Easy ‘cheat’ vegan yule log

Light vanilla sponge, cream cheese frosting studded with roasted hazelnuts and a creamy chocolate ganache. Oh, and did I mention I soaked the sponge in vegan Irish cream too? Let’s bake!

After three, yes, THREE failed attempts at the traditional Christmas chocolate roll, I decided to make this easy ‘cheat’ version. I made my plain vanilla sponge recipe which never fails, and cut it into rectangles rather than rolling as per the traditional recipe. Technically, it is no longer a yule ‘log’ but we will go with it!

Easy ‘cheat’ vegan yule log

Print Recipe

Light vanilla sponge, cream cheese frosting studded with roasted hazelnuts and a creamy chocolate ganache. Oh, and did I mention I soaked the sponge in vegan Irish cream too? Let’s bake!

Servings 8

Author Let’s Eat Smart

Ingredients

For the sponge: 

• 100 g vegan margarine 
• 100 g golden caster sugar 
• 100 g dairy-free yoghurt 
• 100 ml dairy-free milk 
• 1 tsp vanilla extract
• 200 g self-raising flour 
• 1 tsp baking powder

Optional

• 4 tbsp vegan Irish cream liqueur

For the cream cheese buttercream

• 130 g vegan margarine,, softened to room temperature
• 180 g vegan cream cheese alternative
• 200-300 g icing sugar
• 1 tsp vanilla extract
• 20 almonds, roasted and chopped

For the chocolate ganache

• 150 g vegan milk chocolate (I used Rhythm108 hazelnut truffle bar)
• 150 ml vegan double cream alternative (I used Elmlea plant)

Instructions

• Preheat the oven to 180C | Gas Mark 4. Grease and line a Swiss roll tin.
• Using a food mixer, beat the margarine and sugar together for 2-3 minutes until pale and fluffy.
• Add the yoghurt, soya milk, and the vanilla extract, then the flour and baking powder and mix until fully combined.
• Transfer the mixture into the baking tray and bake in the middle of the oven for 20-22 minutes or until an inserted skewer comes out clean.
• Remove from the oven and turn out onto a cooling rack.
• To make the cream cheese buttercream, add the margarine and cream cheese into a large mixing bowl and mix until smooth. Sift in the icing sugar in 100g increments and mix to combine. Keep adding the sugar until it reaches the right consistency. Stir in the chopped almonds.
• When the cakes are completely cool, cut them into three equal rectangles. Drizzle a little of the Irish cream liquor over the sponge (if using). Smother the top of two of the sponge pieces with the cream cheese frosting (leaving approx. 2 tablespoons of frosting for the sides), then carefully sandwich the cakes together. Use the remaining frosting to very roughly cover the sides of the cake (don’t worry if this is not neat as it will be covered with chocolate ganache later).
• Make the chocolate ganache. Break up and place the chocolate into a large mixing bowl. Pour the cream into a saucepan and bring to the boil, then remove from the heat and pour over the chocolate. Whisk until smooth and glossy. Leave to cool down for approximately 20 minutes or until thick enough to spread over the cake and create rough bark texture with a fork.