Christmas Yuletide Log

Cake Mixture


  • 1 cup soya milk
  • 2 teaspoon apple cider
  • 2 tablespoon flaxseed meal
  • 1 cup gluten free flour
  • ¼ cup buckwheat flour
  • 2 tablespoon corn flour
  • ¾ cup coconut sugar
  • ½ teaspoon baking soda
  • ¾ teaspoon baking powder
  • 1/3 cup coconut oil
  • 1 tablespoon vanilla
  • Garnishes: rosemary sprigs, dash of cacao powder, almond flakes and cranberries

Vegan Chocolate Mousse


  • ¼ cup soya milk
  • 170g silken tofu
  • ¼ cup coconut sugar
  • 100g melted chocolate chips
  • ½ teaspoon vanilla

Vegan Mocha Buttercream Frosting


  • 1/3 cup coconut cream
  • 1 Single shot espresso
  • 4 tablespoon melted chocolate chips
  • 1 teaspoon vanilla
  • 1 teaspoon cacao powder

Preparing the cake

  1. Preheat the oven into 150C. And prepare baking pan with baking paper.
  2. In a mixing bowl whisk together soya milk, apple cider, vanilla and flaxseed meal, set aside
  3. In another mixing bowl whisk together flour, sugar, baking powder and baking soda. Make a well in the center and pour the coconut oil and the soya milk mixture. Whisk together until smooth.
  4. Transfer the batter mixture into the prepared baking pan. And bake for 13 minutes. Allow to cool in the pan for 3 minutes.
  5. Carefully roll up the sponge cake together with the baking paper. Allow to cool completely.

Preparing vegan chocolate mousse

  1. In a bowl place the chocolate chips microwave for 60 seconds. 
  2. Place the soya milk, silken tofu, coconut sugar and vanilla into the food processor, process until very smooth and add the melted chocolate.
  3. Process until smooth and fluffy scraping down the sides. Texture should be very thick and creamy. Refrigerate for a 10 mins.
  4. Carefully unroll the sponge cake and gently spread the chocolate mousse. Reroll and place on a serving platter. Cut both ends at diagonal position cut pieces to resemble a branch of a tree

Preparing vegan mocha buttercream frosting

  1. Refrigerate the coconut cream overnight. Scoop the thick part.
  2. Dissolve the cacao powder into the espresso shot. Allow to cool.
  3. In the mixing bowl using electric mixer place scooped coconut cream, cooled coffee espresso with cacao powder, vanilla and melted chocolate.
  4. Mix until thick and looks like whipped cream
  5. Frost with Vegan Mocha Buttercream all over the cake log.
  6. Lightly drag a fork lengthwise to resemble bark of a tree
  7. Garnish with dash of cacao powder, rosemary sprigs, almond flakes and cherries.

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