Making this Yule log always brings me back to those warm moments spent in the kitchen with my family, smelling the sweet aromas and eagerly awaiting the first bite. This FODMAP-free, gluten-free and reduced-sugar version is a real favorite: light, fluffy and just sweet enough to satisfy the taste buds without weighing you down. It has become a classic in our home, perfect for impressing guests while taking care of their digestion… and ours!
Ingredients
Sponge Cake:
- 4 large eggs
- 125 ml (½ cup) white sugar
- 180 ml (¾ cup) gluten-free all-purpose flour
- 10 ml (2 tsp) vanilla extract
- 30 ml (2 tbsp) cornstarch
- 5 ml (1 tsp) baking powder
- 80 ml (⅓ cup) unsweetened applesauce
- 10 ml (2 tsp) psyllium
- 250 ml (1 cup) homemade sugar-free fruit jam
Coffee Chocolate Frosting:
- 227 g (½ block) semi-firm tofu
- 7.5 ml (½ tbsp) instant coffee
- 22 ml (1 ½ tbsp) unsweetened cocoa powder
- 45 ml (3 tbsp) icing sugar
- 50 g 70% dark chocolate
Preparation
- Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
- In a bowl, whisk the eggs with the sugar and vanilla using a mixer or blender until the mixture is frothy and doubled in volume (5-10 minutes)
- Using a spatula, gently incorporate the flour and baking powder, previously sifted into the mixture.
- Mix the psyllium and compote, then add to the mixture.
- Spread the mixture on the baking sheet and bake for 12-15 minutes.
- When it comes out of the oven, immediately turn the sponge cake over onto a clean, damp tea towel sprinkled with powdered sugar. Carefully remove the parchment paper.
- Roll the still-warm sponge cake with the tea towel to prevent cracks. Let cool completely before unrolling to fill it.
- Fill with jam, roll to form the log, and place the opening down to prevent it from opening
- Add the icing when serving for a perfect result!
Notes
Keeps for 5 days in the refrigerator, in an airtight container, or up to 3 months in the freezer without icing.
The sponge cake can be prepared in advance and frozen, without the frosting, until the day of presentation. Simply remove it from the freezer and let it defrost at room temperature before assembling and frosting.
