Chocolate Yule Log (vegan)

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I hope you all had a wonderful Christmas, full of joy and happy moments!

Mine was filled with laughter and good food, among which this pretty little Chocolate Yule Log which was such a hit I thought I should share the recipe.

I’ll keep this post short and sweet but stay tuned as lots of new things are coming your way on here!

 
Chocolate-Yule-Log - Vegan.jpeg
 

Chocolate Yule Log Recipe (Vegan)

For the sponge cake (based on an original recipe by Healthy Lalou):

Healthy Lalou uses a yogurt pot as a unit of measurement, but I estimate “1 pot” to be around half a cup

  • 4 pots of soy yogurt

  • 3/4 pot of vegetable oil

  • 1.5 pots of light cane sugar

  • 2 teaspoons of baking powder

  • 2 Tbs plant mylk

  • a small splash of lemon juice

For the chocolate filling:

  • 400 grams of silken tofu (2 cups)

  • 100 grams of vegan dark chocolate

  • 2 Tbs maple syrup

 

The day before, prepare the filling:

In a heat-proof bowl or cup over a pot of simmering water, melt the chocolate.

In a blender, add the silken tofu and maple syrup and mix it for a few seconds.

Add the melted chocolate to the blender and mix for at least 2 minutes.

Transfer the mixture into a bowl and leave it in the fridge overnight – this will create a mousse-like texture.

On the day you make the cake, bake and assemble:

Preheat your oven at 180°C (or 350°F) and line a baking tray with grease-proof paper*

In a bowl, mix together the ingredients in the order in which they appear on the ingredients list, making sure everything is well incorporated before adding in the next ingredient.

Pour the batter onto the lined baking tray and make sure the baking sheet is evenly coated.

Bake for about 10 minutes, or until lightly golden.

Immediately after taking the sponge cake out of the oven, flip it over a clean tea towel, on a flat surface.

Peel off the grease-proof paper carefully and roll the sponge cake up together with the tea towel and leave to cool.

Once the sponge is cool, carefully unroll before filling with the chocolate mixture (you might have some chocolate filling left over, which will make for delicious pudding!).

Roll it back up (without the tea towel this time!) and arrange the cake onto a serving dish.

Decoration:

This is where you can let your creativity shine!

I covered the entire cake with chocolate spread (I used Vego) and sprinkled vegan white chocolate shavings on top.

You could also dust it with powdered sugar, add a layer of vegan fondant or icing, or even marzipan… you do you!

*To the best of my knowledge, using grease-proof paper is unavoidable for this cake, but if you can, try to choose an environmentally-friendly option. I use this one, which is fully compostable and you can re-use it several times.

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