Wrapped in Newspaper’s 12 days of Christmas: Vegan Yule Log


Christmas day in our house is a day full of food and drink.  We get on the booze about 11am, get cracking with dinner, eat about 2pm, clean up, have a cup of tea and then give our gifts to each other. Then we have a few games, have a couple of G&T’s and then it is time for more food! Yes, even after a massive Christmas dinner there is always room for a little more food. Perhaps a leftover sandwich, some nibbley bits and a bit of Christmas cake or a slice of this bad boy. Yes, Yule Log or Buche de Noel (its french name), is one of the highlights I think of the Christmas food fest and here is a Vegan Yule Log to try.


For the sponge
100g caster sugar
40g cocoa
50g dark chocolate (melted)
60g self-raising flour
Egg replacer for 4 eggs
1 tsp baking powder
2 tbsp soya single cream
2 tbsp vegetable oil

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Mix the egg replacer with water, and gradually beat in the sugar with a mixer until thick, frothy and meringue like.

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Sieve the flour and cocoa into the mixure, folding in carefully. Be warned, the mixture starts to go a bit weird here and you may think it is all going wrong. Add the oil, baking powder, melted chocolate and soya cream stirring carefully until smooth.

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Pour the mixture into a lined baking tin and smooth it out until evenly spread.

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Bake in the oven for about 10 minutes at 200C or until cooked. Stick a fork or skewer in it and it should come out clean.

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Now comes the tricky bit, and when photographing the process became pretty much impossible. I got a little stressed and I threw a few things but it did work in the end. Using a tea towel and a piece of grease proof paper, as soon as the sponge comes out of the oven, gently take it out of the tin and put it on the tea towel. Using the grease proof paper roll the sponge slowly and carefully, it may start to crack at this point but if you go slow you should be ok.

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Leave it to cool completely and mix up your filling and frosting.

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For the filling
75g vegetable fat (trex)
100g icing sugar
20ml single soya cream

Mix the vegetable fat in with the icing sugar until creamy, add the soya cream until smooth. Once the sponge has cooled, carefully unroll it and spread the filling over it. (I was battling fading light so didn’t get any pictures). Re-roll the sponge.

For the frosting
130g vegetable fat
150g icing sugar
50g cocoa
15g dark chocolate melted
20ml single soya cream

The frosting is pretty much the same as above, just add some cocoa and melted chocolate. Pipe the frosting on using a piping bag and a large nozzle or you can spread it on and then use a fork to give the ‘bark’ look. Sprinkle with a dusting of icing sugar.



Perfect for your Christmas tea, or for Christmas dinner for those people that don’t like Christmas Pudding.

Enjoy your Vegan Yule Log!

Veronica x


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