This Eggless Yule Log is a classic Bûche de Noël made completely without eggs, featuring a soft chocolate sponge, fluffy whipped cream filling, and a smooth chocolate glaze. It delivers rich, festive flavor with simple pantry ingredients and no complicated techniques. Designed for allergy-aware families and first-time Yule Log bakers, this recipe rolls beautifully, with minimal crack, and slices clean every time. It’s an elegant Christmas centerpiece that’s surprisingly approachable and completely inclusive.
Oriana’s Thoughts On The Recipe
This Eggless Yule Log is truly one of my holiday pride and joys. After more than a decade of baking without eggs for my daughter’s severe food allergies—and now for my grandson—I’ve learned that holiday desserts need to be two things: reliable and joyful. This cake delivers both. It’s soft, chocolatey, and festive in that quiet, meaningful way that makes the holidays feel complete.
I tested this recipe again and again until I knew it would work for any home baker—even if this is your very first Yule Log. No special tools, no stress. Just simple ingredients, clear steps, and that proud moment when you slice in and see the swirl. Recipes like this remind me that food allergies don’t get to dim the holiday sparkle.
Why You’ll Want to Try My Recipe
Ingredients You’ll Need, Substitutions & Notes
Scroll down to the recipe card for all the details, including measurements and instructions.
Eggless Chocolate Cake
- All-Purpose Flour: Gives the cake structure while keeping it light enough to roll.
- Unsweetened Cocoa Powder: For that deep, chocolatey flavor. Use natural cocoa, not Dutch-processed, for the best results.
- Baking Powder + Baking Soda: This combo helps the sponge rise and stay tender without eggs.
- Salt: Balances the flavors.
- Milk: Adds moisture. Use dairy-free milk if needed.
- Pure Pumpkin Purée: My secret weapon! Pumpkin adds moisture and tenderness in place of eggs without making the cake taste pumpkin-y.
- Brown Sugar + Granulated Sugar: Brown sugar adds moisture, and granulated sugar helps with structure and sweetness.
- Pure Vanilla Extract: Rounds out the chocolate flavor.
- Espresso Powder: Optional, but enhances the chocolate beautifully.
Whipped Cream Filling
- Heavy Whipping Cream: The base of the fluffy, cloud-like filling.
- Sugar: Sweetens just enough. You can use confectioners’ or granulated sugar.
- Cocoa Powder: Adds a chocolatey twist to the filling.
- Pure Vanilla Extract: Makes everything taste better.
- Fruit Jam: You can use cherry, cranberry, raspberry, or any jam flavor you like. This is optional, so if you prefer, you can skip it.
Chocolate Glaze
- Semisweet Dark Chocolate: Smooth, rich, and perfect for glazing.
- Honey or Corn Syrup: Gives the glaze that irresistible shine.
- Heavy Whipping Cream: Creates a silky texture.
- Salt: A pinch brings the flavor to life.
To Decorate (Optional)
- Sugared Cranberries, Fresh Rosemary: Add a festive touch and texture.
- Confectioners’ Sugar: Like a dusting of fresh snow!
Food Allergy Swaps
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Milk: You can use your favorite non-dairy milk, like soy or oat milk.
- Heavy Cream: Aim for a dairy-free cream with at least 31% fat content if possible. I love Flora Plant Cream, but I know it’s difficult to find in the USA. You can use a non-dairy cream, such as Silk, Country Crock Plant Cream, Califia Farms, or full-fat coconut cream.
- Chocolate Chips: Use your favorite dairy-free chocolate. One of my favorites is Ghirardelli Non-Dairy Dark Chocolate Chips for Baking. Here you can find other brands I like and use.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Make the Eggless Cake
First, we’ll mix up the chocolate sponge. It comes together quickly—just whisk the dry ingredients, add the wet ones, and spread the batter into a thin, even layer on a parchment-lined pan. It bakes fast, so keep an eye on it. You want it soft and springy, not dry.
