A Yule log or bûche de Noël is a traditional Christmas cake, often served as a dessert near Christmas in many European countries. It is traditionally baked in a large, shallow Swiss roll pan, iced, rolled to form a cylinder, and iced again on the outside. This Vegan Chocolate Peppermint Yule Log includes sweet peppermint frosting rolled up in a fugdy chocolate cake. It is topped with rich ganache. Perfect for holiday shennanigans!
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Vegan Chocolate Peppermint Yule Log Ingredients
Let’s break down the ingredients for the vegan chocolate peppermint yule log and explain why each is included:
For the Cake:
- Sugar (3/4 cup): Provides sweetness to the cake, enhancing its overall flavor.
- Canola oil (1/3 cup): Adds moisture to the cake, ensuring it stays soft and tender.
- Vanilla Extract (1 teaspoon): Enhances the overall flavor of the cake, providing a warm and sweet aroma.
- Nondairy milk (1 cup): Serves as a substitute for dairy milk, providing moisture and helping to bind the ingredients together.
- Apple cider vinegar (1 teaspoon): Reacts with baking soda to create leavening, contributing to the cake’s rise and fluffiness.
- Baking powder (3/4 teaspoon) and Baking soda (3/4 teaspoon): Act as leavening agents, helping the cake rise and become light and fluffy.
- Salt (1/2 teaspoon): Enhances the flavor of the chocolate and balances the sweetness.
- Cocoa powder (1/3 cup + extra for rolling): Adds the rich chocolate flavor and dark color to the cake.
- All-purpose flour (1 cup): Provides structure to the cake, ensuring it has the right texture.
For the Frosting
- Non-hydrogenated shortening (1 cup): Gives the frosting a stable and creamy texture without using dairy products.
- Vegan butter (1/4 cup): Adds richness and flavor to the frosting.
- Powdered sugar (3 cups): Sweetens the frosting and contributes to its thick and smooth consistency.
- Nondairy milk (1 tablespoon): Helps achieve the desired consistency and creaminess in the frosting.
- Peppermint extract (1 teaspoon): Infuses the frosting with the refreshing flavor of peppermint, complementing the chocolate.
- Salt (pinch): Balances the sweetness and enhances the overall flavor.
- Crushed candy canes (1/3 cup): Adds a festive touch, providing both flavor and texture to the frosting.
For the Ganache
- Nondairy chocolate chips (1 1/2 cups): Forms a rich and smooth chocolate layer for the ganache.
- Nondairy milk (1/2 cup): Thins the chocolate and contributes to a glossy texture.
- Vegan butter (1 tablespoon): Adds richness and a velvety consistency to the ganache.
- Maple syrup or agave nectar (1 tablespoon): Sweetens the ganache and adds a subtle depth of flavor.
The combination of these ingredients results in a delicious vegan chocolate peppermint yule log with a moist and flavorful cake, creamy frosting, and a glossy ganache, all infused with the festive taste of peppermint.
Steps for Making a Vegan Chocolate Peppermint Yule Log (with pictures!)
- Prep: Preheat oven and grab a 13×18 inch baking sheet. Line with parchment paper, grease and flour.
- Make the Batter: In a large bowl, beat together the sugar, canola oil and vanilla extract. Pour in the nondairy milk and apple cider vinegar. Whisk in the baking powder, baking soda and salt. Add in the cocoa powder and flour and whisk.
- Bake: Pour the cake batter into the prepared pan. Place baking sheet on center rack of preheated oven and bake for 15 minutes.
- Invert Cake: Sprinkle the top of the cake with cocoa powder. Lay a sheet of plastic and a clean kitchen towel over cake. Place a large cutting board on top of the towel and flip the pan over.
- Roll and Cool: Gently roll up the cake using the towel. Once rolled allow cake to cool completely.
- Make the Frosting: Cream together the shortening and the vegan butter using an electric hand mixer. Add in the powdered sugar, nondairy milk, peppermint extract and salt. Beat again until frosting comes together.
