Bosh Vegan Yule Log Recipe for a Festive Holiday Treat

The holiday season calls for festive desserts that not only look stunning but also taste incredible. Enter the BOSH Vegan Yule Log—a show-stopping centerpiece perfect for your Christmas table.

This plant-based take on the classic French bûche de Noël is rich, chocolatey, and incredibly moist, crafted entirely without dairy or eggs. Whether you’re vegan, lactose-intolerant, or simply looking to impress guests with something a little different, this recipe is your go-to for a guilt-free indulgence.

With a fluffy sponge cake rolled and filled with luscious vegan chocolate cream, topped with a textured ganache that mimics tree bark, this Yule Log is as delightful to make as it is to eat. Plus, it’s surprisingly simple, even for beginners.

Let’s dive into the magic behind this festive treat that will have everyone asking for seconds!

Why You’ll Love This Recipe

This BOSH Vegan Yule Log is a holiday game-changer for several reasons. First, it uses accessible, wholesome ingredients that keep the dessert light but satisfyingly rich.

You’ll love the way the chocolate sponge cake is soft and flexible, perfect for rolling without cracking.

The vegan chocolate cream filling is silky smooth and intensely flavored, while the ganache topping adds that rustic, woodland look that’s iconic for a Yule Log. Best of all, it’s entirely plant-based, making it suitable for vegans and those with dairy allergies.

This recipe also demonstrates how vegan baking can be just as decadent and festive as traditional recipes.

And if you’re a fan of desserts like the Chocolate Heaven Cake Recipe or want to explore more vegan holiday options, you’re in the right place. This Yule Log brings holiday cheer with every bite!

Ingredients

• For the Sponge Cake:
• 1 cup (125g) all-purpose flour
• 1/3 cup (35g) cocoa powder, unsweetened
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup (240ml) almond milk (or any plant-based milk)
• 1 tbsp apple cider vinegar
• 3/4 cup (150g) organic cane sugar
• 1/3 cup (80ml) vegetable oil (e.g., sunflower or canola)
• 1 tsp vanilla extract
• For the Vegan Chocolate Cream Filling:
• 1 1/2 cups (360ml) canned full-fat coconut milk, chilled overnight
• 1/2 cup (100g) dairy-free dark chocolate chips
• 1/4 cup (30g) powdered sugar
• 1 tsp vanilla extract
• For the Ganache Topping:
• 3/4 cup (130g) dairy-free dark chocolate chips
• 1/3 cup (80ml) coconut cream
• 1 tbsp maple syrup
• Decorations (optional):
• Fresh cranberries
• Mint leaves
• Powdered sugar for dusting

Equipment

• Mixing bowls (medium and large)
• Electric hand mixer or stand mixer
• 9×13 inch (23×33 cm) jelly roll pan
• Parchment paper
• Spatula
• Wire rack for cooling
• Small saucepan for ganache
• Whisk
• Knife for decorating

Instructions

1. Preheat your oven to 350°F (175°C). Line the jelly roll pan with parchment paper and lightly grease it to prevent sticking.
2. Prepare the plant-based buttermilk: In a small bowl, combine the almond milk and apple cider vinegar. Set aside for 5 minutes to curdle.
3. Mix dry ingredients: In a large bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
4. Combine wet ingredients: Add the sugar, oil, vanilla extract, and the curdled almond milk to the dry ingredients. Using an electric mixer, beat until smooth and well combined. The batter should be pourable but thick.
5. Pour and spread: Pour the batter into the prepared pan and smooth it out evenly with a spatula.
6. Bake: Place the pan in the oven and bake for 15–18 minutes, or until a toothpick inserted in the center comes out clean.
7. Prepare for rolling: While the cake bakes, lay out a clean kitchen towel and dust it generously with powdered sugar.
8. Roll the cake: Once baked, immediately invert the cake onto the sugared towel. Carefully peel off the parchment paper. Starting from the short edge, gently roll the cake up with the towel inside. Let it cool completely in this rolled shape to prevent cracking later.
9. Make the chocolate cream filling: Scoop the chilled coconut cream from the can, leaving the watery part behind. Melt the dark chocolate chips gently using a double boiler or microwave in 20-second bursts. Whip the coconut cream with powdered sugar and vanilla until fluffy, then fold in the melted chocolate. Chill until needed.
10. Unroll and fill the cake: Carefully unroll the cooled cake. Spread an even layer of the chocolate cream filling across the surface, leaving a small border around the edges.
11. Re-roll without the towel: Gently roll the cake back up, this time without the towel. Place seam-side down on a serving platter.
12. Prepare the ganache topping: In a small saucepan, warm the coconut cream until just simmering. Remove from heat and add the chocolate chips and maple syrup. Let sit for 2 minutes, then whisk until smooth and glossy.
13. Spread the ganache: Using a spatula, coat the rolled cake with the ganache. For a bark-like effect, run the back of a fork or knife through the ganache in short strokes.
14. Chill and decorate: Refrigerate the Yule Log for at least 1 hour to set. Before serving, decorate with fresh cranberries, mint leaves, and a light dusting of powdered sugar for a festive touch.

Tips & Variations

“Rolling the cake while it’s still warm is key to preventing cracks later.”

Make sure to whip the coconut cream very well to achieve a light and fluffy filling. If you find the ganache too thick to spread, warm it slightly but don’t overheat, or add a splash more coconut cream.

For a nutty twist, add 1/4 cup of finely chopped toasted hazelnuts or walnuts to the filling. You can also substitute the cocoa powder in the sponge with matcha powder for a green tea version or add peppermint extract for a holiday mint flavor.

If you’re new to vegan baking, this recipe is forgiving and adaptable. Feel free to swap out the plant milk for oat or soy milk, and use your favorite vegan chocolate brand.

Nutrition Facts

Serving Suggestions

This vegan Yule Log pairs beautifully with a cup of hot peppermint tea or a rich vegan hot chocolate to warm you up during chilly winter evenings. Serve it alongside fresh fruit like raspberries or pomegranate seeds to balance the richness with a burst of tartness.

For an elegant presentation, slice the log on a diagonal and plate with a drizzle of vegan caramel sauce or a sprinkle of crushed pistachios. Guests will be impressed by both the look and the taste!

If you love festive treats, check out other delicious recipes like the Christmas Cookie Shots Recipe or indulge in the creamy delight of the Cinnamon Pecan Ice Cream Recipe.

Conclusion

The BOSH Vegan Yule Log is a delightful twist on a classic holiday dessert that everyone can enjoy, regardless of dietary preferences. Its rich chocolate flavor, creamy filling, and festive appearance make it a perfect centerpiece for any holiday gathering.

By using wholesome, plant-based ingredients, you can indulge guilt-free while impressing friends and family with your baking skills.

Whether you’re a seasoned vegan or simply exploring plant-based options, this recipe offers a fantastic way to celebrate the season with warmth and joy. Don’t forget to bookmark this recipe and try it alongside other festive favorites like the Classico Sun Dried Tomato Alfredo Sauce Recipe for a complete holiday feast.

Happy baking and happy holidays!

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