I’ve spent years perfecting my vegan version of the classic Bûche de Noël, transforming this beloved holiday centerpiece into a plant-based masterpiece that rivals its traditional counterpart. Through careful experimentation with aquafaba, premium dark chocolate, and carefully selected non-dairy ingredients, I’ve created a recipe that delivers the same rich, tender crumb and luxurious mouthfeel that makes the classic yule log so memorable.
While some might assume that eliminating eggs and dairy would compromise this dessert’s integrity, I’ll show you exactly how this adaptation enhances rather than diminishes its festive charm.
Recipe
Crafting a vegan yule log requires careful attention to detail and precise timing to create the perfect rolled cake that captures the essence of this classic holiday dessert. The traditional recipe has been thoughtfully adapted to eliminate all animal products while maintaining the rich, decadent qualities that make this dessert so special.
The success of this recipe lies in creating a moist chocolate sponge that remains flexible enough to roll without cracking, paired with a creamy vegan buttercream filling and a glossy chocolate ganache coating. Each component must be prepared with the right consistency and temperature to achieve the iconic log-like appearance and delicious taste that makes this dessert a standout on any holiday table.
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- ⅔ cup cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups soy milk
- ⅔ cup vegetable oil
- 2 tablespoons apple cider vinegar
- 2 teaspoons vanilla extract
- 2 cups vegan butter
- 4 cups powdered sugar
- 1 cup vegan dark chocolate
- ½ cup coconut cream
- Cocoa powder for dusting
Preheat oven to 350°F (175°C). Line a 15×10 inch jelly roll pan with parchment paper and lightly grease. Mix dry ingredients in a large bowl. In a separate bowl, combine wet ingredients. Pour wet mixture into dry ingredients and whisk until smooth. Pour batter into prepared pan and bake for 15 minutes.
While cake is still warm, dust a clean kitchen towel with cocoa powder and turn cake onto it. Remove parchment paper and roll cake with towel, starting from short end. Let cool completely.
Meanwhile, prepare filling by beating vegan butter and powdered sugar until fluffy. For ganache, heat coconut cream and pour over chopped chocolate, stirring until smooth.
Once cake is cool, unroll carefully, spread with filling, and roll back up. Cover with ganache, create bark texture with a fork, and refrigerate until set.
Temperature management is crucial throughout the process. The cake must be rolled while warm to prevent cracking, but should cool completely before adding filling. The ganache should be at room temperature when applying – if too warm it will be runny, if too cold it won’t spread properly.
Store the finished log in the refrigerator but serve at room temperature for best texture and flavor. For cleanest cuts, dip a sharp knife in hot water and wipe dry between each slice.
Step-By-Step Cooking Instructions
Begin crafting your yule log by thoroughly combining the flour, sugar, cocoa powder, baking soda, and salt in a large mixing bowl.
In a separate bowl, you’ll whisk together the plant-based milk, oil, vinegar, and vanilla until well incorporated.
You’ll then blend the wet mixture into the dry ingredients until you’ve achieved a smooth, pourable batter that’s ready to be spread evenly in your prepared jelly roll pan and baked until a toothpick comes out clean.
Step 1. Combine Dry Ingredients Together
A pristine mixing bowl sets the stage for combining your dry ingredients with precision.
Start by sifting 2 cups of all-purpose flour into the bowl, ensuring there aren’t any lumps that could compromise your cake’s texture. Add 1½ cups of granulated sugar, followed by ⅔ cup of cocoa powder, making sure to break up any cocoa clumps with your sifter.
Next, measure out 2 teaspoons of baking soda and 1 teaspoon of salt. Sprinkle these evenly across the surface of your other dry ingredients rather than dumping them in one spot. This distribution will guarantee uniform leavening throughout your cake.
Using a whisk, combine all ingredients with deliberate, thorough strokes, paying special attention to the bottom and sides of the bowl where pockets of unmixed ingredients often hide.
You’ll know you’ve achieved the proper mixture when the color is uniformly chocolate-brown with no streaks of lighter flour visible. This well-combined dry mixture forms the foundation of your vegan yule log’s tender, rich chocolate sponge.
Step 2. Mix Wet Ingredients Separately
While your dry ingredients rest in their perfectly mixed state, prepare a separate bowl for the wet components of your vegan yule log.
You’ll need your plant-based milk, vegetable oil, apple cider vinegar, and vanilla extract measured and ready. The temperature of these ingredients should be at room temperature to ensure proper emulsification.
