Name: Vegan Chocolate Yule Log Recipe
Prep time: 1 h
Cook time: 10 min
Total time: 4 h 10 min
Cuisine: Vegan
Ingredients: 120 g (½ cup) aquafaba; ⅛ teaspoon cream of tartar; 125 g (½ cup + 2 Tablespoons) caster (superfine) sugar; 170 g (1 +⅓ cups) plain (all-purpose) flour; 20 g (2 packed Tablespoons) cocoa powder; 1 ¼ teaspoon baking powder; pinch salt; 80 g (⅓ cup) smooth applesauce*; 41 g (3 Tablespoons) olive oil (or another neutral oil); 30 g (2 Tablespoons) unsweetened non-dairy milk (soy recommended); 1 teaspoon vanilla extract; 100 g (3 ½ oz) vegan block butter, softened; 180 g (1 ½ cups) icing (powdered) sugar; 25 g (2 ½ packed Tablespoons) cocoa powder; 1 teaspoon vanilla extract; 250 g (9 oz) dark chocolate, finely chopped; 200 ml (¾ cup + 1 Tablespoon) vegan double cream (Elmlea recommended)**; Cranberries; Sprigs of rosemary

Jump to Recipe· 4.5 from 78 reviews

If you’ve ever wanted to wow your friends and family with a festive dessert that’s both stunning and completely plant-based, you’re going to fall head over heels for this Vegan Chocolate Yule Log Recipe. I absolutely love how this cake turns out—rich, moist, and wrapped in luscious chocolate ganache that looks just like a traditional yule log. Whether it’s your first time tackling a vegan dessert or you’re a seasoned plant-based baker, this recipe has all the tips and tricks you need to succeed and impress.

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Why You’ll Love This Recipe

Decadently Vegan: No eggs, dairy, or compromise—this log delivers classic chocolate flavor with vegan ingredients.
Light and Fluffy Texture: Thanks to aquafaba and careful folding, the cake rolls up without cracking or falling apart.
Show-Stopping Presentation: The rich ganache and bark-like texture make it perfect for holiday dessert tables.
Make-Ahead Friendly: Prepare and chill in advance, so you have more time to enjoy your celebration.

The image shows a chocolate yule log cake placed on a round wooden board with tree bark edges, resting on a white marbled surface. The cake has two visible layers: a smooth, dark brown rolled cake layer spiraled tightly in the front, and a thick, textured chocolate frosting layer on top and around, decorated with grooming lines to mimic tree bark. A smaller log piece is attached to the side, covered with the same textured frosting. Fresh green rosemary sprigs and bright red cranberries are arranged around and on top of the cake, some cranberries dusted lightly with powdered sugar, along with a few frosted pinecones scattered around the board. In the blurred background, warm yellow string lights create a cozy, festive atmosphere. Photo taken with an iphone --ar 2:3 --v 7 - Vegan Chocolate Yule Log, Vegan Chocolate Yule Log Recipe, Plant-Based Chocolate Yule Log, Vegan Christmas Cake, Dairy-Free Chocolate Yule Log

Ingredients You’ll Need

Every ingredient here plays a role in making this Vegan Chocolate Yule Log recipe a triumph. From aquafaba to mimic egg whites’ fluffiness to cocoa powder for that deep chocolate tone, these come together for a beautiful, moist sponge. Make sure to grab good quality dark chocolate and vegan butter for that extra richness in the ganache and buttercream.

Flat lay of a small white ceramic bowl of glossy aquafaba, a small white ceramic bowl of fine caster sugar, a small white ceramic bowl of plain all-purpose flour, a small white ceramic bowl of rich cocoa powder, a small white ceramic bowl with baking powder and a pinch of salt, a small white ceramic bowl of smooth applesauce, a small white ceramic bowl of golden olive oil, a small white ceramic bowl of creamy unsweetened soy milk, a small white ceramic bowl of vanilla extract, two whole uncracked brown eggs, a block of vegan butter on a white ceramic plate, a small white ceramic bowl of powdered icing sugar, a small white ceramic bowl of finely chopped dark chocolate, a small white ceramic bowl of vegan double cream, a few fresh sprigs of green rosemary, and a small white ceramic bowl of bright red cranberries placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Vegan Chocolate Yule Log, Vegan Chocolate Yule Log Recipe, Plant-Based Chocolate Yule Log, Vegan Christmas Cake, Dairy-Free Chocolate Yule Log

