Vegan Chocolate Yule Log

Vegan chocolate yule log - this delicious vegan chocolate swiss roll cake is a real show stopper for Christmas!

With a delicate chocolate sponge cake, chocolate buttercream filling and rich chocolate ganache icing this cake is a chocaholics dream!

Vegan chocolate yule log with a slice cut on a wooden board with festive decorations.

What Is A Yule Log?:

A yule log, also known as Bûche de Noël, is a traditional Christmas cake originating from France in the 19th century and is popular across Europe (and elsewhere).

It consists of a rolled genoise sponge cake covered in chocolate buttercream or ganache and is decorated to look like an actual wooden log. It represents the yule log that families would burn across the Christmas period. (Have a look into the tradition of yule logs, it's very interesting!).

I lost count of how many yule logs I made developing this recipe, it is definitely one of the trickier ones I have veganised!

Traditional non-vegan swiss roll cakes are made using a lot of eggs, often as many as 6, which helps to make the cake flexible enough to roll. There isn't a simple swap for that many eggs that will perform the same function, so it has taken a lot of testing and tweaking to create a vegan version that can be rolled without falling apart!

I will not guarantee that this vegan yule log won't crack at all as it is a very delicate recipe and even in non-vegan swiss rolls cracks are common. However, I have made it multiple times without cracks, and if it does crack, it tends to be on the inside at the start of the roll, rather than on the outside. Any minor cracks can always be covered up with ganache anyway!

While often swiss rolls are rolled up inside a tea towel while hot, then unrolled to add the filling and rolled up again, I found that this just increased the chances of it cracking. It is much better to let it cool between two sheets of baking paper first, then add the filling and just roll it up once. This traps the steam and keeps the cake moist.

With its light, soft, genoise-style chocolate sponge cake, sweet chocolate buttercream filling and dark chocolate ganache icing, this vegan chocolate yule log is very rich and indulgent, serve it in thin slices!

A labelled image of the ingredients needed to make vegan yule log.

Ingredient Details:

Aquafaba: Usually when making non-vegan swiss roll, the eggs are whisked up until they are thick and foamy, making the sponge light and fluffy. In this vegan version I do the same thing with aquafaba.

You can use the liquid from a tin of chickpeas, cannellini or butter beans, or use OGGs aquafaba. While usually I would recommend using reduced aquafaba, in this recipe you do not need to whisk it to stiff peaks, more of a softly whipped cream consistency, so I find there is no need to reduce it first.

Apple sauce: This helps to make the cake a bit more stable and flexible. It must be smooth apple sauce with no bits of apple in it. If you are able to get hold of unsweetened apple sauce then great, use that.

If not then you can make your own (look up recipes online), otherwise you can use the kind of apple sauce that comes in a jar which is usually served with pork. Use the back of a spoon to press it through a fine mesh sieve to remove any chunks of apple first though.

Cocoa powder: Use a dutch processed cocoa powder, not a natural one (that's just regular cocoa powder to those of you in the UK).

Cream of tartar: This helps to stabilise the aquafaba so it whisks up more easily. You can use a drop of lemon juice or vinegar instead if needed.

Sugar: This cake is best made with caster sugar. Granulated will work in a pinch but I do not recommend swapping it for any other kind of sugar or sweetener.

Vegan butter: For the buttercream you really need to use a block style vegan butter, not the spreadable kind in a tub which has too high a water content and is more likely to split and result in an overly soft buttercream. I like Flora plant butter or Naturli vegan block.

Vegan cream: For the ganache you have two options; you can either use a vegan double cream alternative or a mixture of unsweetened non-dairy milk and vegan block butter. If using cream I recommend Elmlea, and for milk I prefer to use soya.

Equipment:

You will need an electric hand mixer or stand mixer to whisk the aquafaba, I do not recommend trying to whisk it by hand, it will take a very long time and you will have very sore arms!

You will also need a swiss roll tin, also known as a jelly roll pan. It should measure about 23 x 33 to 25 x 35 cm.

How To Make Vegan Chocolate Yule Log:

(Full measurements and instructions can be found in the recipe card at the bottom of the page)

Step 1: Whisk the aquafaba and cream of tartar with an electic mixer until white and frothy. Whisk in the sugar a spoonful at a time, whisking well after each addition.

