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