Go Back

Vegan Yule Log

A delightful plant-based dessert that captures traditional flavors while being suitable for vegans, featuring rich chocolate and spongy texture, perfect for holiday festivities.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 10 servings
Course: Dessert, Sweet Treat
Cuisine: American, Vegan
Calories: 180
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup all-purpose flour Can substitute with gluten-free flour.
  • 1/2 cup cocoa powder
  • 1 cup almond milk Other plant-based milks can be used.
  • 1/2 cup maple syrup Can substitute with agave nectar or brown rice syrup.
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder Make sure it’s fresh.
  • 1/2 teaspoon salt
  • 1 cup vegan chocolate ganache
For decoration
  • Powdered sugar For dusting.
  • Fresh berries or mint For garnish.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, mix flour, cocoa powder, baking powder, and salt.
  3. In another bowl, combine almond milk, maple syrup, vegetable oil, and vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients and mix until smooth.
  5. Pour the batter into the prepared baking sheet and spread evenly.
  6. Bake for 15-20 minutes, or until a toothpick comes out clean.
  7. Allow the cake to cool completely.
Assembly
  1. Once cooled, spread vegan chocolate ganache over the top.
  2. Roll the cake into a log carefully using the parchment paper.
  3. Refrigerate for 30 minutes to set.
  4. Dust with powdered sugar and decorate with fresh berries or mint before serving.

Notes

Store tightly wrapped in plastic wrap or in an airtight container for up to five days in the refrigerator or freeze for up to a month. Allow to thaw in the refrigerator before serving.