Welcome to the joy of festive baking! This year, impress everyone with a stunning dairy-free Christmas Dessert: chocolate Bûche de Noël. It’s an elegant dessert that looks intricate but is surprisingly simple to make. This recipe is perfect for holiday celebrations, ensuring everyone can enjoy a truly special and inclusive treat. Get ready to bake a delicious dairy free christmas dessert that will be the star of your table.
Why You’ll Love This Dairy-Free Christmas Dessert
This beautiful chocolate log is more than just a dessert; it’s a holiday experience. Here’s why you’ll adore making and sharing this dairy free christmas dessert:
- Naturally Dairy-Free: Perfect for guests with dietary restrictions, or if you simply prefer a lighter option.
- Elegant and Show-Stopping: Its classic log appearance makes a stunning centerpiece for any holiday table.
- Rich Chocolate Flavor: Deep, intense chocolate notes will satisfy every sweet tooth.
- Surprisingly Simple: Our step-by-step guide makes this impressive treat achievable for beginners.
- Perfect for Gatherings: This generous dessert easily serves a crowd during your festive celebrations.
- Gluten-Free Friendly: The sponge cake is naturally gluten-free, using cacao powder instead of flour.
Ingredients
Gather these simple ingredients to create your show-stopping dairy-free Christmas dessert. Each component plays a vital role in achieving that perfect balance of flavor and texture.
For the Cake:
- 6 large eggs, separated
- 3/4 cup granulated sugar, divided
- 1/3 cup unsweetened cacao powder
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon kosher salt
- 1/4 cup powdered sugar, for dusting
For the Dairy-Free Chocolate Frosting:
- 2 (13.5-ounce cans) full-fat coconut milk, refrigerated overnight
- 1/4 cup powdered sugar, sifted
- 1/4 cup cacao powder, sifted
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon kosher salt
For Decoration (Optional):
- 3 rosemary sprigs
- 3 red cranberries or other round red candies
- Extra granulated sugar
Notes & Substitutions
- Coconut Milk: Refrigerating full-fat coconut milk overnight is crucial. This separates the thick, creamy solids from the liquid, allowing you to whip the cream into a stable frosting. To learn more about this versatile dairy alternative, explore tips for making dairy-free whipped cream from coconut milk. Do not shake the cans before chilling.
- Cacao vs. Cocoa Powder: Cacao powder is less processed than cocoa powder, offering a richer, more intense chocolate flavor and higher nutritional value. For a deeper understanding of their distinct properties, read about the differences between cacao and cocoa powder. You can use unsweetened cocoa powder as a direct substitute if needed, but the flavor may be slightly different.
- Egg Separation: Separate eggs while cold, then let the whites come to room temperature for easier whipping to stiff peaks.
- Decorations: Feel free to get creative! Edible glitter, candied nuts, or even small meringue mushrooms make beautiful additions to your chocolate log.
Equipment
Having the right tools makes baking this special dairy free christmas dessert a breeze. Here’s what you’ll need:
- Large rimmed baking sheet (about 12×15 inches)
- Parchment paper
- Electric mixer (stand or hand-held)
- Large mixing bowls (at least two)
- Clean non-terrycloth dishtowel
- Wire rack
- Spatula or offset spatula
- Serving platter
Instructions
Creating this elegant dairy-free Christmas Dessert: chocolate Bûche de Noël is a rewarding experience. Follow these steps carefully for a perfect result every time.
1. Prepare for Baking
Preheat your oven to 375ºF (190ºC). Line the bottom of a large (about 12- by 15-inch) rimmed baking sheet with parchment paper. This prevents sticking and ensures easy removal.
2. Make the Chocolate Sponge Cake
Separate your egg yolks from the whites, reserving both. In a mixing bowl, combine the yolks with 1/2 cup of the granulated sugar and beat until thick and pale. Mix in the cacao powder, vanilla, and salt until just combined.
In a large, clean bowl (preferably a stand mixer bowl), whip the egg whites on medium-high until soft peaks form. Gradually add the remaining 1/4 cup granulated sugar and continue whipping until stiff, glossy peaks form. Gently fold the whipped egg whites into the yolk mixture in two additions, taking care not to deflate the mixture. Spread the batter evenly onto the prepared baking sheet. Bake for 12 to 15 minutes, until the cake pulls away from the pan sides, feels spongy, and springs back when lightly pressed.
