Recipe and images courtesy of Romy London (@romylondonuk on Instagram)
The big finale for your festive family dinner! This vegan yule log will definitely attract all eyes around the table. Made with a vegan chocolate sponge cake with just a hint of espresso and a truly divine, smooth vegan chocolate ganache, the log is decorated with chocolate cream & dark chocolate bark to give it that stunning ‘log’ look! A true feast for chocolate lovers.
Prep time: 60 minutes
Cook time: 8-9 minutes
Ingredients (makes 1 log, 8 servings)
For the sponge cake base:
- 180g plain flour (all purpose flour)
- 2 tbsp almond flour
- 90g caster sugar
- a pinch of salt
- 1 tsp baking soda
- 80g vegan chocolate
- 100ml aquafaba
- 50ml plant milk
- 30ml espresso
- 40ml vegetable oil
For the chocolate ganache filling:
- 160g vegan chocolate
- 100ml vegan whipping cream
- 1 tsp vanilla extract
- 50 g icing sugar
For the coating:
- 120g vegan chocolate spread
- 60 ml plant milk
- plus extra chocolate for the ‘bark’ pieces (optional)
- icing sugar for dusting (optional)
- festive sprinkles (optional)
- Start with the sponge cake: preheat your oven to 180C and line a swiss roll baking tray. Sift the flour, almond flour, sugar, salt and baking soda into a large mixing bowl. Melt the vegan chocolate over a double boiler and then stir in the aquafaba, plant milk, espresso and vegetable oil. Once well combined, stir the wet ingredients into the dry until smooth.
- Transfer to the lined tray and use a pallet knife to evenly spread the cake mix across the tray.
- Bake in the middle of the oven for 8-9 minutes, and remove it from the heat as soon as the edges begin to brown. Allow for the cake to cool down completely.
- In the meantime, prepare the chocolate ganache. Melt the chocolate, then combine it with the vegan cream and vanilla extract. Sift in the icing sugar and place in the fridge for 2 minutes. Use an electric hand mixer to whisk the mixture for 5-7 minutes or until soft, smooth & airy. The colour of the chocolate ganache should become lighter during this process.
- Carefully move the sponge cake onto a parchment paper, then spread the ganache evenly across the top. Carefully and gently start to roll up your yule log. This can be a bit tricky, so do it slowly and take your time. It’s important to roll it firmly and trying not to crack the outside too much - but don’t worry if it happens, we can cover any cracks with our chocolate decoration later on.
- Wrap the yule log firmly in the baking parchment and place it into the fridge for at least 30 minutes to set.
- Prepare the chocolate decoration whilst you’re waiting for the cake to cool. Melt 100 - 200g of chocolate and spread it across a baking parchment. Roll up the parchment, keeping the chocolate on the inside and place the roll into the fridge until hardened. Remove from the fridge and unroll over a tray to catch all the chocolate bark pieces. Store the chocolate in the fridge until ready to use.
- Once your log is set, melt the chocolate spread and mix it with the plant milk, then transfer it to a piping bag & place it into the fridge until firm enough to pipe.
- Decorate your chocolate log with the mix by piping along the log, then place the bark pieces on top. To finish off, dust with a little icing sugar and decorate with festive sprinkles.
- Slice to serve & enjoy for your festive dessert this year!
|Serving Size Per Slice
Get your ingredients at Grape Tree
Grab all the bits you need to make this delicious Vegan Christmas Yule Log online at Grape Tree, including Almond Flour, Vegan Chocolate Spread and Vanilla Extract.