Vegan Yule Log

This vegan Yule log makes for a gorgeous festive centrepiece. It consists of a rolled chocolate sponge cake filled with chestnut cream and topped with decadent chocolate ganache.

What is a Yule log?

A Yule log, or bûche de Noël, is a traditional Christmas cake, often served as a dessert around Christmas time in France, as well as Belgium, Luxembourg, Switzerland, and several countries around the world.

It’s similar to a Swiss roll, but filled with cream and coated in icing or ganache. What makes it unique is the decoration that makes it look like a real wooden log (hence the name).

Traditionally, it’s made with eggs and dairy, including butter and double cream. This vegan version consists of an eggless sponge cake, while the double cream and milk in the filling and ganache is replaced with plant alternatives.

Ingredients You’ll Need to Make Vegan Yule Log

Self-raising flour – this is a pre-prepared combination of all-purpose flour, baking powder and salt. It’s easiest if you buy self-rising flour as the ratio is already perfect for making this sponge cake.

Cocoa powder – always use unsweetened cocoa powder in baking.

Baking soda – helps make the cake lighter and more airy.

Caster sugar – icing sugar will work too. The crystals in regular granulated sugar are too big and might not dissolve completely in the batter. 

Vegan butter or margarine – don’t substitute it with oil.

Plant-based milk – full-fat soy milk is best, but you can also use full-fat oat or almond milk. Some types of plant milk might have a stronger flavour, which could be overpowering.

Vanilla extract – for added flavour.

Plant double cream – any plant cream will work. I don’t recommend using coconut cream for this, as the flavour might be overpowering, while plant cream has a very neutral flavour.

Chestnut purée – usually available in shops around Christmas time. It is sold either in tins or in pouches. Alternatively, you can make your own by blending cooked chestnuts with about ½ cup (120ml) of dairy-free milk until perfectly smooth. You might need to adjust the amount of milk depending on the moisture of your chestnuts, so I recommend adding it in by a few tablespoons at a time. You want the purée to be creamy, but not runny.

Brandy or amaretto – this is optional but it makes a huge difference to the flavour. If you want an extra kick (and you won’t be serving this to children), you can mix an extra tablespoon of brandy with three tablespoons of water and use the mixture to lightly soak the sponge cake before covering it with ganache.Semi-sweet chocolate – many brands of dark chocolate are vegan nowadays, but it’s still best to check the label. Opt for a chocolate with at least 60-70% cocoa.

How to Make Vegan Yule Log

STEP ONE – BAKE THE CAKE

In a large bowl, mix together the flour, cocoa powder and baking soda. Stir in the caster sugar.

Add the melted butter, soy milk and vanilla, then mix well until you have a smooth batter.

Transfer the batter to your lined tin and spread it out to the edges. It will be thicker than a regular cake mix, so try to make sure it’s spread very evenly. Tap the tin on the counter a few times to get rid of any large air bubbles, then bake for 12 minutes.

Dust a clean dishcloth/tea towel with unsweetened cocoa powder. You’ll need a decent amount, but don’t go too crazy or the cake will taste bitter. Do not use baking paper in place of a dishcloth as it will not work.

Let the cake sit at room temperature for 5 minutes so that it’s cool enough to handle. Then carefully tip it onto the dishcloth. Sprinkle a light dusting of cocoa powder onto the cake. Cut off any rough or uneven edges using a knife.

Carefully use the dishcloth to roll it up, with the dishcloth in between the rolled cake. Let the rolled-up cake sit at room temperature for 90 minutes to cool.

STEP TWO – PREPARE THE FILLING

Whisk the plant cream until thick – this takes longer than with dairy double cream, about 3 minutes.

Stir the cream into the chestnut puree and mix until it is fully combined and no lumps remain. Stir in the brandy.

STEP THREE – PREPARE THE GANACHE

Chop the dairy-free chocolate and add it to a glass bowl with the cream.

Place the bowl over a small saucepan of water, so that it sits on top of it without touching the water. Put the saucepan and bowl over a low heat and gently stir until the chocolate has completely melted and there are no lumps left.

Use a dishcloth or oven gloves to remove the bowl from the saucepan and let it sit at room temperature for 1 hour.

After the hour is up, use an electric mixer to whisk it for around 10 seconds. This will make it light and fluffy. Be careful not to mix for too long or the ganache will be too firm to pipe.

STEP FOUR – ASSEMBLE

When the sponge is completely cool, unroll it carefully. Don’t worry if it cracks in places, you will be able to hide it with ganache!  Spread a layer of the chestnut cream over the whole sponge, then re-roll to form a long swiss roll.

Trim the ends to neaten them, then slice about a quarter of the roll off the end on the diagonal.  Place this on one side to become the branch.

Cover the whole log in chocolate ganache, then use a table knife to create the texture of the bark along the length of the log, and circles at each end.

Place the cake in the fridge and let it sit for 1-2 hours so that it soaks up some moisture from the filling.

Right before serving, dust with icing sugar.

Extra Tips to Make Sure This Turns Out Well for You

Don’t over-mix the sponge mixture. To get a light and flexible sponge you need to use a light touch. Use a spatula, not an electric mixer, and stop as soon as there are no lumps of flour left.

Always sift the dry ingredients. This adds lightness and helps the ingredients mix as quickly as possible, preventing lumps and overmixing.

Trim off any dry edges before rolling the sponge.

Vegan Yule Log FAQs

How long will my vegan yule log keep?

You can store any leftovers in the fridge for up to two days, but make sure it’s always served at room temperature.

Can I freeze my yule log?

It isn’t ideal, but if you really need to, the sponge can be made ahead and frozen. Don’t freeze the filling. Prepare the sponge cake according to instructions, then wrap it in baking paper and a layer of foil, then freeze. Make sure it is fully defrosted and back at room temperature before you try to unroll it and complete the recipe.

More Vegan Winter Desserts

• Plum Dumplings
• Cranberry Chocolate Oatmeal Cookies
• Vegan Bakewell Tart
• Peanut Butter Oatmeal Cookies
• Baked Pears with Walnuts
• Vegan Apple Galette
• Peach Pie with Canned Peaches
• Vegan Coconut Cookies