Continue whisking until the aquafaba reaches a softly whipped cream consistency. It should be white and glossy looking and the beaters should leave a trail, but it should not yet be forming peaks.

Step 2: Sift over the dry ingredients and fold in gently until they are about half combined.

Step 2, the aquafaba with the dry ingredients added.

Step 3: Add the applesauce, oil, milk and vanilla and continue to gently fold in until no dry lumps remain. The mixture will deflate a lot, but try not to knock out all of the air.

Step 4: Pour the batter into a lined swiss roll tin and spread it level. Bake For 8-11 minutes until set and a skewer comes out clean.

Step 5: Tip the hot cake out onto a cocoa powder dusted sheet of baking paper. Do not remove the parchment from the underside of the cake. Leave until cool, about 1 hour. Make the buttercream while the cake is cooling.

Step 6: Peel the baking paper off the cake and use a sharp serrated knife to trim off the edges as they are drier and more likely to crack.

Step 7: Spread the buttercream evenly over the cake.

Step 7, the cake with the buttercream spread on it.

Step 8: Starting at one of the short edges, roll the cake up tightly into a spiral. Use the baking paper to help you roll it and be decisive, once you start rolling it you can't stop!

Roll the cake up tightly inside the paper and place it seam side down in the fridge to chill for at least 2 hours.

Step 9: Unwrap the chilled cake. Use a sharp serrated knife to slice off one end at an angle. Use some of the ganache to stick the piece to the side of the cake roll to make a branch.

Step 8, the yule log with one end sliced off and attached as a branch.

Step 10: Use a palette knife to spread the ganache over the cake. Use either the knife or a fork to score a bark pattern along the top of the cake and draw rings on the ends of the log.

The decorated yule log on a wooden board.

Top Tips:

USE SCALES. As with all of my baking recipes I really do recommend using the metric measurements with a digital scales rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!

Read through all of the instructions and have a look at the step-by-step photos before starting. This recipe must be followed exactly to the letter.

Use a spotlessly clean bowl and beaters, aquafaba hates grease/oil and you will struggle to whisk it if there is any hint of fat. You can wipe the bowl and beaters with some kitchen roll dipped in vinegar to make sure they are perfectly clean (and use a metal or ceramic bowl, not plastic).

Mix with a light hand. When mixing the rest of the ingredients into the whipped aquafaba try and be gentle so that you don't knock out all of the air. Sift the dry ingredients well so that there are fewer lumps.

Don't over-bake! It is very important that you do not over-bake the cake as that will dry it out and make it more likely to crack. Timings will vary depending on your oven so keep a close eye on it. I recommend using a standard non-fan oven if possible.

Roll the cake with confidence! Once you start rolling you can't stop as the cake will be more likely to crack. Roll it tightly but be careful not to squish it!

Chill it! Once you have added the buttercream filling and rolled the cake up, it is important to roll it up tightly inside the baking paper and refrigerate it for at least a couple of hours to help it set and hold its shape. I prefer to do this the day before I want to decorate it and refrigerate it overnight.

No substitutions. This is a very delicate recipe and I cannot offer any substitutions for any of the ingredients. Any changes are made at your own risk.

Top down shot of the sliced vegan yule log on a wooden board with pine cones and Christmas lights.

FAQ's:

How long will it keep?

The assembled yule log will keep in an airtight container at cool room temperature for about 3 days. If it is warm out store it in the fridge then allow it to come up to room temperature to serve.

Can I freeze it?

No, I do not recommend freezing this vegan yule log.

Can I use a different filling?

Yes but it needs to be soft enough to spread but not so soft that it will just squish out of the sides when you roll the cake, so if you want to use something like whipped cream then you will need to make sure that it is quite firm. The cake will also need to be stored in the fridge if using cream and it will only keep for a day or so.

More Festive Vegan Desserts:

Vegan chocolate yule log on a wooden board with pine cones and fairy lights.

If you tried this recipe let me know how it went! Rate it, leave a comment or tag @domestic_gothess on Instagram and hashtag it #domesticgothess

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5 from 2 votes