*This post may contain affiliate links. Read more »
This hazelnut chocolate vegan Yule log will be out here catfishing your guests into thinking it came from some legit patisserie but it's actually super chill to make. It's got a dark chocolate sponge, rich hazelnut buttercream rolled up inside, and a thick coat of Frangelico ganache on top of the cake sealing it all in and making you sing that "It's log" song from Ren and Stimpy for the rest of Christmas morning.
Recipe tips tailored to what matters most to you:
Swap the all-purpose flour for a 1:1 gluten-free blend with xanthan gum in it, and roll while the cake is still warm so it bends instead of cracking.
The ganache needs an hour in the fridge, so bake and cool the sponge while it chills. The finished log also freezes whole for about 1 month.
You only need 3 tablespoons of Frangelico total, so grab a mini bottle, or pour the rest of a big one into my hazelnut chocolate truffles.
Cut the sweetness by leaving the optional vegan Nutella out of the buttercream, and dust the finished log with plain cocoa instead of powdered sugar.
Chopped dark chocolate works if you don't have chips, and a milder vegan milk chocolate makes the ganache a lil less intense tasting.
Roll the cake while it's still warm but not lava-hot enough to melt your buttercream. If you let it cool completely, it's much more likely to crack.
Set a timer, set another one, and maybe yell at your oven a little. If you overbake it, the cake dries out and rolls about as well as that old yoga mat.
If the vegan cream filling or ganache is too warm, they'll slide right off your cake like bad mascara in the rain.
Oodles more tips, step-by-step recipe photos, info on weird ingredients, and FAQs are all still here. I just tucked 'em out of the way so you can start cooking sooner.
Now don't stop at the vegan yule log, round out your Christmas spread with some certified bangers. Pour yourself a glass of vegan eggnog, tear into a batch of gingerbread cinnamon rolls, and keep that cranberry galette front and center for the holiday dinner finale.
yummy
Jump to:
🥰 Why you'll adore this Vegan Bûche De Noël recipe
✊ Vegan AF: Yup, another one of my vegan Christmas recipes that spares the cows, the chickens, and your conscience.
🎂 Cake That Bends Without Breaking: This is the number 1 issue I have seen with vegan chocolate yule log recipes. So I put together a special cake recipe for this that comes out soft, and just bendy enough without being weird.
⏱️ Surprisingly Chill to Make: This looks like patisserie-level masterpiece, but honestly, it's just whisking, chilling, and waiting. Not a ton of skill required at all.
Tested and Approved Worldwide: All of the vegan recipes I share first get double-checked by hundreds of testers.
I'm on my knees staring weirdly into your eyes, asking you in a soothing voice to be my taste-testing partner in crime. Sign up for the recipe testing crew and get early access to new recipes before they're published.
🤷♀️ What is a Yule Log?
The original Yule log was, like, an actual log people burned for as part of a Nordic harvest festival. Then someone somewhere said, "You know what would make this better? Chocolate." Fast-forward a few centuries, and here we are, making edible tree trunks that could win The Great British Bake Off if it had a vegan holiday season.
Classic French yule logs (which they call Bûche De Noël) are often decorated with little meringue mushrooms, or marzipan forest-themed decorations. Sadly, the art of that isn't that common anymore (I mean, for good reason, because it takes a ton of skill), and here's what you see a lot of instead: little plastic deer, Santas and trees just shoved into the cake, destined to spend the rest of eternity in a landfill somewhere.
You've read this far, so let's roll this vegan Yule log cake together!
🪵 Vegan Yule Log Ingredients
The Chocolate Chips
You want semi-sweet chocolate chips with a decent ratio of cocoa butter in them for a super rich ganache. Swap in chopped dark chocolate if you don't have chips, or a milder vegan milk chocolate if you want it a lil less intense tasting.
Frangelico
I rock Frangelico in my hazelnut chocolate truffles too. You can use another brand of hazelnut liquor, but whatever brand you grab, check barnivore.com first so you don't accidentally toast the cows.
Black Cocoa Powder
This is such a magical ingredient for unlocking deeper flavors in the chocolate things you make. In this recipe, black cocoa darkens the color of the cake and adds a little Oreo-like flavor. You can use up whatever you have leftover from making this to make my champorado, vegan chocolate babka, or vegan flourless chocolate cake.
Powdered Sugar
Not all sugar is vegan. Some of it's filtered through actual bone char (like, why are we still doing that?). Just grab organic, it legally can't be processed that way, so you can whip your frosting without the ick.
Vegan Nutella (optional)
Artisana and Rigoni di Asiago Nocciolata Organic are solid picks, or you can make my easy vegan Nutella recipe that tastes like better than the actual store bought stuff.
