Its always around this time of year that I see people making Chocolate Ripple wreaths or log cake desserts, so this year I decided to jump on the bandwagon and make a gluten free log cake, that would also be perfect for Christmas time.
Now chocolate ripple biscuits aren’t gluten free and given the time of year, I decided to make mine using some gluten free gingernut biscuits (most supermarkets do a range of gluten free ginger nut biscuits) However you could use digestive biscuits, or chocolate biscuits and then top the cake with fresh fruit or chocolate sauce. You could also use some gluten free chocolate chip biscuits, and dip them in some orange juice before layering them, to give the cake a Jaffa taste.
This cake is so incredibly simple to make, essentially all you have to do is whip some fresh cream, layer the biscuits on a dish, cover them with the leftover cream and place it in the fridge overnight. Honestly the hardest part of this cake is allowing it to set in the fridge overnight (trust me I know the temptation is real) but you really do need to allow the biscuits a minimum of six hours to soak up the cream.
If you get the chance to make this Gluten Free Gingernut Log Cake or have any questions feel free to message me over on Instagram at @itsallglutenfree Happy holidays!
Gluten Free Gingernut Log Cake
- Electric Beater/Mixer
- 600ml Cream
- 2 teaspoons Caster Sugar
- 2 teaspoons Vanilla Essence
- 24 (approx 310g) Gluten Free Gingernut Biscuits
- In a large bowl whip your cream, sugar and vanilla essence together using an electric beater or mixer. You want to whip the cream until it forms soft peaks.
- Now take the plate you will serve the cake on and spread a thin layer of cream in the middle of your dish (I always do a rectangle shape as I find this helps me position the biscuits nice and straight) dont worry if you have to much cream you can always wipe it off later.
- Now grab a biscuit and place some cream on the bottom side of the biscuit and place it upright and on the edge of your cream rectangle (see photos above for reference)
- Then place a layer of cream on another biscuit, and place that alongside the biscuit you just placed down. Then repeat until you have a row of 5 or 6 biscuits, then start on a new line.
- Continue layering your biscuits with cream until you are happy with the width and length of your cake (may depend on how big or small you want to make it).
- Once you have finished layering all your biscuits, spread the leftover cream over your biscuit log, making sure to cover the top and sides.
- Then place into the fridge and allow to set overnight.
- Before serving, remove your cake from the fridge and sprinkle with left over biscuits, caramel sauce, fruit or chocolate flakes.
- Now Enjoy!