Aquafaba: The magical liquid from cooked chickpeas that whips up like egg whites to give the cake structure.
Cream of tartar: Helps stabilize the aquafaba so it holds its airy texture better.
Caster sugar: Fine sugar blends well into aquafaba without weighing it down.
Plain flour: The base of your cake—use all-purpose flour for a light and tender crumb.
Cocoa powder: Unsweetened is best for rich chocolate flavor throughout.
Baking powder: Adds a gentle lift for a soft sponge texture.
Salt: Balances sweetness and boosts overall flavor.
Applesauce: Adds moisture and natural sweetness so you can skip eggs and heavy oils.
Olive oil: Or a neutral oil, to keep the cake moist without overpowering the chocolate taste.
Unsweetened non-dairy milk: I prefer soy for creaminess, but almond or oat works too.
Vanilla extract: Brings warmth and flavor depth to the cake and frosting.
Vegan block butter: Essential for that smooth, rich buttercream texture.
Icing (powdered) sugar: For sweet and silky frosting.
Dark chocolate: Finely chopped for the ganache’s intense flavor and glossy finish.
Vegan double cream: Like Elmlea brand, for a luscious, silky ganache that sets just right.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love experimenting with this Vegan Chocolate Yule Log Recipe, especially when I want to tailor it to different occasions or dietary needs. Don’t be afraid to get creative—you can swap toppings or twist the flavors to make it your own festive masterpiece.

Nutty Delight: I sometimes sprinkle toasted hazelnuts or walnuts over the ganache, adding crunch and a cozy, earthy flavor.
Fruit Twist: Adding a layer of raspberry or cherry jam under the buttercream gives a lovely tart contrast that my family goes crazy for.
Seasonal Spices: For winter warmth, a pinch of cinnamon or ground ginger in the cake batter really elevates the festive vibe.
Gluten-Free: I’ve tried a gluten-free flour blend for this recipe, but it’s a bit more delicate—extra care is needed while rolling.

How to Make Vegan Chocolate Yule Log Recipe

Step 1: Whip the Aquafaba into Soft Cloudlike Foam

Start by preheating your oven and lining your swiss roll tin with parchment paper—don’t skip leaving some overhang for easy cake removal later. The key here is to whip your aquafaba with cream of tartar until it’s white, glossy, and holds a softly whipped cream consistency. Add your sugar gradually, whisking well each time—this step took me a few tries to perfect, but it’s worth it for that fluffy base. Remember, you want peaks that softly trail, not stiff ones just yet.

Step 2: Gently Fold in the Dry Ingredients and Moisture

Sift together your flour, cocoa, baking powder, and salt, then carefully fold them into the whipped aquafaba to avoid knocking out all the air. Next, add your applesauce, oil, non-dairy milk, and vanilla extract—fold gently until the mixture is smooth but still aerated. It’s normal for the batter to deflate somewhat here; just be gentle to maintain as much lightness as possible.

Step 3: Bake, Flip, and Cool Like a Pro

Pour your batter evenly into the prepared tin and bake for about 8-11 minutes. Keep a close eye—overbaking dries the cake and makes rolling tricky. When it’s out of the oven, immediately flip it onto a pre-dusted parchment sheet (lightly dusted with cocoa to prevent sticking). Don’t rush to peel off parchment now; let it cool between the sheets until just cold—this usually takes about an hour and makes rolling so much easier.

Step 4: Whip Up the Chocolate Buttercream

While the cake cools, get your vegan butter softened and whip it till silky smooth. Then, sift in the icing sugar and cocoa powder and add vanilla, beating for several minutes until this buttercream is light and fluffy. This frosting is not just tasty—it’s the glue that makes rolling and decorating the yule log a delight.

Step 5: Roll It Up and Chill

Once the cake is cooled, peel off the top parchment sheet and trim the edges with a serrated knife to remove drier bits that might crack during rolling. Spread the buttercream evenly, then starting at one short edge, roll the cake up tightly using the parchment to help guide you—don’t hesitate or stall once you start rolling! Place the rolled cake seam side down in the fridge to chill for at least 2 hours, or even overnight if you want to prep ahead.

Step 6: Prepare and Spread the Ganache

Melt your finely chopped dark chocolate with vegan double cream over a gentle bain-marie, stirring until perfectly smooth. Let this ganache cool and thicken to a spreadable consistency—it can take up to 2 hours. Then unwrap your chilled cake, slice off one end diagonally to create a branch, securing it with some ganache. Spread the ganache over the cake and ends, then use a fork or knife to texture it for a bark effect. If your ganache sets too hard while spreading, gently warm it again to soften.

