V.V. Holidaze:
Log Lady🪵 … A Vegan Bûche de Noël 🎄
December 24, 2021
“One Day My (Yule) Log Will Have Something To Say About This.” My goodness! How could I have not connected this traditional Christmas cake with the Log Lady sooner? This kind of cross-section of my interests into thematic baking is highly motivating. And so, a log was born. And a photoshoot.
Since I first attempted a Bûche de Noël, or Yule Log cake, I’ve grown as a baker. I was determined to give it another try and embrace more of the tradition accoutrements.
To follow, the recipe breakdown to try again some other holiday season.
Cake
Adapted from Baked By Clo
200 grams all-purpose flour
1 Tablespoon cocoa powder
2 teaspoons baking powder
1/8 teaspoon xanthan gum
115 grams powdered sugar
75 grams Earth Balance butter, melted
250 ml of plant milk
2 teaspoons vanilla extract
Preheat your oven to 350 degrees and line a 10 x 14 inch baking sheet with parchment paper.
In a large bowl, sift together flour, cocoa powder, baking powder, xanthan gum and powdered sugar.
Add melted Earth Balance, plant milk and vanilla extract to dry and mix until incorporated well.
Spread into prepared sheet, smoothing out evenly with a rubber spatula. Tap onto counter to get rid of some air bubbles.
Bake for 12 minutes then let cool for 5 minutes in pan.
Dust a clean dishcloth with cocoa powder. Flip cake onto dishcloth and peel away parchment paper.
Sprinkle cocoa powder over the top of the cake. Now start the rolling. Roll tightly lengthwise and allow to cool on counter for 90 minutes.
As you wait, prepare the filling.
After the 90 minutes, gently unroll the cake. Spread an even layer of the filling over the cake. Gently roll it back up without the dishcloth.
Wrap the cake in plastic wrap and place it in the fridge for at least an hour. (I let it set overnight because it was late.)
Cream Cheese Filling
Earth Balance vegan butter
4-5 cups powdered sugar
1 tsp vanilla
With handheld mixer, beat cream cheese and Earth Balance until smooth and incorporated.
Lower the speed and add half the powdered sugar.
Turn up mixer once it’s incorporated and beat until smooth.
Then add the remaining sugar and, once again, beat until smooth.
Add the vanilla and beat until well incorporated.
Chocolate Ganache Frosting
300 grams Chocolate chips
120 ml Unsweetened soy milk
Add chocolate chips and plant milk to a heatproof bowl.
Place the bowl over a small saucepan of water, and allow to melt over low heat stirring gently.
Once completely melted, remove from hear and let sit at room temperature for exactly 1 hour.
After the hour is up, use an electric whisk to whisk it for around 10 seconds, no more. This will make it light and fluffy.
Transfer into a large piping bag with a large star nozzle. Pipe it onto the yule log in bark-like vertical lines until it’s completely covered. Leave ends to reveal the rolled cake.
Allow to set in the fridge while you prepare the mushroom meringues.
Marshmallow Meringues
Adapted from here
1/2 cup aquafaba
1/4 teaspoon vanilla extract
1/8 teaspoon cream of tartar
6 Tablespoons granulated sugar
Cocoa powder for dusting
Some melted chocolate for assembling
Preheat the oven to 200 degrees and line a large baking sheet with parchment paper.
Add the aquafaba, vanilla extract and cream of tartar to the mixer bowl.
Begin whipping high. As it whips, slowly add in the the sugar, sprinkling it in one spoonful at a time.
When mixture holds stiff peaks, it’s ready to pipe. About 5-7 minutes.
Using a pastry bag with a circular tip, form mushroom caps and stems separately onto the prepared sheet.
Bake for 90 minutes, rotating the pans half way through. Test for doneness after the 90 minutes by checking firmness of a meringue’s bottom. Continue to test during any additional baking time, up to an additional hour.
Once done, let cool in a dry place.
Assemble your mushrooms using the melted chocolate then dust with cocoa powder.