- Make the Ganache: Add the chocolate chips to a small bowl. Cover with hot nondairy milk and vegan butter. Allow the bowl to sit undisturbed for 5 minutes. Whisk in the maple syrup/agave until smooth. Chill in the fridge for 10-15 minutes.
- Assemble: Unroll the cake. Spread the prepared peppermint frosting on top as evenly as possible. Sprinkle the crushed candy canes. Re-roll the cake. Spread the ganache over the top and sides of the log. Sprinkle with crushed peppermint.
- Serve: Chill 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 you your roll. Discard these slices. Cut the next slice at the desired size and serve.
Tips for Making a Vegan Chocolate Peppermint Yule Log
Making a vegan chocolate peppermint yule log is fun and festive! Here are some tips to ensure a successful and delicious outcome:
- Accurate Measurements: Use precise measurements for the ingredients to maintain the right balance of flavors and textures.
- Quality Ingredients: Choose high-quality vegan substitutes for traditional ingredients. This includes using non-dairy milk, vegan butter, and also non-hydrogenated shortening.
- Proper Mixing: Mix the cake batter gently, ensuring all dry and wet ingredients are well incorporated. Over-mixing can lead to a dense cake, so stop as soon as everything is combined. Small lumps are ok. They will sort themselves out when baking.
- Sifting Dry Ingredients: Sift the cocoa powder and flour to remove any lumps and aerate the mixture, resulting in a lighter and fluffier cake.
- Correct Oven Temperature: Preheat your oven to the correct temperature before baking. With this in mind, follow the recommended baking time, and use a toothpick to check for doneness. If it comes out clean or with a few moist crumbs, the cake is ready.
- Rolling the Cake: Once the cake is baked, immediately dust with cocoa powder and cover with a kitchen towel. Roll the cake while it’s still warm to prevent cracking. Let it cool completely in the rolled position before filling.
- Even Frosting Distribution: Spread the frosting evenly over the unrolled cake. Be generous but leave a small border around the edges to prevent the filling from oozing out when rolled.
- Chill Before Serving: After assembling the yule log, refrigerate it for at least a couple of hours or overnight. Chilling also helps set the filling and makes the log easier to slice.
- Decorate Creatively: Have fun with decorating! Sprinkle crushed candy canes, sift cocoa powder, or add edible glitter for a festive touch.
Frequently Asked Questions
How do I prevent the cake from cracking when rolling?
Roll the cake while it’s still warm and pliable. Use a clean kitchen towel dusted with cocoa powder, and roll it gently but tightly. Allowing the rolled cake to cool completely before filling also helps prevent cracks.
What if I don’t have a kitchen towel for rolling the cake?
How do I prevent the ganache from becoming too thick or too thin?
You’ll chill the ganache after making it for 10-15 minutes to firm up slightly. Aim for a pourable yet slightly thick consistency. If the mixture gets too thick, heat some nondairy milk in the microwave and add it to the ganache one tablespoon at a time. Whisk after each addition and continue until smooth.
Can I make the yule log a day before serving?
Yes, making the yule log a day in advance allows the flavors to meld and the components to set. Keep it refrigerated until ready to serve.
How to Serve a Vegan Chocolate Peppermint Yule Log
Serving a vegan chocolate peppermint yule log can be fun and presentation can add to the festive atmosphere. Here’s a guide on how to serve it:
- Slice Evenly: Use a sharp knife to slice the yule log into even portions. Further, aim for slices that showcase the beautiful swirl of the cake.
- Garnish: Before serving, consider adding some final touches. Sprinkle a bit of powdered sugar on top for a snowy effect, or you can also dust with cocoa powder for a rich finish.
- Plate Decoratively: Arrange the slices on a festive serving platter or individual plates. To illustrate, consider adding a few fresh mint leaves or a sprinkle of crushed candy canes for a decorative touch.
- Add Berries or Fruit: Fresh berries or fruit slices can also provide a refreshing contrast to the richness of the chocolate and peppermint. Consider adding a small fruit garnish on the side.
