Oat Chocolate Yule Log
Layers of tasty chocolate oat cake, decadent chocolate mousse, and a rich chocolate buttercream make this flourless Oat Chocolate Yule Log hard to resist. A spin on the traditional Christmas yule log, this oat chocolate Bûche De Noël is made without any flour and is actually quite easy to make.
For the past 10 years, I have been making this Oat Chocolate Yule Log for the holidays. This one is always such a hit with everyone who tries it.
Of course, when I mention that this Yule log is made with oats, people look at me and the Yule log, with trepidation. But, after a bit of cajoling, they decide to try a sliver, and I usually find them cutting another, thicker sliver, shortly afterward.
Recently, when I made this Oat Chocolate Yule Log and handed my boyfriend a small forkful to try, he proceeded to ask for a whole slice to eat, after the forkful.
I love that this Yule log is so well enjoyed by all who try it. And I hope you give this recipe a try as well and enjoy it as much as we do.
Why oats?
There are a lot of gluten-free chocolate yule log recipes, but not a lot of chocolate Yule logs that are made with oats.
If you happen to be wondering why oats?
Well, it is quite simple really. I love rolled oats and could eat them in the form of cookies, pancakes, bars, and risotto at pretty much every meal. So, I decided to use oats to make this delicious holiday treat. Besides, subconsciously, knowing this has oats in it, somehow (to me) justifies enjoying that second, or third, slice!
This Yule log cake is light and so tasty. It is gluten-free and a great way to incorporate a bit of wholesome oats into my holiday dessert table.
What are the ingredients needed to make this Oat Chocolate Yule Log?
For the chocolate sponge cake, you’ll need the following 7 ingredients:
- Large eggs
- Caster sugar
- Pure vanilla extract
- Salt
- Rolled Oats
- Cocoa powder
- Strong (brewed or instant) coffee
For the filling:
- Semi-sweet chocolate
- Whipped topping (Dairy-free)
For the chocolate buttercream:
- Butter
- Cocoa powder
- Powdered sugar or icing sugar
- Almond milk
- Pure vanilla extract
Variations
Cake: Instead of rolled oats, use your favorite gluten-free flour blend.
Filling: There are several options for the chocolate filling. There have been times I have used a chocolate cashew cream filling. The very same chocolate cashew cream I used to make this chocolate pudding. This option usually takes a bit of time as it involves soaking cashews and blending them with almond milk, coconut oil, brown sugar, cocoa, salt, and vanilla.
There are other times I have used this 3-ingredient chocolate mousse, made with Cool Whip.
And, there have been other times when I made a 2 ingredient chocolate filling with dairy-free whipped topping and chocolate chips and used that as I did in the pictures seen here. This chocolate filling is quick and so easy.
Chocolate buttercream: A glorious chocolate buttercream is not the only option to use as the “bark” of this Yule log. Last year I made a chocolate ganache to slather over this oat chocolate yule log.
There have been other times when I have made a mocha icing to pour on this log.
Decorations: Once frosted with a bark coating, this oat chocolate log can be decorated with a sprinkling of powdered sugar. This log can be jazzed up even more and topped with any combination of raspberries, cranberries, meringue mushrooms, and rosemary leaves.
A little story behind this oat chocolate log…
Ten years ago when I first made this oat chocolate log, I was having a lively “when I was your age…” discussion with my daughter because she thought our non-existent maid was going to clean up after her.
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As it sometimes happened, those “when I was your age…” discussions ended up being a walk down memory lane, with us discussing Christmas dinners when I was a young girl, growing up in Sri Lanka.
Back then, our main meal consisted of fancy rice pilaf or “yellow rice” or “rice biryani”, with at least a half dozen amazing curries my mom had labored over for hours.
The Desserts that followed consisted of Sri Lankan Christmas Cake (a boozy, one-of-a-kind fruit and nut cake like these cupcakes), one of my mom’s famous chocolate cakes, and a Yule Log my dad would pick up from a local bakery. I would sneak pieces of that Yule log, hide under the table, and devour those pieces! No lie!
That discussion led to me making this Oat Chocolate Yule Log, which has become a staple at our holiday dessert table ever since.
