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Vegan Chocolate Yule Log

Gluten Free Veggie Pies

The tradition of the yule log goes all the way back to Norse times when they used them to celebrate the ruturn of the sun during the winter solstice.

Now days, it is still used to celebrate Christmas, in the form of the scrumptious chocolatey desert. This vegan version is just as delicious as its counterparts, and is sure to please everyone around the Christmas table.


Chocolate Sponge Cake

  • 180 g plain flour

  • 1 tblspn corn flour

  • 50 g coconut or brown sugar

  • 2 tblspns cocoa powder

  • 1⁄2 tspn baking powder

  • 1⁄2 tspn bi-carb soda

  • Pinch salt

  • 270 ml almond milk or alternative substitute

  • 1 tspn apple cider vinegar

  • 2 tblsps melted coconut oil

  • 2 tblsps unsweetened applesauce

Cream Filling

  • 1 420 ml can full-fat coconut cream, refrigerated overnight

  • 1 tblspn maple syrup

  • 1 tspn vanilla extract

Chocolate Ganache

  • 75 g dairy-free buttery spread (Nuttelex Cook & Bake works well)

  • 60 g cocoa powder

  • 130 g icing sugar, plus more as needed

  • 1 tblspn almond milk or alternative substitute


Chocolate Sponge

Preheat the oven to 175°C and line a rimmed 24 x 32 cm baking tray with baking paper, going all the way up sides. Try to use a tray that’s as close to this size as possible so you have the perfect thickness of sponge to roll.

In large bowl, combine the two flours, sugar, cocoa powder, baking powder, bi carb, and salt. In a medium bowl, combine the almond milk, vinegar, cocounut oil and applesauce. Pour the wet mixture into the dry mixture and stir until just combined. The batter should be thick and pourable.

Transfer the mixture into the prepared tray, spreading it into an even layer about a 1⁄2 inch thick. Bake the cake for 10 to 14 minutes, or until a cake tester inserted into the center comes out clean. Set the cake aside to cool for a two minutes.

While the cake is still in the tray, use the baking paper to gently lift the cake and roll it from short end to short end, with the baking paper inside the cake and using it as a guide. Be careful during this step so you don't break the cake, handle it as little as possible. Let the rolled cake cool to room temperature.

Cream Filling

In a medium sized bowl, scoop out the solid portion of the chilled coconut cream, leaving the liquid part. Add the maple syrup and vanilla, and whip with an electric or hand mixer for 1 - 2 minutes until it's light and fluffy. Place the cream filling in the fridge for 30 minutes.


Combine the Nuttelex, cocoa powder, icing sugar and almond milk in a medium bowl. Whip using an electric or hand mixer until smooth, approx 1 - 2 minutes. Place the ganache in the fridge for 30 minutes.


Once the cake has cooled to room temp, carefully unroll it and top it with all of the cream filling. Spread the filling evenly over the cake, leaving a 1⁄2 inch border around the edges. Begin rolling the cake back up the same way it was unrolled, from short end to short end, removing the baking paper as you go.

Continue rolling, using the parchment paper as a guide, until the cake is seam-side down. Wipe away any excess filling that may have spilled out the ends.

Gently wrap the entire cake roll in baking paper to hold it in place and place it onto a cutting board and into the fridge to completely chill. This may take an hour.

When ready, take the baking paper off and place it on a serving platter.

Spread the chocolate ganache over the cake and shape it with peaks to look like bark on a wooden log. You can either leave it as is or dust it with some icing sugar.

Enjoy and Merry Christmas!

The Enchantress


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