Vegan Chocolate Yule Log Recipe

If you’re looking for a show-stopping holiday dessert that’s completely plant-based and absolutely delicious, then you’re in for a treat with this Vegan Chocolate Yule Log Recipe. I absolutely love how this turns out every time – it’s chocolatey, moist, and decadent without any dairy or eggs. Plus, it’s one of those recipes that looks fancy but is actually pretty straightforward once you know the steps. Grab your apron and let’s make a festive centerpiece that’ll wow your family and friends!

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Ingredients You’ll Need

Every ingredient in this Vegan Chocolate Yule Log Recipe has its role in creating that perfect balance of texture and rich flavor. From aquafaba to vegan butter, these are pantry staples you might already have or can easily find at your local store.

• Aquafaba: This chickpea liquid is magic for whipping into a light, fluffy sponge—just like egg whites.
• Cream of Tartar: Helps stabilize the aquafaba so the sponge turns out extra airy.
• Caster Sugar: Fine sugar dissolves quickly for a smooth batter and sweet taste.
• Plain Flour: The base of your sponge; white all-purpose works perfectly here.
• Cocoa Powder: Use unsweetened for that deep chocolate flavor and pretty color.
• Baking Powder: Gives extra lift to the cake.
• Salt: A pinch enhances all the flavors without being obvious.
• Applesauce: Smooth and natural moisture—unsweetened is ideal for that clean taste.
• Olive Oil or Neutral Oil: Adds richness and moistness to the sponge.
• Non-Dairy Milk: I prefer soy milk for its creamy texture but use your favorite.
• Vanilla Extract: A splash enhances the chocolate’s warmth and depth.
• Vegan Block Butter: Softened and whipped for silky buttercream frosting.
• Icing Sugar: Powdered sugar makes the frosting sweet and fluffy without grit.
• Dark Chocolate: Finely chopped for the ganache topping—aim for good quality with no dairy.
• Vegan Double Cream: Like Elmlea, it makes the ganache luxuriously smooth and rich.

Variations

I love personalizing this Vegan Chocolate Yule Log Recipe depending on the season or my mood. It’s super adaptable so feel free to play around with flavors and decorations to make it your own.

• Spiced Yule Log: I’ve tried adding cinnamon and a pinch of nutmeg to the cake batter, which gives it a warm holiday feel that’s perfect for crisp winter nights.
• Berry Twist: Swapping out the buttercream for a berry-flavored one with some fresh raspberry puree stirred in is a nice tart contrast to the rich chocolate.
• Nut-Free Option: If you have allergies, you can swap olive oil for sunflower or another neutral oil to keep things safe without compromising moisture.
• Gluten-Free: While I haven’t tested it extensively, using a gluten-free flour blend might work but expect a slightly different texture.

How to Make Vegan Chocolate Yule Log Recipe

Step 1: Whip Your Aquafaba to Fluffy Perfection

Start by whipping the aquafaba with cream of tartar in a large, clean bowl. I’ve learned that the bowl must be spotless for the best results—no trace of oil or moisture! Whisk until it becomes white and frothy, then gradually add the sugar a spoonful at a time. Keep whisking until the aquafaba reaches a softly whipped cream stage, glossy and holding trails from the beaters. It should be stable but not stiff peaks yet; this is key for a tender sponge that rises beautifully.

Step 2: Gently Fold in the Dry Ingredients

Mix together your flour, cocoa powder, baking powder, and salt, then sift this over the aquafaba mix. The folding technique here makes all the difference—take your time and gently fold with a spatula until the mixture is about half combined. This keeps the airiness you worked hard for.

Step 3: Add Moist Ingredients Without Deflating

Next, fold in the applesauce, oil, non-dairy milk, and vanilla. You’ll notice the batter will deflate quite a bit—that’s normal! Just try not to over-mix; a few lumps are fine because over-mixing can make the sponge tough. The goal is a smooth, even batter that’s still light.

