A Gluten-Free Log Cake Recipe for Christmas



Sydney based Dietician and Nutritionist Caroline Trickey has created an amazing Christmas Log Cake recipe, that’s gluten-free. Yes, Gluten-free. Yum

This recipe serves 12-24


  • 1kg ricotta cheese
  • 12 large Raw Cacao Food Crafters cookies (50g) (foodcrafters.com.au)
  • 1/3 cup maple syrup
  • Zest of one orange


  1. Use an electric beater to beat the ricotta, syrup and orange zest in a bowl until well combined. (Note: this can be done up to two days ahead and stored in fridge)
  2. Spread a little of the ricotta mixture along a serving platter to make the base.
  3. Spread one cookie with ricotta mixture. Place another biscuit on top to sandwich together.
  4. Do this until you have six pairs.
  5. Spread one of these biscuit ‘sandwiches’ with ricotta. Stand up it up on the serving platter and join on another of the biscuit ‘sandwiches’ to start forming a log.
  6. Repeat by getting another sandwich, spread with ricotta ‘cream’ and join it to the log until you have used all of the sandwich pairs.
  7. Spread the remaining ricotta mixture over biscuit log to cover. Place in the fridge for minimum of 6 hours to set.
  8. Decorate as you like – we recommend fresh raspberries and blueberries.
  9. To serve slice the cake so that each slice gets one cookie, along with plenty of the ricotta ‘cream’.

TIP: To make a smaller log use a 12-pack of The Food Crafters Raw Cacao mini cookies. Halve the ingredients and follow directions as per above.

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Rebecca Wilkinson


Rebecca is a pescatarian, who may yet one day become a vegan. She loves all things health & travel with a weakness for coffee, and is often found scouring the city for the latest tastes in breakfast smoothie bowls. If you can't find her, or she's not answering her mobile - it's probably because she's hiding in a yoga studio, working on her zen.

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