Chestnut and Vanilla Vegan Bûche de Noël (Yule Log)

Vanilla and Chestnut Vegan Buche de Noel (Yule Log)

This was inspired by a (non-vegan) Delia recipe, available here.

 This recipe takes quite a long time, as I recommend leaving your whipped cream and cake to chill overnight...this step can be skipped, if you are in a rush. Just be sure to chill the cake long enough that it is at room temperature, so it doesn't melt your whipped cream.

Chestnut and Vanilla Vegan Bûche de Noël (Yule Log) 

Total time: 1 day (active time 35 minutes)


For the cake -
  200g (1 and 1/2 cups) white flour
20g (1/4 cup) light brown flour (optional - adds a nice texture, but you can swap for white flour)
200g (1 cup) sugar
1 1/2 tsp baking powder
1/2 tsp salt 
240ml (1 cup) almond milk
1 tsp vanilla extract
60ml (1/4 cup) sunflower oil
1 tbsp apple cider vinegar

For the whipped topping -
300ml whippable vegan cream (I like Soyatoo)
2 tsp vanilla extract
Melted chocolate, optional

For the filling -
6 marron glacé
250g sweet chestnut spread (e.g. Clement Faugier)

 Preheat the oven to 180C/350F.

In a large bowl, mix together the wet cake ingredients (sugar, almond milk, vanilla, sunflower oil, vinegar). Then, sift in the dry ingredients and mix until combined. Pour into a baking sheet with raised edges, lined with parchment paper, and bake for 15 minutes, or until a toothpick comes out clean. Allow the cake to cool for 3 to five minutes.

Place another sheet of parchment paper or cling film onto the counter which is larger than the size of your cake. Carefully flip the cake out of the pan and onto your paper/cling film. Place a second piece of paper/cling film on top of the cake. Then, roll the cake up. Placing a dishtowel or similar at one end, and rolling so that this ends up in the centre of the cake will help to stop it collapsing. Wrap the rolled cake with cling film and place in the fridge to cool completely - overnight is best.

Before calling it a night, whip up your whipped cream topping (vanilla and whipping cream), and place this in the fridge overnight (uncovered) to firm up.

 The next day, carefully unroll your cake. The cling film/parchment paper should stop it from sticking together and breaking, but don't worry - if it does break, even in several places, this will not be visible when the cake is complete. Spread the chestnut puree across the cake evenly, leaving a half inch uncovered on all sides. Next, chop up the marron glacés and sprinkle these along one edge of the cake (reserve one or two for topping the cake, if desired).

 Re-roll your cake, so that the marron glacés become the centre. Re-cover with cling film and allow to cool in the fridge for a further hour or more(optional, but this step does help when cutting the cake).

Finally, spread the whipped cream topping on the outside of the cake, and top with remaining marron glacés and drizzled chocolate, if desired.