Roll the Cake
As soon as the cake comes out of the oven, carefully lift it with the parchment and roll it up while it’s still warm. I know it feels a little strange, but this helps the cake “learn” its shape so it won’t crack later. Let it cool completely in this rolled-up shape.
Make the Filling
While the cake cools, whip up the cream. Just beat the heavy cream with sugar, vanilla, and a touch of chocolate until it’s nice and fluffy. It should hold soft peaks and feel light, not runny.
Unroll, Fill & Re-Roll
Very gently unroll your cooled cake—it might look a little curled, and that’s exactly what we want. If you get a few cracks, dont panic, they won’t be visible once covered and decorated. Spread the jam, then the whipped cream, all over, leaving a tiny border so it doesn’t squeeze out. Then roll it back up tightly (but not too tightly) to get that pretty swirl.
Make the Ganache Glaze
Place the chopped chocolate and honey (or corn syrup) in a medium bowl. Heat the cream in a small saucepan or the microwave over medium heat until it gently simmers. Do not boil. Pour the hot cream over the chocolate, sprinkle the salt on top, and let stand for 2–3 minutes. Stir slowly with a spoon or rubber spatula until the chocolate melts and the mixture becomes smooth and glossy. Transfer the ganache to a measuring jug for easy pouring. Let it cool until thickened but still pourable—about 10–20 minutes depending on room temperature. Do not refrigerate, or it will lose its shine.
Step 6 – Cover the Cake
Remove the chilled cake roll from the refrigerator. Cut a 3–4 inch diagonal slice from one end and position it along the side of the cake to resemble a branch. Slowly pour the ganache over the cake while smoothing with an offset spatula. You may leave the cut ends exposed or cover them with glaze. Use a fork to create bark-like lines. Wipe any excess ganache from the serving platter. Pop the cake in the fridge so everything sets up nicely. After an hour or so, it’ll slice beautifully and be ready for decorating or serving.
Decorate
Before serving, if desired. I decorated it with sugared cranberries, rosemary, and a dusting of confectioners’ sugar.
Recipe Tips For Success
➤ Troubleshooting Tips:
- The Cake Cracks When Rolling: Sponge cakes can be delicate, even the ones made with egg. Pro Tip: Roll the cake very gently while it’s still warm in a clean towel. This helps it “learn” the shape so you can fill it later without cracking.
- The Whipped Cream Isn’t Holding Up: Sometimes it can deflate or turn runny. Pro Tip: Use 1 tablespoon of skim milk powder or conrstarch—it stabilizes the cream naturally without altering the flavor.
- The Glaze Looks Too Thick: It can firm up quickly as it cools. Pro Tip: If the glaze thickens, warm it for a few seconds in the microwave to loosen it again. A smooth pour makes a huge difference in the final look.
➤ Extra Tips:
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Use room temperature ingredients. They bind better and rise better.
- Make sure to spray/grease your baking pan very well so the cake does not stick.
- Preheat the oven for at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
- Follow the recipe exactly. We all know baking is a science, so getting the right ratio of ingredients in your recipe is important.
- Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
- Spread your batter evenly. Once you’ve made your batter, spread it evenly to make sure everything bakes at the same time. Nice even layers of cake will ensure that when you roll the cake it will be able to support the filling evenly.
- Don’t open the oven door until your cake has set. Leave the oven closed until the minimum time is stated in the recipe.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours.
- Don’t overbake the sponge. A dry cake cracks more easily.
- It’s important to work quickly once the cake comes out of the oven. You want to get it rolled while it’s still hot to minimize the chances of cracking. The longer you leave it to sit, the harder it will be to roll it.
- Roll and unroll the cake carefully and slowly.
- Use the right filling. Choose fillings that are soft yet stable; options like buttercream, ganache, and whipped cream have the perfect consistency for this cake. Be careful not to overfill, as this can make re-rolling difficult and messy.
- Don’t worry about the edges looking perfect; you can trim the log’s ends before serving.
- Line your baking sheet with parchment paper—this helps you lift the cake easily for rolling.
- A serrated knife dipped in hot water makes slicing easy and gives you clean, beautiful cuts every time.
