I have never gotten round to actually making my Vegan Chocolate Log Recipe but now that it’s that time of year, I get to make it a reality. This fluffy plant-based sponge cake is filled with a creamy vanilla cashew frosting, rolled up into swirls and smothered in a chocolate tofu ganache. The silken tofu ganache is out of this world by the way!
The last time I made a swiss roll was at school in food technology class – defo teachers pet here! That one actually turned out amazing, thought it was vanilla sponge filled with jam and covered in plain icing. This Christmas-themed roll is all about the chocolate and eloquent décor. Saying that, I did make a Chocolate Swiss Roll, though that was a no-bake recipe using leftover cake and crumbs.
Although this cake originated in France, the recipe was a hit and spread throughout Europe and understandably so, it’s delicious! It is most commonly served during Christmas time, usually decorated with seasonal garnishes (both edible and non-edible), such as holly bush springs, sugar works or fresh red berries.
Questions about Vegan Chocolate Log Recipe
What is a Yule Log?
Yule Log cake is a special type of sponge cake from France that has been rolled, filled with buttercream and covered in frosting. It is usually served during the festive season, usually as a show-stopping dessert.
How to Make Vegan Chocolate Yule Log
To make Vegan Chocolate Yule Log, start by making the cashew cream filling. To a food processor, add pre-soaked cashews, milk, maple syrup, coconut milk and vanilla extract to a food processor and blitz into a smooth cream. Set aside to chill in the fridge.
For the cake, to a bowl add cocoa powder, wholewheat flour, baking powder, baking soda and coconut sugar and combine well. To this add plant milk which has been mixed with lemon juice, rapeseed oil and a double espresso shot (60ml). bake for 20 minutes. Remove from the tin, inverted on a sheet of greaseproof paper dusted with sugar. Roll up, using the parchment paper to help with the rolling. Leave under a warm teacloth for 15-20 minutes.
In the mean time, prepare the ganache by melting chocolate chips with maple syrup. To a blender, add silken tofu and blitz into a cream. Add the melted chocolate to the tofu in the blender and continue to blitz until a smooth chocolate cream results. Allow to cool in the fridge for 15 minutes.
To assemble the final log, unroll the cake and spread the cashew cream on the sponge, leaving some space at the edges. Wrap in clingfilm tightly and refrigerate for 2-3 hours. When chilled, remove cake and unwrap. Smother with the chocolate ganache, running a fork though the chocolate to resemble tree bark and chill another 30 minutes.
How to store Chocolate Log
Chocolate yule log should be stored in an airtight container in the fridge for 2-4 days. It can also be stored in the freezer for 2-3 months. Best cut into slices which can be removed and defrosted for 30 minutes to 1 hour before eating chilled.
Chocolate Yule Log Substitutions
- Coconut sugar can be replaced with any type of sugar or stevia
- Replace the rapeseed oil with any other oil, preferably a flavourless one
- Gluten-free flour can be used instead of wholewheat
- Coconut oil can be used instead of coconut butter – try to use refined otherwise there will be a slight coconut taste
- Coconut milk can be replaced with oat cream
- Strong coffee can be used instead of espresso
This vegan chocolate log is…
- Chocolatey
- Fluffy
- Creamy
- Decadent
- A Christmas themed dessert
- Vegan
- Plant-based
More Recipes to Try…
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Vegan Chocolate Log Recipe
Ingredients
Chocolate Yule Log Cake
- 95 ml rapeseed oil
- 500 ml plant milk + 2 tsp lemon juice
- Double shot espresso 60ml
- 450 g wholewheat flour
- 2 tsp baking powder
- 1 tsp baking soda
- 80 g dutch cocoa powder
- 135 g coconut sugar
Chocolate Frosting
- 150 g dark chocolate chips
- 150 g silken tofu
- 1 tbsp maple syrup
Cashew Cream Filling
- 175 g cashews soaked in boiling water for 1 hour
- 300 ml full fat coconut milk
- 70 ml coconut butter
- 5 tbsp maple syrup
- 1 tbsp vanilla extract
Instructions
- Preheat oven to 180°C.
- In a blender, add all of the ingredients for the cashew cream filling.
- Blitz into a smooth puree and keep aside in the fridge – this can also be prepared the day before (chilling helps to keep it more stiff which is easier for spreading and when rolling).
- For the cake, combine all dry ingredients in a bowl and mix.
- Add the wet ingredients and whisk until a smooth batter is achieved.
- Bake in a tin lined with greaseproof paper for 20-25 minutes, remove from tin and allow to cool slightly.
- Remove from the tin, inverting onto a sheet of greaseproof paper lightly dusted with sugar (removing the old greaseproof paper from the bottom) and allow to cool slightly.
- Whilst still warm, roll up using the sugared greaseproof paper to help.
- When rolled, cover with a warm teacloth and leave aside for 15-20 minutes.
- Unroll the cake and spread the cashew cream over the surface, leaving at least 1cm gap from the edges.
- Roll up gently into a log and wrap tightly in clingfilm.
- Chill in the fridge for 3 hours.
- For the frosting, melt the chocolate with the maple syrup and vanilla extract.
- To a food processor, add the silken tofu and blitz into a smooth cream.
- Add the melted chocolate mix to the silken tofu in the blender and continue to blitz until smooth and creamy.
- Set aside in the fridge for 20-30 minutes.
- Remove both the cake and frosting from the fridge.
- Unwrap the cake from the clingfilm.
- Using a spatula, spread the chocolate frosting over the surface of the log until none of the cake can be seen underneath.
- Using a fork, gently scrape the chocolate lengthways to resemble a tree bark texture.
- Place back in the fridge for at least 1 hour.
Notes
- Coconut sugar can be replaced with any type of sugar or stevia
- Replace the rapeseed oil with any other oil, preferably a flavourless one
- Gluten-free flour can be used instead of wholewheat
- Coconut oil can be used instead of coconut butter – try to use refined otherwise there will be a slight coconut taste
- Coconut milk can be replaced with oat cream
- Strong coffee can be used instead of espresso
Nutrition
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[…] person, I’ve got a whole range of Christmas Desserts that are also free of any fruit like my Vegan Chocolate Log so go check that out if you can’t face the […]