Imagine a decadent chocolate dessert that looks like a magical forest log, tastes like heaven, and doesn't compromise your vegan lifestyle. This Vegan Chocolate Yule Log is not just a dessert—it's a showstopping centerpiece that will have your guests speechless and craving every single bite. Whether you're celebrating the holidays or simply want to impress your friends with a stunning plant-based treat, this recipe promises to transform your dining experience into a culinary adventure that's both delicious and visually stunning.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: Vegan
Serves: 8 servings
Ingredients
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup almond milk
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup vegan chocolate frosting
Instructions
- Preheat the oven to 350°F (175°C). Line a 15x10 inch jelly roll pan with parchment paper, ensuring the paper extends slightly over the edges for easy removal.
- In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt to remove any lumps and ensure even distribution of dry ingredients.
- In a separate bowl, whisk together the sugar, almond milk, vegetable oil, and vanilla extract until well combined and smooth.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the cake tough.
- Pour the batter evenly into the prepared jelly roll pan, using a spatula to spread it to the corners and create an even layer.
- Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back when lightly touched.
- While the cake is still warm, lay a clean kitchen towel on the counter and dust it lightly with cocoa powder. Carefully invert the cake onto the towel and peel off the parchment paper.
- Starting from the short end, carefully roll the cake with the towel, creating a spiral. Allow the cake to cool completely in this rolled position, which will help prevent cracking.
- Once completely cooled, gently unroll the cake and spread a layer of vegan chocolate frosting evenly across the surface, leaving a small border around the edges.
- Re-roll the cake carefully, this time without the towel, placing it seam-side down on a serving platter.
- Cover the entire log with the remaining vegan chocolate frosting, using a fork to create bark-like texture and patterns.
- Optional: Dust with additional cocoa powder and decorate with vegan meringue mushrooms or fresh berries for a festive touch.
- Refrigerate for at least 1 hour before serving to allow the frosting to set and the flavors to meld together.
- Slice and serve chilled. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Tips
- Room Temperature Ingredients: Ensure your almond milk and other wet ingredients are at room temperature for smoother mixing.
- Gentle Mixing: When combining wet and dry ingredients, mix just until incorporated to keep the cake tender and light.
- Cooling Technique: Rolling the cake while warm helps prevent cracking when you fill and re-roll it later.
- Frosting Texture: Use a fork to create realistic bark-like patterns on the chocolate frosting for an authentic log appearance.
- Chilling is Key: Refrigerate the log for at least an hour before serving to help the frosting set and enhance the flavors.
- Decoration Options: Get creative with vegan meringue mushrooms, powdered sugar "snow", or fresh berries to elevate the presentation.
- Make Ahead: This dessert can be prepared a day in advance, making it perfect for stress-free entertaining.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 4g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 0mg
