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A Festive Vegan Delight

This Vegan Chocolate Yule Log is an elegant dessert that combines a moist chocolate sponge, a fluffy whipped coconut cream filling, and a decadent chocolate ganache. Decorate it with aquafaba meringue mushrooms and festive touches to create a show-stopping centerpiece.
Print Recipe

Ingredients
  

  • For the Sponge Cake:
  • 3/4 cup all-purpose flour use gluten-free if needed
  • 1/4 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • Pinch of salt
  • 3/4 cup granulated sugar
  • 1/3 cup aquafaba liquid from canned chickpeas
  • 1/4 cup plant-based milk such as almond or soy
  • 1/4 cup neutral oil such as canola
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • For the Filling:
  • 1 cup coconut cream chilled overnight, thick part only
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon peppermint extract optional
  • For the Ganache:
  • 1 cup dark chocolate chips or chopped dark chocolate dairy-free
  • 1/2 cup coconut cream
  • Optional Decorations:
  • Aquafaba meringue mushrooms
  • Sugared cranberries and rosemary sprigs
  • Powdered sugar for dusting

Instructions
 

  • Prepare the Sponge Cake:
  • Preheat your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper, ensuring the edges are covered.
  • In a bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
  • In a separate bowl, whisk the aquafaba until frothy. Add the sugar, plant-based milk, oil, vanilla extract, and apple cider vinegar. Mix until combined.
  • Gradually fold the dry ingredients into the wet mixture until just combined.
  • Pour the batter into the prepared pan and spread evenly. Bake for 10-12 minutes, or until the cake springs back when touched lightly.
  • Roll the Cake:
  • While the cake is still warm, carefully invert it onto a clean kitchen towel dusted with cocoa powder. Peel off the parchment paper.
  • Roll the cake gently with the towel, starting from the short end. Let it cool completely in the rolled shape.
  • Make the Filling:
  • In a chilled bowl, whip the coconut cream with powdered sugar and vanilla (and peppermint extract, if using) until fluffy.
  • Fill the Cake:
  • Unroll the cooled cake gently. Spread the whipped coconut cream evenly over the surface, leaving a small border around the edges.
  • Re-roll the cake tightly, using the towel to help. Place it seam-side down on a platter.
  • Prepare the Ganache:
  • Heat the coconut cream in a saucepan until just simmering. Pour it over the dark chocolate in a bowl and let sit for 2-3 minutes. Stir until smooth.
  • Let the ganache cool slightly, then spread it over the rolled cake. Use a fork to create a bark-like texture.
  • Decorate:
  • Arrange meringue mushrooms, sugared cranberries, and rosemary sprigs on and around the log. Dust with powdered sugar for a snowy effect.
  • Serve:
  • Refrigerate the Yule log for at least 1 hour before serving. Slice and enjoy this festive dessert!

Notes

Tips and Variations:
To ensure the sponge is flexible, avoid overbaking.
For extra flavor, brush the sponge with a mixture of brewed coffee or peppermint liqueur before adding the filling.
Make the meringue mushrooms ahead of time and store them in an airtight container.
Closing Thoughts:
This Vegan Chocolate Yule Log is a stunning dessert that brings holiday cheer to the table. Its rich flavors and festive decorations make it a memorable treat for all to enjoy!