Vegan Chocolate Yule Log Recipe

If you’re looking for a show-stopping festive dessert that’s both indulgent and entirely plant-based, then you’re going to love this Vegan Chocolate Yule Log Recipe. It’s rich, chocolatey, and surprisingly light thanks to the magic of aquafaba, and I promise, everyone who tries it asks for seconds (and the recipe!). Whether you’re a seasoned vegan baker or just want to try something new for the holidays, this Yule log brings that classic charm with a compassionate twist.

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Ingredients You’ll Need

Each ingredient in this Vegan Chocolate Yule Log Recipe plays a key role in building flavor and texture. From the smooth applesauce that adds moisture to the aquafaba that whips into a perfect meringue, you’ll want to grab quality products to get the best results. I always recommend weighing ingredients on a scale rather than relying on cups for accuracy—it makes this delicate recipe much easier to master.

• Aquafaba: The star egg replacer here; make sure to use the liquid from a can of chickpeas, not the brine from other beans for the best whip.
• Cream of tartar: Helps stabilize the aquafaba to get that fluffy whipped texture.
• Caster (superfine) sugar: Dissolves quickly, perfect for a smooth meringue base.
• Plain (all-purpose) flour: Forms the structure of the cake; sift it to avoid lumps.
• Cocoa powder: Adds rich chocolate flavor; use unsweetened for true depth.
• Baking powder: Gives an extra lift to your cake sponge.
• Salt: Enhances all the flavors, so don’t skip it.
• Applesauce: Acts as a gentle binder & adds moisture; I prefer unsweetened to control sweetness.
• Olive or neutral oil: Keeps the cake moist – olive oil gives a slight fruity note but neutral oil works just as well.
• Unsweetened non-dairy milk: Soy milk is my go-to for creaminess, but almond or oat work too.
• Vanilla extract: Brings warmth and aroma to the sponge and buttercream.
• Vegan block butter: Essential for a creamy, fluffy buttercream.
• Icing (powdered) sugar: Sweetens the buttercream smoothly without graininess.
• Dark chocolate: Choose good-quality for the ganache—it really shines here.
• Vegan double cream: Makes the ganache decadently silky; I love Elmlea brand for this.

Variations

I love playing around with this Vegan Chocolate Yule Log Recipe depending on the season or my mood. Feel free to customize it with your favorite flavors or to suit dietary needs—it’s surprisingly flexible if you keep some basics in mind.

• Nutty Touch: Adding chopped toasted hazelnuts or walnuts to the buttercream or sprinkling them on top adds a great crunch—my family goes crazy for this texture contrast.
• Fruit-Infused: Spread a thin layer of raspberry or cherry jam beneath the buttercream to add a bright burst of flavor, balancing the rich chocolate beautifully.
• Holiday Spice: Mix a pinch of cinnamon or chili powder into the cocoa powder of the cake batter for a subtle warming spice twist.
• Different Icing: If you prefer a lighter finish, try a whipped coconut cream frosting instead of buttercream for a fresher feel.

How to Make Vegan Chocolate Yule Log Recipe

Step 1: Whip Up the Aquafaba Magic

Start by preheating your oven and lining your Swiss roll tin with parchment, making sure to leave some overhang to help with removing the cake later. In a spotless bowl, whisk the aquafaba and cream of tartar with an electric mixer until it gets white and frothy. Adding the caster sugar a spoonful at a time while whisking steadily is key here—I discovered this trick after struggling with flat cake. You want the aquafaba to reach a softly whipped cream texture; it should be glossy and thick but not holding stiff peaks yet.

Step 2: Fold in Dry Ingredients Gently

Now sift together your flour, cocoa powder, baking powder, and salt. Sprinkle these over the whipped aquafaba and fold gently using a spatula. The goal is to combine everything without deflating all that lovely air you just incorporated. Once about half mixed, add the applesauce, oil, non-dairy milk, and vanilla, folding until smooth with no dry lumps left. This mixture will deflate quite a bit here, but that’s normal—just be gentle.

