Light, fluffy, and irresistible are just a few words that describe this spectacular GF/DF yule log cake with barely sweet DF chocolate frosting. Better still, it’s super-easy to make, so don’t hesitate to get your holiday baking on! Note: the frosting recipe calls for overnight refrigeration of coconut milk, so plan accordingly, or use your frosting of choice. Also, be sure to chill the coconut frosting before use to help it hold its structure. Finally, if the thicker cream of the coconut milk didn't rise to the top and harden in the can with refrigeration, you can try to salvage it by adding 1 to 4 tablespoons tapioca flour when whipping.
Make the cake: Separate the egg yolks from the whites; reserve both separately. With an electric beater, or by hand, combine the yolks with 1/2 cup of the granulated sugar and beat until thick and pale. Mix in the cacao powder, vanilla, and salt to combine
In the large, clean bowl of a stand mixer fitted with the whisk attachment, or by hand, whip the egg whites on medium-high until they form soft peaks. Gradually add the remaining 1/4 cup granulated sugar, and whip until stiff peaks form.
Unroll the cake. Using a spatula, spread 2/3 of the chilled frosting in a thin layer on the cake, leaving a 1-inch border on all sides. Roll the cake into a log again, this time without the dish towel, so the frosting is inside the log.