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Vegan Yule Log

Everyone can enjoy a classic Christmas treat this year thanks to our 100% plant-based recipe!

Instructions

Cake

  • Preheat the oven to 180C and line a baking tray with baking paper. Combine the almond milk and apple cider vinegar in a bowl and leave to rest.

  • In a mixing bowl, sift the flour, sugar, cacao powder, baking powder and bicarbonate of soda and mix together.

  • Melt the coconut oil, pour into the milk mixture and whisk. Mix the wet ingredients into the dry until smooth and pour into the prepared baking tray and level with a spatula. Tap the tray on the work surface to remove air bubbles.

  • Place in the oven and bake for 20 minutes or until cooked through. Lay baking paper on your work surface, sprinkle with cacao and tip out the sponge on to the paper. Remove the original baking paper from the cake and trim the edges of the sponge with a knife to neaten up.

  • Using the baking paper, roll up the sponge and set aside to cool.

Filling

  • In a clean bowl, cream the butter until light, add the icing sugar and vanilla extract and mix. If too thick add a splash of milk. Once cool, unroll the sponge and spread a thin layer of the filling on to the sponge, re-roll the sponge and place in the fridge.

Ganache

  • Melt the chocolate, leave to cool and in a separate bowl, cream the butter until smooth and creamy. Add the icing sugar, cacao powder, vanilla extract and melted chocolate. Combine until fluffy (add a splash of milk if too thick).

  • Place the yule log on to a serving tray and spread the ganache over the yule log using a spatula.

Garnish

  • Melt the chocolate, line a baking tray with baking paper and spread a thin layer of chocolate over the paper. Place in the fridge until set. Once set, remove from the baking paper and attempt to roll over the yule log. (The chocolate will snap!) Dust with icing sugar to serve.

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