Decorate it!
Use a spatula to create bark texture, sprinkle with icing sugar and add some homemade gingerbread cookies.
Chocolate Yule log
By Holly Jade from thelittleblogofvegan.com Photo by Holly Jade
COOK’S SECRET It’s best to use soya or almond milk rather than coconut or oat milk for this recipe
SERVES 6
prep 10 mins | cook 18-20 mins
For the sponge
• 240ml (8floz) dairy-free milk
• 1 tsp apple cider vinegar
• 210g (7½oz) self-raising flour
• 100g (3½oz) golden caster sugar
• 1 tbsp cacao powder
• ½ tsp of baking powder
• ½ tsp bicarbonate of soda
• 60g (2oz) coconut oil, melted
For the filling
• 100g (3½oz) dairy-free butter
• 160g (5½oz) icing sugar
• 2 tsp vanilla extract
For the chocolate ganache
• 100g (3½oz) dairy-free butter
• 115g (4oz) icing sugar
• 1¼ tbsp of cacao/cocoa powder
• ¼ tsp vanilla extract
• 50g dairy-free chocolate
1 Preheat your oven to 180ºC/Gas Mark 4 and line a large baking tray with greaseproof paper.
2 In a small bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined. Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.
3 In a large mixing bowl, sift the flour, sugar, cacao powder, baking powder and bicarbonate of soda. Mix well to combine.