Vegan Chocolate Yule Log

Dessert

American

A festive and decadent vegan chocolate yule log with chestnut cream filling and chocolate ganache.

There’s something magical about the holidays that brings people together, and for our family, the Vegan Chocolate Yule Log has always been at the heart of it all. It’s not just a dessert—it’s a tradition, a centerpiece, and, occasionally, a source of some good-natured chaos.

Every year, without fail, the kitchen turns into a merry battlefield. Someone’s whisking with the intensity of a reality show contestant, someone else is taste-testing the chestnut filling just a little too enthusiastically, and inevitably, the dog gets involved in the ganache situation (no chocolate for them, of course!). But that’s the beauty of it—this recipe isn’t just about the end result; it’s about the messy, laughter-filled journey to get there.

The soft chocolate sponge, rolled with care (and a little fear of cracking), becomes the perfect canvas for creativity. Once it’s slathered in glossy ganache, the decorating fun begins. Forks become bark-texturing tools, powdered sugar gets sprinkled like fresh snow, and maybe, just maybe, someone sneaks a ganache-covered spoon straight from the bowl.

This Yule Log has a way of stealing the show on the holiday table. It’s the dessert everyone reaches for, not just because it’s delicious, but because it looks like a celebration. Its bark-like texture and snowy dusting of powdered sugar make it feel like a winter wonderland you can eat.

But beyond the beauty and the taste, this recipe is a storyteller. It’s the time my aunt rolled the sponge too tight and ended up with a chocolate spiral puck. It’s the year we experimented with tiny sugared holly leaves and ended up with green-tinted hands for days. And it’s the quiet, sentimental moment when the table goes silent because everyone’s too busy savoring each bite.

This Vegan Chocolate Yule Log isn’t just a dessert—it’s a memory-maker, a conversation-starter, and a sweet reminder of why we gather together. Whether you’re starting a new tradition or continuing an old one, this recipe will add a little extra magic to your holiday season. So grab your spatula, dust off that rolling pin, and prepare to create something that tastes as wonderful as the memories you’ll make along the way.

And if your ganache ends up more “abstract art” than “bark,” don’t worry—it’s all part of the charm. After all, the holidays are about joy, love, and a little bit of chocolate-covered imperfection.

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Vegan Chocolate Yule Log

Dessert

American

servings:

8

Prep time

cook time

total time

A festive and decadent vegan chocolate yule log with chestnut cream filling and chocolate ganache.

INGREDIENTS

## For the Swiss Roll;
3/4::cup::Dairy-free yogurt::unsweetened soy works best::;
1/2::cup::Dairy-free milk::unsweetened soy works best::;
1::tsp::Vanilla extract::::;
1::cups::Self-rising flour::::;
1/3::cup::Cornstarch::::;
3/4::cup::Powdered sugar::::;
2::Tbsp::Cocoa powder::::;
1::tsp::Baking soda::::;
1::Pinch::Salt::::;

## For the Chestnut Cream Filling;
2/3::cup::Vegan cream::whippable::;
4.2::oz::Chestnut purée::::;
1::Tbsp::Brandy or amaretto::optional; ensure vegan::;

## For the Chocolate Ganache;
1::cup::Vegan double cream::::;
8.8::oz::Dark chocolate::::;
1::Pinch::::Salt::::;

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INSTRUCTIONS

Prepare the Chocolate Sponge:

Preheat the oven to 350°F.
Line a baking tin (approximately 8 x 12 inches) with parchment paper.
In a large bowl, mix the oil, dairy-free yogurt, dairy-free milk, and vanilla extract.
Sift in the self-rising flour, cornstarch, powdered sugar, cocoa powder, baking soda, and salt. Mix gently by hand until smooth, avoiding over-mixing.
Pour the batter into the prepared tin and bake for 10-12 minutes, or until the sponge springs back when lightly pressed.

Roll the Sponge:

While the sponge is baking, place a clean tea towel on a cooling rack and top it with a sheet of parchment paper.
Once baked, immediately turn the sponge onto the prepared parchment paper. Carefully peel off the baking paper used during baking.
Starting from a long edge, roll the sponge (with the parchment inside) into a tight roll. Allow it to cool completely in this position.

Prepare the Chestnut Cream Filling:

Whip the vegan double cream until thick; this may take several minutes.
Fold in the chestnut purée until fully combined and smooth.
If using, stir in the brandy or amaretto.

Assemble the Yule Log:

Once the sponge is completely cool, gently unroll it.
Spread the chestnut cream evenly over the sponge.
Re-roll the sponge without the parchment paper, forming a tight roll.
Trim the ends for a neat appearance. Optionally, cut a diagonal slice from one end and position it alongside the main roll to resemble a branch.

Prepare the Chocolate Ganache:

Heat the vegan double cream until very warm but not boiling.
Remove from heat and add the chopped dark chocolate. Stir until the mixture is smooth and glossy.
Mix in a pinch of salt and let the ganache cool to room temperature.

Decorate the Yule Log:

Once the ganache has cooled and thickened slightly, spread it over the entire yule log.
Use a fork or knife to create a bark-like texture on the ganache.
Dust with powdered sugar to resemble snow before serving.

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NUTRITION FACTS

Calories per serving:

360

% DAILY VALUE

Carbohydrates

40

g

Protein

4

g

Fat