Embrace the spirit of the season with a touch of indulgence! Our Vegan Chocolate Yule Log, or Bûche de Noël, is a festive creation that combines the rich flavors of chocolate with the whimsy of a yule log. Perfect for holiday gatherings, this plant-based dessert is a showstopper that promises to delight both the eyes and the taste buds. Join us on a culinary adventure as we unwrap the secrets of crafting this decadent and visually stunning treat.
Ingredients
- For the Chocolate Sponge:
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup almond milk (or any plant-based milk)
- 1 teaspoon apple cider vinegar
- 3/4 cup granulated sugar
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- For the Chocolate Ganache:
- 1 cup vegan chocolate chips
- 1/2 cup coconut cream
- For the Filling:
- Vegan whipped cream or coconut whipped cream
- For Decoration:
- Powdered sugar
- Vegan-friendly holiday decorations (optional)
Instructions for Vegan Chocolate Yule Log
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a baking sheet and line it with parchment paper.
- Prepare the Chocolate Sponge:
- In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, combine the almond milk and apple cider vinegar. Let it sit for a few minutes to curdle.
- Add the sugar, vegetable oil, and vanilla extract to the almond milk mixture. Whisk until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until you have a smooth batter.
- Pour the batter onto the prepared baking sheet, spreading it evenly.
- Bake the Sponge: Bake in the preheated oven for 12-15 minutes or until the cake springs back when lightly touched.
- Roll the Sponge: While the cake is still warm, roll it gently (starting from the short end) with the parchment paper. Allow it to cool completely in the rolled position.
- Prepare the Chocolate Ganache:
- In a saucepan, heat the coconut cream until it just begins to simmer.
- Pour the hot coconut cream over the chocolate chips in a heatproof bowl. Let it sit for a minute, then stir until smooth.
- Unroll and Fill the Sponge: Carefully unroll the cooled chocolate sponge. Spread a layer of vegan whipped cream over the surface, leaving a border around the edges.
- Roll It Up: Carefully roll the sponge back into a log, this time without the parchment paper. Place the seam side down.
- Coat with Chocolate Ganache: Pour the chocolate ganache over the yule log, ensuring it covers the entire surface. Use a spatula to create a textured bark-like appearance.
- Chill Before Serving: Place the yule log in the refrigerator to allow the ganache to set for at least 1-2 hours.
- Decorate and Serve: Before serving, dust the yule log with powdered sugar for a snowy effect. Optionally, decorate with vegan-friendly holiday ornaments. Slice and serve this festive delight to captivate your guests.
The Vegan Chocolate Yule Log is more than a dessert; it’s a centerpiece that embodies the joy of the holidays. With a moist chocolate sponge, luscious filling, and a glossy ganache coating, this yule log is a delightful treat that brings warmth and sweetness to your festive celebrations.
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