Can you really have Christmas without a Chocolate Yule Log? I think not!
When I first started creating the recipe for this Yule Log, I was a little hesitant. I am quite the messy baker so the detail in this dessert looked a little outside of my baking comfort zone, however this was surprisingly easy!
Gluten free, diary free and vegan, this Yule Log is the perfect festive treat.
Ingredients for chocolate sponge:
-220ml of almond milk
-1 teaspoon of apple cider vinegar
-160g of gluten free self-raising flour
– 50g ground almonds
-50g coconut sugar
– 3 tbsp stevia
-1 tablespoon of cacao powder
-1 teaspoon of baking powder
-1/2 teaspoon of bicarbonate of soda
-60g of coconut oil, melted
– 2 tbsp flax eggs
Ingredients for Vegan Cashew ‘buttercream’ centre:
1 2/3 cups raw, unsalted cashews, covered in water and soaked overnight (24 hours is even better)
½ cup coconut oil, melted
1/3 cup maple syrup
1/3 cup water
1 tsp vanilla extract
½ apple cider vinegar
1/8 tsp sea salt
Ingredients for Chocolate ganache coating:
-1/3 buttercream mixture
-1 & 1/4 tablespoons of cacao powder
-1/4 teaspoon of vanilla extract
-50g of dairy-free dark chocolate, melted
For the yule log: Preheat the oven to 180C fan and line a baking tin with baking paper.
In a large mixing bowl add the flour, ground almonds, baking powder, coconut sugar and cacao powder. Mix until well combined. In a separate bowl combine the wet ingredients until you have a smooth batter. Fold the wet ingredients into the dry ingredients and then pour into your lined baking tray and spread out evenly. Place in the oven for 10-12 minutes.
Get a fresh piece of parchment paper laid out on your work surface, this will be used to roll the sponge. Cover the paper in cacao powder. When the sponge is ready, leave to cool for about 10 minutes and then carefully flip the sponge upside down onto the fresh parchment paper.
With the paper, start to roll the sponge. Keeping rolling the sponge and the paper together. If the sponge begins to crack or break, the cream filling will glue it all together so don’t panic!
Leave to cool for about 1 hour in the rolled paper.
For the filling: combine the ingredients using a high speed blender/whisk.
Unroll the cooled sponge and spread 2/3 of the cream over the sponge about half a centimetre from the sides. Roll the sponge again – use the paper to start rolling, however this time the paper will not roll with the sponge. Use the paper to gently roll up the sponge to the very end. Place the log on a plate and put in the fridge for about 30 minutes to set the cream.
For the outside ganache: using the remaining buttercream spread over the outside of the yule log. Put into the fridge to set for 30 mins. Pour over the melted chocolate and then put back in the fridge for an hour to set.