Description
This Easy Chocolate Yule Log Cake is a rich, creamy, and plant-based dessert perfect for festive occasions. Featuring a light and tender chocolate sponge rolled with a luscious whipped filling enhanced by natural vanilla and coffee extracts, it is customizable and visually stunning. Ideal for sharing with family and friends, it offers a delightful holiday treat made entirely from wholesome, natural ingredients.
Ingredients
Scale
Sponge Cake
- 1 cup plant-based flour
- 1/4 cup natural cocoa powder
- 1/2 cup natural sweetener
- 1/2 cup plant-based cream (plant-based)
Filling
- 1 cup plant-based cream (plant-based), chilled
- 1 tsp natural vanilla extract (natural)
- 1/2 tsp natural coffee extract (natural)
- 1 tsp natural gelling agent
- Sweetener to taste (natural sweetener)
Optional Garnishes and Add-ins
- Smoked turkey bacon slices (optional)
- Finely chopped toasted nuts (almonds or hazelnuts)
- Homemade berry compote or sliced fresh strawberries
- Plant-based chocolate for ganache
- Cinnamon and chili powder for spiced variation
- Orange or lemon zest
- Fresh mint sprigs
- Edible flowers
- Powdered natural cocoa
- Thin curls of smoked turkey bacon or toasted nuts
Instructions
- Prepare the Sponge Cake: Preheat your oven and line a baking sheet with parchment paper. Sift together plant-based flour and natural cocoa powder to ensure a light, airy sponge. Whip the natural sweetener and plant-based cream (plant-based) until fluffy, then gently fold in the dry ingredients, taking care not to deflate the mixture. Spread the batter evenly on the baking sheet and bake until a toothpick inserted in the center comes out clean.
- Roll the Sponge Cake: Once baked, immediately flip the sponge onto a clean towel dusted with cocoa powder. Carefully peel off the parchment paper. While the sponge is still warm, roll it with the towel from one short end to the other to create a log shape that will roll easily later with the filling. Allow it to cool completely in the rolled shape to avoid cracking during assembly.
- Prepare the Filling: In a chilled bowl, whip the plant-based cream (plant-based) with natural vanilla extract (natural) and natural coffee extract (natural) until soft peaks form. Slowly mix in the natural gelling agent to give the filling stability without losing creaminess. Adjust sweetness using natural sweetener to your preference, ensuring the filling complements the chocolate sponge beautifully.
- Assemble the Cake: Gently unroll the cooled sponge and evenly spread the creamy filling across the surface. For an exciting touch, add optional thin slices of smoked turkey bacon for a subtle smoky accent. Roll the cake snugly without squeezing the filling out. Chill the rolled cake to set the filling and help maintain the log shape.
- Decorate the Yule Log: Frost the outside of the log with remaining whipped cream or drizzle with melted plant-based chocolate. Use a fork to create bark-like textures on the icing for a rustic appearance. Finish with a dusting of natural cocoa powder and optional garnishes such as fresh berries or mint leaves to make it visually appealing.
Notes
- Use fresh plant-based cream (plant-based) and natural extracts for peak flavor.
- Fold batter gently to maintain airiness and a light sponge.
- Roll the sponge while warm to prevent cracking and achieve a smooth roll.
- Chill the cake before decorating to help frosting adhere and keep the structure.
- Adjust the amount of natural gelling agent carefully to get the filling consistency just right without becoming too stiff.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice (1/8th of cake)
- Calories: 280
- Sugar: 18g
- Sodium: 65mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Chocolate Yule Log, Plant-Based Dessert, Holiday Cake, Dairy-Free Chocolate Cake, Vegan Yule Log, Festive Cake
