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Vegan Yule Log

A delightful plant-based dessert that resembles a traditional yule log, filled with rich chocolate cream and adorned with glossy ganache, perfect for holiday celebrations.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: Holiday, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

For the cake
  • 3/4 cups all-purpose flour A staple for structure, gives the Yule log the perfect sponge consistency.
  • 2 tbsp almond flour Adds nuttiness and moisture.
  • 1/3 cups caster sugar Lends the right sweetness.
  • 1 pinch salt Balances sweetness.
  • 1 tsp baking soda Essential for lift.
  • 1/3 cups vegan chocolate, melted Fundamental for flavor.
  • 1/3 cups aquafaba Mimics egg whites for fluffiness.
  • 1/4 cups plant milk Keeps the cake moist.
  • 2 tbsp espresso Enhances chocolate flavor.
  • 3 tbsp vegetable oil Adds richness.
For the filling
  • 2/3 cups vegan chocolate, melted For the luxurious filling.
  • 1/3 cups vegan whipping cream Provides smooth texture.
  • 1 tbsp vanilla extract Adds warmth.
For the ganache
  • 1/2 cups vegan chocolate, melted Creates a glossy finish.
  • 1/4 cups plant milk Ensures a silky consistency.
For garnish
  • 100-200 g extra chocolate for bark Adds a decorative touch.
  • 1/4 cups confectioner's sugar For garnishing.

Method
 

Preparation
  1. Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
  2. In a large mixing bowl, whisk together the all-purpose flour, almond flour, caster sugar, salt, and baking soda.
  3. In a separate bowl, mix the melted vegan chocolate, aquafaba, plant milk, espresso, and vegetable oil until smooth.
  4. Gradually combine the wet mixture with the dry ingredients and pour the batter into the prepared baking tray. Bake for 15-20 minutes.
Filling Preparation
  1. Melt 2/3 cup of vegan chocolate and let it cool slightly.
  2. Whip the vegan cream until soft peaks form and fold in the melted chocolate and vanilla extract.
Cake Assembly
  1. After the sponge cake has cooled for 5 minutes, invert it onto a towel sprinkled with confectioner’s sugar and gently roll it up while still warm.
  2. Once cooled, unroll the cake, spread the chocolate cream filling evenly, and roll it back up.
Ganache and Decorating
  1. Melt remaining chocolate with plant milk for ganache and pour over the rolled log.
  2. Use a fork to create a bark-like texture and crumble extra chocolate on top.

Notes

Sift dry ingredients to ensure a smooth batter. For a festive touch, add seasonal spices or substitute aquafaba with flaxseed gel if desired.