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Instant Bûche de Noël

gluten free microwave buche de noel recipe

Like the classic French dessert, but smaller and made in a microwave. Gluten free, vegan, and heavenly. Shout out to possibilities. 

A simple vanilla sponge forms the base of this traditional holiday favorite. Coconut milk ganache is icing on the cake. Joyeux Noël, mes amis!

Instant Mini Buche de Noel

20 minutes

1 mini log cake

Vanilla cake filled with ganache is perfect for the holidays. Or really, anytime. Gluten free, vegan, and ready when you are. See notes after recipe.


  • Ganache
  • 3 tablespoons coconut milk, full fat
  • 6 tablespoons chocolate chips
  • Cake
  • 1/4 teaspoon tapioca starch
  • 1 tablespoon water
  • 1 tablespoon coconut oil, melted
  • 3 tablespoons coconut milk
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon baking powder
  • Pinch of salt
  • 4.5 tablespoons gluten free flour
  • 2 tablespoons sugar
  • Decoration
  • Kale paper leaves
  • Cranberries
  • Powdered sugar


Make the ganache

Heat coconut milk until bubbly. Add chocolate chips. Let sit for a minute before stirring. Set aside.

Make the cake

In a microwave safe cup, combine tapioca starch and water. Heat for 10 seconds on high setting in microwave. Stir. Add coconut oil, coconut milk, vanilla extract, baking powder, and salt. Stir well. Add gf flour and sugar. Mix thoroughly.

Drop dough onto parchment paper, into a 4' x 5" rectangle.

Microwave on high for 45 seconds (in a 1500 watt oven). Don't worry if dough spreads while cooking. Cook time will vary depending on how powerful your microwave is.

While still warm, roll cooked dough into a log along with parchment paper, like this. Let cool in the fridge for about 15 minutes. Unroll log and spread with half of the ganache. Roll log back up (this time without parchment paper). Finish outside of log as you like with remaining ganache. Garnish with kale paper leaves or cranberries and sprinkle with powdered sugar.


slicing into buche de noel


Method for this recipe is adapted from the 2-minute cinnamon roll.

The tapioca gel as egg/xanthan substitute idea is adapted from Cake and Commerce.

Use good quality chocolate (chopped) for ganache if you’re without chocolate chips.

Ganache is adapted from icing for this chocolate cake.

Rolled cakes can sometimes crack. Happens to us all. Cover mishaps with ganache or powdered sugar. And remember, there’s always cake balls.