Description

This vegan yule log is a festive and delicious plant-based dessert perfect for the holiday season. Featuring a light cocoa sponge rolled with creamy dairy-free icing and topped with a rich dark chocolate and silken tofu ganache, this recipe delivers classic Christmas flavors without any animal products. It’s beautifully decorated with mixed berries and holly or a dusting of icing sugar, making it an elegant centerpiece for your holiday table.

Ingredients

Scale

For the Sponge Cake

50g dairy-free margarine, melted, plus extra for the tin
250ml soya milk
2 tsp cider vinegar
250g self-raising flour
50g caster sugar
1 tsp baking powder
1 tbsp cocoa powder

For the Icing

90g dairy-free margarine
200g icing sugar
1 tsp vanilla extract

For the Ganache

200g dark chocolate
1½ tbsp brown sugar
130g silken tofu

For Decoration (Optional)

Mixed berries
Holly
Icing sugar for dusting

Instructions

Prepare the Ganache: Melt the dark chocolate and brown sugar together in a heatproof bowl set over a pan of gently simmering water, ensuring the bottom of the bowl does not touch the water. Leave the mixture to cool slightly. In a separate medium bowl, beat the silken tofu with an electric whisk until smooth. Add the melted chocolate mixture to the tofu and continue beating for 1-2 minutes until thickened and smooth. Set the ganache aside in a cool place.
Preheat and Prepare Tin: Heat the oven to 180°C (160°C fan) or gas mark 4. Butter a 33 x 23 cm Swiss roll tin and line it with baking parchment.
Mix Wet Ingredients: Combine the soya milk and cider vinegar in a jug and set aside to thicken slightly. Whisk the melted margarine into this milk mixture.
Mix Dry Ingredients and Combine: In a large bowl, whisk together the self-raising flour, 50g caster sugar, baking powder, and cocoa powder until well combined. Gradually pour the wet milk and margarine mixture into the dry ingredients, whisking continuously until you have a smooth batter.
Bake the Sponge: Pour the batter into the prepared tin and smooth the surface with a spatula. Bake in the preheated oven for 20 minutes. After baking, leave the sponge to cool in the tin for 5 minutes.
Roll the Sponge: Sprinkle 2 tablespoons of caster sugar evenly over a large sheet of baking parchment. Turn the warm sponge out onto the sugared parchment, then carefully peel off the parchment used to line the tin. Starting at one short end, roll the sponge up with the sugared parchment to help prevent cracking. Cover the rolled sponge with a tea towel and leave to cool completely. Small cracks are okay and will be hidden later.
Prepare the Icing: Whisk together the dairy-free margarine, icing sugar, and vanilla extract until pale and fluffy.
Assemble the Roll: Carefully unroll the cooled sponge and spread the icing evenly over the surface, leaving about a 5cm border at one short end. Roll the sponge up again gently.
Decorate with Ganache: Stir the ganache to loosen it, then spread it over the entire yule log using a palette knife. Create a bark-like texture by dragging a fork along the length of the log several times.
Chill and Serve: Chill the completed yule log in the refrigerator for at least 30 minutes to set the ganache. Decorate with mixed berries, holly, or dust with icing sugar just before serving. The yule log will keep in the fridge for up to three days.

Notes

Rolling the sponge while it is still warm helps to prevent large cracks, ensuring a smoother roll.
You can substitute silken tofu with vegan cream cheese for a different ganache texture, though tofu helps keep it firm and creamy.
The cider vinegar reacts with the baking powder to help the sponge rise and become light and fluffy.
This cake can be made a day ahead to allow the flavors to develop and the ganache to set fully.
Ensure the chocolate used is dairy-free to keep the recipe fully vegan.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: British

Keywords: vegan yule log, vegan christmas dessert, dairy-free cake, plant-based holiday dessert, vegan chocolate cake