Step 4: Bake and Flip Your Sponge

Pour the batter evenly into your prepared swiss roll tin lined with parchment paper. Bake at 200℃ (180℃ fan) for 8 to 11 minutes until the cake is set and a skewer comes out clean. Don’t overbake—this sponge is delicate! While it bakes, dust a sheet of parchment with cocoa powder; you’ll flip the cake onto this as soon as it’s out of the oven. Flip it gently and let it cool between the parchment sheets for about an hour. Cooling like this makes rolling so much easier without cracks.

Step 5: Make the Vegan Chocolate Buttercream

While the cake cools, whip up the buttercream by beating softened vegan butter until smooth. Then sift in the icing sugar and cocoa powder and add vanilla extract. I find whisking for a few minutes really helps get a light, fluffy texture—you don’t want it grainy or dense.

Step 6: Assemble and Roll Your Yule Log

Once the cake is just cold, peel off the top parchment and trim the edges to remove drier parts that might crack. Spread the buttercream evenly over the cake with a palette knife, then starting at a short edge, roll the cake up tightly into a spiral using the parchment to help guide it—be decisive here or you’ll end up with cracks. Seal the roll seam side down and chill it for at least 2 hours or overnight for even more flavor melding.

Step 7: Prepare and Spread the Ganache

For the finishing touch, melt your chopped dark chocolate with the vegan cream over simmering water until smooth. Let it cool and thicken until it’s just spreadable—this can take around 1-2 hours depending on your kitchen. Then, unwrap the chilled cake, slice off a small angled piece to make a ‘branch,’ and attach it with ganache. Spread ganache over the entire log and use a fork or knife to make bark-like textures. Don’t worry if the ganache firms up too much; a gentle warm bath on the stove softens it right back.

Step 8: Garnish and Serve

Decorate with fresh cranberries and rosemary sprigs for a festive woodland look. Store it in an airtight container at cool room temperature and slice to serve. Trust me, your family will be blown away by the effort and flavor!

How to Serve Vegan Chocolate Yule Log Recipe

Garnishes

Personally, I love using fresh cranberries and rosemary sprigs—they make the log look like it just came from a winter forest! The tartness of cranberries balances the rich chocolate, and the rosemary adds that festive piney aroma. If you prefer, edible gold dust or vegan-friendly sprinkles can add sparkle for parties.

Side Dishes

This Vegan Chocolate Yule Log pairs beautifully with a bowl of fresh berries or a scoop of dairy-free vanilla ice cream. Sometimes, I serve it alongside warm mulled wine or spiced hot chocolate for a cozy holiday combo.

Creative Ways to Present

For a special touch, place the Yule Log on a wooden board dusted lightly with powdered sugar for a ‘snowy’ effect. You can also add small pinecones (real or edible ones) and cinnamon sticks around the platter for a rustic wintry vibe that always impresses guests.

Make Ahead and Storage

Storing Leftovers

I usually store the leftover Yule Log in an airtight container at cool room temperature if it’s not too warm, and it stays fresh for about 2-3 days. Refrigeration can make the ganache firm up too much, so I prefer to avoid it unless your kitchen is hot.

Freezing

You can freeze this cake unassembled by freezing the sponge and buttercream separately, then assemble and add the ganache after defrosting. Or freeze the whole log wrapped tightly in plastic wrap and foil. When you’re ready, thaw overnight in the fridge and gently warm the ganache with a blow dryer or warm water bath if it’s too firm.

Reheating

If you’ve stored your Yule Log in the fridge, bring it to room temperature for an hour before serving. I like to gently warm the ganache by placing the cake in a warm spot or using a kitchen blow dryer on low to soften the chocolate without melting it completely.

FAQs

Final Thoughts

This Vegan Chocolate Yule Log Recipe is truly one of my holiday favorites to bake and share. It’s a fun project that feels fancy but is incredibly forgiving once you get the hang of the folding and rolling. I remember the first time I made it—the smile on my family’s faces was priceless, and now it’s a tradition we look forward to every year. If you want an impressive yet cozy dessert that celebrates the season with heart and flavor, I can’t recommend this enough. Give it a go—I bet it’ll become a staple in your festive repertoire too!

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