I hope you all had a lovely Christmas!
I know I'm a bit late with this recipe but it is perfect for Christmas and for New Years Eve!
I make this Vegan Yule Log 3 times over Christmas. It's a family favourite so I make it for Christmas day, Boxing day and New Years Eve. Everyone loves it!
It's so chocolatey so it's super sickly. It makes it round the whole family, which is 10 of us, because you only need a small slice as it's so sickly. Though I'm sure some of you will be up to the challenge and have more!
I found this recipe online a few years ago, so unfortunatly I don't know who's it is!
If you know who's recipe this is please let me know, I would like to give them credit!
The yule log in the picture was actually made wrong. I made this recipe at midnight Christmas Eve, I had made a load of other recipes as well and I'd been busy helping prepare dinner for Christmas day, all day. So I was knackered. In my half asleep state I made the mistake of rolling up the wrong side, so I made a small cake.
We all had a good giggle about it when we realised!
Luckily this doesn't affect the taste and I think it looked pretty cool still too!
It looks even more impressive when you roll up the long side of the cake.
I hope to get a new picture for you all to see as soon as possible!
You can, of course, decorate your yule logs! It's really up to you how you decorate them, I like to keep it simple; just do some fork marks, put a Christmas tree on or sometimes I put a robin on the end. Then dust is with some icing sugar, so it looks like it has snowed.
I used to make yule logs with my parents every year as a child, we cheated and didn't make the sponge ourselves, but we loved to decorate them and we had so much fun!
I'm sure your children will enjoy decorating this as much as we did as kids!
I hope this helps you find the perfect dessert for your New Years Eve celebrations tomorrow!
It will impress everyone who tries it!
I hope you enjoy it as much as we all do!
I would love to see youre versions of this cake, please tag me on facebook or instagram @marisasveganrecipes
Ingredients
Cake;
¾ Cup Aquafaba - This is the liquid chickpeas come in.
100g Caster Sugar
60g Plain Flour
40g Cocoa Powder
1 tsp Vanilla
2 tbsp Applesauce
Icing Sugar to dust
Buttercream;
250g Icing Sugar
30g Cocoa Powder
120g Butter - I use Pure but any plant based butter will work.
Method
* Preheat the oven 200C
* Prepare a baking tray 20x30cm. Lightly oil the tray, place baking parchment across the bottom and then lightly oil the parchment.
* In a mixing bowl, whisk your aquafaba until it is white and fluffy. About 5-10 minutes.
* Whisk in your sugar.
* Sift in the flour and cocoa powder. Mix in well.
* Add the applesauce and vanilla essence.
* Pour the mix onto your tray.
* Gently tap the tray on the side to get out any bubbles and to even out the mix.
* Bake for 10 minutes.
* Run a knife around the edge of the tray and leave to cool in the tin for 5 minutes.
* Cover the sponge in icing sugar. Make sure you sift it on.
* Cover a chopping board with a clean tea towel.
* Tip the cake, gently, onto the tea towel.
* Remove the tray and baking paper and cover the sponge in icing sugar. Make sure you sift the icing sugar.
* Roll the long side of the cake in the tea towel.
* Let the cake cool completely before unrolling it.
In the meantime, make the buttercream;
* Place the butter in a mixing bowl.
* Sift in the icing sugar and cocoa powder.
* Mix together until completely combined.
* Place in the fridge until you are ready to use it.
Assemble;
* Once the cake is completely cooled, unroll and remove the tea towel.
* Spread half the buttercream across the inside of the sponge and roll it back up.
* Cut off a little from the end to put as the side of your log, make a diagonal cut.
* Spread the rest of the buttercream over the top of the cake, using a little to stick the side bit on.
* Use a fork to scrape across the buttercream, this gives it more of a log look.
* Sift over some more icing sugar to make it look like it has snowed
Serve
Enjoy!
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