Introduction
The holiday season is here, and what better way to get in the spirit than whipping up a decadent and delicious dessert? Our vegan GF yule log recipe is the perfect way to impress your guests and indulge in a little holiday cheer. This recipe is not only vegan and gluten-free, but it’s also easy to make and absolutely mouth-watering. So, without further ado, let’s get into the ingredients and instructions.
Ingredients
For the cake:
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup tapioca flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup coconut sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
For the filling:
- 1 can full-fat coconut milk, chilled overnight
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
For the frosting:
- 1 cup vegan chocolate chips
- 1/4 cup unsweetened almond milk
- 1/4 cup vegan butter
For decoration:
- 1/4 cup powdered sugar
- 1 tbsp unsweetened cocoa powder
Instructions
1. Preheat your oven to 350°F (180°C). Grease a 10×15 inch (25×38 cm) baking sheet with coconut oil or line it with parchment paper. 2. In a large bowl, whisk together the almond flour, coconut flour, tapioca flour, cocoa powder, coconut sugar, baking powder, baking soda, and salt. 3. Add the almond milk, melted coconut oil, and vanilla extract to the dry ingredients and whisk until smooth. 4. Pour the batter into the prepared baking sheet and spread it evenly. 5. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean. 6. Remove the cake from the oven and let it cool for 5 minutes. 7. While the cake cools, make the filling. Open the can of chilled coconut milk and scoop the thick coconut cream into a large bowl, leaving the liquid behind. 8. Add the powdered sugar and vanilla extract to the coconut cream and whisk until smooth. 9. When the cake has cooled, spread the coconut filling evenly over the cake. 10. Gently roll the cake from one short end to the other, using the parchment paper or a towel to help you. 11. Place the rolled cake on a wire rack and let it cool completely. 12. While the cake cools, make the frosting. Melt the chocolate chips in a double boiler or in the microwave. 13. In a separate bowl, whisk together the almond milk and vegan butter until smooth. 14. Add the melted chocolate to the almond milk mixture and whisk until well combined. 15. When the cake has cooled completely, spread the frosting evenly over the top and sides of the cake. 16. Use a fork to create a bark-like texture in the frosting. 17. In a small bowl, mix together the powdered sugar and cocoa powder. 18. Dust the cake with the powdered sugar and cocoa powder mixture to create a snowy effect. 19. Serve and enjoy!
Nutritional Information
This vegan GF yule log serves 8-10 people. Here’s the nutritional information per serving:
- Calories: 390
- Total Fat: 27g
- Saturated Fat: 19g
- Cholesterol: 0mg
- Sodium: 220mg
- Total Carbohydrates: 38g
- Dietary Fiber: 5g
- Sugars: 23g
- Protein: 4g
Cooking Time
This vegan GF yule log recipe takes approximately 45 minutes to prepare and bake.
Equipment
For this recipe, you’ll need a large mixing bowl, a whisk, a baking sheet, parchment paper or coconut oil for greasing, a wire rack, and a double boiler or microwave-safe bowl for melting the chocolate.
Serving Suggestions
This vegan GF yule log is a showstopper dessert that’s perfect for any holiday gathering. Serve it with a cup of hot cocoa or a scoop of vegan ice cream for an extra special treat.
Variations
This recipe is already vegan and gluten-free, but you can make it nut-free by using oat flour instead of almond flour. You can also add some crushed candy canes to the filling or frosting for a peppermint twist.
Substitutions
If you don’t have coconut sugar, you can use brown sugar instead. If you don’t have almond milk, you can use any non-dairy milk of your choice. And if you don’t have vegan chocolate chips, you can use chopped dark chocolate instead.
Storage
Store this vegan GF yule log in an airtight container in the refrigerator for up to 3 days.
Tips
Be sure to chill the coconut milk overnight for the filling, and use only the thick coconut cream at the top of the can. Also, don’t overbake the cake or it will be too dry to roll.
Notes
This recipe is adapted from Minimalist Baker’s Vegan Yule Log recipe.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can make this vegan GF yule log up to 2 days ahead of time. Just store it in the refrigerator until you’re ready to serve.
Can I freeze this recipe?
No, we don’t recommend freezing this recipe as it may impact the texture and quality of the cake.
Conclusion
This vegan GF yule log recipe is the perfect way to get into the holiday spirit while staying true to your dietary restrictions. It’s easy to make, delicious, and sure to impress your guests. So why not give it a try this holiday season? We promise, you won’t regret it.