Hi guys, if you’re here from my Christmas Chocolate Desserts post, thanks for clicking on a link! If you’ve randomly stumbled across this post, it’s a part of a festive recipe series which you can check out here! When I started my list of what to include in my festive desserts post, I knew I wanted something traditional. Then I started seeing a lot of yule log recipes and decided to attempt a vegan friendly one.
I’m going to be honest here, I was so scared of trying this. Making a sponge is easy, making a buttercream is also easy. Attempting to roll this thing without breaking it was giving me heart palpitations. It’s one of those things where you can do everything right, it can all be perfect, but can still (literally) fall apart in the last few seconds. Not a fan of this process. Baking shouldn’t be stressful. It did work though. I can’t stress that enough, I mean that’s the important part…
If you’re a seasoned baker, or just less of a wimp than me, this recipe shouldn’t be too difficult.
I decided to make a chocolate orange one to make things a little bit different but kept it simple for the sake of a traditional festive recipe.
Chocolate Orange Yule Log
for the sponge
- A cup of almond milk
- 1 teaspoon of apple cider vinegar
- 210g of self-raising flour
- 100g of golden caster sugar
- 2 tablespoons of cacao powder
- 1 tbsp orange oil
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of bicarbonate of soda
- 60 vegan butter melted or 65ml sunflower oil
Ingredients for the filling
- 100g of dairy-free butter
- 160g of icing sugar
- Zest of one orange
- 3 tsp orange oil
- 1 teaspoon of vanilla extract
Preheat your oven to 180c and line a large baking tray with grease proof paper.
In a small bowl combine the almond milk with the apple cider vinegar and whisk until fully combined. Set aside for 10 minutes to curdle. This creates a vegan 'buttermilk'. I know it sounds gross...
In a large mixing bowl, sift the flour, sugar, cacao powder, baking powder and bicarbonate of soda.
Mix well to combine.
Add the melted butter/oil and orange oil to the 'buttermilk' and whisk to combine.
Add the wet ingredients into the dry and mix until smooth.
Pour into the lined tray and level with a spatula, making sure to spread it to the corners. Tap the tray on the worktop to remove any air bubbles.
Put the tray into the preheated oven and bake for 18-20 minutes.
You will know when its done when you put a knife or skewer in and it comes out clean.
Lay a large piece of baking paper on your work surface, sprinkle over cacao powder and tip the sponge onto the paper, peel way the original baking paper. I found cutting it from the middle and peeling towards the edge the easiest option. Then trim the edges to make them even.
Roll up (from the longer edge) using the paper, rolling it up with the paper inside. Set aside to cool. Rolling it up with the paper inside helps the cake not to stick to itself. This is when the palpitations started...
Make the filling
When your butter/margarine is soft, add in the remaining icing ingredients and whisk until completely smooth and fluffy.
Once the sponge is cool, unroll and spread a thin layer of the filling then re-roll tightly without the paper inside. Prepare for the palpitations to get more severe.
Serve and enjoy!
Are you guys yule log fans? Is this something you’d serve at Christmas? This one is going down very well at my house!