We are now LESS than a week from Christmas, so this is the last treat recipe for a while. Today I was feeling that familiar Christmas sugar overload, so in January I’ve gotta turn this ship around. But for now, let’s enjoy some seasonal treats!
I’m excited to share this cake recipe today because it’s in high demand! My husband volunteers on Mondays and has been wanting to take a treat to share. I made this cake over the weekend, kept some for us and let him take the rest. I’m sure he told them that he made the cake himself, but he said it was quite a hit! He keeps asking me when the recipe will be posted, so he can share it.
This recipe was actually inspired by my incessant, obsessive binging of the Great British Baking Show. On one of the cake challenges, someone said they were making a chocolate swiss roll with coffee filling. It sounded so delicious that I wanted to immediately recreate that myself. I already have a tried and true chocolate cake recipe, so I paired it with a coffee frosting and it was a winner!
I’ve got to be honest, my yule log has a crack in it. Grain-free bakes just don’t have the same flexibility that wheat flour does. But you can glue it all together with some buttercream and cover it with almonds. Or, you can skip the rolling all together and just leave it a flat, perhaps cut in half and stacked into layers. Whatever shape you decide to serve this in, it’s going to be delicious. Merry Christmas to all of you, I hope your holiday is full of relaxation, family, food, and friends.
Chocolate Coffee Yule Log
1/2c non-dairy milk
1/2c arrowroot starch
1/2c maple syrup
2T avocado oil
3/4t vanilla extract
1c almond flour
1 T coconut flour
3/4c cocoa powder
3/4t baking soda
1/2c palm shortening
2c organic powdered sugar
2t freeze dried coffee crystals
sliced almonds, optional
Pre-heat oven to 325 and line a 9x13” pan with parchment paper.
In the bowl of a mixer, combine the milk, arrowroot, eggs, maple syrup, avocado oil, vanilla extract, and salt. Whisk it together until it's completely mixed and there are no lumps of arrowroot.
Let that mixture sit for about 10 minutes while you measure out the dry ingredients.
In a smaller bowl, whisk together the almond flour, coconut flour, cocoa powder, and baking soda.
With the mixer on low, slowly add the dry mixture to the wet. Mix well, and scrape down the sides to ensure everything gets mixed in.
Pour the batter into the lined jellyroll pan and spread it so the top is even.
Bake the cake for 16 minutes, or until a toothpick comes out pretty clean.
As soon as you pull the cake out of the oven, use the parchment paper to remove the cake from the pan. Starting on a short side, roll the cake up.
Now the cake needs to cool completely before you can add the frosting, or it’ll melt.
To make the frosting, beat together the palm shortening, powdered sugar, coffee crystals and water until it’s smooth and creamy.
Once the cake is cool, gently unroll it. Spread a layer of coffee frosting over the cake, then roll it back up. Tightly wrap the cake in plastic wrap and place it in the fridge. The buttercream will set up a bit and help the cake keep it’s shape.
When you’re ready to serve the cake, remove the plastic and spread some reserved frosting over the top. If you’d like, cover the surface with the sliced almonds.
If you make this gorgeous treat, snap a photo for me! Post your picture on Instagram, and tag me at #ideatthatfoodtoo. You can also Pin this picture so you don't forget to make these next time you need a treat!