Rich, festive, and completely dairy-free, this vegan chocolate peppermint yule log is a show-stopping holiday dessert that looks impressive but is surprisingly simple to make.
Soft chocolate sponge, creamy peppermint filling, and thick chocolate ganache make this vegan yule log cake the ultimate Christmas dessert!
Don't let the rolling intimidate you! The technique used in this recipe is very forgiving and great for a baker of any level.
If you love chocolate and peppermint as much as we do, you'll also want to try our vegan peppermint crinkle cookies and our vegan peppermint bark.
What is a Yule Log?
A yule log, also known as bûche de Noël, is a traditional holiday dessert that's shaped and decorated to look like a wooden log.
Historically, the yule log symbolizes the burning of a log during the winter solstice, a tradition meant to bring warmth, light, and good fortune through the darkest days of the year. Over time, this idea inspired a festive cake version.
The dessert itself is typically a light sponge cake baked in a sheet, then rolled with filling, covered in frosting or ganache, and decorated to resemble tree bark.
Ingredients
Cake
- Granulated sugar: Sweetens the cake and helps keep the sponge soft and flexible for rolling.
- Canola oil: Adds moisture and tenderness, preventing the cake from drying out.
- Vanilla extract: Enhances the chocolate flavor and adds warmth to the cake.
- Nondairy milk: Provides moisture and structure in place of dairy.
- Apple cider vinegar: Reacts with the baking soda to help the cake rise and stay light.
- Baking powder: Adds lift for a soft, airy sponge.
- Baking soda: Works with the vinegar and cocoa to create a tender crumb.
- Salt: Balances sweetness and intensifies the chocolate flavor.
- Cocoa powder: Gives the cake its rich chocolate flavor and dark color; extra cocoa prevents sticking when rolling.
- All purpose flour: Provides structure while keeping the sponge soft enough to roll without cracking.
Frosting
- Non-hydrogenated shortening: Creates a stable, fluffy frosting that holds its shape inside the roll.
- Vegan butter: Adds richness and buttery flavor to the frosting.
- Powdered sugar: Sweetens and thickens the frosting for a smooth, spreadable texture.
- Nondairy milk: Loosens the frosting slightly for easier spreading.
- Peppermint extract: Provides the classic minty flavor that pairs with chocolate.
- Salt: Cuts through the sweetness and balances the flavors.
- Crushed candy canes: Add festive crunch and extra peppermint flavor.
Ganache
- Nondairy chocolate chips: Form the rich chocolate base of the ganache.
- Nondairy milk: Melts the chocolate into a smooth, pourable consistency.
- Vegan butter: Adds shine and creaminess to the ganache.
- Maple syrup or agave nectar: Adds subtle sweetness and helps keep the ganache glossy.
Why You'll Love This Cake
- Festive and show-stopping: Classic holiday dessert with a vegan twist that looks impressive but is totally doable at home.
- Rich chocolate flavor: The soft chocolate sponge, creamy peppermint frosting, and silky ganache create layers of deep, indulgent flavor.
- Surprisingly light and tender: The cake stays soft and flexible, making it easy to roll and slice cleanly.
- Great make-ahead dessert: This yule log can be prepped in stages, making it ideal for stress-free holiday entertaining.
- Rustic beauty welcomed: Imperfections only add charm. This dessert is meant to look like a cozy holiday log.
How to Make a Vegan Chocolate Peppermint Yule Log (step-by-step with photos)
Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.
Begin by beating together the sugar and oil in a large mixing bowl. Add nondairy milk, leaveners and salt and whisk. Sift in the cocoa powder and flour and mix until just combined.
Pour the batter into a baking sheet lined with parchment paper and spread to the edges using a rubber spatula.
Bake in an oven preheated to 350 F (175 C) for 15 minutes.
Douse the cake with cocoa powder and lay a sheet of plastic wrap over the cake followed by a clean kitchen towel. Turn out the cake onto the towel.
Roll the cake up in the towel and plastic wrap and allow to cool completely.
