Vegan Yule Log Cake (Bûche de Noël)
A beautiful dessert that is perfect for holiday celebrations. This cake is made with vegan sponge cake, vegan buttercream, and vegan chocolate ganache. This vegan cake is a delicious and healthy dessert that will impress your guests and leave them wanting more.
Ingredients
Chocolate Cake:
- 12 oz. all-purpose flour
- 1 tbsp arrowroot powder
- 1/2 baking powder
- 1/2 baking soda
- 3 tbsps cocoa powder
- 4 tbsps coconut sugar
- kosher salt pinch
- 8 oz. almond milk plus 2 tbsp
- 1 tsp apple cider vinegar
- 2 tbsps coconut oil
- 2 tbsps applesauce unsweetened
Cream Filling:
- 14 oz. coconut cream full-fat, refrigerated overnight
- 1 tbsp maple syrup
- 1 tsp vanilla extract
Chocolate Ganache:
- 3 sticks vegan butter or 1/2 cup spread
- 8 tbsps cocoa powder
- 8 oz. confectioners' sugar
- 1 tbsp almond milk
Instructions
Make the chocolate cake:
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a mixing bowl, combine together the all-purpose flour, arrowroot powder, baking soda, baking powder, cocoa powder, coconut sugar, and kosher salt.
- In a separate bowl, mix together the almond milk, apple cider vinegar, and applesauce.
- Combine altogether the all-purpose flour mixture and almond milk mixture and mix them well until just combined and the batter is thickened.
- Transfer the thickened batter to a prepared baking sheet and spread it evenly. Bake for 15 minutes or until the inserted toothpick comes out clean.
- Slowly roll the cake until the batter form like a log. Allow cooling completely at room temperature.
Meanwhile, prepare the cream filling:
- In a medium bowl, beat the chilled coconut cream, maple syrup, and vanilla extract until light and fluffy using a hand mixer. Refrigerate for 25 minutes.
Now, make the ganache:
- Using a hand mixer, whisk together the vegan butter, cocoa powder, confectioners' sugar, and almond milk until smooth. Refrigerate for 25 minutes.
Roll and enjoy!
- Slowly unroll the cooled baked cake and top it with prepared cream filling and spread them evenly. Slowly roll back the cake until it looks like a log.
- Wrap the cake using parchment paper then place it into a baking tray and refrigerate for 1 hour.
- Remove the wrapped parchment paper then pour and spread the prepared ganache on top of the chilled cake.
- Dust with confectioners' sugar and slice. Enjoy!
Nutrition
Calories: 414kcalCarbohydrates: 61gProtein: 5gFat: 26gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gTrans Fat: 0.1gSodium: 281mgPotassium: 137mgFiber: 3gSugar: 8gVitamin A: 1296IUVitamin C: 0.03mgCalcium: 47mgIron: 2mg
Tried this recipe?Let us know how it was!