Go Back
–+ servings
An image of Yule Log

Yule log

This is a total classic and surprisingly easy to make, also known as a Bûche de Noël. One of the tricks is that once you bake the sponge, place a clean tea towel over it, roll it up, and wrap it in cling film or plastic wrap to help trap the moisture, so it doesn’t crack when you ice and roll it. This is always a fun one to decorate, and if you can, serve it with some cream and cherry coulis.

Takes 35 minutes

Serves 12

Ingredients
 

Sponge

  • 50 g vegan butter
  • 200 ml plant milk
  • 150 ml natural tasting plant-based yoghurt such as coconut or soy yoghurt
  • 250 g self-raising flour
  • 50 g caster sugar
  • 3 tbsp cocoa powder

Icing

  • 200 g vegan butter
  • 400 g icing sugar
  • 1 tbsp oat milk

Ganache

  • 200 g dark choc
  • 100 g vegan cream or coconut cream

Decorate:

  • Icing sugar

Instructions
 

  • For the Sponge:
    Preheat the oven to 170°C.
    In a large bowl, sieve in the flour, sugar, and cocoa powder and mix together.
    Melt the plant-based butter and add it to the flour mixture along with the milk and yoghurt. Mix well until you have a smooth batter.
    Line a 33 x 23 cm baking tray with parchment paper.
    Pour the batter into the lined baking tray and bake for 20 minutes.
    Remove from the oven and leave to cool for 5 minutes.
    Place a clean tea towel over the baked sponge, then, holding the parchment paper, carefully roll the sponge up like a Swiss roll.
    Wrap with cling film and leave to cool. The cling film will trap moisture, preventing cracks when you roll it later.
    Let the sponge cool.
  • For the icing:
    Sieve the icing sugar into a medium bowl. Add the butter and oat milk.
    Using an electric whisk, whisk for about 3-4 minutes until smooth and creamy.
  • For the ganache:
    Heat the cream in a saucepan until it boils. Break the chocolate into small pieces and place in a medium bowl.
    Pour the hot cream over the chocolate and let it sit for 1 minute. Then whisk until smooth.
  • To assemble:
    Once the sponge has cooled, remove the cling film and tea towel. Carefully ice the inside with the buttercream. If cracks appear, don’t worry—the ganache will cover them.
    Spread an even layer of icing over the sponge.
    Roll the sponge tightly, like sushi, with the buttercream inside.
    Place the roll seam-side down on a large plate. Spread the ganache evenly over the surface.
    Once the ganache starts to set, use a fork to create a bark-like texture on the surface.
    Sieve over some icing sugar for a snowy effect and enjoy!
  • Serve with plant-based cream and cherry coulis if desired.
Print Recipe