Prepare the frosting and ganache while the cake cools.
Cream together the shortening and vegan butter in a large bowl. Sift in the powdered sugar and pour over the nondairy milk and peppermint extract. Beat with an electric hand mixer until smooth.
For the ganache, place the chocolate chips in a large bowl. Heat the nondairy milk and vegan butter in a measuring cup in the microwave for 45 seconds. Pour over the chocolate chips.
Allow the mixture to sit, undisturbed for 5 minutes. Whisk together until smooth with the maple syrup or agave. Place ganache in the refrigerator for 10-15 minutes to firm up to a spreadable consistency.
To begin assembly, gently unroll your cake from the towel.
Spread the frosting over the cake in an even layer and sprinkle over the crushed candy canes. Roll the cake back up.
Spread the ganache over the top and sides of the cake. Draw log-like ridges in the cake with a fork if desired. Sprinkle more crushed candy canes over the top.
Chill for at least 1 hour before slicing.
Recipe Tips
Here are a few tips to ensure your vegan chocolate peppermint yule log turns out perfectly:
- Line the pan well: Use parchment paper with a little overhang on the sides to make removing the cake easy and prevent sticking.
- Measure flour correctly: Spoon flour into your measuring cup and level it off. Too much flour can make the cake dense and prone to cracking.
- Mix gently once flour is added: Over-mixing can make the sponge tough. Stir just until combined for a light, flexible cake.
- Let the cake cool fully before filling: Spreading frosting on a warm cake will cause it to melt and slide.
- Go light on the filling: Too much frosting makes rolling difficult and causes filling to squeeze out.
- Warm ganache slightly if needed: If it thickens too much in the refrigerator, microwave in short bursts and stir until spreadable.
- Don't stress small cracks: Ganache, frosting texture, or crushed candy canes hide imperfections beautifully.
- Slice with a warm knife: Run a sharp knife under hot water and wipe dry for clean, bakery-style slices.
Tips to Help Prevent Cracks When Rolling
Rolling a yule log doesn't have to be difficult! Here are a few tips to help you get it right:
- Roll the cake while it's warm: As soon as the cake comes out of the oven, turn it onto a cocoa-dusted towel and roll it up. Warm cake is flexible; waiting too long makes it stiff and prone to cracking.
- Use a clean kitchen towel AND plastic wrap: Rolling with a towel helps guide the cake evenly and prevents sticking without adding extra moisture.
- Dust generously with cocoa powder: Cocoa keeps the cake from sticking and avoids adding extra sugar that could make it brittle.
- Don't over-bake: Even an extra minute can dry out the cake. Bake just until the center springs back lightly when touched.
- Roll gently and loosely: Don't force a tight roll on the first pass. Gentle pressure allows the cake to "learn" the shape without stress.
- Let it cool fully while rolled: Cooling in the rolled shape helps the cake set and prevents cracks when you unroll and re-roll with filling.
- Unroll slowly and carefully: Take your time when adding the frosting. Small cracks can happen, but slow handling minimizes them.
- Use frosting as a safety net: A generous, even layer of filling adds moisture and helps seal tiny cracks as you roll it back up.
- Don't stress over cracks: The ganache coating is perfect for covering imperfections. Yule logs are meant to look rustic and wood-like!
Frequently Asked Questions
Yes! You can assemble the cake (rolled and filled) up to 24 hours in advance. Store it tightly wrapped in the refrigerator and add the ganache and decorations just before serving for the best appearance.
Cracking usually happens if the cake is overbaked, too dry, or cooled before rolling. Be sure to roll the cake while it's warm and avoid overbaking.
You can use peppermint bark, chocolate shavings, crushed vegan mints, or omit them entirely for a classic chocolate version.
The peppermint is noticeable but balanced. If you prefer a milder flavor, reduce the peppermint extract by half.
Absolutely. The cake is delicious with just the peppermint frosting, but ganache adds a classic yule log look and extra richness.