Pour the 2 cups of plant-based milk into your mixing bowl first, followed by the ⅔ cup of vegetable oil. Add the 2 tablespoons of apple cider vinegar, which will act as your egg replacer by reacting with the baking soda to create lift in your sponge.
Finally, incorporate the 2 teaspoons of vanilla extract, which will enhance the chocolate notes in your finished cake.
Whisk these wet ingredients together until they’re thoroughly combined and slightly frothy. You’ll want to achieve a uniform consistency without any oil separation.
Once properly mixed, your wet ingredients should have a pale, creamy appearance and be ready to incorporate into your dry mixture. Don’t let this mixture sit too long before combining it with your dry ingredients.
Step 3. Blend Until Batter Smooths
The critical moment has arrived to unite your wet and dry mixtures into a silky vegan chocolate batter.
Pour your combined plant-based milk, vegetable oil, apple cider vinegar, and vanilla extract into the center of your flour mixture. Using a whisk, start from the middle and gradually incorporate the dry ingredients in a gentle circular motion, working your way outward.
You’ll notice the batter beginning to transform as you blend. Continue whisking until all traces of flour disappear and the mixture becomes uniformly smooth and glossy.
Don’t overmix – stop as soon as you’ve achieved a consistent texture with no visible lumps. The batter should be fluid enough to spread easily but thick enough to coat the back of a spoon.
If you spot any stubborn flour pockets, gently press them against the side of the bowl with your whisk.
Once perfectly smooth, your batter should have a rich, dark chocolate color and a slight sheen. It’s now ready to be poured into your prepared jelly roll pan for baking.
Step 4. Pour Batter Into Pan
Your perfectly blended batter now needs to find its home in a properly prepared jelly roll pan. Start by double-checking that you’ve lined the pan completely with parchment paper, ensuring it extends slightly over all edges. This overhang will help you lift and roll the cake later.
Pour the chocolate batter into the center of your prepared pan, then use an offset spatula to spread it evenly to all corners. Take extra care to maintain a consistent thickness throughout – this uniformity is crucial for proper rolling.
Gently tap the pan against your counter several times to release any trapped air bubbles that could create holes in your finished cake.
Before sliding the pan into your preheated oven, run your spatula lightly across the surface one final time to smooth any remaining ripples or imperfections. You’ll want the batter to sit about ½-inch deep in the pan.
If you’re using a standard jelly roll pan (15×10 inches), this depth will yield the perfect thickness for rolling without cracking. Position the pan in the center of your oven rack to ensure even heat distribution.
Step 5. Bake Until Fully Set
Carefully monitor your vegan chocolate sponge as it bakes in the preheated 350°F (175°C) oven for 15-18 minutes.
You’ll know it’s done when the cake springs back lightly when touched in the center, and a toothpick inserted comes out clean. Don’t overbake, as this will make rolling more difficult and could lead to cracks.
While the cake bakes, prepare your rolling station by laying out a clean kitchen towel and dusting it generously with cocoa powder.
This prevents the cake from sticking during the rolling process. Position the towel near your oven so you can work quickly once the cake is done.
The cake’s edges will begin to pull away from the pan’s sides when it’s nearly ready.
Once fully baked, you’ll notice a subtle golden brown edge forming around the perimeter.
Remove from the oven immediately when done – even an extra minute can compromise the cake’s flexibility.
Don’t let it cool in the pan, as the residual heat will continue cooking the sponge and affect its moisture content.
Why I Love This Dish
Making this vegan yule log brings out all the nostalgic joy of traditional holiday baking, yet with a modern plant-based twist that I find deeply satisfying. I love how this dessert challenges my baking skills while delivering spectacular results that even non-vegan guests can’t resist.
The process of creating the perfect roll, watching the ganache set to a glossy finish, and crafting those delicate decorative touches connects me to centuries of French pastry tradition.
What makes this recipe particularly special to me is its ability to prove that plant-based baking doesn’t mean compromise. I’m consistently amazed by how the combination of simple ingredients transforms into a rich, moist chocolate sponge that rolls beautifully around that cloud-like cream filling.
The moment when I pull the fork through the ganache to create realistic bark textures is pure kitchen artistry that brings me joy every time. When I see the finished log resting on my holiday table, dusted with cocoa powder “snow” and adorned with its forest-inspired decorations, I’m reminded that creating memorable desserts isn’t about what’s left out – it’s about the skill and love we put in.
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