Fresh Cranberries
A few sugared cranberries are all you will need for a simple festive looking deco. You can use either fresh or frozen. But since you only need a few, what are you going to do with the rest in the bag? Go make my cranberry ezme or cranberry chestnut puff pastries so they don't go to waste.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
📖 How to make Vegan Yule Log
What are you doing already munching on that bag of vegan chocolate chips? Scroll straight down to the full recipe card if you need food now, but if you want every spicy little detail, stay put and let's get all the deets on this super-good Christmas time dessert.
Step One
Jailhouse Choc:
Place the chocolate chips into a large heatproof bowl. Warm the plant-based milk in a small saucepan over medium heat until it's steaming but not boiling.
Step Two
Choc the Casbah:
Pour the hot milk over the chocolate chips and let it sit for 2 minutes. Stir until the mixture becomes completely smooth.
Step Three
Jellicle songs for Frangelical Cats:
Add the Frangelico and maple syrup, stirring until well combined. Cover the bowl and refrigerate for 1 hour, or until thick and spreadable.
Step Four
Cocoa Chanel:
Preheat the oven to 350°F (175°C). Line a 10-by-15-inch (25-by-38 cm) jelly roll pan with parchment paper or baking sheet, leaving overhang on the short sides to help with rolling later.
In a medium bowl, whisk or sift together the flour, natural cocoa powder, black cocoa powder, baking powder, baking soda, salt, and sugar.
Step Five
Wetty Boop:
In another bowl, whisk together the plant-based milk, canola oil, and vanilla extract.
Step Six
Batter Call Saul:
Pour the wet ingredients into the dry mixture and stir until a smooth cake batter forms.
Step Seven
Bake Street's Back, Alright:
Spread the batter evenly in the prepared pan and bake for 14-16 minutes, or until the surface springs back lightly when touched.
You really want to be careful here not to overbake the cake. If it dries out too much it is likely to crack.
Step Eight
Frost in Translation:
Using a stand mixer or hand mixer, beat the vegan butter and shortening together until smooth.
Add the cocoa powder, powdered sugar, Frangelico, and vegan Nutella (if using). Beat until smooth and fluffy.
Step Nine
Spready Krueger:
Once the cake is cool, spread an even layer of the chocolate buttercream over the surface.
Step Ten
Logtown and Z-Boys:
Roll the cake into a log, removing the parchment paper as you go.
Trim the ends for a clean finish, or cut angled sections and attach them to the sides to create a branched effect. Place the rolled cake in the freezer for 30 minutes to chill.
If any cracks form, don't freak out. You are going to be able to cover them in ganache and hide the issues from everyone.
Step Eleven
The Bark Knight Rises:
Stir the chilled melted chocolate ganache to loosen, then spread it evenly over the log to cover all sides. Use a fork or icing comb to create a bark-like texture. Return to the freezer for 10 minutes to set.
Step Twelve
Cran Theft Auto:
Rinse the cranberries and pat them dry. Toss them in sugar until fully coated.
Step Thirteen
Winterminator 2, Judgment Day:
Arrange the sugared cranberries and rosemary sprigs decoratively along the log, then dust lightly with powdered sugar and cocoa powder before serving.
💡Serving Ideas
So, you've got a festive dessert, but don't you dare host a dinner with just that Yule log. It's time to roll out the showstoppers: Mushroom Wellington, roasted cauliflower steaks, vegan pot pie, or a vegan shepherd's pie as your centerpiece. Sides like vegan corn casserole, vegan sausage rolls, roasted parsnips, and mushroom risotto make for a banger of a feast.
Finish strong with vegan gingerbread cookies decorated with vegan royal icing, and that a thick slice of your Yule log cake, because moderation is for elves.
👉Top tips
- Don't rush the roll: Roll the cake while it's still warm but not lava-hot enough to melt your buttercream. If you let it cool completely, it's much more likely to crack. If that does happen though, you can cover it up if you have enough creamy chocolate ganache to hide your sins under.
- Don't overbake your cake: Set a timer, set another one, and maybe yell at your oven a little. If you overbake it, the cake dries out and rolls about as well as that old yoga mat you found at the bottom of a dusty old quarry that had baked in the sun for 20 years.
- Chill your fillings, just a wee bit: If the vegan cream filling or ganache is too warm, they'll slide right off your cake like bad mascara in the rain.
- Trim for the win: Slice off the rough edges before rolling so it looks bakery-level instead of a roll of hot garbage made by a toddler or drunken adult.
- Fork it before it sets: You only get one shot at those bark textures. Grab your fork or icing comb right after spreading the ganache while it's soft and workable.
