12/02/2022Pastries - Basic recipes - Desserts

Yule Log Roll for Dummies

Name: Yule Log Roll for Dummies
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 5-6 servings
Cuisine: Vegan
Ingredients: 165 g all-purpose flour; 85 g sugar; 1 tsp baking powder; 1 tsp baking soda; 150 mL soy milk; 1 tbsp apple cider vinegar; 1 tbsp neutral oil; 50 g plant-based margarine; 50 g coconut oil; 375 g icing sugar; 1 tsp vanilla; 40 mL coconut milk; 125 mL hazelnut praline

Christmas Autumn / Winter Low budget Blender-free

For: 5-6 servingsDifficulty: EasyPreparation: 25 minCooking: 10 min

This is my first truly "foolproof" Yule log 😍 It will take a total of 1h30, including cooling down, from the moment you decide to make it to the moment you serve it! Let's say 2 hours for the more detail-oriented among us 😛

A rolled vanilla-hazelnut Yule log with vegan buttercream will be truly in the purest tradition!

The sponge cake rolls super easily, no need for grandma's wet towel technique here 😅

This recipe complements my other ideas for a quick Christmas menu, so I can't wait to share all that with you in December! There will be quick menus, refined menus, brunch menus, classic menus, creations, traditional Québécois and French... 🥰

And even a few cocktails because you know that's my style 😛

Servings

Ingredients

Cups

For the rolled biscuit

-all-purpose flour 165 (g)
-sugar 85 (g)
-baking powder 1 (tsp)
-baking soda 1 (tsp)
-soy milk 150 (mL)
-apple cider vinegar 1 (tbsp)
-neutral oil 1 (tbsp)

For the buttercream

-plant-based margarine 50 (g)
-coconut oil 50 (g)
-icing sugar 375 (g)
-vanilla 1 (tsp)
-coconut milk 40 (mL)

-hazelnut praline 125 (mL)

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Steps

Preheat the oven to 180°C (355°F).
Mix the flour, light brown sugar, baking powder, baking soda, and a pinch of salt.
Pour over the soy milk, apple cider vinegar, and 1 tbsp of neutral oil.
Prepare a baking sheet with parchment paper or a silicone baking mat.
Spread this mixture thinly to form a large rectangle on the parchment paper.
Bake for 10 minutes. Allow to cool.
Using an electric whisk, whip the margarine, coconut oil, powdered sugar, vanilla, and coconut milk together to create the buttercream.
Remove the sponge cake from the parchment paper. Spread the hazelnut praline over it, then cover with two-thirds of the vanilla buttercream.
Gently roll the biscuit to form the log, then cover the outside with buttercream. Place in the fridge until mealtime. Optional: decorate the log with pomegranate seeds or crushed hazelnuts!