Vegan Bûche de Noël - Chocolate, Chestnut, and Grand Marnier

Vegan Bûche de Noël - Chocolate, Chestnut, and Grand Marnier

Before becoming vegan, I used to eat entire swiss rolls from the newagents downstairs in one sitting.  Frequently.



I've posted about vegan swiss rolls before, and have had many failed, horribly cracked attempts at a more traditional version.  But this Christmas I nailed it!

Finally, a real swiss roll/Bûche de Noël/Yule log!

I can tell you something right now - there will be many, many variants on this coming!

The key thing is to baste the cake while it's still hot from the oven with the Grand Marnier (or sugar syrup if you want something non-alcoholic), then roll it up right away and refrigerate till it cools enough to fill.

Otherwise, this is a really pretty simple recipe, considering how long it took me to crack it!

Vegan Bûche de Noël - Chocolate, Chestnut, and Grand Marnier

cake slightly adapted from Vegan Cupcakes Take Over the World

Total Time: 2 hours

Serves: makes 8 - 10 slices

Ingredients:

For the cake:

• 2 cups (745 ml) almond milk (unsweetened)
• 2 tsp apple cider vinegar
• 1 1/2 cups (300g) sugar
• 2/3 cup (150 ml) sunflower oil
• 2 tsp vanilla extract
• 1 tsp chocolate extract or orange flower water
• 1 tsp Grand Marnier or Cointreau
• 2 'eggs' worth of egg replacer 
• 2 cups (250 g) flour
• 2/3 cup (80 g) cocoa powder
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt

For the filling:

• 200g (7 oz) chestnut puree, unsweetened
• 3 tsp vanilla extract
• 1 cup sugar
• 1 cup water
• pinch salt

For the ganache:

• 100g (5 oz) dark chocolate
• 60 ml (1/4 cup) almond milk, unsweetened
• 1 tbsp vegan margarine or butter

For assembly:

• 230 ml (1 cup) Grand Marnier

Preheat the oven to 190C/375F.  Line a baking sheet which has at least 1/4 inch edges with parchment paper, leaving 5 inches of excess paper on one end.

In a large bowl, mix together the almond milk, vinegar, oil, extracts, Grand Marnier, and 'eggs' until combined.  Sift in the dry ingredients and whisk till fully combined.

Pour the batter into the cake pan and bake for 10 - 15 minutes, or until a toothpick comes out clean.

As soon as the cake is cooked, brush on the cup of Grand Marnier.  Immediate roll up the cake into a swiss roll shape, using the spare 5 inches of parchment paper, so that each layer of cake is kept separate by the paper.

Place the roll in the fridge and let rest for about 30 minutes, or until cool, but not cold, to the touch.

Meanwhile prepare the chestnut filling by blending all the ingredients together.  Taste for flavouring.

When the roll is cool, carefully unroll it, but keep it on its parchment paper.  The center will still be warm, but not hot.  

Spread the chestnut blend on top of the cake, leaving 2 inches uncovered on 3 sides of the cake.  Then, very carefully, re-roll the cake, removing the parchment paper as you roll.  When the cake is fully rolled, wrap it in the parchment paper and place it back in the fridge to cool completely, at least 1 hour.

Make the ganache by melting the ingredients together in a bain marie or microwave.  Set aside and let cool until it is at body temperature.

When the cake is fully cooled and the ganache is at body temperature, pour the ganache over the cake.  Top with a sprinkling of powdered sugar, if desired, and serve!