Yule log or Bûche de Noël... whatever you call it, Project Vegan Baking has got your back. Plant based lovers rejoice.
From a rich spongey cake, to swirls of creamy chocolatey ganache, send your guests head first into chocolate heaven with just a small slice of this deliciously luxurious vegan Bûche de Noël.
Complete your festive plant based spread with a delicious selection of our plant based Christmas recipes just waiting for you to whip up. Make your very own Vegan gingerbread house with our popular Gingerbread dough or bake up a classic vegan panettone. If you're all for shaking up tradition, then our Citrus Plant Based Cookies are just what you're looking for.
14 ingredients12 steps
Vegan Recipes
Vegetarian
Egg-Free Recipes
Method
Step 1
Pre-heat the oven to 180C (356F).
Step 2
Line a Swiss roll tray (or baking tray with high walls) with baking parchment.
Step 3
Sieve together the dry ingredients (flour, caster sugar, cocoa powder, espresso powder, baking soda and salt).
Step 4
Melt the dark chocolate in the microwave or using the bain marie method and combine it with the vegetable oil and plant milk.
Step 5
Pour the wet mix into the dry mix and stir vigorously until fully incorporated. Pour the batter into the baking tray. Use a spatula to spread the batter evenly across the tray.
Step 6
Place the tray in the middle shelf and bake for 7-8 minutes. Keep an eye on the cake around the 7-minute mark, if it looks raw or uncooked then wait until 8 minutes. If you bake it for any longer it will likely crack when rolling.
Step 7
Take it out of the oven and leave to cool on a cooling rack. Optionally, trim off any edges that are too browned that may crack when rolling later.
Step 8
Meanwhile make the chocolate ganache filling. Heat up the soy cream using your preferred method and pour this over the chopped dark chocolate. Wait 5 minutes for the chocolate to melt, add a splash of vanilla and then stir until smooth.
Step 9
Spread the ganache evenly over the cooled layer of cake.
Step 10
Carefully roll the cake into a log, using the baking parchment to tightly wind up the cake. Once rolled up, place into the fridge to chill while you work on the chocolate coating.
Step 11
Once again, heat up the plant milk and pour over chopped chocolate to melt. Pour the ganache over the chilled Yule Log (or wait for it to cool then pipe it on).
Step 12
Sprinkle with icing sugar then serve!
Ingredients
MetricImperial
For the cake
200gAllinson's Plain White Flour
50gDark chocolate
30gCocoa powder
100gSilver Spoon Caster Sugar
210mlPlant-based milk
1 tbspEspresso powder
50mlVegetable oil
1 tspBaking soda
Pinch of salt
For the chocolate ganache filling
250gDark chocolate (chopped)
200mlSoy cream
2 tspNielsen-Massey Vanilla Extract
For the chocolate bark coating
200gChocolate
100mlPlant-based milk
Utensils
Parchment paper
Swiss roll tin
Spatula
Nutritional information per 141g serving
Energy 611cal
Fat 37g
of which Saturates 17g
Carbohydrates 54g
of which Sugars 32g
Protein 11g
Salt 0.5g
4 Baker Ratings
10/10
Love this?
Sponge was incredible! Would make this again. A great vegan alternative.
