This Vegan Yule Log Recipe will stop guests in their tracks the minute they see it. A soft, almond flour chocolate cake layered with creamy coconut filling and topped with an easy chocolate ganache. It’s a classic Christmas dessert that’s even better when made vegan.
Also known as a buche de noel, it never felt like Christmas until there was at least one yule log on the dessert table. And though the traditional recipe was delicious, this vegan yule log cake is even better thanks to its rich but indulgent taste, just like my vegan tiramisu. Even my non-vegan guests ask for this one over and over!
Similar to my vegan vanilla cake recipe, the base of the vegan chocolate roll cake is made with almond flour to keep it light in texture. Swirled with a chocolate peanut butter flavor, the log is then rolled up with a coconut cream filling, before being topped with a 2-ingredient chocolate ganache and dusted with sugar. It’s the perfect vegan dessert to make when you want to impress your guests.
Why You’ll Love This Recipe
- Easy to roll: Don’t think that because this recipe is vegan, that it’s too light to roll. This gluten-free yule log cake rolls easily and comes together just as well as the traditional one. Since it's no-bake, it's even easier to roll!
- Delicious flavor: It’s creamy, indulgent, and has just the right notes of dark chocolate and vanilla cream.
- Versatile: Though the vegan buche de noel is typically a Christmas dessert, you can vary the flavors easily enough to make it special for any occasion.
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Ingredients
- Almond flour: Take care to use blanched almond flour and not ground almonds. Almond flour is lighter in texture and mixes without a gritty texture.
- Cacao powder: In a pinch, you can use cocoa powder to replace this; however, cacao powder brings a richer chocolate taste.
- Peanut butter: Use natural creamy peanut butter. This is the kind that is only made up of peanuts and salt. It has a runnier texture, so the recipe will turn out different if you use regular peanut butter. You can still do it, but you will need to add some more flour to balance out the wet-to-dry ratios.
- Coconut cream: You want a full-fat can of coconut milk here and only the thick, creamy, white part at the top. Place it into the fridge overnight, and the water will separate easily from the cream.
- Dark chocolate: Chunks of dark chocolate will work better in the vegan chocolate ganache than chocolate chips, as chips tend to have added ingredients that make them harder to melt.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Triple chocolate: Bring out even more of a chocolate flavor in the vegan yule log by adding cacao powder to the coconut filling so that you have a triple chocolate cake.
- Salted caramel: Whip up some vegan caramel sauce and drizzle it over the top of the ganache with a sprinkle of sea salt. It’s not as Christmasy, but it’s wonderful for other occasions.
- Decorating the log: Traditionally, a yule log is sprinkled with icing sugar to make it look like snow. However, adding chopped nuts, fresh fruit, or even sprinkles is a fun way to change the look of the log.
- For coffee lovers: If you have a lot of latte lovers in the room, add some espresso powder to either the base of the cake or the chocolate ganache for a bold coffee flavor similar to this whipped coffee cake.
How to Make The Vegan Yule Log Recipe
Since the gluten-free buche de noel can be frozen, you can easily prepare the log in advance to save yourself some time in the kitchen.
Step 1: Make the Coconut Filling. Measure half a cup of coconut cream and use an electric mixer to add the powdered sugar, vanilla, and salt. Beat until whipped and then place in the fridge for 30 minutes.
Step 2: Prepare the Chocolate Log. Add all of the chocolate log ingredients to a large bowl and mix until combined. Then, transfer the chocolate log to a clean surface and roll it into a rectangle.
Step 3: Spread on the Filling. Use a silicone spatula to gently spread the coconut filling over the chocolate base.
Step 4: Roll the Log and Melt the Ganache. Roll the log from the shorter side of the rectangle and place it in the freezer. While it chills, melt the chocolate in the microwave, then stir in the coconut cream until smooth. Next, refrigerate the cream until almost set. Finally, remove and whip with an electric mixer until fluffy.
Step 5: Cut the Log. Remove the chocolate log and cut a small piece from the front and the back to create a smoother look. Then, at an angle, slice a ¼ inch piece the length of the log. Use that piece to create more of a tree look by placing it on the side of the cake.
Step 6: Assemble it. Frost the yule log with the whipped ganache.