3. Roll the Cake
Dust a clean, lint-free dishtowel generously with powdered sugar. Run a knife around the edges of the warm cake to loosen it from the pan. Carefully invert the hot cake onto the prepared towel. Slowly and gently peel off and discard the parchment paper. Don’t worry if some cake sticks; the frosting will hide any imperfections.
Starting from a short end, tightly roll the cake with the towel inside. Place the rolled cake and towel seam-side down on a wire rack. Let it cool completely for at least 30 minutes. This step helps the cake remember its rolled shape, preventing cracks later.
4. Prepare the Dairy-Free Chocolate Frosting
Carefully open your chilled coconut milk cans without shaking them. Scoop out only the firm, waxy coconut cream solids from the top into a stand mixer bowl (discard or save the clear liquid for another use). Beat the coconut cream on medium speed for 30 seconds. Scrape down the sides, then beat on medium-high until it forms stiff peaks, about 3 minutes.
Add the sifted powdered sugar, sifted cacao powder, vanilla extract, and salt. Mix slowly to incorporate the dry ingredients, then beat on high speed until the frosting is fluffy and thoroughly combined. Refrigerate the frosting until you are ready to use it, ensuring it stays firm and spreadable for your dairy free christmas dessert.
5. Assemble the Bûche de Noël
Gently unroll the cooled cake. Using an offset spatula, spread about two-thirds of the chilled frosting evenly over the inside of the cake. Leave a 1-inch border clear around the edges. Roll the cake log again from the short end, but this time without the towel, so the frosting becomes the filling.
Carefully transfer the rolled cake log to a serving platter, seam-side down. Use the remaining frosting to generously cover the outside of the log. To create the classic “bark” texture, gently run a fork along the frosting. For a neat, professional finish, carefully trim a small slice off each end of the log using a sharp knife.
6. Decorate and Serve
Rinse your rosemary sprigs and cranberries (or candies) to moisten them. Sprinkle them generously with granulated sugar to create a frosted, wintry look. Let them dry slightly. Arrange the sugared rosemary and cranberries on top of your dairy-free chocolate Bûche de Noël to resemble a festive log with foliage. Keep the assembled cake refrigerated until you are ready to serve. This ensures the frosting remains firm and the cake stays fresh.
Pro Tips & Troubleshooting
Achieve bakery-worthy results with these helpful tips for your festive dairy free christmas dessert:
- Chill Coconut Milk Thoroughly: This is the most critical step for stable frosting. If your coconut cream isn’t firm, place it back in the fridge for a few more hours, or even overnight again.
- Handle Warm Cake Gently: The cake is delicate when warm. Work slowly and patiently when peeling the parchment and rolling the cake to prevent tearing.
- Achieve Stiff Peaks: For both the cake whites and coconut cream frosting, stiff peaks ensure proper structure. Stop beating once they hold their shape.
- Do Not Overmix Cake Batter: Overmixing after folding in the whites can deflate the batter, leading to a dense cake. Fold gently until just combined.
- Smooth Roll: Dusting the towel generously with powdered sugar prevents sticking and aids in a smooth roll.
- Dealing with Cracks: Minor cracks are common and easily disguised with frosting and decorations. Don’t worry!
Serving, Storage, and Variations
Make the most of your delicious dairy free christmas dessert with these tips.
Serving Suggestions
Serve your dairy-free chocolate Bûche de Noël chilled for the best texture and firmest frosting. A dusting of extra powdered sugar just before serving mimics fresh snow, adding to its festive charm. Consider pairing it with a dollop of store-bought dairy-free whipped cream or a scoop of dairy-free vanilla ice cream for an extra indulgent treat.
Storage Instructions
Store the assembled Bûche de Noël covered tightly in the refrigerator for up to 3-4 days. If you plan to make it further in advance, you can bake and roll the cake, then freeze the unfrosted log for up to 1 month. Thaw in the refrigerator overnight, then frost and decorate just before serving.
