Hey, festive friends!
Are you in the mood for a show-stopping dessert? I’ve got just the thing for you!
Today, I’m excited to share my recipe for a dairy-free yule log cake.
It’s rich, delicious, and perfect for holiday gatherings. Plus, everyone can enjoy it, even those who avoid dairy!
Get ready to impress your guests—and yourself—with this holiday delight! Let’s dive in!
Possible Ingredient Alternatives
Self-rising flour can be replaced with a combination of all-purpose flour, baking powder, and salt for those who prefer to control leavening agents. Mix 200g all-purpose flour with 2 teaspoons baking powder and 1/4 teaspoon salt. This substitution allows for more precise control over the cake’s rise.
Soy milk can be substituted with other plant-based milks like almond, oat, or coconut milk. Each alternative will impart a slightly different flavor to the cake. Use a 1:1 ratio, but be aware that the fat content may vary, potentially affecting the cake’s texture.
Semi-sweet chocolate can be replaced with dark chocolate (70% cocoa or higher) for a richer, less sweet flavor profile. Reduce the amount to 250g to compensate for the increased intensity. This substitution may also boost the cake’s antioxidant content. Adjust the soy milk quantity in the ganache if needed to achieve the desired consistency.
| Preparation Time | 30-45 minutes |
| Cooking Time | 12 minutes |
| Total Time | 1.5-2 hours |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2900-3200
- Protein: 30-40 g
- Fat: 150-170 g
- Carbohydrates: 380-400 g
Ingredients
For the cake:
- 1/8 tsp xanthan gum
- 8.5 fl oz unsweetened soy milk (I use Silk brand)
- 2 tsp vanilla extract
- 1/4 tsp baking soda
- 7 oz self-rising flour (sifted to remove lumps)
- 2.5 oz dairy-free margarine (melted and cooled to room temperature)
- 1 tbsp unsweetened cocoa powder
- 4 oz superfine caster sugar
For the buttercream:
- 2 tsp vanilla extract
- 2.8 oz vegan margarine (room temperature, about 70°F for best creaming)
- 1 tbsp soy milk
- 7 oz powdered sugar (sifted for a smooth buttercream)
For the ganache:
- 10.5 oz semi-sweet chocolate (~45% cocoa, I like Ghirardelli bittersweet chips)
- 4 fl oz unsweetened soy milk
Step 1: Prepare the Baking Tin and Preheat the Oven
Preheat your oven to 180°C (or 160°C if using a fan or convection oven).
Line a 10 x 14-inch tin with baking paper, leaving a bit hanging over the edges.
This makes it easier to remove the cake later.
Step 2: Mix Dry and Wet Ingredients for the Batter
In a large bowl, combine the flour, cocoa powder, baking soda, and xanthan gum.
Stir in the caster sugar.
Then, add the melted margarine, soy milk, and vanilla extract.
Mix until you have a smooth, thick batter.
Step 3: Bake the Cake
Transfer the batter to the prepared tin, spreading it out evenly to the edges.
Tap the tin on the counter a few times to remove any air bubbles.
Bake for 12 minutes.
While it’s baking, dust a clean dishcloth/tea towel with unsweetened cocoa powder.
Step 4: Roll the Cake
After baking, let the cake cool at room temperature for 5 minutes.
Carefully tip it onto the prepared dishcloth.
Lightly dust the top with cocoa powder and trim any uneven edges.
Use the dishcloth to help roll up the cake, leaving the dishcloth inside.
Let it sit for 90 minutes to cool.
Step 5: Prepare the Buttercream
In a bowl, soften the margarine.
Gradually add in the icing sugar, mixing until smooth.
Use the soy milk to loosen if needed.
Add vanilla extract, and whisk with an electric mixer until the buttercream is pale and fluffy.
Step 6: Fill and Re-Roll the Cake
Unroll the cooled cake carefully.
Spread an even layer of buttercream over it.
Gently roll the cake back up, this time without the dishcloth.
Dust off excess cocoa with a pastry brush, then trim the ends for a neat appearance.
Wrap in plastic wrap and chill for 1 hour in the fridge to set the shape.
Step 7: Make the Chocolate Ganache
Chop the dairy-free chocolate finely and place it in a glass bowl with the soy milk.
Set the bowl over a saucepan of simmering water, ensuring the bowl doesn’t touch the water.
Stir gently until the chocolate melts smoothly.
Remove from heat and let sit for 1 hour at room temperature.
Whisk for about 10 seconds with an electric whisk until light and fluffy.
Step 8: Decorate the Yule Log
Transfer the ganache into a piping bag with a large star nozzle.
Pipe the ganache onto the yule log in vertical lines until fully covered.
Optionally, add a light dusting of icing sugar and decorate with artificial berries and greenery.
Serve your festive creation and enjoy!
