This Yule Log is not like the rest, unlike the others it is rolled up with a lightly sweetened cashew butter and 100% paleo. There is no guilt added.
Keyword: gluten free, Paleo
1tablespoonapple cider vinegar
1cupcreamy cashew butter(or any creamy nut butter)
1cupchopped dark primal chocolate
½cupnon dairy milkto be more festive, we just So Delicious Eggnog!
For the Chocolate Cake:
Preheat oven to 350℉.
Mix together all of the dry ingredients, until well combined.
Mix together all of the wet ingredients, until well combined.
Pour wet into dry, until combined.
Pour the batter into a 15 by 10 by 1-inch jelly roll pan lined with parchment paper. Bake for 8 to 10 minutes or until the cake is baked through.
While cake is still hot:
Loosen edges of cake, invert cake onto another piece of parchment paper laid on large counter top, flipping pan upside down so the baked cakes falls out onto the parchment laid down.
Gently peel wax paper off cake. Trim 1/4-inch of hard crust off each long side of the cake.
Begin with the narrow side and roll the cake and parchment up together. Cool cake on rack, seam side down, for 10 to 15 minutes.
For the Filling:
Mix together the cashew butter and maple syrup with a rubber spatula until it starts to thicken a bit. Add salt and vanilla. Set aside. If you feel this is too thick, add some non-dairy milk, one tablespoon at a time until desired consistency.
For the Icing:
Put chopped chocolate in shallow bowl and heat the milk on a medium heat in small pot.
Once the milk is just starting to boil, take it off the heat and pour over chopped chocolate.
Let sit for thirty seconds before whisking together to combine.
Set aside on counter while assembling cake.
Once cake has cooled, gently unroll and spread cake with nut butter filling and re-roll.
Spread the icing over the whole top, purposely making it “messy” so it has a “tree bark look” to it.
You can enjoy right away, or decorate with berries, powdered sugar, more chocolate, etc.