The Perfect Healthy Yule Log Recipe To Make For Christmas
Christmas is just around the corner. And this holiday is rich in traditions. From making cookies for Santa, to decorating the tree, to singing Christmas carols. In some parts of Europe it is tradition to make a Yule log cake. This delightful cake resembles the form of a log, however it is much tastier. Packed with strong flavors of chocolate and hazelnut cream, every bite of this cake will make you feel like you are in heaven. Soft from the sponge cake and creamy from the filling. It has a magnificent texture and taste. And don’t be fooled, just because this is a healthier version, it doesn’t mean it’s not as yummy as the original. This healthy yule log will quickly become one of your favorite Christmas treats.
In some parts of Europe it is tradition to make a yule log cake
The word “Yule” is often considered synonymous with Christmas, however it has quite the different history behind it. This word is also the equivalent of the old English word geol and the Old Norse word, jól. Both of these words refer to a midwinter festival that is centered around the winter solstice, which marks that half of the winter season has gone by. There are many traditions associated with the festival, one of those is the burning of a big log. To this day this tradition has stuck in many cultures, however in others it has turned into the form of a tasty treat. With no fireplace to burn a log, having a Yule log shaped cake is just as satisfying.
The word “Yule” is often considered synonymous with Christmas
Healthy Yule Log Video Tutorial
Having a quick look through how the recipe should go is always a good way to ensure no mistakes will happen during the cooking process. That’s why we’ve created a simple, quick tutorial for you to watch before tackling this recipe on your own. It will help give you a sense of direction and how the steps go, so you don’t worry during the process.
See how to do this yummy Yule log in our YouTube video
Healthy Yule Log Recipe
Preparation time: 30 minutes
Cooking time: 3 hours
- Measuring Cups
- Measuring Spoons
- Hand Mixer
- Silicone Spatula
- Baking Paper
- Thin Kitchen Towel
- 4 Eggs, separated into yolks and whites
- 70 grams Muscovado Sugar
- 1 tbsp Vanilla Extract
- 30 ml Almond Milk
- 50 grams Erythritol
- 135 grams Gluten-Free Flour Mix
- 3 tbsp Cocoa Powder
- 1 tsp Baking Powder
- Powdered Sugar
- Hazelnut Cream
- Dried Cranberries
- Melted Dark Chocolate
- Fresh Cranberries For Garnish (optional)
- Take two big bowls and your eggs. Then separate the yolks from the whites.
- To the egg yolks add in the muscovado sugar, almond milk, and the vanilla extract. Mix everything together with a hand mixer.
- After you have mixed yolks with the sugar, take a sifter. Hold the sifter over the yolk mixture bowl and pour in it the gluten-free flour, the cocoa powder and baking powder. Sift everything into the bowl.
- Take a spoon and mix the yolk mixture with the flour and cocoa powder until everything is incorporated well.
- Now it’s time for the egg whites. Take your hand mixer and beat the whites.
- While you are mixing the egg whites, add the erythritol. Then beat until the whites have turned into a nice foam.
- With your silicone spatula pour the egg whites little by little into the cocoa yolk batter. Mix. Then add more of the egg whites and mix again. Do this until the two bowls are incorporated into one.
- Line a rectangular pan with some baking paper. Pour the batter mixture into the pan. Then with the spatula make sure you evenly spread it out.
- Bake at 180 degrees C° for 15 to 20 minutes.
- While the cake is baking, prepare a thin kitchen towel that is larger than the cake on the counter. Sprinkle it with some powdered sugar.
- Once the sponge cake has baked, waste no time. When you take it out of the oven, take it out of the pan and place it baking paper side up on the towel. Remove the baking paper and sift some more powdered sugar on this side of the cake, as well.
- Then starting with the narrow end, start to tightly roll the hot cake with the towel. But make sure to do this slowly and gently. Once it’s rolled and tucked nicely, let it cool down. You can place it in the fridge or leave it be.
- When the cake has cooled down complete, gently unroll it and spread your hazelnut cream evenly all over the cake.
- Then sprinkle the dried cranberries on the cake. Gently roll the cake back into it’s log form.
- Place your cake on the preferred serving dish and pour the melted dark chocolate all over it. Garnish with some fresh cranberries.
First step: Separate the yolks from the whites in two bowls
Second step: To the egg yolks add in the muscovado sugar, almond milk, and the vanilla extract
Third step: Mix everything together with a hand mixer
Fourth step: In the yolk mixture, sift in it the gluten-free flour, the cocoa powder and baking powder
Fifth step: Take a spoon and mix until everything is incorporated well
Sixth step: Take your hand mixer and beat the whites
Seventh step: While you are mixing the egg whites, add the erythritol
Eighth step: Then beat until the whites have turned into a nice foam
Ninth step: Mix together the two mixtures
Tenth step: Line a rectangular pan with some baking paper and spread out the batter
Eleventh step: Bake at 180 degrees C° for 15 to 20 minutes
Twelfth step: While the cake is baking, prepare a thin kitchen towel and sprinkle with powdered sugar
Thirteenth step: Place the warm cake on the towel and remove the baking paper
Fourteenth step: Sift some more powdered sugar on this side
Fifteenth step: Then starting with the narrow end, start to tightly roll the hot cake with the towel
Sixteenth step: Once it’s rolled and tucked nicely, let it cool down fully
Seventeenth step: When the cake has cooled down complete, gently unroll it
Eighteenth step: Spread your hazelnut cream evenly all over the cake
Nineteenth step: Sprinkle the dried cranberries on the cake
Twentieth step: Gently roll the cake back into it’s log form
Twenty-first step: Pour the melted dark chocolate all over it
Twenty second step: Garnish with some fresh cranberries and enjoy!
Tips and Tricks
Every recipe has its own little secrets. You know, all those little details, substitutions, and tricks that can make it taste not just “good”, but amazing. These little things that can help you make the final product divine and can help you give the confidence to experiment with your cooking and learn. That’s why here we want to share with you all the details you need to know to make this delightful healthy yule log cake just perfect and how to make it to your liking. Always remember that in the end cooking is a form of art, and you are the artist. This means you can change, add, or remove anything you like to this recipe. Just make sure the end product is to your taste bud’s liking.
Every recipe has its own little secrets
If you want to keep the cake color brown, or you want an even more rich chocolate taste, instead of sprinkling the cake with powdered sugar on all sides, you can easily replace it with cocoa powder.
To make the chocolate topping all you need to do is chop up the dark chocolate and place it in a medium bowl. Then you can melt over a water bath on the oven, or you can microwave it. But make sure to check on it on the microwave as it can burn.
Instead of sprinkling powdered sugar, you can easily replace it with cocoa powder
This amazing healthy yule log is the perfect addition to your table this Christmas. If you enjoyed making this yummy recipe, make sure to check out what over treats we have to offer over on our YouTube Channel. And if you need even more inspiration, just take a look on our website. We have a recipe for every craving or event! In need of some inspiration for Christmas appetizers? We’ve got you! Or maybe you want some ideas for yummy Christmas Eve recipes? Either way, we have what you are searching for. Oh, and make sure to let us know what you thought of this recipe, as well as what you would like to see from us next time over in our YouTube comments.
This amazing healthy yule log is the perfect addition to your table this Christmas
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