Christmas Log Cake

Christmas Log Cake

Taking the yule log to new levels. This is the ultimate showstopper for your Christmas table, it’s also great fun to make. Perfect assembly mission for the children of the house!

Serves 10 slices

Cooks in 45 Minutes

Ingredients

  • 220g plain flour
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • 4 tbsp cocoa powder
  • 220g caster sugar
  • 150ml oil (neutral olive or vegetable)
  • pinch of sea salt
  • 1 tsp vanilla extract
  • vegan buttermilk
  • 350ml oat/soya or almond milk
  • 2 tbsp apple cider vinegar

 

FILLING

  • 220g icing
  • 100g veggie spread or veggie margarine
  • 1 tsp vanilla extract

 

FROSTING

  • 255g icing
  • 120g veggie spread
  • 4 tbsp cocoa powder

 

BARK

  • 250g dark chocolate melted

 

  • Additional decorations: rosemary, icing sugar, blackberries, blueberries, pistachios


Method

Pre-heat the oven to 180º fan

To make the vegan buttermilk stir the apple cider vinegar into the milk and let sit for a couple of minutes (4-5) to curdle.

In a large mixing bowl (or electric mixer) combine the flour, baking powder, soda, sugar, salt, and cocoa powder, mix well.

Tip in the oil, vanilla and pour in the “vegan buttermilk”.

Combine into a smooth thick batter.

Line your tins with grease proof paper.

Divide the batter in 3 parts.

Bake for 25 minutes.

Remove and let cool fully.

 

FILLING

In a bowl combine the ingredients and whisk into a creamy, smooth thick frosting.

 

FROSTING

In a bowl combine the ingredients and whisk into a creamy, smooth thick frosting.

 

BARK

On a large flat tray place some parchment paper.

Pour over the melted chocolate and spread out evenly to create a thin layer of chocolate.

Let sit until it’s almost set, using a fork create lines and swirls to resemble bark.

Put in the fridge to set firm.

Once firm gently break into large pieces (like above image).

 

TO ASSEMBLE

Prepare a cake stand or improvise and use an upside-down plate.

Stack 1 sponge layer on the stand and add half of the filling, spreading out using a knife.

Place the second sponge layer on top and use the other half of the filling, spreading even.

Add the top layer sponge, layering over the frosting using a knife covering the sides as well as the top.

“Stick” on the chocolate bark to surround the sides. using a fork create swirls on the top of the cake.