluten-free all-purpose flour blend with xanthan gum or guar gum for the best texture and flexibility.
• Avoid single-ingredient flours like almond or coconut, as they may result in a dense or crumbly sponge.
2. Don’t Skip the Parchment Paper
• Line your baking tray completely with parchment paper, making sure it extends beyond the edges.
• Lightly grease the parchment paper to ensure the sponge doesn’t stick and tears are avoided.
3. Be Precise with Baking Time
• Bake the sponge just until it’s set and springs back when lightly touched. Overbaking can lead to dryness and cracking when rolling.
4. Roll It Warm
• Roll the sponge gently while it’s still warm, using a tea towel dusted with powdered sugar. Rolling it warm helps it hold its shape without cracking. Let it cool completely in this rolled position before adding the filling.
5. Whip the Cream Perfectly
• Chill your mixing bowl and whisk before whipping the Baileys cream filling to help it hold its shape.
• Whip just until stiff peaks form—over-whipping can make the cream grainy.
6. Add the Baileys Gradually
• When incorporating Baileys into the cream or frosting, add it slowly to prevent the mixture from becoming too thin. Adjust quantities to your taste, but don’t overdo it.
7. Handle the Sponge Gently
• Unroll the sponge carefully before spreading the filling to avoid tearing. Use an offset spatula for even application.
8. Frost with Texture
• When applying the ganache frosting, use a fork or spatula to create bark-like ridges for a realistic Yule log appearance. Don’t worry about being perfect—the imperfections make it look authentic!
9. Decorate with Festive Flair
• Dust the log with powdered sugar for a snowy effect, and garnish with decorative touches like meringue mushrooms, holly leaves, or berries.
• Consider using gluten-free edible glitter or gold dust for extra holiday magic.
10. Store Smartly
• Refrigerate your Yule log to keep it fresh but bring it to room temperature before serving for the best texture and flavor.
• It can be made a day ahead, giving you one less task to handle on the big day!
With these tips, you’ll have a gluten-free Baileys Yule log that not only looks stunning but also tastes incredible. Enjoy the process, and let the festive spirit inspire your baking!
Ingredients:
Sponge:
100 g caster sugar
4 large eggs
65 g gluten-free self raising flour (I use Freee)
1/4 tsp xanthan gum add this even if your flour already has it in it
40 g cocoa powder
Filling:
250 ml double cream
3 tbsp icing sugar
2-3 tbsp Baileys
Icing:
250 g butter softened
250 g icing sugar
250 g 54% dark chocolate
Optional Decoration:
Baileys truffles
White chocolate grated
For the sponge:
Prepare your swiss roll tin by greasing it and then placing baking paper onto it. Make sure it fits really well as you want the full shape of the tin.
Preheat your oven to 180°C fan or 200°C
Whisk together your sugar and eggs until light and a little frothy. It should only take a few minutes.
Sift in your gluten free flour, xanthan gum and cocoa powder. Fold this into your mixture carefully until fully combined.
Pour/spoon the mixture into your tin, ensuring it spreads right to the edges. Try your best to get it even as it will be pretty thin.
Bake in the oven for about 9 minutes. The sponge should have come away a little bit from the sides of the tin and be slightly risen.
Remove the sponge from the oven and very carefully turn it upside down onto another piece of baking paper on a flat surface. Carefully peel off the baking paper that was on the bottom of it in the oven.
Whilst the sponge is still warm, roll the sponge up with the paper inside it as you roll. Put your rolled up sponge to one side and leave it to cool completely whilst still rolled. Tip: Put something heavy against it to ensure it stays fairly tight and doesn’t unroll.
For the filling:
Whisk together your cream and icing sugar until it forms soft peaks. Then fold in your Baileys. Taste it so you can decide if you want to add a little bit more!
For the icing:
Melt your chocolate (I do this is the microwave) and put to one side to cool whilst making the rest of the buttercream.
Place your butter in a stand mixer (or electric hand whisk if you don’t have a stand mixer), mix on its own on a high speed for about 5 minutes. The butter should change from a more yellow colour to being a lot more pale.
Add your icing sugar gradually to the butter (I do this in two stages). I mix each addition of icing sugar for around 3-5 minutes before adding the second half.
Now add in your melted, cooled chocolate and mix until fully combined. It should be the right consistency at this point.
To assemble:
Carefully unroll and remove the baking paper.
Spread a layer of about 1cm thick of your filling on the unrolled sponge (I normally leave about a half cm gap around the edge). Carefully roll the sponge back up and transfer it to the serving board. Do this as tight as you can for the best swirl. Don’t overfill with cream, you don’t have to use it all!
Cover the rolled up sponge with the icing and use a fork or sharp knife to go over it to make a wood like pattern.
Dust with icing sugar and finish with some Baileys truffles and grated white chocolate.
Cut the ends off to reveal your swirl and enjoy!
In conclusion, this gluten-free Baileys chocolate Yule log is a decadent and festive dessert that’s sure to impress your family and friends this holiday season. Rich, indulgent, and surprisingly easy to make, it’s the perfect centerpiece for your dessert table. Whether you’re gluten-free or simply looking for a new take on a classic recipe, this Yule log is bound to be a hit.
So, grab your apron, whip up this delicious treat, and let the holiday cheer begin—one delicious bite at a time! If you try this recipe, don’t forget to share your photos! Happy holidays!
Comments