Vegan Chocolate Yule Log (Vegan Bûche de Noël)

Vegan Chocolate Yule Log is a spectacular plant-based dessert that puts a festive, show-stopping centerpiece on your holiday table without any dairy, eggs, or animal products. Inspired by the traditional French Bûche de Noël, this dessert combines a tender vegan chocolate sponge cake with rich, creamy filling and a glossy chocolate ganache “bark” finish. It’s indulgent yet entirely plant-based, making it perfect for vegan celebrations, Christmas, or any special occasion where you want a striking dessert that everyone can enjoy. Many recipes allow the cake to be made ahead, reducing holiday stress and letting you focus on entertaining.

Why You’ll Love This Recipe

You’ll love this recipe because it brings all the joy of a traditional yule log into a vegan format that’s just as beautiful and delicious. The fluffy chocolate sponge, creamy filling, and deep chocolate ganache create layers of flavor and texture that feel luxurious. It’s adaptable with decorations like berries, edible holly, or powdered sugar snow that make it look stunning and festive. Whether you’re a seasoned baker or trying yule log for the first time, this recipe guides you through each step with confidence.

Nutritional Info

Because this is a dessert made with sugar, flour, and rich ganache, it’s an indulgence meant to be enjoyed in moderation. Using plant-based milk, silken tofu, or vegan cream keeps it free from dairy while the high cocoa content in dark chocolate brings antioxidants and deep flavor. Precise values vary with ingredient brands and serving sizes, but a typical slice provides satisfying richness without animal fats.

Time Breakdown

• Preparation: ~45–50 minutes
• Baking: ~22–25 minutes
• Cooling & Rolling: 45–60 minutes
• Assembling, Chilling & Decorating: 1–2 hours
  Total time can span a few hours due to cooling and setting requirements, or be split across 2 days for stress-free holiday baking.

Ingredients List

For the Chocolate Sponge Cake

• Self-raising flour
• Cocoa powder
• Caster sugar
• Baking powder
• Cornflour
• Bicarbonate of soda
• Salt
• Plant-based milk (oat, soy, almond, etc.)
• Aquafaba (chickpea brine), whipped to soft peaks
• Vegetable oil
• Vanilla extract

For the Vegan Cream Filling

• Plant-based (vegan) double cream or whipped coconut cream
• Icing sugar
• Vanilla extract

For the Ganache Coating

• Dark vegan chocolate
• Silken tofu or plant-based cream
• Maple syrup or sweetener (optional)

(Ingredient quantities vary by recipe version — refer to a trusted vegan yule log recipe card or ingredient list for exact measurements.)

Instructions; How to Make

1. Prepare the Ganache (First)
Start by making the ganache so it has time to cool and thicken. Combine silken tofu with vegan dark chocolate in a saucepan over low heat. Stir until melted and smooth, then add maple syrup and vanilla for sweetness and depth. Whisk until glossy, then cool in the refrigerator until firm enough to pipe or spread.

2. Make & Bake the Chocolate Sponge
Preheat the oven to 180 °C (fan 160 °C). Line a Swiss roll or jelly roll tin with parchment. Sift together flour, cocoa powder, sugar, baking powder, cornflour, bicarbonate of soda, and salt. In another bowl, combine plant-milk with oil and vanilla. Gently fold in whipped aquafaba for airy texture. Mix wet and dry ingredients until just combined. Spread batter evenly in the prepared tin and bake until the sponge is set, typically 20–25 minutes.

3. Roll the Warm Sponge
Once out of the oven, toss a generous dusting of icing sugar over the top sheet of parchment. While the cake is still slightly warm, use the parchment to help you roll the sponge from the short end into a log shape. This pre-rolling helps prevent unforgiving cracks. Let it cool rolled up completely before unrolling.

4. Prepare the Filling & Fill the Cake
Whip vegan double cream (or chilled coconut cream) with icing sugar and vanilla until soft peaks form. Gently unroll the cooled sponge, spread the whipped filling evenly over the surface, then re-roll the cake tightly with filling inside. Chill in the refrigerator 30–60 minutes so the filling sets.

5. Decorate with Ganache
Unwrap the chilled sponge and pipe or spread the chilled ganache coating over the entire log. Create “bark” texture with a fork or spatula for a realistic log effect. Add decorations like berries, edible holly, powdered sugar “snow,” or vegan meringues. Chill again until serving time.

Variations

• No-Bake Version: Some recipes make a no-bake chocolate biscuit base and vegan buttercream, ideal if you want a simpler construction that doesn’t require sponge cake technique.
• Flavor Twists: Add orange zest to filling, raspberry jam swirls, or coffee essence for mocha notes. Decorations can include candied nuts or vegan marzipan figures.

Storing Suggestions

Store vegan yule log covered in the refrigerator for up to 3–4 days. Keep it chilled to retain ganache texture. Allow it to come to just under room temperature before slicing for best flavor and moistness. Ganache and whipped fillings can soften at room temperature, so keep it cool until serving.

How to Serve Elegantly

Serve slices on a festive platter dusted with powdered sugar “snow.” Add fresh berries, mint sprigs, or vegan whipped cream for a beautiful presentation. For holiday tables, consider cutting slices with a warm knife for clean edges.

Chef’s Special Tips

• Rolling the cake while slightly warm helps prevent deep cracks that are harder to hide later.
• Chill the ganache before decorating so it holds texture and detail.
• Use high-quality dark chocolate (40–70% cocoa) for the best ganache sheen.

Conclusion

Vegan Chocolate Yule Log is a festive and impressive centerpiece dessert that offers all the holiday indulgence of a classic bûche de Noël, without any animal products. With layers of fluffy chocolate sponge, creamy filling, and rich ganache bark, it’s a dessert that delights both vegans and non-vegans alike. Whether made ahead for holiday prep or baked fresh for guests, this plant-based yule log brings celebratory joy to the table.

Can I make this yule log ahead of time?
Yes, the cake, filling, and ganache can be prepared a day or two in advance and assembled when you’re ready to serve.

What if my sponge cracks when rolling?
A few small cracks are normal and can be hidden under ganache. Rolling the cake while slightly warm helps minimize cracking.

Can I decorate it without dairy-free cream?
Yes, use vegan meringues, candied nuts, berries, or powdered sugar for decoration.

Is aquafaba necessary?
Aquafaba mimics egg whites and helps give the vegan sponge lift and light texture, but alternative aquafaba methods (such as reduced chickpea brine) can work too.

Can I freeze leftovers?
You can freeze slices wrapped tightly for up to a month, but fresh texture is best when served within a few days.