Easy Vegan Chocolate Yule Log Recipe

Easy Vegan Chocolate Yule Log Recipe

Even though it doesn't look like it, this chocolate vegan yule log is really easy to make and delicious made with healthy ingredients.

Course Dessert

Cuisine American

Diet Vegan

Fridge Life? 3 days

Freezable? 3 months

Prep Time 10

Cook Time 20

Cooling time 1

Total Time 1 30

Servings servings

Calories 259kcal

Author Dora

Ingredients

Sponge

2 cup plain flour
2 tablespoon cacao powder
4 tablespoon coconut sugar
1 cup non-dairy milk
1 tsp baking powder
¼ cup coconut oil
2 teaspoon apple cider vinegar

Vanilla Buttercream

1 ½ cup icing sugar
100 g dairy-free margarine/butter
1 teaspoon vanilla extract

Chocolate Buttercream

1 cup icing sugar
100 g dairy-free margarine/butter
2 tablespoon cacao powder
50 g dairy-free chocolate

Instructions

Making The Sponge

Preheat oven to 180° and line a 25 x 35 baking tray with parchment paper.
In a small bowl, whisk the non-dairy milk and apple cider vinegar together and set aside for 10 minutes.
In a medium bowl, combine the dry ingredients (flour, cacao powder, coconut sugar and baking powder)
Add the coconut oil to the milk mixture.
Add the wet ingredients into the dry ingredients and gently fold together with a silicone spatula until fully combined.
Pour the cake batter into the lacing tray. Level the top.
Put into the oven and bake for about 15 - 18 minutes.
Once baked, take out from the oven and let cook for about 5 minutes.
While the sponge is cooling, wet a tablecloth and squeeze out the water as much as you can.
Place the damp tablecloth over the sponge and turn it over.
Remove the parchment paper.
Starting from the longer edge, roll up the sponge using the tablecloth (with the tablecloth inside).
Set aside to cool.

Making The Vanilla Buttercream

Mix the vegan margarine/butter in a bowl with a hand mixer on high speed until creamy. You can also use a stand mixer.
Once creamy, add in the icing sugar and vanilla extract and whisk together until you get a fluffy vanilla buttercream.

Making The Chocolate Buttercream

Melt the vegan chocolate either in the microwave or in a water bath.
Mix the vegan margarine/butter in a bowl with a hand mixer on high speed until creamy. You can also use a stand mixer.
Once creamy, add in the icing sugar, cacao powder, melted chocolate and vanilla extract. Whisk together until you get a fluffy chocolate buttercream.

Assembling The Cake

Once the sponge has fully cooled, unroll it and spread the vanilla buttercream evenly.
Roll the sponge back but without the tablecloth.
Place on a serving platter and put in the fridge to cool down for about an hour.
Once cooled, take it out and spread the chocolate buttercream over the vegan yule log.
Use a fork to make bark texture by creating lines on top.
Decorate with some berries, cookies and icing sugar.

Notes

Top tip: cut your sponge once rolled up with the vanilla buttermilk into ⅔ and ⅓ in a 45 degrees angle. Place the cut up piece at an angle on the side of the sponge to get a cut branch effect.

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