This recipe is adapted from one that appeared in the Guardian here. I made the fatal mistake of reading out one of the comments written underneath to my fella who then wouldn’t stop repeating it – even as our guests were tucking into their yule log. Here’s what was said:
“Ah, the Yule Log. Or as I like to call it, ‘that lump of shit-shaped cake that no one really wants but always will prefer over Christmas cake and/or Christmas pudding’.” Nice! It didn’t put me off, and everyone said it was splendid, so here’s my recipe.
The basic chocolate cake mix recipe is adapted from From: Vegan Cupcakes Take Over the World , by Isa Chandra Moskowitz and Terry Hope Romero.
- 1 cup soya milk
- 1 teaspoon cider vinegar
- ¾ cup granulated sugar
- ⅓ cup rapeseed (canola) oil
- 1 teaspoon vanilla extract
- 1 cup plain flour
- ⅓ cup cocoa powder
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ tsp cinnamon
- pinch of salt
For the filling:
- 1 tin of chestnut puree
- ½ tub Tofutti cream cheese
- ½ cup icing sugar
- 1 big slug of brandy
For the ganache:
- 1 large bar plain or ‘milk’ vegan chocolate
- 3 tbsp vegan cream
Preheat oven to 180°C and line a baking tray with greased baking paper.
Whisk together the soya milk and vinegar in a large bowl and set aside for a few minutes to curdle. Add the sugar, oil and vanilla extract to the soya milk mixture and beat until foamy. Then sift together in the flour, cocoa powder, baking soda, baking powder and salt. Beat until no large lumps remain. Pour into the tray and bake for 20 to 25 minutes, until a toothpick inserted into the centre comes out clean.
While the cake is cooking gently mix the chestnut puree, Tofutti, sugar and brandy into a creamy consistency. Place in the fridge to chill.
When the cake has cooled a bit, transfer it carefully (still on the baking sheet) onto a folded tea towel then place that on your serving plate. Spoon the filling into the centre third panel of the cake then gently fold over the sides to meet in the middle. Using the tea towel to roll the log over, turn it gently so the ends end up underneath in the centre.
To make the ganache, place a medium-sized pan on the heat with an inch or two of water in it and put a glass bowl in it. Break up the chocolate and drop it into the bowl and let in gently melt. Don’t let it get too hot or it will go grainy. As soon as it is smooth remove from the heat and add cream spoon by spoon, stirring all the time, until it looks creamy and smooth. Use a spatula to spread over your log. Place in the fridge to cool. You can decorate it anyhow you like – I cut holly shapes out of chocolate-flavoured icing and sprinkled with gold and white edible glitter.