The first time I made this, my daughter and I concluded that since this was made with rolled oats, we could enjoy eating slices of this yule log for breakfast over the next couple of days. And, I recall her polishing off the last slice and telling me that “when SHE is MY age…” she will remember that desserts should NOT be consumed – in hiding – under tables!!
It’s a good thing I didn’t tell her that under the table wasn’t the only place I hid and ate stolen desserts – there was also the bathroom!
Anyhoot… getting back to the steps to making this…
How do you make a chocolate yule log with oats?
Most rolled cakes call for making a light sponge. Then, as soon as that sponge cake is taken out of the oven, it is rolled, usually with a napkin, and left to cool. Then, it is unrolled, filled, and decorated,
Well, making this chocolate yule log does NOT require the handling and rolling of a hot sponge cake.
But, let’s start at the beginning…
- First, gather all the ingredients together.
- Then, preheat the oven to 375 degrees Fahrenheit.
- Line a baking tray with parchment paper.
- Add the rolled oats to a high speed blender or food processor and blend until the oats resemble a flour-like consistency.
- Then, grab a large bowl. Crack the eggs, adding the egg yolks and the egg whites into the large bowl.
- Also, add the vanilla extract and sugar to the bowl.
- Then, using a handheld electric mixer or stand mixer, blend the eggs, sugar, and vanilla extract for 10 minutes, until the mixture has almost doubled in quantity.
- Using a spatula, fold the dry ingredients (the blended oats, cocoa powder, and salt) into the egg, sugar, and vanilla mixture.
- When this is well-mixed, pour this oat chocolate yule log batter into the parchment-lined baking tray and bake for 9 minutes exactly.
- Remove this from the oven, and, immediately, cover the baking tray with foil. I like to fold the foil over the sides of the baking tray with a kitchen towel and I usually just leave the kitchen towel over the foil. Let this cake cool down completely.
- When the cake is cool, make some strong coffee. Then, remove the towel and foil from the baking tray and brush with the coffee.
- Place some plastic wrap over the cake, then grab another baking tray that is similar in size, and place it on top of the plastic. Then flip the cake over and brush the side that was on the parchment, with coffee too.
- Now, let’s make the filling. Melt some chocolate and mix it with some whipped topping. Then, add this to the cake and spread it so it covers the cake.
- Using the plastic to guide the cake, slowly and gently roll the cake on one edge. Roll until the cake rolls up. Then, place it in the freezer while making the chocolate buttercream.
- When the buttercream is ready, remove the yule log from the freezer and slather on the buttercream. Use a fork or knife to make the buttercream look like it has a bark texture.
- Sprinkle on some powdered sugar so it looks like snow. If you want to, add meringue mushrooms, raspberries, rosemary, etc to make this oat chocolate yule log look festive.
Once decorated, this yule log can be served immediately.
How long can this Yule log be stored?
If you want to make this yule log ahead of time, you can make this about 4-5 days before you need to serve it for your get-together.
However, if you have leftovers of this yule log, the leftovers can be stored in an airtight container, in the fridge. This log should stay tasty for 3 days. Though to be honest, leftovers get eaten in 3 days in our home, so I do not know if this would stay fresh longer.
Can this oat chocolate log be frozen?
Yes, this can be frozen. Once frosted with buttercream, wrap this oat chocolate yule log in plastic. Then, place the plastic-wrapped yule log in a large freezer bag, and place in the freezer. This yule log can be frozen for about a month. When ready to eat, remove this from the freezer, remove the plastic covering, and let it sit on a serving tray for a couple of hours so it comes to room temperature.
Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin.
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Ingredients
FOR THE CAKE
- 5 Eggs
- 1/2 cup Caster sugar
- 1 teaspoon Pure vanilla extract
- 1/4 teaspoon Salt
- 1/2 cup Ground Rolled Oats I ground rolled oats in a high-speed blender into a flour like consistency.
- 1/2 cup Cocoa unsweetened
- 2-3 tablespoons Brewed strong coffee
FOR THE FILLING
- 1/2 cup Semi-sweet chocolate chips
- 1 cup Cool Whip or any whipped topping room temperature
FOR THE BUTTERCREAM:
- 1 cup Butter I used vegan butter – preferably at room temperature.
