Yule Log.

recipe name

November 24th, 2011

This sponge roll is so over the top you can actually only eat it once a year.

Makes 1 Yule Log


Chocolate Ganache

  • 500 grams of dairy free dark chocolate
  • 50 grams of coconut oil

Brandy Cream

  • 1 cup raw cashews
  • 1 tablespoon brandy
  • 2 tablespoons coconut oil
  • 1/3 cup icing sugar
  • 1/2 cup strawberry or raspberry jam

Chocolate Sponge

  • 3/4 cup soy milk
  • 1/2 teaspoon white vinegar
  • 1/4 cup apple puree
  • 1/3 cup margarine
  • 1/3 cup white sugar
  • 1/3 cup icing sugar
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/4 cup cocoa


First make the chocolate ganache by melting together the chocolate and copha in a saucepan over a gentle heat. When it is complete melted pour into a bowl and put in the fridge.

Next make the brandy cream. In blender combine the cashews, coconut oil, brandy and 3/4 cup of water. Blend on the highest setting until it becomes smooth and shiny; it will take anything from 1 minute to 5 minutes. When it is done spoon into a bowl and put in the freezer.

Next make the sponge. Preheat the oven to 170 C.

Mix soy milk and vinegar together and set aside to curdle. Cream together the margarine and white sugar with beaters or in a blender. Add the apple puree and soy mixture and mix well.

Sift in the remaining dry ingredients into a bowl. Mix in the wet ingredients gently. Pour into a greased sponge roll pan and bake for 13 minutes.

When the sponge had cooled for 10 minutes turn the sponge out onto a long piece of baking paper. Cover with a tea towel and let cool for 20 minutes. The sponge should be only slightly warmer than room temperature.

Spoon the jam onto the sponge and spread evenly over the surface.

You will be rolling the sponge up on the long side, so when you spoon the cream on leave about an inch of sponge free on the long side furthest from you. Spread the cream evenly over the sponge.

Using the baking paper firmly roll the sponge up (it will crack, but don’t worry about it), then twist the end of the baking paper so it is completely sealed. Put the sponge in the freezer for an hour so that cream will set.

Put a piece of foil on a serving board. Take the sponge out of the baking paper and place on the foil. If it is badly cracked put the best side facing down. Cut a small diagonal piece of sponge off the end as the branch and stick it to the side with a spoon of ganache. If the ganache is too hard put it in the microwave for 10 seconds, be careful though as it will go from hard to liquid in seconds.

Spread the ganache over the log. When you are finished use a sharp knife and carefully cut the foil out from around the log. Serve.