Dust the towel or parchment generously with cocoa powder instead of powdered sugar to prevent sticking and keep the chocolate flavor intact.
Common Mistakes and How to Fix Them
- Cake cracks when rolling
Why it happens: The cake is too dry, over-baked, or rolled when cold.
How to fix it: Bake just until the cake springs back lightly. Roll it warm, using a cocoa-dusted towel, and let it cool in that shape before filling. - Cake is dense instead of light
Why it happens: Over-mixing the batter or expired leavening agents.
How to fix it: Mix just until combined and make sure your baking powder and baking soda are fresh. - Cake sticks to the pan
Why it happens: Insufficient greasing or skipping parchment paper.
How to fix it: Line the pan with parchment paper and lightly grease both the pan and parchment. - Filling melts or oozes out
Why it happens: Frosting is too warm or the cake wasn't fully cooled before filling.
How to fix it: Chill the frosting slightly and let the rolled cake cool completely before spreading the filling. - Ganache is too thin or runny
Why it happens: Milk was too hot or measurements were off.
How to fix it: Let ganache cool for a few minutes to thicken. If needed, chill briefly and stir until spreadable. - Yule log loses its shape
Why it happens: Cake wasn't rolled tightly or chilled long enough.
How to fix it: Roll snugly (not tightly) and chill the assembled log before frosting and decorating.
Holiday Make Ahead Tricks
- Make the cake in advance: Bake the cake up to a days ahead. Roll it in a cocoa-dusted towel while warm, let it cool completely, then wrap tightly in plastic wrap and store at room temperature.
- Prepare the frosting early: The peppermint frosting can be made 1-2 days ahead and stored in an airtight container in the refrigerator. Let it soften at room temperature and re-whip briefly before using.
- Assemble ahead of time: You can fully assemble the yule log (cake + filling) up to 24 hours in advance. Wrap tightly and refrigerate until ready to frost.
- Ganache timing matters: Ganache is best made the day you plan to serve, but you can prep the ingredients ahead. If needed, ganache can be made up to 24 hours ahead, chilled, then gently warmed to spreadable consistency.
- Decorate just before serving: For the freshest look, add ganache, crushed candy canes, and final decorations a few hours before serving. This keeps toppings crisp and vibrant.
Storage
Here's how you can store your vegan chocolate peppermint yule log for ultimate freshness:
Refrigerator:
Store the fully assembled yule log covered or in an airtight container in the refrigerator for up to 4 days. Let it sit at room temperature for 15-20 minutes before slicing so the frosting softens slightly.
Room temperature (short term):
If your kitchen is cool, the cake can sit at room temperature for up to 2 hours while serving. After that, refrigerate leftovers.
If you make this recipe please tag @censoredbaker on Instagram!
PrintVegan Chocolate Peppermint Yule Log
Sweet peppermint frosting rolled up in fudgy chocolate cake and topped with rich ganache.
- Prep Time: 45 minutes
- Bake Time: 15 minutes
- Total Time: 1 hour
- Yield: 8-10 Servings 1x
- Category: Cakes and Cupcakes
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
For the Cake
¾ cup granulated sugar
⅓ cup canola oil
1 teaspoon vanilla extract
1 cup nondairy milk
1 teaspoon apple cider vinegar
¾ teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon salt
⅓ cup cocoa powder + extra for rolling
1 cup all purpose flour
For the Frosting
1 cup non-hydrogenated shortening
¼ cup vegan butter, softened
3 cups powdered sugar
1 tablespoon nondairy milk
1 teaspoon peppermint extract
pinch of salt
⅓ cup crushed candy canes
For the Ganache
1 ½ cups nondairy chocolate chips
½ cup nondairy milk
1 tablespoon vegan butter
1 tablespoon maple syrup or agave nectar
Instructions
- Prep: Preheat oven to 350 degrees F (175 C) and grab a 13x18 inch baking sheet. Lightly grease the baking sheet with cooking spray and lay down a sheet of parchment paper. Lightly grease the top of the parchment paper as well. Sprinkle evenly with flour and tap off excess. Set aside.