- 3/4 cup Cocoa unsweetened
- 2 cups powdered sugar
- 1 tsp Pure vanilla extract
- 2 tbsp Almond milk
Instructions
FOR THE CAKE
- Preheat oven to 375 degrees
- Line a baking tray with parchment paper.
- Add the rolled oats to a high speed blender or food processor and blend until the oats resemble a flour-like consistency.
- Then, grab a large bowl. Crack the eggs, adding the egg yolks and the egg whites into the large bowl.
- Also, add the vanilla extract and sugar to the bowl.
- Then, using a handheld electric mixer or stand mixer, blend the eggs, sugar, and vanilla extract for 10 minutes, until the mixture has almost doubled in quantity.
- Using a spatula, fold the dry ingredients (the blended oats, cocoa powder, and salt) into the egg, sugar, and vanilla mixture.
- When this is well-mixed, pour this oat chocolate yule log batter into the parchment-lined baking tray.
- Bake for 9 minutes.
- Remove this from the oven, and, immediately, cover the baking tray with foil. I like to fold the foil over the sides of the baking tray with a kitchen towel and I usually just leave the kitchen towel over the foil. Let this cake cool down completely.
- When the cake is cool, make some strong coffee. Then, remove the towel and foil from the baking tray and brush with the coffee, and make the filling.
FOR THE FILLING
- Add the chocolate chips to a large microwave-safe bowl. Place this bowl in a microwave and microwave for 30 seconds on high. Remove the bowl from the microwave and if the chocolate chips are melted, mix them until creamy. If they are not melted, return to microwave and microwave for another 10-20 seconds, repeat until the chocolate is melted.
- Then, using the spatula, fold the cool whip into the melted chocolate. Fold until both ingredients are well incorporated and set aside so the frosting can be made.
FOR THE BUTTERCREAM
- Add the butter, powdered sugar, cocoa, vanilla, and almond milk to a large bowl.
- Then using an electric hand mixture, beat the ingredients together until creamy and spreadable.
ASSEMBLY
- After the cake is brushed with the coffee, place some plastic wrap over the cake. Then grab another baking tray that is similar in size, and place it on top of the plastic wrapped cake. Then flip the cake over and brush the side that was on the parchment, with coffee too. The plastic will be on the bottom of the cake right now.
- Using a butter knife or spoon, spread the filling over the cake, to cover it.
- Then, using the plastic to guide the cake, slowly and gently roll the cake on one edge. Roll until the cake rolls up. If the chocolate buttercream isn't made, then place the rolled cake in the freezer, while making the buttercream.
- Slather the chocolate buttercream onto the rolled cake. Use a fork or knife to make the buttercream look like it has a bark texture.
- Sprinkle on some powdered sugar so it looks like snow. If you want to, add meringue mushrooms, raspberries, rosemary, etc to make this oat chocolate yule log look festive.
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Nutrition
Looking for more Holiday/Christmas cookies and/or desserts? Then, check out this pistachio cake, this love cake, and these 45 treats. And, if you are looking to add a few more side dishes to your holiday meal, check out these 31 healthier holiday sides!
This Oat Chocolate Yule Log is such a unique and delightful spin on the classic holiday dessert! The use of oats adds a wholesome twist, and the rich layers of chocolate sponge, mousse, and buttercream make it utterly irresistible. I love how versatile the recipe is, with so many filling and decoration options to suit any taste or occasion. The story behind it is heartwarming too—especially the part about sneaking desserts under the table! Can’t wait to try this festive treat; it sounds like a show-stopper for any holiday gathering.
when I was your age, “I had to walk 15 miles up hill both ways to school…” I know I would have walked 15 miles, heck ran 15 miles if this delicious yule log was at the finish line.
I’ve always wanted to make a yule log!!!! I need to and this one looks fabulous!!!! roll anything in chocolate frosting and I’m weak in the knees!! 😛 love this, Shashi!!!
That looks delicious! Pinning!! #SITSBlogging
A yule log or roll cake is something that I have always wanted to try out… but I’m a bit afraid. Baking and I don’t always get along. 🙂 But you make me want to drop my fears and just do it. 🙂 Gorgeous cake!
This looks amazing!! I love Christmas baking, this is such a great idea!
I love those holiday desserts! They look so festive! This one seems to be gluten free too! What a creation!
