4.8 from 84 votes
Vegan Yule Log
The Vegan Yule Log is a cocoa-flavored rolled cake made from a self-raising flour batter with margarine, soy milk, and vanilla. It features a light yet rich sponge texture filled with a creamy vanilla buttercream, and finished with a smooth chocolate ganache made from semi-sweet chocolate and soy milk. The cake requires careful handling when rolling to retain its shape and texture.
Prep Time
30 mins
Cook Time
12 mins
Additional Time
3 hrs
Servings:
10
Calories:
411 kcal
Course:
Dessert
Cuisine:
Vegan
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.