Go Back
lucylox

Yule Log or Buche de Noel

a beautiful chocolate roulade filled with cheesecake cream
dairy-free, egg-free, nut-free, sesame-free, soya-free, vegetarian and vegan
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
cooling time 1 hour
Servings: 6
Course: Dessert
Cuisine: French
Ingredients Equipment Method

Ingredients
  

  • 120 g plain flour
  • 30 g cocoa powder
  • 20 g cornflour
  • 120 g caster sugar
  • 1/4 tsp xanthan gum
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 120 g dairy-free milk
  • 50 g flavourless oil
  • 50 g water
  • 1/2 tsp vinegar or lemon juice
  • 1 tbsp caster sugar to dust the parchment before rolling
cheesecake cream filling
  • 50 g dairy-free cream cheese i like Oatly creamy spread
  • 25 g dairy-free margarine
  • 200 g icing sugar
  • 1 tsp vanilla extract

Equipment

  • 1 baking tray
  • non-stick baking parchment

Method
 

To make the sponge
  1. Preheat the oven to 170℃ and line a baking tray with non-stick parchment
  2. Pour all the dry ingredients into a large bowl (the first 7 ingredients listed), whisk to combine and then make a well in the centre
  3. In another bowl or jog combine all the wet ingredients. Pour into the well in the dry ingredients and gradually whisk together until you have a nice smooth paste
  4. Pour onto the lined baking sheet and evenly spread out.
  5. Bake for 12 minutes until risen and cooked through
  6. Leave to cool for a couple of minutes. Meanwhile, sprinkle the 1tbsp caster sugar over another sheet of parchment. Flip over the roulade sponge and then using the parchment, roll up into a tight cylinder. Leave to fully cool.
  7. As the sponge is cooling, whisk together the filling ingredients.
  8. Once fully cool, very carefully unroll the cylinder (it may crack but you can glue it back together with the filling if necessary
  9. Spread the cheesecake cream over the unrolled sponge and carefully roll back up.
  10. Sprinkle with icing sugar or cover with whipped ganache (link in the write up above)
  11. This sponge is best eaten within a couple of days