Vegan Yule Log Recipe Ideas for a Festive Holiday Treat

The holiday season is the perfect time to indulge in festive desserts that bring joy and warmth to the table. Among the classics, the Yule log, or Bûche de Noël, stands out as a show-stopping centerpiece.

But what if you follow a vegan lifestyle or want to try something plant-based this year? This vegan Yule log recipe offers all the charm and deliciousness of the traditional treat without any animal products.

Moist, fluffy chocolate sponge cake rolled with creamy, dairy-free frosting, topped with a rich ganache, and decorated to mimic a rustic log, this dessert is sure to impress both vegans and non-vegans alike.

Whether you’re hosting a holiday gathering or simply craving a festive sweet treat, this vegan Yule log combines classic flavors with a compassionate twist. Plus, it’s surprisingly easy to make, even if you’re new to baking plant-based desserts.

Dive in and discover how to create a beautiful, delicious Yule log that everyone will love!

Why You’ll Love This Recipe

This vegan Yule log is a delightful blend of tradition and modern plant-based cooking. The sponge cake is light and fluffy, thanks to aquafaba, which replaces eggs beautifully.

The frosting is creamy and smooth, made from coconut cream and vegan butter, creating that perfect texture for rolling and decorating.

Not only is it entirely free of dairy and eggs, but it also avoids common allergens like nuts, making it accessible to many dietary preferences. The rich chocolate ganache topping adds a glossy finish, while the dusting of powdered sugar and vegan decorations make it look festive and elegant.

If you love classic holiday desserts but want a cruelty-free option, this recipe is your go-to!

Ingredients

• For the cake:
• 1 cup all-purpose flour
• 1/4 cup cocoa powder (unsweetened)
• 3/4 cup granulated sugar
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup unsweetened almond milk (or any plant milk)
• 1/4 cup vegetable oil (such as canola or sunflower)
• 1 tsp apple cider vinegar
• 1/2 cup aquafaba (liquid from canned chickpeas)
• 1 tsp vanilla extract
• For the frosting:
• 1 cup canned coconut cream (chilled overnight)
• 1/4 cup powdered sugar
• 1/4 cup vegan butter, softened
• 1 tsp vanilla extract
• For the ganache:
• 3.5 oz vegan dark chocolate, chopped
• 1/2 cup full-fat coconut milk
• For decoration:
• Powdered sugar for dusting
• Fresh cranberries or vegan holly candies (optional)
• Vegan chocolate shavings or mushrooms made from meringue (optional)

Equipment

• 9×13 inch jelly roll pan or baking sheet with sides
• Parchment paper
• Mixing bowls
• Electric mixer or stand mixer
• Spatula
• Wire rack
• Small saucepan
• Knife for trimming edges
• Cooling towel or clean kitchen towel

Instructions

1. Preheat your oven to 350°F (175°C). Line your jelly roll pan with parchment paper, making sure to cover the sides well for easy removal.
2. Prepare the cake batter: In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a separate large bowl, whisk the aquafaba with an electric mixer until soft peaks form, about 3-5 minutes.
3. To the aquafaba, add the sugar gradually and continue whisking until stiff peaks develop and the mixture is glossy.
4. In another bowl, combine the almond milk, vegetable oil, apple cider vinegar, and vanilla extract. Pour this wet mixture into the dry ingredients and fold gently to combine.
5. Carefully fold the aquafaba meringue into the batter in three parts, ensuring you don’t deflate the mixture. The batter should be light and airy.
6. Pour the batter into the prepared pan, spreading it evenly with a spatula. Bake for 15-18 minutes, or until the cake springs back when lightly touched.
7. While the cake is baking, lay a clean kitchen towel on the counter and dust it generously with powdered sugar.
8. Remove the cake from the oven and immediately invert it onto the sugared towel. Carefully peel off the parchment paper, then roll the cake and towel together from the short end. Let it cool completely in this rolled shape to help it retain the roll without cracking.
9. Prepare the frosting by whipping the chilled coconut cream with the powdered sugar, vegan butter, and vanilla extract until smooth and fluffy.
10. Once the cake is completely cool, unroll it gently and spread the frosting evenly over the surface, leaving a small margin at the edges.
11. Roll the cake back up gently but firmly. Trim the edges with a sharp knife to make clean ends.
12. Place the rolled cake on a serving platter. Prepare the ganache by heating the coconut milk in a small saucepan until simmering. Pour over the chopped vegan chocolate and let sit for 5 minutes before whisking until smooth and glossy.
13. Pour the ganache over the cake roll, spreading it with a spatula to resemble the bark texture of a Yule log. Use the back of a fork or knife to create bark-like grooves for an authentic look.
14. Decorate with powdered sugar, fresh cranberries, or vegan mushrooms to enhance the festive appearance.
15. Refrigerate the Yule log for at least 1 hour before serving to allow the frosting and ganache to set.

Tips & Variations

For a perfectly moist cake, be sure not to overbake. Keep a close eye on the sponge starting at 15 minutes.

If you can’t find aquafaba or prefer not to use it, try a flaxseed egg substitute, but the texture may differ slightly.

Try adding a layer of vegan raspberry jam under the frosting for a fruity surprise. You can also experiment with different plant milks like oat or soy for subtle flavor variations.

For a nutty twist, sprinkle chopped toasted hazelnuts or walnuts on the frosting layer before rolling.

Decorate with edible gold dust or vegan sprinkles to make your Yule log extra festive.

Nutrition Facts

Serving Suggestions

This vegan Yule log pairs beautifully with a hot cup of spiced chai tea or a rich vegan hot chocolate. You can serve it with a side of fresh berries or a scoop of vegan vanilla ice cream for an indulgent holiday dessert.

For a festive touch, add some mint leaves or edible flowers on the serving plate. If you’re hosting a party, consider serving smaller, individual slices on dessert plates garnished with a drizzle of vegan caramel sauce.

Want to explore more vegan holiday desserts? Check out our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or the creamy Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes for some savory balance.

Conclusion

This vegan Yule log recipe is a wonderful way to celebrate the holidays with a dessert that’s both beautiful and compassionate. It captures the festive spirit with rich chocolate flavor and a creamy, luscious texture, all while being entirely plant-based.

Whether you’re new to vegan baking or a seasoned pro, this recipe is approachable and rewarding.

By using ingredients like aquafaba and coconut cream, you achieve a light sponge and a decadent frosting that rivals any traditional Yule log. Don’t hesitate to customize it with your favorite fillings, decorations, or garnishes to make it your own.

For more delicious vegan recipes, explore our collection of Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas and Vegan Bread Machine Recipe for Soft, Delicious Loaves.

Enjoy the process and the delicious results — happy holidays and happy baking!

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