This Vegan Chocolate Yule Log Cake with Hazelnut Ganache is the perfect holiday dessert to impress your family and friends. Featuring a light and moist chocolate sponge rolled with a creamy hazelnut filling and coated in rich chocolate ganache, this plant-based version of the classic bûche de Noël is festive, indulgent, and entirely dairy-free.
The beautiful design, resembling a wooden log, makes it a centerpiece-worthy dessert that’s as much a treat for the eyes as it is for the taste buds.
Why You’ll Love This Recipe
- Show-Stopping Presentation: A stunning dessert that’s perfect for Christmas celebrations.
- Rich and Decadent: Combines layers of chocolate sponge and creamy hazelnut ganache.
- Plant-Based Twist: All the traditional flavors of a Yule log, made vegan!
- Customizable: Switch up the flavors or add decorations for a unique touch.
Ingredients
For the Chocolate Sponge Cake:
- 1 1/4 cups all-purpose flour
- 1/4 cup cocoa powder (unsweetened)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup plant-based milk (almond, soy, or oat)
- 1/3 cup sugar
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
For the Hazelnut Filling:
- 1/2 cup vegan hazelnut spread (or homemade hazelnut butter)
- 1/3 cup coconut cream (chilled and thickened)
For the Chocolate Ganache:
- 1 cup dairy-free dark chocolate chips
- 1/2 cup coconut cream
- 1 teaspoon vanilla extract
Optional Decorations:
- Powdered sugar (for a snowy effect)
- Fresh rosemary sprigs or cranberries (for garnish)
Ingredient Breakdown
Chocolate Sponge Cake
The base of the log, this sponge is fluffy, light, and flexible enough to roll without cracking.
Hazelnut Filling
A creamy, nutty layer that complements the chocolate flavors beautifully.
Ganache
A glossy chocolate coating that makes the Yule log look like a polished masterpiece.
Instructions
Step 1: Prepare the Sponge Cake
- Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
- In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, mix the plant-based milk, sugar, oil, vanilla extract, and apple cider vinegar. Let it sit for 2-3 minutes to curdle slightly.
- Gradually add the wet ingredients to the dry ingredients, whisking until smooth.
- Pour the batter into the prepared pan, spreading it evenly with a spatula.
- Bake for 10-12 minutes, or until the cake springs back when touched.
Step 2: Roll the Cake
- While the cake is still warm, dust a clean kitchen towel with cocoa powder.
- Carefully invert the cake onto the towel and peel off the parchment paper.
- Roll the cake gently (with the towel) from the short end into a tight spiral. Let it cool completely in the rolled position.
Step 3: Make the Hazelnut Filling
- In a small bowl, mix the vegan hazelnut spread and chilled coconut cream until smooth and creamy.
Step 4: Fill the Cake
- Unroll the cooled cake and spread the hazelnut filling evenly over the surface, leaving a 1/2-inch border around the edges.
- Roll the cake back up (without the towel) and transfer it to a serving platter, seam-side down.
Step 5: Prepare the Ganache
- Heat the coconut cream in a small saucepan over medium heat until it just begins to simmer.
- Pour the hot cream over the dark chocolate chips in a bowl. Let it sit for 2 minutes, then stir until smooth.
- Add the vanilla extract and mix well. Let the ganache cool slightly before using.
Step 6: Frost the Cake
- Spread the ganache evenly over the rolled cake, leaving texture for a “bark” effect. Use a fork to create lines for a realistic log texture.
- Chill the cake for at least 30 minutes to set the ganache.
Step 7: Decorate and Serve
- Dust the log with powdered sugar for a snowy effect and garnish with rosemary sprigs and cranberries.
- Slice and serve to wow your guests!
Picture Gallery
Tips and Variations
- Add More Flavors: Try a coffee-flavored filling by mixing espresso powder into the hazelnut spread.
- Nut-Free Option: Use a vegan buttercream or whipped coconut cream instead of hazelnut filling.
- Chocolate Bark Texture: For a more realistic look, add chocolate shavings or chopped nuts to the ganache.
- Make It Ahead: Assemble the Yule log a day in advance and store it in the fridge. Decorate just before serving.
Nutritional Information (Per Slice – 1 of 10)
- Calories: 320
- Protein: 5g
- Carbohydrates: 40g
- Fat: 16g
- Fiber: 4g
- Iron: 15% of the daily value
- Calcium: 10% of the daily value
This Yule log is indulgent yet balanced, perfect for special occasions.
Conclusion
This Vegan Chocolate Yule Log Cake with Hazelnut Ganache is a festive dessert that combines elegance with decadence. Its rich flavors and stunning presentation make it a holiday favorite that’s sure to impress your guests.
Have you tried this recipe? Share your thoughts and variations in the comments below! Don’t forget to share your Yule log photos on social media and tag us—we’d love to see your creations.
Frequently Asked Questions
1. Can I freeze the Yule log?
Yes! Wrap it tightly in plastic wrap and store it in the freezer for up to 1 month. Thaw in the fridge overnight before serving.
2. How do I prevent the cake from cracking?
Roll the cake while it’s still warm, as this helps it stay flexible and prevents cracks.
3. Can I make this gluten-free?
Use a gluten-free all-purpose flour blend to make the sponge cake.
4. What can I use instead of coconut cream?
Try a thick plant-based cream or chilled vegan whipped topping.
5. How long does this cake last?
The Yule log can be stored in the fridge for up to 3 days.
Disclaimer: The nutritional information provided is an estimate based on standard ingredient values and typical serving sizes and is for informational purposes only. Variations in ingredients, brands, preparation methods, and portion sizes may result in differences in the actual nutritional content of your dish. This recipe is not intended to replace professional dietary advice or medical guidance. Individual dietary needs vary, so always consult a registered dietitian, nutritionist, or healthcare provider for specific concerns. By using this recipe, you agree that the creators are not responsible for any outcomes, including inaccuracies or adverse reactions.