Easy Vegan Yule Log Recipe

Posted on November 3, 2020

The Bûche de Noël cake is a French holiday tradition that dates back to the 19th century. The cake symbolizes the yule log that families would traditionally burn starting on Christmas Eve. The burning of the yule log represented the coming new year and was believed to bring good luck to the family.

We've created a plant-based version of this holiday classic with a superfood boost from our Cacao Superfood Creamer! It's the superfood way to celebrate the season!

See how easy it is below!

Holiday Yule Log

Serves 6-8

Cake

1 1/3 cups all-purpose flour
3/4 cups raw cane sugar
1/4 cup Laird Superfood Cacao Creamer
2 tbsp unsweetened cocoa powder
2 tsp baking powder
1/4 cup canola oil
1 cup unsweetened plant milk, such as almond, soy or light coconut

Cream Filling

1 1/2 cups whipped cream, such as coconut or soy
2 tablespoon maple syrup
1 teaspoon vanilla extract

Ganache

1 cup coconut milk
1 cup roughly chopped dark chocolate or chocolate chips

For decoration:

1/4 cup icing sugar
2-3 tbsp cranberries
2-3 rosemary stalks

Directions:

Preheat the oven to 450F/230C. Line a 12x 20-inch (or similar) baking tray with parchment paper.
In a medium-sized bowl, mix together the flour, sugar, creamer, cocoa powder and baking powder until lump free.
Pour in the oil and milk. Whisk quickly until you get a uniform batter.
Spread the batter evenly over the parchment paper on the baking tray, as thin as possible.
Bake in the oven for 10-13 minutes, until lightly browned and springy to the touch.
Take the cake out of the oven and immediately sprinkle sugar on top. Place a sheet of parchment paper to cover it, followed by a bigger baking tray or chopping board, and flip it over to the sugared parchment paper. Carefully peel the bottom piece of parchment paper off and allow to cool completely.
Make the cream filling by stirring together vegan whipped cream, maple syrup and vanilla.
Once the cake has chilled, spread the filling evenly across the cake.
Use the underlying piece of parchment paper to help you carefully roll the cake into a log. Then wrap it up and set it in the fridge to chill for at least 2 hours.
Make the chocolate ganache by combining the coconut milk and chocolate over a water bath. Stir until you get a uniform, glossy mixture.
Remove the log from the fridge and cut away the ends. Spread the ganache all over the log, creating uneven (tree-bark) lines with a spoon or fork as the ganache starts setting. Refrigerate until completely set.
To serve, dust icing sugar on top and garnish with rosemary stalks and cranberries. Enjoy!

About the Author

Anett Velsberg is an experienced food photographer, videographer, recipe creator and food stylist from Tallinn, Estonia. Her heart lies between travelling the world and creating healthy wholesome recipes for body and mind, that not only taste amazing but look delicious, too.