Vegan Chocolate Log

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Vegan Chocolate Log

Rolled cakes are always amazing to look at. Decorated with a dusting of icing sugar they are pretty and make a great centerpiece. Vegan rolled cakes are more difficult to get right as eggs are a great way to bind and hold. So we use Aquafaba instead. There is very little liquid or fat in this cake – the meringue does that job as well as binding.

I’ll be honest, when it comes to rolling Vegan cakes it’s a bit hit and miss. But I follow Mary Berry’s attitude of ‘don’t worry about the cracks they are part of the charm’ – that’s not quite a direct quote but the concept is right.  Frankly I just cover the cake with Vegan Buttercream and keep going.  It tastes great, looks lovely, but may well crack at the sides. 

Make the buttercream first and put to one side. Our buttercream recipe is here.

Vegan Banana Caramel Chocolate Cupcakes

So here is our recipe – we love Vegan chocolate Yule Log with jam and buttercream in the middle.

Vegan Chocolate Yule Log

A lovely chocolate cake, rolled and covered in buttercream. Don't worry if it cracks at the side - its covered by the buttercream and still tastes great.
By:
Ingredients
  • 10 tbsp Aquafaba
  • 1 tsp Apple Cider Vinegar
  • 1 cup self raising flour
  • 2/3rds cup granulated sugar
  • 1/4 cup cocoa
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tbsp vegetable oil or melted dairy free margarine
  • 1 tsp vanilla
  • 2 tbsp dairy free milk - I use KoKo
  • One portion of our buttercream recipe, and 4 tbsp of Raspberry Jam
Directions
Step 1
Preheat your oven to 180°C 350°F and prepare your pan. I use a standard baking sheet lined with parchment, and greased sides.
Step 2
Make the buttercream and set to one side, loosen the jam by stirring with a fork so its easy to spread
Step 3
Whip the Aquafaba for 10 minutes until you have a meringue consistency. You should be able to hold the bowl upside down and the meringue will stay put
Step 4
Mix the flour, cocoa, sugar, baking powder, baking soda together in a large bowl
Step 5
Add the vanilla to the meringue while it’s still whisking away
Step 6
Once the meringue is done, you will fold it into the flour mixture. First add the oil, milk and apple cider vinegar together and whisk. Then add to the flour mixture and combine
Step 7
Then fold in the meringue – this will take a bit of time. Don’t rush it, and don’t worry if it looks lumpy to begin with.
Step 8
Pour the batter into the prepared dish, even out the top and bake for 15-17 minutes
Step 9
While it’s baking prepare a large piece of parchment, sprinkle with cocoa powder and put it on a pastry board or counter where you have lots of space to work
Step 10
Once the cake is cooked, cover with a clean cloth for 1 minute, then turn out onto the parchment. It’s not as difficult as it sounds, you keep the tin close to the parchment and flip it over quickly so the cake is on the parchment ‘bottom up’ as it were. Peel the parchment off the top of the cake (this is the parchment that was on the tin. The bottom of the cake, is now the top
Step 11
Now lots of recipes say roll the cake, cool, then unroll. That doesn’t seem to work for me, so I let the cake cool for 3 or 4 minutes and then spread the cake with jam and then put some buttercream on top of the jam. Now roll up the cake slowly using the parchment paper as a guide. The paper isn’t rolled inside the cake, but ends up on the outside. Leave the cake to cool completely with the baking parchment on the outside. Then transfer to a plate and cover with buttercream and a dusting of icing sugar.

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