Great job with the yule log! My dad would also buy a beautiful yule log from one of the bakeries in London. It was my favourite cake, I have yet to do a yule log, I’ve done rolled cakes, but never an actual yule log. I love them, next year maybe. Yours is a thing of beauty though, and with oats too, just gorgeous. Happy Holidays!!
TOTES reminds me of when I was younger. This is a french dessert that my dad would always buy (he said he made it, BS daddio) and serve on XMAS. I was going to try my hand at making one for a video but yeahhhh NO TIME FOR THAT. So I am glad I left it to you! 😉
Oats in a Yule Log? Totally love the idea! Very creative, and an extremely well written recipe. Thanks, and I hope you have a wonderful holiday season!
Dang girl, that yule log could not be more attractive and delicious looking. Thanks for sharing, I might give it a shot soon.
Btw, I do the same thing, ‘when I was your age’…..it’s so sweet that they do listen well.
Absolutely beautiful! What a perfect treat for the holiday!
Shashi: Thanks for a great yule log recipe. My daughter, Hannah, is a chocoholic… She’d be thrilled to devour this — especially under the table where she could hide from me. 🙂
Wow this log is just gorgeous! I’ve never attempted a roll / log before … they kind of intimidate me! And that cashew cream with those raspberries … I’ll take a big slice!
Oh my, Shashi! This chocolate yule log would annihilate my chocolate cravings. Nice job!
This yule log looks absolutely delicious! Can’t believe it’s made with oatmeal!
This yule log is stunning Shashi! They always intimidate me… I feel like I would mess them up! But yours… it’s expert level baking right there! And that cashew cream sounds delish!
I do love a Yule Log and I try to make one every Christmas. We normally enjoy this every Christmas Eve with carols in the background. I love how you decorated your log with the ‘bark’ markings – it looks fantastic xx
wow….amazing,stunning yule log Shashi….we just want to have a big slice of it now…beautiful post as always,thanks 🙂
Hi Shashi, such a festive dessert, absolutely love your cashew cream!
Shashi, this looks perfect! I’d love a slice for breakfast 🙂
Thanks so much Bianca!
Love chocolate!
Me too, Jennifer! Thanks so much for stopping by 🙂
A Yule Log with Oats! very healthy!
Thank you Peachy! 🙂
That cashew cream looks amazing, seriously awesmazing. I need to try it asap!
Thanks My friend!
Any cake that can be eaten for breakfast is a winner with me. That cashew cream is dreamy!
Haha – I like how you think Maureen! Thanks so much btw.
Truly impressive Shashi! I haven’t made a rolled cake in years – this is absolutely stunning! Love how you made it with oats for a healthier version.
Thanks so much Jeanette – you are too kind!
That cashew cream 😀
It was YUM! 😉
This looks amazing!! My boys would think that I was a baking queen if I made this – maybe next week when they are out of school they will help me.
Thanks Kim – you made my day by saying you might attempt this – yes – YOU can do it!!! btw – would love to know how it turns out if y’all do!
This looks so good Shashi! Thanks for the step by step pictures, really helpful! Pinned.
Thanks so much Manali – and thanks for the pin 🙂
Your Yule Log turned out beautifully, Shashi! And what a wonderful tutorial for those of us who’d like to try it – thank you!
You are so welcome – Marissa, and thank YOU for your support!
what a lovely accomplishment!! wish i had a slice. 🙂
Thanks so much Gretchen! 🙂
That cashew cream looks so dreamy. Love that you used oats in this recipe. Totally justifies eating this for breakfast 😉
Haha – yes – now I have your expert recommendation to further justify eating this for breakfast 😉 Thanks Alanna! 🙂
Looks delicious! Glad you finally nailed it!!
Thanks so much Elizabeth! 🙂
Whatttt who knew a yule log could be made with healthy ingredients?? Totally just pinned this, yum!
I know right!!! 🙂 Thanks so much Cassandra!
This looks amazing, Shashi! And I love how you included all the step-by-step visuals because I’ve always wanted to try a roll cake, but had no idea how to go about doing it. And that cream and frosting… Oooooomigosh I just want to bathe in a tub of it. Pinned 😀
Thanks so much Amanda! Though when you try your version – you might not wanna do what I did and put too much cashew cream so that first roll stays almost straight!
