Vegan Yule Log

This easy Vegan Yule Log is a light chocolate sponge filled with a rich chestnut brandy cream and covered in chocolate ganache. A beautiful festive centrepiece!

Prep Time 40

Cook Time 12

Total Time 52

Ingredients

For the chestnut cream filling:

▢ 150 ml vegan double cream must be whippable - I use Elmlea Plant Double Cream
▢ 120 g chestnut purée
▢ 1 tablespoon brandy or amaretto (optional - check it is vegan)

For the chocolate ganache:

▢ 250 ml double cream I use Elmlea Plant Double Cream
▢ 250 g dark chocolate check it is vegan
▢ pinch salt

Instructions

For the chocolate sponge:

Line a baking tin with baking paper/parchment, and preheat the oven to 180ºC / 350ºF / Gas Mark 4. Your tin should be a minimum of 20 x 30cm, but slightly bigger is even better - a thinner sponge is even easier to roll.
In a large bowl, mix the wet ingredients - oil, vegan yoghurt, vegan milk and vanilla extract.
Sift the dry ingredients into the bowl - flour, cornflour, icing sugar, cocoa powder, bicarbonate of soda and salt. Mix to combine, just until a smooth batter has formed and no lumps of flour remain - don't over-mix.
Pour the mixture into your prepared tin, and put straight into the oven for 10-12 minutes or until the sponge springs back when pressed.
Whilst it is cooking, cover a cooling rack with a clean tea towel. then a sheet of baking parchment.
When the sponge is ready, remove it from the oven and turn it out immediately onto the baking parchment. Carefully peel off the paper it was cooked in.
Roll it up from the long edge, with the paper trapped inside. If the edges are a little dry it might help to carefully cut these off first, for an easier roll. Leave to cool.

For the chestnut cream filling:

Whisk the cream until thick - this takes a while, at least 2-3 minutes in a stand mixer - keep going!
Stir through the chestnut puree and mix until it is fully combined and no lumps remain. Stir through the brandy (if using).

For the chocolate ganache:

Gently heat the cream in a saucepan - it should be very warm but not bubbling. Remove from the heat.
Break the chocolate into small pieces and add to the saucepan. Stir until thick, glossy and smooth. Stir through the salt and set aside to cool - it needs to be at room temperature before using.

To Assemble:

When the sponge is completely cool, unroll it carefully. Don't worry if it cracks in places, you will be able to hide it with ganache! Spread a layer of the chestnut cream over the whole sponge, then re-roll to form a long swiss roll.
Trim the ends to neaten them, (these offcuts are the chef's perks!), then slice about a quarter of the roll off the end on the diagonal. Place this on one side to become the branch.
Cover the whole log in chocolate ganache, then use a table knife to create the texture of the bark along the length of the log, and circles at each end. Sprinkle with icing sugar. decorate and serve.

Notes

Don't over-mix the sponge mixture To get a light and flexible sponge you need to use a light touch - mix by hand, not an electric mixer, and stop as soon as there are no lumps of flour left.

Always sift the dry ingredients for added lightness and to help mix them as quickly as possible.

Trim off any dry edges before rolling the sponge, to help get a smooth and even roll. I find a bread knife best for this.

Whip the cream for a long time to make it as stable as possible. Vegan cream takes much longer to whip than dairy cream... keep going!

Tried this recipe?Let us know how it was! Mention @thevegspace or #thevegspace

Ingredients

For the Swiss Roll:

For the chestnut cream filling:

For the chocolate ganache:

Instructions

For the chocolate sponge:

For the chestnut cream filling:

For the chocolate ganache:

To Assemble:

Video

Notes

Nutrition

Vegan Yule Log

Ingredients 1x2x3x

For the Swiss Roll:

For the chestnut cream filling:

For the chocolate ganache:

Instructions

For the chocolate sponge:

For the chestnut cream filling:

For the chocolate ganache:

To Assemble:

Video

Notes

Nutrition

Ingredients