Vegan Chocolate Yule Log Cake christmas recipes desserts  vegan yule log cake christmas dinner christmas dessert

Vegan Chocolate Yule Log Cake

For this legendary Christmas dessert, we chose to stay traditional and concoct a roll of chocolate and clementines. We made a very fluffy sponge cake and a vegan milk chocolate mousse. You can use the chocolate of your choice, but we prefer milk chocolate.

For: 6-8 people


The Genoise
flour – 260 (g)
sugar – 130 (g)
rice milk – 260 (mL)
almond puree – 2 (cs)
cider vinegar – 1 (cs)
baking powder – 0.5 (sachet)
The foam
coconut cream – 400 (g)
dark chocolate pastry – 200 (g)
The ganache
coconut cream – 100 (g)
dark chocolate pastry – 200 (g)



The sponge cake: Preheats the oven to 180 ° C. Mix the flour, sugar and yeast. Add the rice milk and mix with a whisk to obtain a smooth paste. Add vinegar and almond puree.
On the plate of your oven covered with parchment paper, pour your preparation and distribute it well everywhere with a spatula. Cook at 180 ° C for 15 minutes.
When the sponge cake is cooked, allow it to cool well in the open air. Then, moisten two tea towels, turn your sponge cake on the first tea towel, remove the parchment paper and cover with the second wet cloth. Reserve about an hour without putting in the fridge.

For the chocolate mousse: Foam the coconut cream with the mixer. Melt the chocolate in the microwave and pour it into the coconut cream. Reserve an hour in the fridge then bring up your foam to the drummer. Put back in the fridge.

Peel clementines “raw” and take the segments (there are many videos on the internet if you do not know how to do). Reserve the segments in a small strainer over a bowl to recover the juice that flows.
Assembly of the log: when the foam is well taken and that the sponge is very flexible, you can proceed to the rolling of your log. Remove the tea towel placed on the sponge cake and, with a brush, soak it lightly with the clementine juice that you have been able to recover. Then pour the chocolate mousse and spread it all over the sponge cake. Add 3/4 clementine segments. Roll the sponge cake on itself to form a pretty log. Reserve in the fridge for one hour.

The ganache: during this time, prepare the ganache. Heat the coconut cream and pour over the chocolate. Mix for the chocolate to melt well. Place in the fridge.
You can prepare sugar paste decorations during this time, like flakes;)!
To decorate your log: cut both ends of the log to have straight edges. Cover it with the ganache with a spatula. Arrange the rest of the clementine segments on top. Finish by putting your decorations in sugar paste and / or sprinkling icing sugar.

Vegan Chocolate Yule Log Cake christmas recipes desserts  vegan yule log cake christmas dinner christmas dessert

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