yule log
yule log

Vegan Bûche de Noël


December 23, 2019


Preheat the oven to 356 °F.

In a small bowl combine the vinegar with the almond milk and whisk. Set aside for 10 minutes.

In a large bowl mix the flour, sugar, cacao powder, baking powder and bicarbonate of soda.

Add the melted coconut oil to the almond milk mixture and whisk. Pour wet ingredients into the dry ingredients and mix to combine.

Line a baking tray and pour in mixture, spreading evenly. Bake for 15 minutes.

On your working surface, lay a piece of baking paper and sprinkle with cacao powder. Flip the sponge cake onto the baking paper and peel away the original paper. Start rolling up from the short side with the baking paper inside. Set aside to cool.

To make the filling, whisk the Violife Just Like Cream Cheese Original with the icing sugar until mixture is creamy and add the vanilla extract.

When sponge cake is cool, unroll it and spread a thin layer of the creamy mixture all over. Tightly re-roll without the paper inside. Wrap with baking paper and place inside the fridge until ready to serve.

To serve, sprinkle with icing sugar, cacao powder or sprinkles of your liking.


PREP TIME: minutes 10 mins

COOK TIME: minutes 20 mins


1 cup almond milk

1 ½ cups self-rising flour

½ cup golden caster sugar

1 Tbsp cacao powder

½ tsp of baking powder

½ tsp bicarbonate of soda

1 tsp apple cider vinegar

½ cup coconut oil, melted

for the filling:

1 pack Violife Just Like Cream Cheese Original

½ cup icing sugar

2 tsp vanilla extract