Step 3: Bake and Roll While Warm

Pour the batter evenly into your prepared tin and bake for 8-11 minutes. I always set my timer for 8 minutes and check so I don’t overbake—the cake should be set and a skewer comes out clean. While baking, dust a clean rectangle of parchment with some cocoa powder; this will be crucial for rolling the cake without sticking.

Right after baking, flip the cake onto the cocoa-dusted parchment, peel off the original parchment from the bottom, and allow it to cool completely between sheets of parchment for about an hour. Cooling in this way helps the cake keep its shape and makes rolling easier.

Step 4: Whip Up the Vegan Buttercream

While the cake cools, make your buttercream by whisking the softened vegan butter until super smooth. Then sift in the powdered sugar and cocoa powder, add vanilla, and whip for several minutes until it’s light and fluffy. I love how creamy this buttercream is—it really elevates the entire log.

Step 5: Roll, Chill, and Ganache

Once the cake feels just cold, peel off the top parchment and trim the edges with a serrated knife to remove any dry or cracked bits. Spread your buttercream evenly over the surface, then roll the cake up tightly starting at a short edge. Use that parchment to help guide you—once you start rolling, keep going swiftly to avoid cracks!

Place your rolled cake seam-side down in the fridge for at least 2 hours—overnight is even better. Meanwhile, make your ganache by gently melting chopped dark chocolate and vegan cream over simmering water. Let it cool until thick enough to spread, which usually takes 1-2 hours.

When ready, slice off one end of the cake at an angle to create a “branch” and attach it using some ganache. Cover the entire log with ganache, scoring it with a fork or knife to mimic tree bark. Decorate as you like! I usually add fresh cranberries and sprigs of rosemary for a festive woodland touch.

How to Serve Vegan Chocolate Yule Log Recipe

Garnishes

I love keeping garnishes simple but festive—fresh cranberries give a lovely pop of color and a slight tartness that cuts through the richness. Sprigs of rosemary mimic pine branches and add a delightful aroma. Sometimes, I dust with a little powdered sugar at the last minute to mimic snowfall, which always gets oohs and ahhs!

Side Dishes

This Yule log shines purely on its own, but if you want to serve alongside, try a simple berry compote or some lightly whipped coconut cream for contrast. For a party spread, offering a fruit platter with citrus segments helps balance the chocolate richness nicely.

Creative Ways to Present

For special occasions, I like placing the Yule log on a rustic wooden board surrounded by edible flowers, nuts, and a scattering of powdered sugar. Another fun idea is slicing it into rounds and serving each with a drizzle of vegan caramel sauce and a sprinkle of sea salt—your guests will feel like they’re indulging in little chocolate cakes!

Make Ahead and Storage

Storing Leftovers

Once assembled, I store my Vegan Chocolate Yule Log covered in an airtight container at a cool room temperature, and it keeps beautifully for up to 3 days. I find that refrigeration can make the cake a little firm, so I tend to enjoy it just as it is on the counter.

Freezing

You can absolutely freeze this Yule log! Wrap it tightly in plastic wrap and then foil to avoid freezer burn. When I’ve done this, I thaw it overnight in the fridge before serving. The texture holds up surprisingly well, and it’s a fantastic way to prep your holiday dessert ahead of time.

Reheating

If the cake has chilled or been refrigerated, I like to let it sit at room temperature for at least 30 minutes before serving so it becomes nice and soft again. Avoid microwaving as it can change the texture of the buttercream and ganache.

FAQs

Final Thoughts

Making this Vegan Chocolate Yule Log Recipe has been one of my favorite baking adventures because it marries tradition with kindness, and the results genuinely thrill everyone who tastes it. It might look intimidating at first, but once you get the hang of the folding and rolling, you’ll feel proud (and maybe even a little fancy). So grab your mixing bowl and give it a go—this Yule log is a guaranteed crowd-pleaser that I can’t wait for you to share with your loved ones!

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