Delicious plant-based version of traditional yule log made with wholesome ingredients filled with divine white chocolate frosting.
I think that Yule Log is one of the loveliest Christmas recipes to make and one that will look stunning on your festive table. Last year I’ve made Buche de Noel with dark chocolate but this year I fancied creating a white version that reminds me of snowy Christmas days of my childhood.
This Yule Log is a plant-based recipe without any refined sugar and made with only wholesome ingredients filled with vegan white chocolate frosting making it taste just divine.
As you can see I’m getting much closer to mastering these. Making my Pumpkin Roll last month has really helped me to refine this recipe to roll it almost perfectly. I’m not saying it will be as perfect as one made with gluten and eggs but it’s getting closer and I’m really proud of it.
Originally I haven’t used the apple sauce, the result was more fluffy and I preferred the taste but it wasn’t as strong and it cracked more when rolling it than the one made with the applesauce.
I’ve also realized that it’s better to use aquafaba without whisking it, it actually makes it better texture for rolling.
For the filling, I’ve made a white chocolate frosting, a little twist on a traditional cashew frosting. I’ve made it in two versions, one with vegan white chocolate and one with cacao butter. They both work well in this recipe and you can use the one that you prefer. If you choose to make it with cacao butter add little more maple syrup, I thought that it needed more sweetness.
I feel that it only needs a little touch of something for the decoration. I’ve used few cranberries, holly sprig (please note it’s only for the decoration as it’s not edible) and some blended desiccated coconut to resemble snow.
Hope you love this recipe and please do let me know how you find it :)
- 1/2 cup ground almonds (50 grams)
- 1/4 cup brown rice flour (35 grams)
- 1/4 cup buckwheat flour (35 grams)
- 1/4 cup tapioca flour (30 grams)
- 1/4 cup cacao or cocoa powder (30 grams)
- 1/2 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon cinnamon
- pinch sea salt
- 1/2 cup coconut sugar (75 grams)
- 1 tablespoon ground flaxseed + 3 tablespoons water
- 1/4 cup aquafaba (60 ml)
- 1/4 cup olive oil (60 ml)
- 1/4 cup apple sauce (60 ml)
- 1 teaspoon apple cider vinegar
- 3 tablespoons water
White chocolate frosting:
- 2 1/4 cups cashew nuts, soaked for at least 4 hours (300 grams)
- 1 cup + 2 tablespoons coconut cream (270 ml)
- 1/4 cup maple syrup (60 ml)
- 2 teaspoon vanilla
- 4.2-ounce vegan white chocolate (120 grams) (you can substitute with cacao butter)
- Preheat the oven to 350 °F (180 °C)
- Line a 10 x 14 inch (25 x 35cm) Swiss roll tin with baking paper.
- Mix 1 tablespoon ground flaxseed with 3 tablespoons water and set aside to thicken.
- In a large bowl whisk together ground almonds, brown rice flour, buckwheat flour, tapioca flour, cacao, baking powder, bicarbonate of soda, cinnamon, salt and sugar and set aside.
- In a small bowl whisk together the gelled flax egg, aquafaba, olive oil, apple sauce and apple cider vinegar.
- Add the wet mix to the dry mix and mix until well combined. Add 1 tablespoon water at the time until you have pourable but not too thin consistency.
- Pour the mixture onto your prepared tin and level out the surface.
- Bake for about 10 to 12 minutes or until a cocktail stick comes out clean.
- Remove from the oven.
- Straight away dust the top with little sugar, lay a sheet of baking paper on top followed by a damp tea towel. Place baking sheet or something flat on top to help you to flip the cake over. Now carefully peel the baking paper from the top. Dust with little sugar and place another sheet of baking paper on top of the cake. Using a rolling pin carefully roll the cake over the pin and wrap with the tea towel. Leave to cool down for about 20 minutes.
- Once cooled carefully unroll the cake and spread with 2/3 of the frosting leaving 1/3 to frost the top of the log. Using the help of the paper carefully roll the cake into a roll. Don't worry if it cracks just keep rolling as tightly as you can. Optional step that I recommend, wrap the log tightly in baking paper and cling film and place into fridge for at least 4 hours or overnight to set. The longer you leave it to set the neater slices you will have.
- Once set place onto a serving dish and using spatula spread little frosting to crumb coat the log first. Place into fridge for about half hour to set. Now dollop the remaining frosting on top and sides and using spatula smooth the frosting all along the log. Place back into the fridge before serving.
- In a double boiler gently melt the white chocolate.
- Rinse the soaked cashews well under running water and place into high speed blender. Add coconut cream, maple syrup, vanilla and blend until smooth. Stop and scoop the sides of the blender as needed. As the ingredients start to warm up, the mix will loosen and becomes easier to blend. Add the melted white chocolate and blend until just incorporated.
- Scoop the mix into a small bowl, cover and refrigerate for few hours or overnight.
- When you're ready to frost the cake, whip the mix for couple of minutes until fluffy. The texture will change as you whip and become more light. If the frosting is too thick leave it at room temperature for a bit before whipping. If the frosting doesn't get thick enough after whipping, place it into the freezer for 15 minutes and whisk again, repeat until you have desired consistency. It depends on the consistency of coconut cream that you use.
- Decorate the log with fresh cranberries and your choice of foliage.
- Blend some desiccated coconut and sprinkle on top and around to resemble snow.
I recommend to weight the ingredients for the accuracy.
If you choose cacao butter to make the frosting with I recommend to add little more maple syrup.
Amount Per Serving:Calories: 456Total Fat: 27gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 2mgSodium: 286mgCarbohydrates: 50gFiber: 3gSugar: 33gProtein: 7g