This turned out awesome Shashi! You know you had me at chocolate! Totally my kind of dessert.
I know and share your chocolate infatuation, Melanie 🙂
Btw – thanks so much!
Woah! This is nothing short of awesome, Shashi! I made a yule log a couple of years ago, and I’ve been debating making another one this year just for fun. I love the addition of the oats…so creative!! #client
Thanks so much David – I just found out that I gotta make another for when my sis comes into town this weekend – I could send you and Laura a piece! Wait – who am I kidding – there’s no way am parting with chocolate and oats in any combination 😉
You made a YULE LOG with OATMEAL? What are you, super woman?
Yes, yes you are. Because this is MEGA amazing lady! I am seriously in AWE.
Now, ship it to me and no one gets hurt. Pinned!
If I am super woman – then, YOU are SUPER DUPER QUEEN BEE!!!
As for that last bit – lady – say that to my face!!!
Just kidding – come visit me and we will eat chocolate yule log and your decadent brown sugary cinnamony cookies ALL day – deal?
This yule log looks absolutely amazing, Shashi!! I loved that you used ground oats and the cashew cream sounds wonderful! I have always wanted to make a yule log and love your fantastic step-by-step photos and tips! Love this, gorgeous job!
Aww -thanks so much Kelly – you are so kind! xxs
Wow. I am drooling again! I’ve never even attempted to make a yule log but I am on the lookout for a Christmas day recipe to bake!
Thanks Tara – there are quite a few steps involved – but the end result was so so worth it – at least for a chocoholic like me 😉
Looks like you nailed the Yule Log this time. Great recipe and photos, Shashi!
Thanks so much Diane!
This looks soooo delish. I love oats by themselves and in baking…Oh, and my father is big on telling the “when I was your age stories” of how he had to walk to school up hill both ways.. I just give him the eye roll haha
Haha – I used to do the infamous eye roll when my parents told me those stories too – now my daughter does it to me! GAH! That’s okay – I just cut me a bigger slice of this than the one I give to her and alls well 🙂
Oh my gosh, this yule log is AMAZING! I have never attempted one myself, but I am always so in awe of those who do!
Aww- shucks – you are way too kind – thanks so much Joanne!
What a creative “creation!” Love the mother daughter conversations you guys share ;). I’m especially drawn to that cashew cream!! Yum
Thank you so much Min! That chocolate cashew cream can be eaten by itself – my daughter and I have had it as a pudding before – just don’t add any melted coconut oil to it.
This looks delicious, Shashi, and I’m going to make it over the holidays. I love your blog and photography! I am all about healthy eating as well. New follower 🙂
Hi Robyn – I am so honored – thanks so much for following and thank you so very much for your incredibly sweet words!
Looking forward to “seeing” you around here 🙂
Something told me to go to your blog today, and I am SO glad I did! Although this breaks my heart. This was always what my mum and I used to make together just before christmas…..and this is the first year I am not going home 🙁 Thank you for showing me a piece of christmas in england. Love it! 🙂 I wish more americans knew about this!
I am so sorry to hear you won’t be going home for Christmas this year, Tina! I know from my own personal experience – it’s hard being away from those you love – sending you a big virtual hug!
Thank you so much btw.
…y’all finished the whole log??? And I was going to say to freeze a slice for me for this weekend 🙁
I will make you another one – and Geri and I are making pie!
Shashi are you in my brain? With Christmas coming up, chocolate yule log has been on my mind for the past week. It’s undoubtedly one of my favourite desserts, Christmas or not and I love your use of oats—> I never would have thought to put the 2 together….and what’s even more genius is that you guys enjoyed it for brekkie! What better way to get in some fibre ;)!
Haha – an extra dose of fiber smothered in chocolate is how I roll! No pun intended there! 🙂
Thanks so much Khushboo!
Haha nice!! I always appreciate a good pun :)!
You have outdone yourself, Shashi. Your yule log looks terrific.
i agree! it’s too pretty to eat! i just want to drool
Haha – you are too kind my friend!
Thanks so much Angie – you are so sweet – thank you!
wow – this is such incredible introduction, excellent details and photos!
Thank you so much!