Heart-healthy chocolate Yule log

Heart-healthy chocolate Yule log

A healthy version of a traditional Yule log to help prevent weight-gain over the festive period.

Recipe by Ross Evans
5 from 1 vote


Prep time


Cooking time


Total time




  • 1 tsp Oil

  • 3 Eggs

  • 85 g Golden Caster Sugar

  • 2 tbsp Cocoa Powder

  • 1/2 tsp Baking Powder

  • Filling
  • 200 g Thick low-fat Greek Yoghurt

  • 150g g Raspberries or Strawberries

  • 1 tsp Stevia (optional – to taste)


  • Heat the oven to 200C/180C fan/gas 6.
  • Lightly oil a 23x32cm flat Swiss roll tin (or similar size flat tray) and line it with baking parchment.
  • Beat the eggs and caster sugar together with an electric whisk for about 8 minutes until thick and creamy. The mixture should leave a trail when the whisk is lifted.
  • Mix the flour, cocoa powder, and baking powder together, then sift directly onto the whisked egg mixture. Fold in very carefully using a metal spoon in a figure of 8 motion, until fully incorporated. Then pour into the tin. Tip the tin from side-to-side to spread the mixture into the corners. Bake for 10 minutes.
  • Lay a sheet of baking parchment on a work surface and lightly coat with sieved icing sugar. When the cake is ready, tip it onto the parchment, peel off the lining paper, then roll the cake up from its longest edge with the paper inside. Leave to cool.
  • To make the filling, chop and lightly crush one third (50g) of the raspberries or strawberries and mix into the thick low-fat Greek yoghurt. Add Stevia to taste, if needed. Save about 1 tbsp of the filling for later. Chop the remaining fruit into small pieces.
  • Unravel the cake, spread the filling over the top and scatter over the chopped raspberries or strawberries, then carefully reroll the log up again into the original log shape. Place in the fridge for 15 minutes.
  • Cut a thick diagonal slice from one end of the log. Lift the log on to a plate, use the saved filling to put on the diagonal cut and then place the slice with the diagonal cut against the cake to make a branch.
  • Store in the fridge and consume within 3 days.

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