Step 7: Decorate. Use a fork to give it a tree-like texture. Decorate with powdered sugar, cranberries, and rosemary before slicing it to enjoy.
Step 8: Slice and Serve. When ready to enjoy, slice it up and decorate each plate with fresh cranberries.
Expert Tips
- Prepare the coconut milk: The can of coconut milk needs to be in the fridge overnight. This way, when you take it out, you can easily drain the water and separate the cream. For the chocolate ganache, the coconut cream needs to be at room temperature to whip, but the coconut cream filling needs it to be solid from the fridge.
- Be messy when you decorate: It’s okay to be messy when you’re pouring on the chocolate ganache. This gives it a more natural, tree-like look and texture anyway.
- Decorations: Most yule logs are decorated with rosemary and cranberries, but you could also use actual mistletoe, holly berries, or any other Christmas decoration you have around.
- How to store it: This dairy-free yule log recipe can be stored in an airtight container or wrapped in plastic wrap and placed in the fridge for up to 5 days. It can also be stored in the freezer for as long as you need. Just let it come to room temperature when you need it.
Serving Suggestions
Yule logs are delicious anytime during the holiday season, either on their own or as part of a larger dessert spread.
- Enjoy the log along with vegan dark chocolate turtles and gingerbread cupcakes for a festive gathering.
- Create a three-course meal with the yule log, stuffed sweet potatoes, and vegan Caesar salad.
Recipe Video
Recipe FAQs
A yule log is a classic Christmas dessert that consists of a rolled chocolate sponge cake topped with a rich buttercream filling and coated in chocolate ganache. Also known as buche de noel, the log is normally textured to resemble a tree.
In place of chocolate ganache, you can decorate a yule log with vanilla buttercream. After which, you’ll want to dust a bit of cacao powder on top for a bit of contrast.
Yes. You can make a yule log fully in advance and store it in an airtight container in the freezer for 2-3 months. When you need it, let it thaw overnight in the fridge and then bring it to room temperature. Dust it with icing sugar right before you serve it.
More Delicious Christmas Recipes
Vegan Yule Log Recipe
Ingredients
Chocolate Log
- 2 cups almond flour
- 1 cup oat flour
- ½ cup cacao powder
- ⅔ cup natural peanut butter
- ⅔ cup maple syrup
- 1 teaspoon vanilla extract
- ¼ cup dairy-free milk
- a pinch of salt
Coconut Filling
- ½ cup coconut cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Chocolate Ganache
- 6 oz melted dark chocolate
- ½ cup coconut cream
Instructions
- Start by creating the coconut filling. Measure ½ cup of coconut cream and add the powdered sugar, vanilla, and salt. Use an electric mixer to whisk everything together until you get a whipped frosting. Place in the fridge to allow it to harden for at least 30 minutes.
- In a bowl, mix all of the chocolate log ingredients. Transfer the dough to a clean surface and use a rolling pin to roll out the dough into a rectangle.
- Spread the chilled coconut filling all over the chocolate log. Begin gently rolling the log from the shorter side. Place the rolled log in the fridge or freezer while you create the chocolate ganache.
- To create the ganache, melt the chocolate in the microwave, then add the coconut cream and whisk together until well combined. Place the ganache in the fridge until it hardens almost fully. Then remove from the fridge and use an electric mixer to whisk it until a fluffy texture forms.
- Remove the chocolate log from the fridge and cut off a little piece from the front and the back of the log to create a smooth front and back. Then, at an angle, slice off a piece of the log that is about ¼ the length of the log. Place that piece on the side of the log to give it more of a tree look.
- Now frost the cake with the whipped chocolate ganache. Don’t worry about being messy, that actually gives it a more natural “tree-like” texture.
- You can top the log with powdered sugar to mimic snow and rosemary, and cranberries to mimic a mistletoe look!
- Slice and enjoy! Store in the fridge for up to five days or in the freezer for as long as you’d like!
Notes
- Chill the coconut milk. Let the coconut milk sit overnight in the fridge so that the cream separates from the water. This will also help thicken the cream for the chocolate ganache.
- Give the cake texture: Be messy while you drizzle the chocolate ganache, as this gives the log a more tree-like appearance. After which, dust it with powdered sugar to maximize the snowy look.
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