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Dairy-free chocolate Bûche de Noël yule log on a wooden board, sliced to show its chocolate sponge and creamy swirl filling, topped with sugared cranberries, rosemary sprigs, and a dusting of powdered sugar in a cozy Christmas setting

Dairy-Free Chocolate Bûche de Noël: Your Perfect Christmas Dessert

This elegant dairy-free chocolate Bûche de Noël is rich, festive, and entirely dairy-free! A show-stopping dessert with a gluten-free chocolate sponge and coconut whipped frosting that everyone will love this Christmas.
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Course: Dessert, Holiday
Cuisine: Dairy-Free, French
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large eggs, separated
  • 3/4 cup granulated sugar, divided
  • 1/3 cup unsweetened cacao powder
  • 2 tsp pure vanilla extract
  • 1/4 tsp kosher salt
  • 1/4 cup powdered sugar, for dusting
  • 2 cans (13.5 oz) full-fat coconut milk, refrigerated overnight
  • 1/4 cup powdered sugar, sifted
  • 1/4 cup cacao powder, sifted
  • 1 tsp pure vanilla extract (for frosting)
  • 1/8 tsp kosher salt (for frosting)
  • 3 rosemary sprigs (optional decoration)
  • 3 fresh cranberries or red candy balls (optional decoration)
  • granulated sugar for sugaring decorations

Equipment

  • Large rimmed baking sheet (12×15 inches)
  • Parchment paper
  • Electric mixer
  • Large mixing bowls
  • Clean dishtowel (non-terrycloth)
  • Wire rack
  • Offset spatula
  • Serving platter

Method
 

  1. Preheat oven to 375°F (190°C). Line a 12×15 inch rimmed baking sheet with parchment paper.
  2. In a bowl, beat egg yolks with 1/2 cup sugar until thick and pale. Stir in cacao powder, vanilla, and salt.
  3. In a clean bowl, beat egg whites to soft peaks, then add remaining 1/4 cup sugar. Beat until stiff peaks form.
  4. Gently fold whipped whites into yolk mixture in two additions. Spread evenly into pan. Bake 12–15 min until springy.
  5. Dust clean towel with powdered sugar. Invert hot cake onto towel, remove parchment. Roll tightly with towel inside and let cool seam-side down.
  6. Scoop firm coconut cream into bowl. Beat 30 sec, then add powdered sugar, cacao, vanilla, and salt. Beat until fluffy and refrigerate.
  7. Unroll cake, spread 2/3 frosting evenly, then re-roll (without towel). Place seam-down on platter.
  8. Frost outside with remaining frosting. Run a fork through to create bark texture. Trim ends for clean look.
  9. Toss rosemary and cranberries in sugar for decoration. Arrange on top. Chill until ready to serve.

Notes

Be sure to chill your coconut milk overnight for best frosting results. You can substitute cocoa powder for cacao if needed. Cracks in the cake? No problem — the frosting covers imperfections beautifully.