Vegan Chocolate Yule Log Recipe

If you’re looking for a show-stopping dessert that’s both indulgent and completely plant-based, you’re going to absolutely adore this Vegan Chocolate Yule Log Recipe. I’ve made it a handful of times now and trust me, the rich chocolate flavor paired with that light, spongy cake makes it a holiday star – or any special occasion treat, really. Stick with me here and I’ll walk you through every step to make sure your yule log turns out fabulous, foolproof, and just the right amount of festive.

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Ingredients You’ll Need

The ingredients in this Vegan Chocolate Yule Log Recipe come together in a way that balances sweetness, moisture, and structure perfectly. Plus, they’re all easy to find at your local grocery or health food store.

• Aquafaba: This is the magic binder and leavening agent – it’s the liquid from canned chickpeas, and whips up like egg whites.
• Cream of tartar: Helps stabilize the aquafaba, giving your cake volume and preventing it from collapsing.
• Caster (superfine) sugar: Dissolves easily and sweetens the cake without grit.
• Plain (all-purpose) flour: The base of the cake – sift it well for a light crumb.
• Cocoa powder: Provides that deep chocolate flavor we all look forward to at the holidays.
• Baking powder: Adds a little extra lift alongside the aquafaba.
• Salt: Just a pinch balances the sweetness and enhances chocolate flavor.
• Applesauce: Keeps the cake moist while adding subtle sweetness and binding.
• Olive oil (or neutral oil): Adds richness while keeping things dairy free.
• Unsweetened non-dairy milk: I love soy milk for creaminess, but almond or oat work too.
• Vanilla extract: A splash of warmth that lifts the chocolate beautifully.
• Vegan block butter: For the buttercream – soft but firm, easy to whip.
• Icing (powdered) sugar: Smooth sweetness in the frosting.
• Dark chocolate: Finely chopped for the ganache, choose a rich, dairy-free variety.
• Vegan double cream: I use Elmlea for perfect creaminess, but alternatives can work with adjustments.

Variations

One of the best parts about making this Vegan Chocolate Yule Log Recipe is how easy it is to personalize. I’ve played around with a few tweaks myself, and you can totally make it your own.

• Nutty Upgrade: Adding a handful of finely chopped toasted hazelnuts or walnuts to the buttercream gave it a nice crunch that my family loved.
• Fruit Twist: Swapping out rosemary and cranberries for candied orange peel adds a festive citrusy zing that pairs beautifully with chocolate.
• Mocha Magic: Stir a teaspoon of instant espresso powder into the ganache to deepen the chocolate flavor.
• Seasonal Spice: Sprinkle cinnamon or ground ginger in the cake batter for a warm holiday feel.

How to Make Vegan Chocolate Yule Log Recipe

Step 1: Whip the Aquafaba to Perfection

Start by preheating your oven and lining your swiss roll tin with parchment—it helps to have the paper overhang to make flipping the cake easier later on. In a large, spotlessly clean bowl, pour in your aquafaba and add cream of tartar. Using an electric mixer, whip it up until it turns white and frothy. Then, add the caster sugar slowly, a spoonful at a time, whisking in between. Your goal here is a softly whipped cream texture: glossy, white, and thick enough that your beaters leave a trail, but don’t rush it until stiff peaks form – you want soft peaks for the best rise.

Step 2: Gently Combine the Dry Ingredients

While your aquafaba is resting, sift together the plain flour, cocoa powder, baking powder, and salt. This keeps everything light and avoids lumps. When your aquafaba mixture is ready, carefully fold in the dry ingredients with a spatula, just until half mixed. This step can deflate the batter a bit, so be gentle – you want to keep as much air in there as possible.

Step 3: Add the Wet Ingredients and Bake

Now add the applesauce, olive oil, non-dairy milk, and vanilla extract to the batter. Keep folding gently until you see no dry lumps. Pour your batter into the prepared tin and spread it evenly. Pop it in the oven and bake for 8-11 minutes: keep a close eye because overbaking will dry it out and make rolling tricky. You’ll know it’s done when a skewer inserted comes out clean but the cake is still soft and pliable.

