Gluten-Free Vegan Yule Log - Rhian's Recipes (2024)

4 from 14 votes

Course: Dessert

Cuisine: European

Keyword: vegan christmas cake, vegan christmas dessert, vegan yule log

Prep Time: 40 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 1 hour hour

Author: Rhian Williams

For the cake:

• ▢ 60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
• ▢ 250 ml (1 cup) unsweetened almond milk (or any plant-based milk)
• ▢ 1 tablespoon apple cider vinegar (ensure gluten-free if necessary)
• ▢ 12 tablespoons maple syrup (or sub any other sweetener)
• ▢ 1 teaspoon vanilla extract
• ▢ Pinch salt
• ▢ 150 g (1 ¼ cup) ground almonds (almond meal) *
• ▢ 150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
• ▢ 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
• ▢ ¼ teaspoon bicarbonate of soda (baking soda)
• ▢ 50 g (½ cup) cocoa powder

For the buttercream frosting:

• ▢ 100 g (⅔ cup) raw cashew nuts soaked in cold water overnight or in hot water for 15 minutes
• ▢ 150 g (1 cup) cooked peeled chestnuts
• ▢ 6 tablespoons maple syrup (or sub any other sweetener)
• ▢ 80 ml (⅓ cup) unsweetened almond milk (or sub any other plant-based milk or water)
• ▢ 3 tablespoons cocoa powder
• ▢ 1 teaspoon vanilla extract

To decorate (optional):

• ▢ Cranberries
• ▢ Rosemary sprigs
• ▢ Flaked almonds

For the cake:

• Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)

• Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)

• Once melted, add the milk to the same bowl along with the vinegar, maple syrup, vanilla, salt and ground almonds

• Sift in the flour, baking powder, bicarbonate of soda and cocoa powder

• Mix well, adding a tiny splash more milk if it’s looking too dry

• Transfer mixture into a square baking tin lined with baking paper (I used a 23cm/9inch square baking tin)

• Bake in oven for around 20 minutes until risen slightly and an inserted skewer comes out clean

• Once out the oven, leave them to cool completely before cutting and applying the frosting

For the buttercream:

• Drain the cashew nuts and add to a food processor or blender with all the other ingredients

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• Whizz until completely smooth - you might need to mix it around a few times

• Taste and adjust ingredients as necessary – add more maple syrup for sweetness, more cocoa powder for chocolate flavour etc

To assemble and decorate:

• Once the cake has cooled completely, cut it into thirds - you should end up with three evenly-sized rectangles

• Place one of these pieces onto a plate or cake stand

• Divide the buttercream into four

• Use a palette knife (or a normal knife) to spread one quarter of the buttercream on top of the piece of cake

• Place another piece of cake on top and spread another quarter of the buttercream on top

• Place the final piece of cake on top and spread the rest of the buttercream over the top and sides of the cake

• Run a fork over the surface of the buttercream to create a jagged pattern

• Use a chopstick or skewer to carve a ring pattern on both ends of the cake to create a tree trunk-like pattern

• Decorate as desired - I used cranberries and rosemary sprigs and inserted flaked almonds at angles

• Tastes best when fresh but keeps covered in the fridge for up to a few days

*You can alternatively use almond flour.

To make this extra indulgent, you can add a splash of brandy (or any other alcohol of choice) to the buttercream! You can use the site barnivore.com to check whether your alcohol is vegan-friendly.

Where can you buy chestnuts?

This recipe uses chestnuts, which you can buy peeled and ready-cooked in packets in most supermarkets - you'll find them in the dry foods section.

You can also buy peeled frozen chestnuts in most supermarkets - you'll find them with the frozen vegetables. These frozen ones are usually uncooked so you'll have to boil them first (usually takes around 15 minutes) before using them in this recipe.

If you can't get hold of chestnuts, they can be replaced with more cashew nuts.

Nutrition Facts

Gluten-Free Vegan Yule Log

Amount Per Serving

Calories 385Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 7g35%

Sodium 77mg3%

Potassium 339mg10%

Carbohydrates 51g17%

Fiber 6g24%

Sugar 23g26%

Protein 8g16%

Vitamin C 6mg7%

Calcium 143mg14%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.