Black Forest Yule Log

This Black Forest-inspired Yule Log brings the classic flavors of chocolate, cherries, and cream into a dessert that’s not only festive but also adaptable for those with texture-modified dietary needs. This recipe replaces traditional whipped cream with a rich coconut milk whipped cream, adding a subtle tropical twist to this holiday favorite. Read below the recipe for tips to tailor this recipe to meet different IDDSI or energy levels, so everyone can enjoy a safe, delicious dessert.

Black Forest Yule Log with Coconut Milk Whipped Cream

This Black Forest Yule Log offers rich chocolate, tart cherries, and smooth coconut cream in a festive, IDDSI-compliant format that everyone can enjoy. With modifications to meet specific texture needs, this dessert ensures that each holiday table can be inclusive without sacrificing flavor or visual appeal. Whether layered as a trifle or rolled traditionally, this yule log-inspired dessert brings the celebration to all.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Servings: 8

Course: Dessert

Cuisine: British, Holiday

Calories: 240

Ingredients Equipment Method Notes

Ingredients

  

Chocolate Sponge Base

• 1 cup almond flour or gluten-free flour for easier texture modification
• 1/4 cup cocoa powder
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup coconut milk
• 1/4 cup applesauce for moisture
• 1 teaspoon vanilla extract
• 2 eggs or egg replacer if preferred

Cherry Filling

• 1 cup frozen or fresh cherries pitted
• 2 tablespoons water
• 1 tablespoon sugar
• 1/2 teaspoon cornstarch optional, for thickening

Coconut Milk Whipped Cream

• 1 can full-fat coconut milk chilled overnight
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

Optional Garnishs

• Dark chocolate shavings or cocoa powder
• Cherry puree

Equipment

• Mixing bowls
• Whisk
• Hand mixer or stand mixer
• Baking sheet
• Parchment paper
• Saucepan
• Spatula
• Spoon
• Knife or offset spatula (for spreading)

Method

 

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, mix the almond flour, cocoa powder, sugar, baking powder, and salt. In another bowl, combine coconut milk, applesauce, vanilla, and eggs, whisking until smooth. Gradually add the wet ingredients to the dry ingredients, stirring until smooth.
3. Spread the batter thinly on the prepared baking sheet, aiming for an even layer. Bake for 12-15 minutes, or until a toothpick comes out clean. Allow to cool.
4. In a small saucepan, combine cherries, water, and sugar. Simmer over medium heat until cherries soften, about 5 minutes. Add cornstarch if a thicker consistency is desired. Once soft, mash the cherries lightly to create a slightly chunky texture. Set aside to cool.
5. Open the chilled can of coconut milk and scoop the thick cream into a bowl (discard or save the liquid for another use). Add powdered sugar and vanilla extract, whipping with a hand mixer until soft peaks form.
6. Carefully spread a layer of coconut whipped cream on the cooled chocolate sponge. Spoon the cherry filling over the whipped cream, distributing it evenly. Gently roll the sponge from one end to the other, using the parchment paper to help guide the roll. For higher IDDSI levels, assemble as a layered trifle instead of rolling to achieve desired texture compliance.

Notes

IDDSI Texture Modifications:

• Puree 4 (PU4): After baking, blend the chocolate sponge with a small amount of coconut milk until smooth. Adjust with coconut milk to reach a thick, spoonable consistency. Blend the cherry filling until smooth and thick. Add a small amount of thickener if necessary to hold shape. Whip the coconut cream as directed. Pipe onto plate in circles to mimic the classic yule log swirl of layers.
• Minced & Moist 5 (MM5): Crumble the chocolate sponge finely and moisten with a small amount of coconut milk to achieve a pregelled consistency. Chop cherries into pieces no larger than 4mm and toss in a thickened syrup from mixing a dash of cornstarch or thickeners to achieve a gel. Prepare the coconut cream. Thinly layer each component like a trifle or arrange in a spiral.
• Soft & Bite-sized 6 (SB6): Cut or break the sponge into 15mm pieces, chop the cherries to the same size. Make the coconut cream as directed. Layer like a trifle or arrange in a spiral on a plate.
• Easy to Chew 7 (EC7): No changes to the original recipe necessary, enjoy!

Macro Adjustments:

• Protein: To increase, add vanilla protein powder to the sponge batter or add greek yogurt or silken tofu to the whipped cream.
• Fats: To reduce, use light or swap out coconut cream for low fat greek yogurt. Bake sponge with only egg whites. To increase, replace applesauce with avocado.
• Carbs: For fewer carbs, replace sugar with monkfruit or stevia. Swap applesauce for pumpkin puree.

Dietary Swaps:

• Gluten-free: There are many gluten-free options for creating flour, including almond, coconut, and blends that can be used 1:1 like traditional all-purpose flour.
• Dairy-free/Vegan: This recipe is vegan as written, enjoy!

Low-Spoons Shortcuts:

•   Assemble as a trifle to avoid the drama of the rolled log
• Use canned cherry pie filling to achieve good moisture without extra cooking