Vegan Yule Log (Bûche de Noël)
 
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Christmas wouldn’t be Christmas without a proper Yule log. This recipe creates a perfectly decadent, spongy vegan Yule log filled with a silky smooth cream and coated in a scrumptious chocolate ganache. Are you drooling yet? (Please note that the Prep time is estimated hands-on time. Allow about 1 hour for refrigeration times. Also, please see Editor's Notes in the post above for our suggested modifications and tips for this recipe.)
Author:
Recipe type: Dessert
Cuisine: American
Serves: 10 servings
Ingredients
Chocolate Sponge Cake (see Editor's Notes in the Post Above)
  • 1 1⁄2 cups (180 g) all-purpose flour
  • 1 tablespoon (8 g) cornstarch
  • 1⁄4 cup (48 g) coconut sugar
  • 2 tablespoon (14 g) cocoa powder
  • 1⁄2 teaspoon baking powder
  • 1⁄2 teaspoon baking soda
  • Pinch salt
  • 1 cup + 2 tablespoons (270 ml) almond or soy milk beverage
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons (30 ml) melted coconut oil
  • 2 tablespoons (30 g) unsweetened applesauce
Cream Filling (see Editor's Notes in the Post Above)
  • 1 (14-oz [420-ml]) can full-fat coconut cream, refrigerated overnight
  • 1 tablespoon (15 ml) maple syrup
  • 1 teaspoon vanilla extract
Chocolate Ganache
  • ⅓ cup (75 g) dairy-free buttery spread or sticks
  • 1⁄2 cup (56 g) cocoa powder
  • 1 cup (130 g) powdered sugar, plus more as needed
  • 1 tablespoon (15 ml) almond or soy milk beverage
Instructions
  1. To make the chocolate sponge cake, preheat the oven to 350°F (175°C) and line a rimmed 9 1⁄2 x 12 1⁄2–inch (24 x 31.75–cm) baking sheet with parchment paper, making sure the edges are completely covered. (Note that it’s important to use a baking sheet that’s close to these dimensions, or the cake will be too thick or thin to roll.)
  2. In large bowl, combine the flour, cornstarch, coconut sugar, cocoa powder, baking powder, baking soda, and salt. In a medium bowl, combine the milk beverage, vinegar, oil and applesauce. Pour the milk mixture into the flour mixture and stir until just combined. The batter should be thick and pourable.
  3. Transfer the batter to the prepared baking sheet and spread it into an even layer about a 1⁄2 inch (13 mm) thick. Bake the cake for 10 to 14 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for 2 minutes.
  4. Gently roll the cake from short end to short end, rolling the parchment paper up inside the cake and using it as a guide. Be very careful during this step so as not to break the cake—try to handle it as little as possible. Let the rolled cake cool to room temperature (otherwise the filling will melt).
  5. While the cake is cooling, make the cream filling. Scoop only the solid portion of the chilled coconut cream into a medium bowl, then add the maple syrup and vanilla. Whip the cream filling using a hand mixer until it is light and fluffy, 1 to 2 minutes (editor note: coconut cream does not get voluminous like heavy cream. What you see to start is what you will get, so make sure the coconut cream you have is very thick, dense, and spoonable). Place the cream filling in the fridge for 30 minutes.
  6. To make the chocolate ganache, combine the butter, cocoa powder, powdered sugar and milk beverage in a medium bowl. Whip the ganache using a hand mixer until it is smooth, 1 to 2 minutes. Place the ganache in the fridge for 30 minutes.
  7. Once the cake has cooled to room temperature, carefully unroll it and top it with all of the cream filling. Spread the filling evenly over the cake, leaving a 1⁄2-inch (13-mm) border along the edges. Begin rolling the cake back up the same way it was unrolled, from short end to short end, removing the parchment paper as you go. Continue rolling, using the parchment paper as a guide, until the cake is seam-side down. Wipe away any excess filling that may have spilled over.
  8. Gently wrap the cake in parchment paper and carefully transfer it to a cutting board. Place the cutting board in the refrigerator until the cake is completely chilled and firm enough to handle easily, 30 to 60 minutes. Carefully unroll it from the parchment wrap and place it on a serving platter.
  9. Spread the chocolate ganache on top of the cake and use a frosting knife to shape the cake like a wooden log. Leave the vegan Yule log as is or dust it with a bit of powdered sugar. Use a clean knife to carefully slice the log into pieces. Store leftovers covered in the refrigerator for 3 to 4 days.
Notes
This recipe is reprinted with permission from Vegan Holiday Cooking by Kirsten Kaminski, Page Street Publishing Co. 2019. Photo credit: Kirsten Kaminski.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-yule-log-buche-de-noel