Vegan Yule Log Recipe

This hazelnut chocolate vegan Yule log looks straight out of a fancy patisserie but spoiler alert: it’s totally doable at home. Soft chocolate sponge, rich hazelnut buttercream, silky ganache, and the smug satisfaction of knowing it’s completely vegan.

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.

Equipment

Ingredients

For the Hazelnut Ganache:

For the cake:

For the Hazelnut Buttercream:

To decorate:

Instructions

To prepare the ganache:

To Bake the Cake:

To prepare the buttercream:

To assemble and Decorate:

Notes

Nutrition