- Serve at the Right Temperature: Allow the yule log to come to a cool room temperature before serving. If it has been refrigerated, take it out a bit in advance to let the flavors meld.
- Offer Coffee or Tea: Serve the yule log with a side of hot coffee, tea, or even a non-dairy hot chocolate for a cozy and complete dessert experience.
Remember, the key is to create a visually appealing presentation that complements the flavors of the yule log. Enjoy the process of serving this festive dessert to your guests!
How to Store a Vegan Chocolate Peppermint Yule Log
Storing a vegan chocolate peppermint yule log properly is essential to maintain its freshness and also its flavor. Here’s a guide on how to store it:
- Refrigeration: Due to the perishable nature of the frosting and ganache, it’s recommended to store the yule log in the refrigerator. Place it in an airtight container or cover it tightly with plastic wrap to prevent it from drying out or absorbing odors from the fridge.
- Avoid Freezing: While the cake itself can be frozen, the frosting and ganache may not freeze well, and the texture may be compromised. If you need to freeze the cake, do so before adding the frosting and ganache. Thaw it in the refrigerator before proceeding with the remaining steps.
- Use a Cake Dome: If you have a cake dome or a large enough airtight container, it can also help protect the yule log from drying out in the refrigerator. Further, make sure the dome is high enough to accommodate the height of the cake.
- Consume Within a Few Days: For the best taste and texture, try to consume the yule log within 2-3 days of assembly. The longer it sits, the more the texture may change.
- Avoid Direct Sunlight: Keep the yule log away from direct sunlight and heat sources. To explain, exposure to heat can cause the frosting to melt, and sunlight can affect the color and taste.
- Wrap Well: If you need to transport the yule log or store it in the refrigerator alongside other items, wrap it well to prevent any cross-contamination of flavors and odors.
By following these storage tips, you can ensure that your vegan chocolate peppermint yule log stays fresh and delicious for as long as possible.
If you make this recipe please tag @censoredbaker on Instagram!Print
Vegan Chocolate Peppermint Yule Log
Sweet peppermint frosting rolled up in fudgy chocolate cake and topped with rich ganache.
- Prep Time: 30 minutes
- Bake Time: 15 minutes
- Total Time: 45 minutes
- Yield: 8–10 Servings 1x
- Category: Cakes and Cupcakes
- Method: Bake
- Cuisine: American
- Diet: Vegan
For the Cake
3/4 c sugar
1/3 c canola oil
1 tsp vanilla extract
1 c nondairy milk
1 tsp apple cider vinegar
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/3 c cocoa powder + extra for rolling
1 c all purpose flour
For the Frosting
1 c non hydrogenated shortening
1/4 c vegan butter
3 c powdered sugar
1 tbsp nondairy milk
1 tsp peppermint extract
pinch of salt
1/3 c crushed candy canes
For the Ganache
1 1/2 c nondairy chocolate chips
1/2 c nondairy milk
1 tbsp vegan butter
1 tbsp maple syrup or agave nectar
- Prep: Preheat oven to 350 degrees F (175 C) and grab a 13×18 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.
- Make the Batter: 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 these ingredients. Add in the cocoa powder and flour and whisk until just combined. It’s ok if there are small lumps throughout the batter. They will sort themselves out in the oven.
- Bake: Pour the cake batter into the prepared pan. Spread it out as evenly as possible 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 Cake: 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.
- Make the Frosting: 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.
- Make the Ganache: Add the nondairy chocolate chips to a small bowl. Fill a glass measuring cup with 1/2 c nondairy milk and add in the 1 tbsp 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 peppermint.
- 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. Cut the next slice at the desired size and serve. Leftover cake should be stored in an airtight container in the refrigerator.
*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 tbsp at a time into the ganache, stirring after each addition until desired consistency is reached.
Keywords: vegan yule log, vegan buche de noel, chocolate peppermint yule log, chocolate peppermint cake, vegan christmas dessert