Pro Tips for Making Vegan Chocolate Yule Log Recipe

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Perfect Aquafaba Peaks: Use chilled aquafaba straight from the can and a clean, dry bowl for best results when whipping.
Don’t Overmix Batter: Folding gently prevents deflating the aquafaba, preserving the cake’s airy texture.
Rolling Technique: Use the parchment paper to guide your roll and don’t hesitate—commit once you start rolling for a neat spiral.
Ganache Consistency: Let ganache cool completely, and warm slightly if spreading gets tricky to avoid cracking or tearing the cake.

How to Serve Vegan Chocolate Yule Log Recipe

Vegan Chocolate Yule Log Recipe - Serving

Garnishes

I usually keep it classic and decorate my yule log with fresh cranberries and sprigs of rosemary; the red and green really give it that Christmas spirit. Sometimes, I dust it lightly with powdered sugar to mimic snow. You can also add edible gold dust or sprinkle with chopped nuts for a bit more glam. These simple touches elevate the presentation without overpowering the chocolate.

Side Dishes

This cake stands pretty well on its own, but I often serve it alongside a tangy berry compote or a scoop of vegan vanilla ice cream to balance the richness. Warm spiced mulled wine or a hot cup of coffee also pairs beautifully, bringing cozy vibes to your dessert time.

Creative Ways to Present

For a special touch, I’ve laid my yule log on a rustic wooden board with fresh evergreen branches around for a woodland feel. Another time, I piped some extra buttercream shaped as tiny mushrooms and snowflakes on top to give it a whimsical fairy-tale look. Get creative with edible glitter or themed toppers if it’s for a party—it’s really your canvas!

Make Ahead and Storage

Storing Leftovers

After enjoying some slices, I wrap the leftover yule log tightly in cling film and store it in an airtight container at cool room temperature for up to two days. I’ve found refrigeration can sometimes firm up the ganache too much and affect texture, so I avoid it unless it’s very warm. If you do refrigerate, just bring it to room temperature before serving for best flavor.

Freezing

If you want to prep way ahead, this Vegan Chocolate Yule Log freezes beautifully. Wrap it securely in several layers of plastic wrap and then foil to prevent freezer burn. When you’re ready to serve, thaw it overnight in the fridge and then leave at room temperature for about 30 minutes before slicing so the ganache softens up.

Reheating

I don’t recommend reheating slices as you’d lose the lovely texture, but if your ganache sets too firm, gently warming slices for a few seconds in the microwave can soften the chocolate—just be careful to avoid melting it completely. Room temperature serving is ideal for maintaining that perfect balance of soft cake and crisp ganache bark.

FAQs

Can I use canned chickpeas aquafaba for this Vegan Chocolate Yule Log Recipe?

Absolutely! Canned chickpea aquafaba is perfect and typically gives the best whipping results. Just be sure to use the liquid without any added salt or seasoning and chill it for better volume when beaten.
What if I don’t have vegan double cream for the ganache?

You can substitute the vegan double cream with a mixture of vegan milk (like soy or oat) combined with vegan butter—this will still give you a creamy ganache. The recipe notes using 150ml soya milk plus 50g vegan block butter as a swap.
How do I prevent the cake from cracking when rolling?

Make sure not to overbake the cake, and cool it between parchment sheets so it stays pliable. Also, trim the edges before spreading buttercream and rolling tightly using the parchment paper for support.
Can I make this cake gluten-free?

It’s possible with a gluten-free flour blend, but the texture is more delicate and requires careful handling when rolling. I recommend experimenting with small batches first to get comfortable with the batter’s feel.
How long can I store the yule log after making it?

Stored in an airtight container at cool room temperature, it keeps well for up to two days. For longer storage, freezing is your best bet as noted earlier.

Final Thoughts

This Vegan Chocolate Yule Log Recipe is truly one of those desserts that makes me proud to serve at any holiday gathering. It’s the kind of recipe I turn to when I want to impress without stress, knowing every bite will be rich, moist, and utterly delightful. If you’re looking for a festive showstopper that’s vegan-friendly and downright delicious, I can’t recommend giving this a try enough—you’ll find it becomes a treasured tradition in your kitchen just as it has in mine.