For the sponge:
10 tbsp aquafaba (already reduced*)
1 tbsp apple cider or white vinegar
1 cup all-purpose flour
3/4 cup granulated sugar
1/3 cup unsweetened cocoa powder
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
1/3 cup vegetable oil
1/3 cup hot water, espresso or coffee
1 tsp vanilla extract
For the middle:
349 g extra firm silken tofu, drained (the shelf-stable kind)
1/2 cup dark maple syrup
1 tbsp dark rum, optional
1 tsp vanilla extract
For the decorations:
Doisy & Dam D&Ds
Anything else you fancy
Vegan. Rainbow. Festive. Delicious. Get a Yule log that does it all.
Perfect for a Christmas day pudding, or for nibbling even when you know you're too full and more stuffed than the turkey/nut roast you just enjoyed. Roll on the food comas. Recipe courtesy of the lovely Eva's (@thenourishingmedic) adaption of this recipe.
Serves 10 (will power dependent!) and takes around 2 hours; plus time to set overnight.
- Preheat the oven to 350°F. Line a 15" x 10" jelly roll pan (or cookie sheet with sides) with parchment paper. Spray the sides and parchment lightly with oil.
- Wipe the stand-mixer bowl (or a medium bowl if you're using a hand-held beater) lightly with vinegar and dry. Add the aquafaba and vinegar, and beat on high until stiff peaks form, about 3-7 minutes depending on the appliance.
- In a large bowl, sift in the flour, cocoa powder, sugar, salt, baking powder and baking soda. Whisk well. In a small bowl, combine the oil, hot liquid and vanilla extract.
- Add the liquid ingredients to the dry ingredients, mixing just until blended. The batter will be very thick and some flour may remain, don't stress! Add about a cup of the whipped aquafaba, folding the mixture rather than stirring so you don't lose all of the air you've trapped in the aquafaba. Add the rest of the aquafaba, folding gently until the mixture is even. There may be a few small lumps but this is fine.
- Pour the mixture on the prepared baking pan, smoothing out the batter to the edges. Bake in the preheated oven for 12-15 minutes or until a toothpick comes out clean or with a few cooked crumbs on it.
- As soon as the cake comes out of the oven, place the tray on a cooling rack and gently cover the whole thing with foil. This will trap the moisture so the cake cracks less when you go to make the log. Let cool completely before assembling.
- To make the mousse, combine the drained tofu, maple syrup, rum (if using) and vanilla extract in a blender. Blend on high until smooth and silky. Cover with plastic wrap and place in the fridge for 30-45 minutes to cool and thicken.
- To assemble, slowly and gently peel the foil from the cake. A bit of the "skin" of the cake might come off, this is fine. Spread the mousse evenly over the cake. Cover with plastic wrap and place in the fridge for about an hour so that the mousse firms up.
- Starting at the long side of the cake, roll the cake over the filling firmly but gently. If it tears a bit, the tears will be covered with decorations later. Keep rolling, slowly releasing the parchment paper as you go and using it to help roll the log over and down. When you get to the end, roll the log onto its seam and roll the parchment paper back around it (the last bit of parchment will not have been peeled off the cake). Keeping the log on the tray and wrapping in plastic, store in the fridge until completely chilled 2-3 hours, or overnight. Having it chilled will make it easier to decorate.
- Remove the cake from the fridge. Cut 1 or 2 small pieces off the log at a 45° angle. Place the log on the serving tray, and position the angled side of the branches on the log for a cut branch effect. Use toothpicks or cut straws for support if necessary.
- Decorate (using melted chocolate to stick them to the top of the log if needed) and enjoy!