Caramelia Cakery’s Christmas Chocolate Yule Log

By Chef: Victoria Leith
Posted: December 4, 2012


Click to rate this post!
[Total: 0 Average: 0]

Victoria Leith from Caramelia Cakery says, ‘I saw a recipe by Delia Smith today for a Christmas Chocolate Log and wanted to make a no-bake version. I have used xylitol in this cake for the icing as it’s a perfect substitute for refined icing sugar, but of course it is not raw. It is becoming increasing popular however in raw creations and felt that for a one-off treat, I would use a birch-derived xylitol from Finland. If you like this recipe, you will love the 24 other great recipes I have in my new recipe book, Caramelia Cakery… The Raw Un-Bakery, which is a fabulous festive £2.99!


For the cake you will need:

  • 300g brazil nuts
  • 100g raw cacao powder
  • 200g lucuma
  • 2 tbsp coconut butter
  • 4 tbsp coconut sugar
  • 1 tbsp raw honey

For the icing you will need:

  • 4 tbsp coconut butter (make sure it’s not a runny oil, but a mashable butter!)
  • 4 tbsp xylitol
  • 1 tsp cacao powder



1. Process the brazil nuts until you get a runny nut butter. Add 2 tbsp coconut butter and process again.

2. Fold in the cacao and lucuma and stir in the coconut sugar and honey. Use a little lucuma for dusting. Roll out the dough into a rectangle.


1. First, you want to prepare the xylitol so it resembles icing sugar. To do this, get your whole packet of Xylitol and whizz in the blender for 10 seconds, for longer if your blender is not a high speed one.

2. You only need 4 tbsp xylitol so put the now ‘icing sugar’ xylitol back in the packet and spoon 4 tbsp back into your blender.

3. Add the coconut butter and the cacao powder.

4. Pulse for ten seconds or until all the ingredients are well combined and resemble a lovely buttery icing.

Method for Assembly:

1. Spread the icing on the rectangle of chocolate dough and fold each side up to make a ‘log’. The dough will split a little — this is ok and is characteristic of a traditional Yule Log!

2. For decoration, dust on a tbsp of ‘icing sugar’ (xylitol) and add real holly leaves. For the berries, mix a little beetroot powder with some a spoon of xylitol ‘icing sugar’ and 1 tsp coconut butter. Keep working it until you can shape into little berries. You might need to add a little water.