- Chill the finished log for at least 1 hour before serving for the neatest swirl.
Variations & Additions
- Peppermint Twist: Add crushed candy canes to the filling.
- Mocha Log: Add more espresso powder to both cake and filling for a coffee-forward flavor.
- Jam Filling: Spread a thin layer of your favorite jam under the whipped cream.
Storage and Freezing Instructions
Store the assembled Yule Log covered and refrigerated for up to 3 days.
Freezer: Freeze the filled and rolled (but unglazed) log tightly wrapped for up to 1 month. Thaw overnight in the fridge, then glaze and decorate before serving.
Frequently Asked Questions
Try These Christmas Dessert Recipes Next!
Recipe Card
Eggless Yule Log (Bûche De Noël)
This Eggless Yule Log (Bûche de Noël) features a tender chocolate sponge rolled with fluffy whipped cream and finished with a silky chocolate glaze. Made with simple ingredients and a proven egg-free method, it’s an elegant yet approachable holiday dessert. Perfect for allergy-friendly Christmas celebrations and first-time Yule Log bakers.
Ingredients
For Eggless Chocolate Cake:
- 3/4 cup + 2 tablespoons (110 g) all-purpose flour
- 1/3 cup (34 g) unsweetened cocoa powder, plus 1/4 cup for rolling
- 1 1/4 teaspoons (5 g) baking powder
- 3/4 teaspoon (4 g) baking soda
- 1/3 teaspoon (2 g) salt
- 3/4 cup + 2 tablespoons + 1 teaspoon (205 ml) milk
- 3/4 cup + 2 tablespoons (205 g) canned pure pumpkin purée
- 2/3 cup (135 g) brown sugar
- 2/3 cup (135 g) granulated sugar
- 1 1/4 teaspoons (6 ml) pure vanilla extract
- 1 1/4 teaspoons espresso powder (optional; see notes)
For Whipped Cream Filling:
- 1 cups (240 ml) 35% heavy whipping cream
- 3 tablespoons (32 g) confectioners' sugar
- 2 teaspoons (4 g) cocoa powder (optional; adds light chocolate flavor)
- 1 teaspoon (5 ml) pure vanilla extract
- 1/2 cup cherry, cranberry, or raspberry jam (you can use any other flavor of your preference)
Chocolate Glaze:
- 6 oz (170 g) semisweet dark chocolate, finely chopped
- 1 teaspoon (5 ml) honey or corn syrup
- 2/3 cup (160 ml) 35% heavy whipping cream
- 1/4 teaspoon salt
To Decorate (optional):
- Sugared cranberries
- Fresh rosemary
- Confectioners’ sugar for dusting
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
Important Preliminary Notes:
- The cake does not taste like pumpkin! It helps create a moist, cohesive, and crack-free roll cake, but you cannot taste it.
- This recipe has very specific ingredient amounts, so I highly recommended using a kitchen scale for better results.
- Pan size matters for this recipe. The cake ingredients are specifically measured to bake perfectly in a 12×17-inch (30×43 cm) jelly-roll pan. Using a different pan size will change the thickness of the sponge, which can affect how well it bakes and rolls. For the best texture and results, I strongly recommend sticking with the pan size listed in the recipe. I do have another chocolate roll cake that uses a 10×15-inch (25 cm x 38 cm approx.) pan, so if this is the size of your pan, follow that recipe.
Prepare the Cake Pan:
- Preheat the oven to 350°F (180°C). Lightly spray a 12×17-inch (30×43 cm) jelly roll pan with nonstick spray so the parchment sticks. Line with parchment, then spray the parchment as well. This creates an extremely nonstick surface, which is key for eggless cake rolls.
Make the Cake:
- Sift the flour, cocoa powder, baking powder, baking soda, and salt into a bowl. Whisk to combine; set aside.
- In a separate bowl, whisk the milk, pumpkin purée, brown sugar, granulated sugar, vanilla, and espresso powder (if using) until smooth.
- Pour the wet ingredients into the dry ingredients and whisk until just combined.
