Gluten-Free Vegan Yule Log
This festive, decadent holiday dessert makes the perfect center-piece for your holiday table and is completely gluten-free and vegan!
Servings: 8
Ingredients
Gluten-Free Vegan Chocolate Sponge Cake
- 1¼ cups gluten-free all-purpose flour
- ¼ cup cocoa powder
- 1½ tsp baking powder
- 1 pinch salt
- 1/2 cup aquafaba (liquid from canned chickpeas)
- 1/2 cup coconut sugar
- 1/2 cup unsweetened applesauce
- 1/2 cup coconut yogurt
Vegan Vanilla Buttercream
- 3 tbsp vegan butter
- 1/2 cup powdered monkfruit sugar (can also sub powdered sugar)
- 1 tbsp oat milk
- 1 tsp vanilla extract
Vegan Chocolate Ganche
- 1 cup vegan butter
- 1 cup vegan chocolate chips
Instructions
Prepare the Chocolate Spong Cake.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together gluten-free flour, cocoa powder, baking powder, and salt.
- In a separate bowl, beat aquafaba until frothy. Add coconut sugar, applesauce, and coconut yogurt; mix until combined.
- Gradually fold the dry ingredients into the wet mixture until a smooth batter forms.
- Pour the batter onto the prepared baking sheet, spreading it evenly. Bake for 12-15 minutes, or until the cake springs back when touched.
- While the cake is still warm, invert it onto a clean kitchen towel dusted with cocoa powder. Gently roll the cake with the towel and let it cool completely.
Prepare the Vanilla Buttercream:
- In a mixing bowl, beat vegan butter until creamy.
- Gradually add powdered monk fruit sugar, oat milk, and vanilla extract. Beat until light and fluffy.
Assemble the Yule Log:
- Unroll the cooled cake carefully. Spread the vanilla buttercream evenly over the surface, leaving 1/4" border on the cake without buttercream.
- Gently re-roll the cake without the towel, ensuring a tight roll. Place seam-side down on a serving platter.
Prepare the Chocolate Ganache Topping:
- In a double boiler or microwave, melt vegan butter and chocolate chips together, stirring until smooth.
- Allow the ganache to cool slightly, then spread over the rolled cake, spreading evenly to cover.
Decorate and Serve:
- Optional: Dust with powdered monk fruit sugar to resemble snow, or garnish with fresh berries and rosemary twigs for a festive touch.
- Refrigerate for at least 1 hour before serving to allow the ganache to set. Slice and enjoy!
Notes
*My favorite vegan butter to use for the Buttercream and Ganache is Miyokos salted.
**My favorite vegan chocolate to use for the Ganache is Hu Gems.