Buche De Noel Recipe Vegan: Easy and Delicious Holiday Treat

The classic Bûche de Noël, or Yule log cake, is a festive staple during the holiday season—a luscious, rolled sponge cake adorned to resemble a wooden log. Traditionally filled with buttercream and decorated with meringue mushrooms, this French dessert is as charming as it is delicious.

But what if you follow a vegan lifestyle and want to enjoy this holiday favorite without compromising on taste or ethics? Fear not!

This vegan Bûche de Noël recipe offers all the whimsy and indulgence of the original, made entirely plant-based. Using wholesome ingredients and clever substitutes, this recipe will delight both vegans and non-vegans alike.

Whether you’re a seasoned baker or a holiday dessert enthusiast, this recipe is approachable and sure to impress. The cake is moist and tender, the frosting creamy and rich, and the decorations fun to craft.

Best of all, it’s free from dairy, eggs, and any animal products, making it perfect for those who want a compassionate yet decadent festive treat. Let’s dive into this step-by-step guide for creating your own stunning vegan Bûche de Noël that will become a new holiday tradition!

Why You’ll Love This Recipe

This vegan Bûche de Noël recipe ticks all the boxes for a memorable holiday dessert. First, it’s incredibly flavorful, combining the warm notes of cocoa and vanilla with a luscious, creamy frosting that mimics traditional buttercream without dairy.

The cake’s texture is soft and spongy, perfect for rolling without cracks.

Moreover, it uses accessible plant-based ingredients that you can find at most grocery stores. The frosting is made from coconut cream and powdered sugar, offering a rich mouthfeel without heaviness.

This recipe is also versatile—you can easily customize the filling or decoration to suit your tastes or holiday theme.

Lastly, it’s a conversation starter! Impress your guests with a beautiful, cruelty-free dessert that showcases how vegan baking can be just as festive and indulgent.

If you enjoy this recipe, you might also love our Lemon Ricotta Pasta With Arugula Recipe for a savory vegan treat or check out our Lion’S Mane Mushroom Crumble Recipes for more plant-based inspiration.

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup cocoa powder (unsweetened)
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup granulated sugar
• 1 ¼ cups unsweetened almond milk (or any plant milk)
• 1 tbsp apple cider vinegar
• ⅓ cup vegetable oil (neutral flavor like canola or avocado oil)
• 2 tsp vanilla extract
• 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
• 1 ½ cups powdered sugar, sifted
• 1 tsp vanilla extract (for frosting)
• Optional: vegan chocolate shavings, fresh berries, or powdered sugar for decoration

Equipment

• 9×13 inch jelly roll pan (or rimmed baking sheet)
• Mixing bowls (medium and large)
• Electric mixer or stand mixer
• Whisk
• Rubber spatula
• Cooling rack
• Kitchen towel or parchment paper (for rolling the cake)
• Offset spatula (for frosting)

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease your jelly roll pan and line it with parchment paper to prevent sticking.
2. Prepare the vegan buttermilk: In a small bowl, combine the almond milk and apple cider vinegar. Let it sit for 5-7 minutes until it curdles slightly.
3. Make the dry mix: In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine evenly.
4. Mix the wet ingredients: In another bowl, whisk the sugar, vegetable oil, vanilla extract, and the prepared vegan buttermilk until smooth.
5. Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients. Gently fold with a spatula until just combined. Do not overmix to keep the cake light and fluffy.
6. Pour the batter into the prepared pan and spread it evenly with a spatula.
7. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean. The cake should spring back when gently pressed.
8. Prepare to roll: While the cake is baking, lay a clean kitchen towel on a flat surface and dust it lightly with powdered sugar.
9. Remove the cake from the oven and immediately invert it onto the prepared towel. Carefully peel off the parchment paper. Starting at one short end, roll the cake up tightly with the towel inside to shape it. Let it cool completely rolled up.
10. Make the frosting: Open the chilled coconut milk can and scoop out the solidified cream into a mixing bowl (save the liquid for smoothies). Using an electric mixer, whip the coconut cream with powdered sugar and vanilla extract until fluffy and smooth.
11. Unroll the cooled cake gently and spread a thick layer of the coconut cream frosting evenly over the surface.
12. Re-roll the cake without the towel this time, into a tight log. Place it seam-side down on a serving platter.
13. Frost the outside of the cake with the remaining coconut cream frosting. Use a fork or spatula to create bark-like texture for a realistic log effect.
14. Decorate with vegan chocolate shavings, fresh berries, or a light dusting of powdered sugar for a snowy touch.
15. Refrigerate for at least 1 hour before serving to let the flavors meld and the frosting set.

Tips & Variations

“To prevent cracks when rolling, make sure the cake is rolled warm and tightly right after baking, then unroll for frosting once cooled.”

• Flavor variations: Add orange zest or a splash of coffee to the batter for a more complex flavor profile.
• Filling ideas: Swap the coconut cream frosting for vegan chocolate ganache or a raspberry jam swirl for a fruity surprise.
• Decorations: Use vegan meringue mushrooms or dust the log with cocoa powder for a rustic forest effect.
• Make ahead: Prepare the cake and frosting a day in advance for easier assembly and enhanced flavor.
• Allergy-friendly: Use gluten-free flour blends to make this recipe gluten-free.

Nutrition Facts

Serving Suggestions

Serve your vegan Bûche de Noël chilled, sliced into elegant pieces. It pairs beautifully with a cup of rich espresso or a glass of vegan-friendly sparkling wine for festive occasions.

For an extra special touch, add a side of mixed berries or a drizzle of vegan chocolate sauce. If you want to keep things cozy, serve alongside warm peppermint tea or a dairy-free hot chocolate.

Don’t forget to explore other delightful recipes to complement your holiday meals. Our Low Fodmap Appetizer Recipes are perfect for starting the celebration, and for something sweet to follow, check out the Lemon Straws Recipe for a light citrusy treat.

Conclusion

This vegan Bûche de Noël is a festive masterpiece that proves plant-based baking can be just as delightful and show-stopping as traditional desserts. Its moist cocoa sponge and creamy coconut frosting create the perfect balance of flavors and textures to impress your holiday guests.

Not only is this recipe compassionate and inclusive, but it’s also fun and fulfilling to make, allowing room for creativity in decoration and flavor twists. Whether you’re vegan, dairy-free, or simply looking to try something new this season, this Bûche de Noël will become a beloved holiday staple.

Ready to explore more vegan culinary delights? Don’t miss our Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food for a hearty savory option or dive into the sweet world with our Kolasnittar Recipe.

Happy baking and happy holidays!

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