- Spread the batter evenly into the prepared pan, making sure it reaches the corners.
- Bake for 15–17 minutes or until the cake springs back when lightly pressed.
- While the cake bakes, lay a clean, thin cotton kitchen towel on the counter and generously dust it with 1/4 cup cocoa powder.
Roll the Cake:
- When the cake is done, run a knife around the edges to loosen it. Invert it immediately onto the cocoa-dusted towel. Carefully peel off the parchment paper.
- Starting from the short end, gently roll the warm cake and towel together to form a log. Place the rolled cake, seam side down, on a wire rack and let it cool completely—about 2 hours.
Make the Filling:
- In a large bowl, combine the cream, sugar, cocoa powder, and vanilla. Beat with an electric mixer on medium speed until the mixture holds firm peaks. Keep chilled until ready to use.
Unroll, Fill & Re-Roll:
- Carefully unroll the cooled cake. Note: If you get a few cracks, dont panic, they won't be visible once covered and decorated.
- Spread the jam (if using) evenly over the surface, leaving a 1/2-inch border.
- Then, spread the whipped cream filling evenly over the surface, leaving a 1/2-inch border.
- Gently roll the cake back up—this time without the towel—using the towel underneath to help lift and guide it.
- Wrap the roll in plastic wrap (it may be a little messy) and place it seam side down on a serving platter. Chill for at least 2 hours or up to overnight.
Make the Ganache Glaze:
- Place the chopped chocolate and honey (or corn syrup) in a medium bowl.
- Heat the cream in a small saucepan over medium heat until it gently simmers. Do not boil.
- Pour the hot cream over the chocolate, sprinkle the salt on top, and let stand for 2–3 minutes.
- Stir slowly with a spoon or rubber spatula until the chocolate melts and the mixture becomes smooth and glossy. Let it cool until thickened but still pourable—about 30 minutes depending on room temperature. Do not refrigerate or it will lose its shine.
Cover the Cake:
- Remove the chilled cake roll from the refrigerator. Remove the plastic wrap. Cut a 3–4 inch diagonal slice from one end.
- Position the cut portion along the side of the cake to resemble a branch.
- Slowly spoon the ganache over the cake while smoothing with an offset spatula. You may leave the cut ends exposed or cover them with glaze. Use a fork to create bark-like lines. Wipe any excess ganache from the serving platter.
Chill the Cake:
- Refrigerate for 1 hour to set. If needed, cover with a tall cake cover and keep chilled overnight.
- Before serving, if desired. I decorated it with sugared cranberries, rosemary, and a dusting of confectioners’ sugar.Tip: A sharp knife dipped in hot water and wiped dry makes slicing easy and gives you clean, beautiful cuts every time.
Oriana’s Notes
Espresso Powder: This is optional, but I recommend its addition because it enhances the chocolate flavor. Adding a little bit will make things taste more “chocolatey” without giving a coffee flavor. You can substitute espresso powder for instant espresso coffee. This is the one I use when I don’t have espresso powder.
Pumpkin puree: It must be pure pumpkin puree, not pumpkin pie filling. I use and recommend Libby’s 100% Pure Pumpkin.
Store the assembled Yule Log covered and refrigerated for up to 3 days.
Freezer: Freeze the filled and rolled (but unglazed) log tightly wrapped for up to 1 month. Thaw overnight in the fridge, then glaze and decorate before serving.
Food Allergy Swaps:
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Milk: You can use your favorite non-dairy milk, like soy or oat milk.
- Heavy Cream: Aim for a dairy-free cream with at least 31% fat content if possible. I love Flora Plant Cream, but I know it’s difficult to find in the USA. You can use a non-dairy cream, such as Silk, Country Crock Plant Cream, Califia Farms, or full-fat coconut cream.
- Chocolate Chips: Use your favorite dairy-free chocolate. One of my favorites is Ghirardelli Non-Dairy Dark Chocolate Chips for Baking. Here you can find other brands I like and use.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- The Cake Cracks When Rolling: Sponge cakes can be delicate, even the ones made with egg. Pro Tip: Roll the cake very gently while it’s still warm in a clean towel. This helps it “learn” the shape so you can fill it later without cracking.