Step 4: Chill and Prepare Your Cake for Rolling

While it’s baking, dust a piece of baking parchment with a light sprinkle of cocoa powder—that prevents sticking and adds extra chocolate goodness to the bottom. When the cake is out of the oven, carefully flip it onto the cocoa-dusted parchment, keeping the original parchment underneath. Let it cool until just cold—about an hour is perfect—keeping it between the sheets to avoid cracks.

Step 5: Make the Buttercream and Spread It

While your cake cools, whip up the buttercream by beating the softened vegan block butter until smooth. Then sift in icing sugar and cocoa powder, add vanilla, and whisk for several minutes until fluffy and light. Once your cake is cool, peel away the top parchment and trim off the edges—they tend to be drier and can crack during rolling. Spread the buttercream evenly over the cake with a palette knife.

Step 6: Roll and Chill Your Yule Log

Here’s the fun part: starting at the short edge, roll the cake tightly into a spiral. Use the parchment to help, moving decisively—you can’t really go back once you start rolling. Place your rolled cake seam-side down in the fridge for at least two hours, or better yet, overnight. This resting time lets everything set perfectly before you add the ganache.

Step 7: Make and Apply the Ganache

For the ganache, melt your finely chopped dark chocolate and vegan double cream in a heatproof bowl over simmering water. Stir until silky smooth and remove from heat. Let it cool and thicken for 1-2 hours until spreadable. When ready, unwrap your chilled cake and slice off one angled end to make a “branch.” Use some ganache to stick the piece to the side of the main roll. Spread ganache all over with a palette knife, adding bark-like texture with a fork or knife.

Step 8: Decorate and Serve

Add festive touches like fresh cranberries and rosemary sprigs, and voilà – your Vegan Chocolate Yule Log is ready to wow your guests! Store it in an airtight container at cool room temperature to keep it fresh.

How to Serve Vegan Chocolate Yule Log Recipe

Garnishes

I love decorating mine with fresh cranberries and rosemary sprigs—it looks like a little snowy forest branch and adds that festive pop of color and fragrance. You could also lightly dust with powdered sugar for a snow-kissed effect or add edible gold dust for extra holiday sparkle.

Side Dishes

This rich slice pairs beautifully with a simple raspberry coulis or a scoop of vegan vanilla ice cream. A cup of strong coffee or chai tea on the side balances that deep chocolate flavor perfectly.

Creative Ways to Present

For special occasions, I like to plate the yule log on a rustic wooden board with scattered nuts, cocoa dust, and festive berries around it. Wrapping the bottom edge with a curl of fresh rosemary or adding a ribbon around the platter makes it feel extra fancy without extra fuss.

Make Ahead and Storage

Storing Leftovers

Once decorated, I keep leftovers loosely covered in an airtight container at a cool room temperature spot. Since the ganache sets beautifully, it stays fresh for a couple of days without refrigeration, which also helps keep the cake soft and moist.

Freezing

If you’re making ahead, you can freeze the rolled cake (without ganache) wrapped tightly in parchment and foil for up to a month. Defrost in the fridge overnight before applying the ganache and decorating.

Reheating

Since this is a chilled dessert, you don’t want to warm it up like other cakes. Instead, bring it to room temperature before serving for the best texture. If your ganache feels too firm, let it soften slightly at room temp rather than heating.

FAQs

Final Thoughts

I absolutely love how this Vegan Chocolate Yule Log Recipe turns out every single time. It’s one of those recipes that impresses without stressing you out, and the flavor is just unbeatable – rich, cocoa-filled, and light all at once. When I first tried this recipe, I was amazed that a vegan dessert could rival any traditional yule log I’d eaten before. I’m confident you’ll enjoy making it and sharing it just as much as I do! So, set aside some time, gather your ingredients, and enjoy the process – this is a holiday treat worth every whisk, fold, and spread.

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