- Mix: In a large bowl, beat together the sugar, canola oil and vanilla extract with an electric hand mixer until light and fluffy, about 1 minute. Pour the nondairy milk and apple cider vinegar into the bowl and whisk vigorously until mixture is homogenous. Add in the baking powder, baking soda and salt. Whisk again to evenly distribute the ingredients. Sift in the cocoa powder and flour and whisk until just combined. A few lumps are ok. Do not over-mix.
- Bake: Pour the cake batter into the prepared pan. Spread it out evenly using a rubber spatula. Place baking sheet on center rack of preheated oven and bake for 15 minutes or until the cake springs back when you touch it lightly. Allow cake to cool for 5-10 minutes only before moving on to the next step.
- Invert: Sprinkle the top of the cake lightly and evenly with cocoa powder. Lay a sheet of plastic wrap over the top. Lie a clean kitchen towel over the top of the plastic. Place a large cutting board on top of the towel and flip the pan over. Remove the baking sheet and gently peel off the parchment paper. You should be left with a thin cake lying on top of plastic wrap on top of a towel on top of a cutting board. Lightly dust the top of the cake with cocoa powder.
- Roll and Cool: Make sure the short side of the cake is facing you. Gently roll up the cake in the towel, rolling away from you. Continue until you have what looks to be a towel log with the seam side down on a cutting board. Don't worry if your cake starts to crack a little. Just keep rolling. Set aside to cool completely.
- Beat: While the cake is cooling you can prepare the frosting. In a large bowl, cream together the shortening and the vegan butter using an electric hand mixer until smooth. Add in the powdered sugar, nondairy milk, peppermint extract and salt. Beat again until frosting comes together.
- Melt: Add the nondairy chocolate chips to a small bowl. Fill a glass measuring cup with ½ cup nondairy milk and add in the 1 tablespoon vegan butter. Heat in the microwave for 45 seconds or until the butter is melted and the mixture is hot. Pour the hot milk and butter over the chocolate chips and allow the bowl to sit undisturbed for 5 minutes. Once time has elapsed, whisk until smooth. Whisk in the maple syrup/agave. Set the bowl in the fridge for 10-15 minutes to firm up slightly before use.
- Assemble: Gently unroll the cake using the towel to guide it. Spread the prepared peppermint frosting over the cake as evenly as possible. Go all the way up to the edges of the cake. Sprinkle the crushed candy canes over the top of the frosting. Re-roll the cake, this time leaving the towel behind. Roll the cake up, rolling away from you, just like before. Once you have rolled up the first little bit with your fingers a strip of plastic wrap left under the cake will be exposed. Pull on this to roll the cake up the rest of the way and remove it from your final product. Remove the ganache from the fridge and spread it over the top and sides of the log. Use a fork to leave log-like marks over the cake of desired. Sprinkle with more crushed candy canes.
- Serve: I would recommend refrigerating the cake for at least 1 hour before serving to set the ganache. When ready to serve, slice a 1 inch piece from both ends of the log to even out your roll. Discard these slices. Leftover cake should be stored in an airtight container in the refrigerator.
Notes
*Yule Log will keep for 3-4 days in an airtight container in the refrigerator. This is not a freezer friendly recipe.
*Rolling this bad boy may sound tricky but it is pretty straightforward. If you have never made a rolled cake before I would recommend watching the recipe video to get a better idea on how to execute.
*If you leave the ganache in the fridge for too long and it gets too hard, don't sweat! Let it sit out for 15 minutes and try again. If it's still too hard heat a pan of water on the stove. Add 1 tablespoon of boiling water at a time into the ganache, stirring after each addition until desired consistency is reached.
More vegan chocolate peppermint recipes:
- vegan peppermint hot chocolate
- vegan chocolate peppermint crinkle cookies
- vegan peppermint bark
- vegan peppermint patties
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