Vickys Christmas Yule Log, Dairy, Egg and Soy-Free

The Yule log cake, or Buche de Noel, is a traditional Christmas dessert in many European countries. It is often made to resemble a log, complete with bark-like texture and powdered sugar to resemble snow.

This is vegan and gluten free recipe. Dish can be prepared in 170 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.

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Medium

Vickys Christmas Yule Log, Dairy, Egg and Soy-Free

Cooking Method: Baking Cuisine: British, Vegan Courses: Christmas, Dessert Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 30 min Cook Time 20 min Rest Time 120 min Total Time 2 hrs 50 mins

Servings: 8 Calories: 2560

Best Season: Winter

Ingredients

Servings

• 150 grams For the cake:
• 200 grams
• 150 ml
• 200 grams
• 50 grams
• 2 teaspoon
• 1 teaspoon
• 1 teaspoon
• 200 grams For the filling:
• 200 ml
• 200 grams For the icing:
• 100 grams
• 200 grams
• 2 tablespoon
• 50 grams For decoration:
• 1 tablespoon

Instructions

1. Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
2. In a large mixing bowl, cream together the dairy-free margarine and granulated sugar until light and fluffy.
3. Add the almond milk and vanilla extract, and mix well.
4. In a separate bowl, sift together the plain flour, cocoa powder, baking powder, and baking soda.
5. Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
6. Pour the batter onto the prepared baking tray and spread it evenly.
7. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
8. While the cake is baking, prepare the filling by melting the dairy-free dark chocolate and mixing it with the coconut cream.
9. Once the cake is baked, remove it from the oven and let it cool for a few minutes.
10. Carefully transfer the cake onto a clean surface and spread the chocolate filling evenly over the cake.
11. Roll the cake tightly from one end to the other, creating a log shape.
12. Place the rolled cake on a serving platter and refrigerate for at least 2 hours.
13. For the icing, melt the dairy-free dark chocolate and margarine together.
14. Remove the rolled cake from the refrigerator and cover it with the chocolate icing.
15. Use a fork to create a bark-like texture on the icing.
16. In a small bowl, mix together the icing sugar and almond milk to create a thick icing.
17. Drizzle the icing over the log to resemble snow.
18. Serve chilled and enjoy!

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 20g31%

Total Carbohydrate 32g11%

Sugars 24g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.