- Don't serve ice cold: Keep the finished buche de noel chilled until about half an hour before serving. That way, it slices clean, the ganache doesn't feel dry or hard to cut into, resulting in small cracks.
🤷♀️ Recipe FAQs
Rolling the sponge while it's still slightly warm means it has more flexibility and is less likely to crack. If you do get any cracks, don't freak out. You can cover them up with frosting or ganache.
If your ganache hasn't chilled enough or is too thin, it's gonna slide right off like it's quitting its job. Aim for that sweet spot where it's loose but thick, smooth enough to spread, not pour.
The parchment or baking paper overhang gives you a handle to lift the cake out easily and helps you roll the sponge tightly without tearing or sticking. Think of it like the backing of a sticker or screen protector.
❄️ Refrigerating:
Keep the yule log on a large plate or cake stand and if you don't have a cake box or cake carrier on hand, cover it with a glass dome or an overturned bowl to prevent it from drying out. Refrigerate for up to 4 days. When you're ready to serve, let it sit at room temperature for 15-20 minutes so the ganache softens to that perfect, sliceable texture.
🧊 Freezing:
If you want to make it ahead, freeze the log whole or in individual slices. Place it on a parchment-lined baking tray until firm, then move it to an airtight, freezer-safe container. It's the easiest way for the cake to stay fresh for about 1 month.
✌️You'll love these vegan holiday recipes too:
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cinnamon Snail.
Vegan Yule Log Recipe
Equipment
- stand mixer (optional)
- Handheld mixer (optional)
- Icing comb
Ingredients
For the Hazelnut Ganache:
- 3 cups semi-sweet chocolate chips
- 1 ⅓ cups unsweetened plant based milk
- 2 tablespoons Frangelico
- 2 tablespoons maple syrup
For the cake:
- 1 ½ cup all-purpose flour
- ⅓ cup natural cocoa powder
- 2 tablespoons black cocoa powder
- 1 ¼ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup sugar
- 1 cup unsweetened plant-based milk
- ¼ cup canola oil
- ½ teaspoon vanilla extract
For the Hazelnut Buttercream:
- 1 cup vegan butter room temperature
- 1 cup vegetable shortening room temperature
- 1 cup natural cocoa powder sifted
- 3 ½ cups powdered sugar sifted
- 1 tablespoon Frangelico
- ½ cup vegan Nutella optional
To decorate:
- ⅓ cup fresh cranberries
- 3 tablespoons sugar
- 6 short sprigs rosemary
- Powdered sugar
- Natural cocoa powder
Instructions
To prepare the ganache:
- Place the chocolate chips in a large heatproof bowl. In a small saucepan, heat the plant-based milk over medium heat until steaming but not boiling.
- Pour the hot milk over the chocolate chips and let sit for 2 minutes. Stir until the mixture is completely smooth. Add the Frangelico and maple syrup and mix until well combined. Cover and refrigerate for 1 hour, or until thickened and spreadable.
To Bake the Cake:
- Preheat the oven to 350°F (175°C). Line a 10-by-15-inch (25-by-38 cm) jelly roll pan with parchment paper, leaving some overhang on the short sides to assist with rolling later.
- In a medium bowl, whisk or sift together the flour, natural cocoa powder, black cocoa powder, baking powder, baking soda, salt, and sugar.
- In a separate bowl, whisk the plant-based milk, canola oil, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients and stir until a smooth batter forms.
- Pour the batter into the prepared pan and spread evenly. Bake for 14-16 minutes, or until the surface springs back lightly when touched.
To prepare the buttercream:
- Use a stand mixer or handheld mixer to beat the vegan butter and shortening until smooth.
- Add the cocoa powder, powdered sugar, Frangelico, and vegan Nutella, if using, and beat until smooth and fluffy.
To assemble and Decorate:
- Once the cake is completely cool, spread an even layer of buttercream over the surface.
- Roll the cake into a log, removing the parchment paper as you roll it.
- Optionally, trim the ends for a clean finish, or cut one or two angled sections and position them alongside the main log to create a branched effect. Place the rolled cake into the freezer to chill for 30 minutes.
- Stir the chilled ganache to loosen. Spread it evenly over the surface of the cake log, covering all sides. Use the tines of a fork or an icing comb to create a bark-like texture. Return the cake to the freezer for 10 minutes to set.
- For the sugared cranberries, rinse the cranberries and pat them dry. Toss them in sugar until fully coated. Arrange the sugared cranberries and rosemary sprigs decoratively along the log.
- Dust lightly with powdered sugar and a small amount of cocoa powder before serving.
Notes
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cinnamon Snail.
Dushenka Silberfarb says
So excited to eat this!!!!
SD says
yummy