This Delicious Vegan Christmas Yule Log Cake is a delightful twist on the traditional Bûche De Noël—dairy-free, egg-free, and easily made gluten-free! With a soft, fluffy vegan chocolate sponge, a rich and creamy dairy-free chocolate hazelnut buttercream, and a luscious vegan chocolate ganache, this dessert is as soft as it is festive. It’s so easy to make, and the results are absolutely delicious. This dessert is perfect for the holidays, and no one will believe it’s vegan—it’s just that good! Whether for a big celebration or a cozy family gathering, this Yule log is sure to impress.

Vegan version of classic Buche De Noel

The classic Yule log cake, or Buche De Noel, is traditionally neither vegan nor gluten-free, as it relies heavily on eggs to create its signature sponge cake texture. But I set out to recreate this holiday favorite with a fully vegan twist, ensuring it’s just as delicious as the original.

Growing up, my sister always adored Yule log cakes, and every Christmas, she’d insist we get one from our favorite local bakery. So, when I decided to make this vegan version, I knew I had to get her stamp of approval—it’s no small feat because she’s incredibly good at spotting vegan substitutes!

I’m thrilled to say this recipe passed her test with flying colors. In fact, she now insists that I make it for every holiday season, which, to me, is the ultimate compliment!

Here’s What You’ll Need:

For the Chocolate Sponge Cake:

• Flour: Regular or gluten-free 1:1 baking flour.
• Cacao Powder: For a rich chocolate flavor.
• Coconut Sugar: Adds natural sweetness.
• Aquafaba: Whipped chickpea liquid as an egg replacer.
• Applesauce: Keeps the sponge moist.
• Dairy-Free Yogurt: Enhances the texture and flavor.

For the Vegan Chocolate Hazelnut Buttercream:

• Vegan Butter: Provides the creamy base.
• Coconut Sugar: Sweetens the frosting naturally.
• Cacao Powder: Adds more chocolatey goodness.
• Chocolate Hazelnut Spread: The star ingredient for a nutty twist.

Vegan Ganache:

• Butter (Vegan): Ensures a glossy finish.
• Vegan Chocolate Chips: Melts into a smooth, luscious topping.

Garnishes:

• Sugared Cranberries: Festive and perfect for the season.
• Powdered sugar (for dusting)

Equipment Needed:

• Medium Baking Sheet with Walls
• Clean Kitchen Towel
• Hand Mixer or Stand Mixer
• Large and Medium Bowls
• Piping Bag and Tip
• Serving Platter
• Fine mesh strainer

Step-by-Step Instructions

Before going into this delicious creation, make sure to thoroughly read the Ingredients & Instructions below in recipe card. While this Vegan Yule log Cake (Bûche De Noël) may have several steps, it’s easier than it looks when broken into four parts:

1. Vegan Chocolate Sponge Cake:

• In a medium bowl, sift together the flour, cacao powder, and baking powder. This ensures the batter is smooth and lump-free.
• In a large mixing bowl, beat the aquafaba and half of the coconut sugar using a hand or stand mixer until stiff peaks form. This step is crucial for achieving that light, airy sponge texture.
• Add the applesauce, remaining coconut sugar, and dairy-free yogurt to the whipped aquafaba. Mix gently until fully incorporated.
• Gradually add the dry ingredients into the wet mixture, being careful not to deflate the whipped aquafaba. Continue until no dry streaks remain.
• Pour the batter onto a parchment-lined medium baking sheet, spreading it evenly. Bake in a preheated oven at 350°F (175°C) for 12-15 minutes or until the cake springs back lightly when touched.
• Once baked, immediately transfer the warm cake onto a clean kitchen towel dusted with cacao powder. Flip the baking pan onto the towel, and gently peel off the parchment paper.
• Starting from the shorter width-side of the cake, carefully roll it up with the towel inside. This step is crucial as it helps the cake cool in the rolled shape, preventing cracks when you later fill it with buttercream. Leave the rolled-up cake to cool completely for at least 2 hours.

2. Make Vegan Hazelnut Chocolate Buttercream

• In a large mixing bowl, add the vegan butter and chocolate hazelnut spread. Using a hand or stand mixer, beat the two together until the mixture is fluffy and light.
• Gradually sift in the powdered coconut sugar and cacao powder, continuing to beat the mixture. This ensures a smooth, lump-free buttercream.
• If the buttercream feels too thick, add dairy-free milk one tablespoon at a time, mixing in between, until the buttercream reaches your desired creamy consistency.

Assembling the Swiss Roll with Buttercream

Once your vegan hazelnut chocolate buttercream is perfectly whipped, it’s time to assemble the cake:

• Gently unroll the cooled sponge cake from the kitchen towel. Be careful not to crack the cake as you work—it should naturally want to stay in its rolled shape. Using a spatula, spread an even layer of the vegan hazelnut chocolate buttercream over the entire surface of the sponge cake.
• Ensure you cover edge to edge so every bite is filled with creamy goodness. Carefully roll the sponge cake back up, this time without the kitchen towel. Use the towel as support if needed, but ensure it doesn’t roll with the cake. Go slowly to keep the filling evenly distributed and the roll intact.
• Place the rolled cake onto a plate or baking sheet and transfer it to the fridge. Let it chill while you prepare the luscious vegan ganache.

3. How to make vegan Ganache?

• In a small saucepan, melt the vegan butter over low to medium heat until it’s hot but not boiling.
• Stir in the vegan chocolate chips into the melted butter. Keep stirring until the chocolate is completely melted and smooth.
• After melting, the ganache might be a bit runny. Place it in the fridge for up to 10 minutes to thicken. You want it to be pourable but not too watery—it should still have a nice, smooth texture for drizzling.

4. Yule Log Cake Assembly (Final Step)

• Now, it’s time to bring everything together and create that stunning Yule log look!
• Carefully transfer your rolled Yule log cake onto a serving platter. Slice about 1/3 of the cake at a slight diagonal. Place this piece against the side of the main log, with the diagonal edge touching the larger cake. This gives the effect of a branch coming off the log (if you like to make the shape otherwise skip it). If the frosting doesn’t quite line up with the cake, trim the ends of the log so the frosting fits perfectly. Don’t throw those pieces away—enjoy them as a tasty treat!
• Generously spread the ganache over the entire Yule log, covering both the top and sides. Take a fork and gently run it through the ganache in wiggly lines to create the appearance of bark. This adds a rustic, organic look to your log.
• Now comes the fun part—decorating! Add the sugared cranberries, vegan meringue mushrooms, sprigs of rosemary, or any other festive garnishes you like. These will make your Yule log truly magical and ready to serve!

Why This Cake is My Favorite:

• Nostalgic and Heartwarming: It reminds me of cozy family gatherings, bringing warmth and joy to the holiday season—making it a tradition worth repeating year after year!
• Rich and Decadent: The combination of the moist chocolate sponge, smooth chocolate hazelnut buttercream, and velvety ganache makes every bite a delight. It’s the perfect indulgence for the holidays.
• Vegan & Allergy-Friendly: I love that this cake is entirely vegan, dairy-free, and gluten-free, so everyone can enjoy it, regardless of dietary restrictions.
• Customizable: Whether you love extra sweetness with more buttercream or prefer a lighter touch, this cake can be personalized to suit anyone’s taste.

Other Festive Recipes (Must-Try):

• Holiday Vegan Wellington
• Peppermint Bark Recipe
• Vegan Gingerbread Cupcakes