Vegan Buche De Noel

Vegan Buche De Noel

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Buche De Noel (vegan & glutenfree) Nirvana Cakery
Buche De Noel (vegan & glutenfree) Nirvana Cakery from nirvanacakery.com

The holiday season is upon us, and what better way to celebrate than with a vegan buche de noel? This traditional French dessert is usually made with eggs, butter, and cream, but we’ve created a vegan version that’s just as delicious. Not only is this recipe cruelty-free, but it’s also a healthier option for those who are watching their cholesterol or saturated fat intake. So, without further ado, let’s get baking!

Ingredients

  • 1 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup almond milk
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1 can coconut cream, chilled overnight
  • 1/4 cup powdered sugar
  • 1/2 teaspoon peppermint extract
  • Vegan chocolate chips or shavings, for decoration

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the almond milk, maple syrup, coconut oil, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until combined.
  5. Pour the batter into the prepared pan and spread it out evenly. Bake for 10-12 minutes, or until a toothpick inserted in the center comes out clean.
  6. While the cake is baking, make the filling. Scoop the solid coconut cream from the chilled can into a mixing bowl. Beat with an electric mixer until fluffy. Add the powdered sugar and peppermint extract and beat until combined.
  7. Once the cake is done, remove it from the oven and let it cool for a few minutes. Then, invert it onto a clean kitchen towel and carefully remove the parchment paper. Roll the cake up in the towel, starting from the short end. Let it cool completely in the towel.
  8. Once the cake is cool, carefully unroll it and spread the filling over the top, leaving a border around the edges. Roll the cake back up, using the towel to help you. Place the cake seam-side down on a platter or serving dish.
  9. Decorate the cake with vegan chocolate chips or shavings to resemble a log. Dust with powdered sugar if desired.
  10. Refrigerate the cake for at least 1 hour before serving.
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Nutritional Information

Each serving of vegan buche de noel (1 slice) contains approximately:

  • Calories: 220
  • Total fat: 13g
  • Saturated fat: 9g
  • Cholesterol: 0mg
  • Sodium: 140mg
  • Total carbohydrates: 26g
  • Dietary fiber: 2g
  • Sugars: 14g
  • Protein: 2g

Cooking Time

This recipe takes approximately 30 minutes of active time and 1 hour of refrigeration time.

Equipment

  • 10×15 inch jelly roll pan
  • Parchment paper
  • Mixing bowls
  • Whisk
  • Electric mixer
  • Kitchen towel
  • Platter or serving dish

Serving Suggestions

This vegan buche de noel is a festive and impressive dessert that’s perfect for holiday gatherings. Serve it with a dollop of vegan whipped cream and some fresh berries for a beautiful presentation.

Variations

You can customize this recipe to your liking by adding different flavors to the filling or changing up the decorations. Here are a few ideas:

  • Instead of peppermint extract, use almond extract or orange zest in the filling.
  • Decorate the cake with fresh fruit or edible flowers instead of chocolate.
  • Sprinkle chopped nuts or coconut flakes over the filling before rolling up the cake.

Substitutions

If you don’t have all of the ingredients on hand, here are some substitutions that may work:

  • You can use a different type of non-dairy milk in place of almond milk.
  • Honey or agave nectar can be used instead of maple syrup.
  • Vegetable oil or vegan butter can be used instead of coconut oil.
  • If you can’t find canned coconut cream, you can use full-fat coconut milk instead (just be sure to chill it overnight).

Storage

Leftover vegan buche de noel can be stored in the refrigerator for up to 3 days. The cake may become slightly soggy over time, but it will still be delicious!

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Tips

  • Be sure to use chilled coconut cream for the filling. If your can is not chilled, the cream and liquid will not separate properly.
  • Roll the cake up tightly to prevent the filling from spilling out.
  • If you’re having trouble rolling the cake, you can trim the edges to make them straight.
  • Use a serrated knife to cut the cake for a clean slice.

Notes

This recipe can easily be doubled to make a larger cake.

Frequently Asked Questions

Can I make this recipe gluten-free?

You can try using a gluten-free flour blend in place of the all-purpose flour, but we haven’t tested this recipe with gluten-free flour. Keep in mind that the texture and flavor may be different.

Can I freeze this cake?

We don’t recommend freezing this cake, as the texture may become soggy when thawed.

Can I use a different type of non-dairy milk?

Yes, you can use any type of non-dairy milk that you prefer.

This vegan buche de noel is a delicious and festive dessert that everyone can enjoy. With its moist chocolate cake and fluffy peppermint filling, it’s sure to impress your guests. We hope you give this recipe a try and enjoy it as much as we do!