4.8 from 84 votes
Vegan Yule Log
A chocolate roll cake filled with vanilla buttercream and coated with ganache.
Prep Time
30 mins
Cook Time
30 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 unsweetened cocoa powder
- 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/superfine sugar
- 75 g Dairy-free margarine, melted after weighing
- 250 ml unsweetened soy milk
- 2 Teaspoons vanilla extract
For the vanilla buttercream filling:
- 80 g vegan margarine or butter
- 200 g icing/powdered 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 unsweetened soy milk
Instructions
For the vanilla buttercream:
Filling the cake:
For the ganache:
Notes
- Store covered in the fridge for up to 4 days. It tastes best the first 48 hours!
- *You can use a simple chocolate buttercream instead of ganache if desired.
- **I recommend using a dark chocolate that's around 40-45% cocoa content. If it's too high in cocoa solids, the ganache will seize. Lovett's is a good one to use for this recipe.