Gluten-Free Buche de Noel (Yule Log Cake)

Preheat your oven to 205°C (400°F). Line a 30x40 cm rectangular baking tray with parchment paper or a silicone mat.

Sift together the almond flour, coconut sugar, gluten-free flour mix, and cocoa powder. Set aside.

In a large bowl, combine the whole eggs and the dry ingredients. Whisk with a mixer for approximately 10 minutes until the mixture becomes pale and airy.

In a separate bowl, whip the egg whites with the 14 g coconut sugar until soft peaks form.

Gently fold the whipped egg whites into the egg-flour mixture in batches, being careful not to deflate the batter.

Evenly spread the batter onto the prepared baking tray to about 1 cm thick

Bake for 7–10 minutes until the surface is set and lightly golden. Let cool completely before assembling.

Heat the coconut cream in a saucepan over medium heat until warm (but not boiling).

In a separate bowl, whisk together the corn starch, coconut sugar, and eggs until smooth and lump-free.

Gradually add the egg mixture to the warm coconut cream while stirring constantly. Cook over medium heat until thickened. Remove from heat and let cool completely.

Heat the coconut milk in a saucepan until just below boiling.

Pour the hot coconut milk over the chopped chocolate and let sit for 2-3 minutes. Stir until smooth and glossy. Allow the ganache to cool slightly.

Cut the cooled Joconde cake into three long strips which will be topped with coconut cream and rolled into a tube. You can also cut the cake into squares and simply stack the layers.

Spread a layer of coconut cream over the Joconde cake rectangles, and roll them up tightly.

Spread the ganache evenly over the sides, and use a fork to make indentations into the frosting to resemble the “tree bark” seen in the photo. Chill in the refrigerator for at least 2 hours to set.

Garnish with fresh berries, chopped pistachios, and mint leaves for a vibrant and elegant finish.

Slice and serve chilled.