I hope you’ve found my Sensitive Foodie guide to Christmas helpful and you are all ready for the big day. There’s a huge range of recipes in it to help you enjoy your whole-food plant-based Christmas eating, but there is one key thing we make every year that’s not on that list yet. So as my present to you, here’s the recipe for my daughters favourite seasonal treat – yule log.
To be honest, this is one of my more complicated recipes, but if you are used to baking then hopefully you won’t find it too difficult. And if you’re not a free-from baking aficionado, then do still give this a go as to be honest, if I can do it, anyone can!
This yule log uses aquafaba, the brine left over from cooked chickpeas. Make sure you choose an unsalted version; for this recipes you will need two 400g tins. There’s lots of recipes you can make with chickpeas though so they won’t go to waste. When whisked, aquafaba reacts in the same way as egg white and so works well for the soft pliable sponge needed for yule log, perfect if you are vegan or intolerant to egg.
You can use gluten free flour for this recipe, but make sure it has xanthum gum in the mix. This helps to stop the cake from falling apart, although to be honest with you, it is extremely difficult to stop this sponge from breaking when made gluten free. But never fear, as it’s going to be covered in lovely frosting, and unless you’re entering it into a baking competition, no-one will be too worried if it doesn’t have a perfect curl inside (and if they do, they can go and find their own yule log to eat!).
My chocolate frosting is perfect for anyone following special programmes like Overcoming MS which omit saturated fats and dairy. Admittedly it’s not as sweet as most chocolate frostings, but still taste delicious and complements the super sweet sponge. And it allows yule log to be back on the menu, which in my book is a really good thing!
Finally, if you want to go all out with the Christmas flavours, add a layer of chestnut puree on the inside of your yule log along with a layer of the chocolate frosting. But if you don’t happen to have any to hand, then don’t worry as it tastes fabulous with or without.
I hope you get a chance to make this lovely yule log. If you do, don’t forget to let me know how you get on. I wish you a very Merry Christmas!
- 3 tablespoons soya milk
- 1 tablespoon lemon juice
- 240 ml aquafaba (the brine from a tin of chickpeas)
- 1/2 teaspoon cream of tartar
- 150 grams coconut sugar
- 2 1/2 teaspoons vanilla essence
- 4 tablespoons cocoa powder
- 170 grams whole-wheat self-raising flour or gluten-free self-raising flour mix
- 2 teaspoons baking powder (ensure GF if needed)
- 2 tablespoons caster sugar
Sweet potato or avocado chocolate frosting
- 1 medium sweet potato baked in its skin, cooled and peeled
- 1 medium ripe avocado peeled and destoned
- 2-4 tablespoons maple syrup
- 4 tablespoons cocoa or raw cacao powder
- 185 grams pack chestnut puree optional
- 2 tablespoons soya milk
- icing sugar to dust for decoration
- Lightly grease a swiss roll tin and cover with baking paper.
- Add a little lemon juice to the soya milk and leave to thicken and curdle
- Pour the aquafaba into a large bowl and whisk until thick and stiff. Add the cream of tartar and whisk again, then gradually pour in the coconut sugar whisking all the time. Finally add the vanilla essence and soured soya milk, whisk again to keep thick and light.
- Pre-heat the oven to 180ºC.
- Sift the flour, cocoa powder and baking powder into a separate bowl. Mix well to ensure everything is combined
- Carefully pour the flour mix into the aquafaba mix, quickly and lightly folding it in. Try to keep as much of the air present as possible. It will become thick.
- Quickly spoon out onto the prepared baking tray and lightly spread out to evenly cover – don’t press it down though. Tap on the work top a couple of times.
- Place the tray in the oven and bake for 8 minutes.
- Place a clean tea towel on the work top and cover it with a clean piece of baking paper. Sprinkle the caster sugar over the paper.
- Check the cake -if the sponge is firm but springy, it’s ready. If it’s still a little wet, return to the oven for another couple of minutes but do not overbake.
- Remove the tin from the oven. Carefully turn the cake out onto the prepared baking paper. Peel away the paper from the top, then roll up in the new baking paper lengthways. Transfer to a cooling rack and leave to cool.
- Make the chocolate frosting by placing the prepared sweet potato or avocado, maple syrup and cocoa/cacao powder into the bowl of a small food processor. Whizz until the mix is well combined and smooth. Taste and add more maple syrup or cocoa as needed for taste and/or texture.
- Place the chestnut puree in a bowl and loosen slightly with the soya milk so it is spreadable.
- Once fully cool, unroll. It may crack and break a little, but don’t worry!
- Spread 1/3 of the sweet potato icing over the cake and the chestnut puree if using. Carefully roll up lengthways.
- Cover the outside with the remaining sweet potato cream, creating a wood effect with a fork.
- Transfer to a serving plate or board. Sprinkle icing sugar over the top if using and leave to set in the fridge before serving