- Level
- very easy
- Marinate Time
- 12 mins
- Prep Time
- 30 mins
- Total Time
- 12 mins
- Portions
- 10
Description
By Audrey Sckoropad
This is a no-fuss Yule log that even the novice baker will be able to make and that everyone will love with its comforting flavors! I have to admit that this is the cake I made that was eaten the fastest by all my family members. They told me it was a real winner… I hope you like it too!
Ingredients
- Chocolate sponge cake
- 1 ½ cups
- organic all-purpose flour (La Milanaise)
- tablespoon non-GMO cornstarch
- ¼ cup
- organic cane or coconut sugar
- 4 tbsp
- cocoa powder (Prana)
- ½ tsp
- non-aluminum baking powder
- ½ teaspoon
- baking soda
- A pinch of salt
- 1 cup
- plant milk (room temperature)
- 1 teaspoon
- apple cider vinegar
- 2 tbsp
- melted coconut oil
- 2 tbsp
- of applesauce
- Center Trim
- 1
- can Cha’s Organics Whipping Coconut Cream (refrigerate for at least 6 hours)
- 1 tbsp
- maple syrup
- 1 tsp.
- vanilla
- Chocolate ganache
- ½ cup
- vegan butter
- ½ cup
- cocoa powder
- 1 cup
- organic and vegan powdered sugar
- 1 tbsp
- of plant-based milk
Directions
- Step 1
- To make the cake, preheat the oven to 350°F. Place a sheet of parchment paper on a cookie sheet (9 ½ X 12). It is important to use a sheet pan of this size so that you have the right thickness of cake to roll out.
- Step 2
- In a bowl, combine the flour, sugar, cornstarch, baking powder, baking soda, cocoa and salt. In another bowl, mix milk, vinegar, oil and compote. Pour this mixture into the bowl containing the dry ingredients.
- Step 3
- Transfer the mixture to the baking sheet. Spread to cover the entire baking sheet to a thickness of about ½ inch.
- Step 4
- Bake for 10 to 14 minutes. Once out of the oven, let cool for only 2 minutes. It needs to be shaped like a log while it is hot. So, take one of the shorter sides and turn with the parchment paper to the other short side. Then let the cake cool for a good hour at room temperature or in the refrigerator.
- Step 5
- To make the center filling, just take the creamy part of the coconut cream can. Add maple syrup and vanilla and whip with an electric mixer. After 1 to 2 minutes, the cream should be smooth and slightly stiff. Refrigerate for 30 minutes.
- Step 6
- The ganache is made by simply mixing all the ingredients with a whisk or blender. When you get an even, smooth and creamy texture, it’s perfect!
- Step 7
- So, to assemble, once the cake is cooled, we roll it out, cover the entire inside with the whipped cream leaving ⅓ inch free on the edge all around. We roll it out again, this time removing the parchment paper gently as we go. Once the slit is down, we wrap the cake in plastic wrap and refrigerate it for 1 hour so that it holds together for frosting and decorating.
- Step 8
- Once out of the fridge, place it on a nice presentation plate, take the ganache and spread it over the entire surface and decorate with berries and coconut. Can be kept in the fridge for 3 to 4 days.
