99% sugar free Yule Log (Bûche de Noël)

Who said Christmas desserts have to be packed full of sugar. This stunning Yule Log recipe is lower carb and pretty easy to make using our 99% Sugar Free Chocolate Cake Mix and 98% Sugar Free Vanilla Cupcake Frosting Mix.




1/2 Noshu 99% Sugar-free Rich Chocolate Cake Mix
6 Eggs
1/2 cup Milk of choice
1/4 cup Liquid oil of choice

Cream Filling

1 x 250g Cream cheese at room temperature
300ml Thickened cream
1 Sachet Noshu 98% Sugar Free Vanilla Cupcake Frosting Mix


125g Unsalted butter at room temperature
1 x 100g Bar Lindt milk or dark no sugar added chocolate (melted)
1 Sachet Noshu 99% Sugar-free Rich Chocolate Frosting Mix
1 tbsp Milk




Crack all 6 eggs into a medium mixing bowl and mix with beaters until light yellow and frothy.

In a separate large mixing bowl combine the chocolate cake mix, milk, and oil until smooth.

Slowly fold in the foamy egg mixture from the medium bowl into the large bowl.

Once the cake batter has turned paler colour and smooth, pour into the lined baking pan.


Whip cream cheese in a medium bowl for 3 minutes, until light and fluffy. Pour thickened cream and dry vanilla frosting mix into a separate bowl and whip with electric beaters for 3 minutes.

Combine the cream cheese with the cream/frosting mix and beat until smooth and creamy. Set aside.

Chocolate Frosting

Whip butter in a large mixing bowl until pale and creamy. Slowly add in chocolate frosting mix to avoid any escaping the bowl. Add the 1 tbsp milk and continue whipping until smooth and creamy.

Set aside, and gently melt the block of Lindt chocolate. Once the melted chocolate has cooled slightly, pour into your frosting. Beat the melted chocolate and frosting until smooth and creamy.

If your frosting seems to runny or warm at this point, transfer it to the fridge until if firms up to a workable consistency


Preheat oven to 160°C. Grease and line a shallow rectangular baking pan (we used a 32″ x 22.5″ x 1.5cm). Bake for 10-13 minutes until just cooked and the cake feels set but slightly springy

Allow to rest for 10 minutes, then flip the cake out of pan onto another clean sheet of baking paper. The cake slab should now be between to sheets of baking paper.

Starting from one narrow end, carefully roll up the cake into a tight log. One layer of baking paper will be inside the roll to ensure it does not stick to itself whilst cooling.

Leave the log to cool with the edge of the roll sitting on the base of the log – this will help it seal.


Once the cake roll has completely cooled, gently unroll it and remove the internal layer of baking paper.

Dollop and spread the cream filling evenly so the interior of the cake roll is covered.

Re-roll the cake with the filling carefully, trying not to crack the cake (if it cracks, don’t panic – you can cover it with frosting).

Once rolled, wrap tightly in cling wrap and store in the fridge for 1-2 hours to firm up. Once firm, place onto a serving platter and slice off the ends to create a cleaner side profile. You can also use offcuts to create a small ‘side branch’.

Smooth your chocolate frosting with a spatula until it is at a spreadable consistency then coat the cake top and sides evenly. Use a fork to create the “log” lines. Sprinkle Cadbury Flake Chocolate or powdered xylitol over the top and decorate as desired.  Return the cake to the fridge and return it to room temperature 45 minutes before serving.

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