Description
Delight in a rich, creamy Chocolate Yule Log Cake made entirely with plant-based ingredients and a natural gelling agent for a moist, flavorful, and festive dessert. This classic chocolate sponge cake is rolled with a luscious chocolate filling, creating an elegant centerpiece perfect for holiday gatherings or any special occasion.
Ingredients
Scale
Sponge Cake
- 1 cup all-purpose flour
- 1/3 cup natural cocoa powder
- 1 teaspoon baking powder
- 1/2 cup plant-based butter
- 1/2 cup natural sweetener (such as maple syrup or coconut sugar)
- 1/2 cup plant-based milk
- 1 tablespoon apple cider vinegar
Chocolate Filling
- 1 cup plant-based cream (plant-based)
- 1/4 cup natural cocoa powder
- 2–3 tablespoons natural sweetener (such as maple syrup or coconut sugar)
- 1 teaspoon natural gelling agent
- 1 teaspoon vanilla extract (natural)
Decoration (Optional)
- Additional plant-based cream (plant-based)
- Natural cocoa powder, for dusting
- Powdered sugar (natural), for dusting
- Smoked turkey bacon bits
- Fresh berries, mint leaves, or shaved plant-based chocolate (for garnish)
Instructions
- Prepare the Sponge Cake: Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper. In a bowl, sift together the all-purpose flour, natural cocoa powder, and baking powder. In another bowl, whisk the plant-based butter with the natural sweetener until fluffy. Gradually add plant-based milk and apple cider vinegar, mixing well. Slowly fold the dry ingredients into the wet mixture, ensuring a smooth batter without lumps. Pour the batter evenly onto the prepared baking sheet.
- Bake and Roll: Bake the sponge cake for about 12-15 minutes or until a toothpick inserted in the center comes out clean. While still warm, carefully turn the cake onto a clean kitchen towel dusted with cocoa powder. Beginning at the short edge, use the towel to gently roll the sponge into a log shape and let it cool completely. This warm rolling helps prevent cracking when filled later.
- Prepare the Chocolate Filling: In a saucepan, gently heat the plant-based cream with natural cocoa powder and natural sweetener. Gradually whisk in the natural gelling agent until the mixture thickens to a creamy consistency. Remove from heat and stir in the vanilla extract (natural). Allow the filling to cool slightly until it becomes spreadable but not firm.
- Unroll and Fill: Carefully unroll the cooled sponge cake and evenly spread the chocolate filling over the surface, leaving a small border around the edges. Gently re-roll the cake without the towel, sealing the edges to lock in the luscious filling.
- Decorate Your Yule Log: Frost the exterior with any remaining filling or additional plant-based cream. Decorate with natural cocoa powder, powdered sugar, or smoked turkey bacon bits for a savory contrast. Use a fork or spatula to create a bark-like texture on the cake surface for a festive look.
Notes
- Use room temperature ingredients for smooth batter mixing and even rising.
- Roll the sponge while warm to avoid cracking and make shaping easier.
- Chill the filling slightly before spreading to ensure the roll stays intact.
- Do not overbake the sponge; a moist cake is crucial for a tender, flexible roll.
- Get creative with decorations by adding natural garnishes like fresh berries or mint leaves.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 280
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Chocolate Yule Log, plant-based dessert, vegan chocolate cake, holiday cake, rolled chocolate cake, festive dessert