{"id":560,"date":"2010-12-29T22:15:30","date_gmt":"2010-12-29T22:15:30","guid":{"rendered":"https:\/\/sweetvegan.net\/?p=560"},"modified":"2020-12-18T17:58:13","modified_gmt":"2020-12-18T17:58:13","slug":"vegan-yule-log","status":"publish","type":"post","link":"https:\/\/sweetvegan.net\/vegan-yule-log\/","title":{"rendered":"Vegan Yule Log"},"content":{"rendered":"

For years now I have been promising myself that I would make a Yule log for Christmas and of course, I finally got my ass in gear the first year cooking an entirely 100% vegan Christmas dinner.<\/p>\n

I thought it was going to be painful and horrifying but it was quick easy and dangerously delicious.<\/p>\n

The mousse is made simply of:<\/p>\n

-1 pkg of medium-firm silken tofu
-1 pkg of semi-sweet chocolate chips<\/p>\n

Melt chocolate chips in a double boiler
and blend with tofu in the blender, until smooth.
Place in the fridge for about an hour or until firm and mousse-like.<\/p>\n

I used a variation of one of the Moosewood chocolate cake recipes for the body of the log
Preheat oven to 375\u00b0F<\/p>\n

– 1 1\/2 cups unbleached white flour
– 1\/3 cup cocoa powder
– 1 teaspoon baking soda
– 1\/2 teaspoon salt
– 3\/4 cup sugar
– 1\/2 cup vegetable oil
– 1 cup cold water or brewed coffee ( I prefer my friend Jane’s version, putting 1 cup of cold water plus 1\/4 cup cold espresso)
– 2 teaspoons vanilla extract
– 2 tablespoons apple cider vinegar<\/p>\n

Sift together the flour, cocoa powder, baking soda, sugar and salt.
In a large measuring jug, mix together all liquid ingredients except for the vinegar.
Add the wet to the dry ingredients and stir until smooth.
Add the vinegar and stir until even distributed throughout the batter.
Pour onto un-greased edged cookie sheet (a flat one won’t hold in the batter and you’ll have quite the mess on your hands)
and bake 10-20 minutes. depending on your oven.<\/p>\n

When cake is cooled, remove from pan and lay out on a flat service. This is easiest if you lay a piece of wax paper between cake and counter top.
Smooth about 1\/3-1\/2 of the chocolate mousse over the cake.
Slowly roll the cake into a log like you might if you were making sushi rolls.
Don’t worry if the cake cracks or crumble here and there. We’ll hide that after.
Coat the log in the remaining mousse and decorate.<\/p>\n

I’m having some technical issues with my camera but I will post the photo asap.<\/p>\n\n

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Vegan Yule Log<\/h2>Recipe by Jennifer-June<\/span>Course: Desserts, Holidays, Vegan Christmas, vegan recipes<\/mark><\/span><\/div>

For years now I have been promising myself that I would make a Yule log for Christmas and of course, I finally got my ass in gear the first year cooking an entirely 100% vegan Christmas dinner.
I thought it was going to be painful and horrifying but it was quick easy and dangerously delicious.
I used a variation of one of the Moosewood chocolate cake recipes for the body of the log<\/p>

Ingredients<\/h3>
  • Cake<\/strong><\/li>
  • <\/span>

    -1 1\/2 cups unbleached white flour<\/span><\/p><\/li>

  • <\/span>

    1\/3 cup cocoa powder<\/span><\/p><\/li>

  • <\/span>

    1 teaspoon baking soda<\/span><\/p><\/li>

  • <\/span>

    1\/2 teaspoon salt<\/span><\/p><\/li>

  • <\/span>

    3\/4 cup sugar<\/span><\/p><\/li>

  • <\/span>

    1\/2 cup vegetable oil<\/span><\/p><\/li>

  • <\/span>

    1 cup cold water or brewed coffee ( I prefer my friend Jane’s version, putting 1 cup of cold water plus 1\/4 cup cold espresso)<\/span><\/p><\/li>

  • <\/span>

    2 teaspoons vanilla extract<\/span><\/p><\/li>

  • <\/span>

    2 tablespoons apple cider vinegar<\/span><\/p><\/li>

  • Filling<\/strong><\/li>
  • <\/span>

    1 pkg of medium-firm silken tofu<\/span><\/p><\/li>

  • <\/span>

    1 pkg of semi-sweet chocolate chips
    <\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Cake<\/strong><\/li>
    • Preheat oven to 375\u00b0F<\/li>
    • Sift together the flour, cocoa powder, baking soda, sugar and salt.<\/li>
    • Add the wet to the dry ingredients and stir until smooth.<\/li>
    • Add the vinegar and stir until even distributed throughout the batter.<\/li>
    • Pour onto un-greased edged cookie sheet (a flat one won’t hold in the batter and you’ll have quite the mess on your hands)<\/li>
    • and bake 10-15 minutes. depending on your oven.<\/li>
    • Mousse Filling<\/strong><\/li>
    • Melt chocolate chips in a double boiler and blend with tofu in the blender, until smooth.
      <\/li>
    • Place in the fridge for about an hour or until firm and mousse-like.<\/li>
    • Assembly<\/strong><\/li>
    • When cake is cooled, remove from pan and lay out on a flat service. This is easiest if you lay a piece of wax paper between cake and counter top.<\/li>
    • Smooth about 1\/3-1\/2 of the chocolate mousse over the cake.<\/li>
    • Slowly roll the cake into a log like you might if you were making sushi rolls. Don’t worry if the cake cracks or crumble here and there. We’ll hide that after.<\/li>
    • Coat the log in the remaining mousse and decorate with sugared cranberries, marzipan animals or aquafaba mushrooms.<\/li><\/ul><\/div>
      \n\t\t\t\t\t

      Notes<\/h3>\n\t\t\t\t\t
        <\/ul>\n\t\t\t\t<\/div>