- The Whipped Cream Isn’t Holding Up: Sometimes it can deflate or turn runny. Pro Tip: Use 1 tablespoon of skim milk powder or cornstarch—it stabilizes the cream naturally without altering the flavor.
- The Glaze Looks Too Thick: It can firm up quickly as it cools. Pro Tip: If the glaze thickens, warm it for a few seconds in the microwave to loosen it again. A smooth pour makes a huge difference in the final look.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Use room temperature ingredients. They bind better and rise better.
- Make sure to spray/grease your baking pan very well so the cake does not stick.
- Preheat the oven for at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
- Follow the recipe exactly. We all know baking is a science, so getting the right ratio of ingredients in your recipe is important.
- Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
- Spread your batter evenly. Once you’ve made your batter, spread it evenly to make sure everything bakes at the same time. Nice even layers of cake will ensure that when you roll the cake, it will be able to support the filling evenly.
- Don’t open the oven door until your cake has set. Leave the oven closed until the minimum time is stated in the recipe.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours.
- Don’t overbake the sponge. A dry cake cracks more easily.
- It’s important to work quickly once the cake comes out of the oven. You want to get it rolled while it’s still hot to minimize the chances of cracking. The longer you leave it to sit, the harder it will be to roll it.
- Roll and unroll the cake carefully and slowly.
- Use the right filling. Choose fillings that are soft yet stable; options like buttercream, ganache, and whipped cream have the perfect consistency for this cake. Be careful not to overfill, as this can make re-rolling difficult and messy.
- Don’t worry about the edges looking perfect; you can trim the log’s ends before serving.
- Line your baking sheet with parchment paper—this helps you lift the cake easily for rolling.
- A serrated knife dipped in hot water makes slicing easy and gives you clean, beautiful cuts every time.
- Chill the finished log for at least 1 hour before serving for the neatest swirl.
- Peppermint Twist: Add crushed candy canes to the filling.
- Mocha Log: Add more espresso powder to both cake and filling for a coffee-forward flavor.
- Jam Filling: Spread a thin layer of your favorite jam under the whipped cream.
I appreciate your feedback, and it helps others, too!
Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.Nutrition
Calories: 429kcalCarbohydrates: 63gProtein: 5gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 40mgSodium: 242mgPotassium: 264mgFiber: 3gSugar: 42gVitamin A: 3205IUVitamin C: 2mgCalcium: 101mgIron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Share your Creations!Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group
I made this for a family dinner. My grandson has many allergies. Everyone loved it. Your tips were super helpful
Hi Cynthia! That makes me so happy to hear 💛 Knowing everyone enjoyed it and that it worked well for your grandson means a lot to me. I’m so glad the tips helped — making food everyone can safely share is always the goal.
This is a wonderful recipe! The instructions were thorough and helpful, and it resulted in a really pretty yule log (even though we aren’t experts and it cracked a bit when we unrolled it with the towel but you’d never know once it’s frosted) that tasted delicious (we opted for raspberry jam with the whip cream filling). We’ve decided it might have to be another Christmas tradition from now on! Thankful to have another egg-free dessert that no one would guess is egg-free because the appearance and taste are perfect!
Hello Joy! I love hearing this…thank you so much for sharing 💛 Yule logs can be a little dramatic even for experienced bakers, so a small crack is totally normal (and you’re right… frosting hides everything). Raspberry jam with the whipped cream sounds absolutely delicious. It truly makes me happy knowing this is another egg-free dessert that feels just as special and festive as the traditional version, and I’m honored it might become part of your Christmas tradition.
What can I use instead of pumpkin? That is an allergy for our family.
Disregard
What is an alternative to pumpkin? My family has an allergy to pumpkin s as well.
Hello CC! I do have a version without pumpkin, but it does require xanthan gum and it’s not published on the site yet. If you’re interested, feel free to shoot me an email, and I’ll be happy to share the recipe with you directly!