Variations
- Peppermint Twist: Add 1/2 teaspoon of peppermint extract to your dairy-free chocolate frosting for a festive mint-chocolate flavor.
- Citrus Zest: For a brighter taste, incorporate 1 teaspoon of orange zest into the cake batter or the frosting.
- Coffee Infusion: Dissolve 1 teaspoon of instant espresso powder in 1 tablespoon of hot water, then add it to the frosting mixture for a subtle coffee note.
- Different Decorations: Beyond rosemary and cranberries, use edible glitter, shaved dairy-free chocolate, or even homemade meringue mushrooms for a whimsical forest look.
- Mini Logs: For individual servings, cut the cake in half or thirds before rolling, then frost and decorate each mini log separately.
Nutrition Information
Disclaimer: Nutrition facts are estimates based on available ingredient data and serving size. They are intended for informational purposes only and may vary based on specific brands and preparation methods.
This dairy free christmas dessert offers a delightful indulgence without dairy. It provides a rich and satisfying treat perfect for special occasions. Enjoy this festive dessert as part of your holiday celebration.
| Nutrient | Amount |
|---|---|
| Calories | ~350 kcal |
| Total Fat | ~25 g |
| Saturated Fat | ~18 g |
| Cholesterol | ~100 mg |
| Sodium | ~80 mg |
| Total Carbohydrate | ~35 g |
| Dietary Fiber | ~3 g |
| Total Sugars | ~25 g |
| Protein | ~5 g |
FAQ
- Is this recipe gluten-free? Yes, this recipe is naturally gluten-free as the cake uses cacao powder instead of traditional flour.
- Can I make this ahead of time? Absolutely! You can bake and roll the cake up to 1 day in advance. Prepare the frosting, assemble, and decorate on the day of serving, or up to 24 hours prior.
- What if my coconut cream isn’t firm? If your coconut cream isn’t firm enough to whip, it simply needs more chilling time. Place the cans back in the coldest part of your refrigerator for several more hours, or even overnight.
- Can I use cocoa powder instead of cacao? Yes, you can substitute unsweetened cocoa powder for cacao powder. The flavor profile of your dairy free christmas dessert may be slightly less intense.
- How do I prevent the cake from cracking? The key is to roll the warm cake with the towel immediately after baking. This trains the cake to hold its shape as it cools, making it more pliable and less prone to cracking during the final roll.
Conclusion
This dairy-free chocolate Bûche de Noël is a truly special and impressive dairy free christmas dessert. With its rich chocolate flavor and elegant presentation, it’s sure to be the star of your holiday table. Don’t let its sophisticated appearance intimidate you; our beginner-friendly steps make it entirely achievable. We hope you enjoy creating and sharing this wonderful festive treat!
Dairy-Free Chocolate Bûche de Noël: Your Perfect Christmas Dessert
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Line a 12×15 inch rimmed baking sheet with parchment paper.
- In a bowl, beat egg yolks with 1/2 cup sugar until thick and pale. Stir in cacao powder, vanilla, and salt.
- In a clean bowl, beat egg whites to soft peaks, then add remaining 1/4 cup sugar. Beat until stiff peaks form.
- Gently fold whipped whites into yolk mixture in two additions. Spread evenly into pan. Bake 12–15 min until springy.
- Dust clean towel with powdered sugar. Invert hot cake onto towel, remove parchment. Roll tightly with towel inside and let cool seam-side down.
- Scoop firm coconut cream into bowl. Beat 30 sec, then add powdered sugar, cacao, vanilla, and salt. Beat until fluffy and refrigerate.
- Unroll cake, spread 2/3 frosting evenly, then re-roll (without towel). Place seam-down on platter.
- Frost outside with remaining frosting. Run a fork through to create bark texture. Trim ends for clean look.
- Toss rosemary and cranberries in sugar for decoration. Arrange on top. Chill until ready to serve.
Notes
Taya Bennett is the founder of YumEasyMeals, a platform dedicated to easy, delicious, and quick-to-prepare recipes for busy families. Passionate about everyday cooking, she simplifies meals with practical, accessible, and always delicious ideas.
Discover her creations at: yumeasymeals.com
