Vegan Yule Log
User Reviews
4.8
Vegan Yule Log
Description
The Vegan Yule Log showcases a cocoa-infused sponge that's tender and moist, achieved using self-raising flour enhanced with cocoa powder and xanthan gum for structure. Melted margarine and soy milk provide moisture and richness, while the vanilla extract adds a warm note. Its vanilla buttercream filling contrasts with the chocolate ganache topping, creating a balance of flavors. Baking at 180°C for 12 minutes allows for a delicate yet sturdy cake that can be rolled easily after cooling on a cocoa-dusted towel. The finishing chocolate ganache uses semi-sweet chocolate with moderate cocoa content to avoid seizing.
This dessert suits festive occasions and can be sliced to serve as individual portions. The rich ganache and smooth buttercream combine to present a visually appealing and flavorful centerpiece. Handling the cake delicately during rolling ensures a flawless appearance.
For best results, store the cake covered in the refrigerator and consume within four days, ideally within 48 hours to enjoy peak freshness. The recipe notes recommend picking a dark chocolate with 40-45% cocoa solids for the ganache to maintain a smooth texture. A chocolate buttercream can be substituted for ganache if desired.
Ingredients
For the cake:
- 200 g self-raising flour
- 1 Tablespoon cocoa powder unsweetened
- ¼ Teaspoon baking soda (bicarbonate of soda)
- ⅛ Teaspoon xanthan gum (it's very important to measure this accurately so I recommend using a measuring spoon if you can)
- 115 g caster sugar aka superfine sugar
- 75 g margarine dairy-free, melted after weighing
- 250 ml soy milk unsweetened
- 2 Teaspoons vanilla extract
For the vanilla buttercream filling:
- 80 g butter or vegan margarine
- 200 g powdered sugar aka icing sugar
- 1 Tablespoon soy milk
- 2 Teaspoons vanilla extract
For the chocolate ganache*:
- 300 g semi-sweet chocolate use one with ~45% cocoa content
- 120 ml soy milk unsweetened
Instructions
For the vanilla buttercream:
Filling the cake:
For the ganache:
Notes
- Store the cake covered in the refrigerator for up to four days, best consumed within 48 hours for optimal flavor and texture.
- Choose dark chocolate with 40-45% cocoa content for the ganache to prevent it from seizing.
- If preferred, replace the chocolate ganache with a rich chocolate buttercream.
User Reviews
Overall Rating
4.8
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