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Vegan Christmas log

very easy
Marinate Time
12 mins
Prep Time
30 mins
Total Time
12 mins


By Audrey Sckoropad

This is a no-fuss Yule log that even the novice baker will be able to make and that everyone will love with its comforting flavors! I have to admit that this is the cake I made that was eaten the fastest by all my family members. They told me it was a real winner… I hope you like it too!


Chocolate sponge cake
1 ½ cups
organic all-purpose flour (La Milanaise)
tablespoon non-GMO cornstarch
¼ cup
organic cane or coconut sugar
4 tbsp
cocoa powder (Prana)
½ tsp
non-aluminum baking powder
½ teaspoon
baking soda
A pinch of salt
1 cup
plant milk (room temperature)
1 teaspoon
apple cider vinegar
2 tbsp
melted coconut oil
2 tbsp
of applesauce
Center Trim
can Cha’s Organics Whipping Coconut Cream (refrigerate for at least 6 hours)
1 tbsp
maple syrup
1 tsp.
Chocolate ganache
½ cup
vegan butter
½ cup
cocoa powder
1 cup
organic and vegan powdered sugar
1 tbsp
of plant-based milk


Step 1
To make the cake, preheat the oven to 350°F. Place a sheet of parchment paper on a cookie sheet (9 ½ X 12). It is important to use a sheet pan of this size so that you have the right thickness of cake to roll out.
Step 2
In a bowl, combine the flour, sugar, cornstarch, baking powder, baking soda, cocoa and salt. In another bowl, mix milk, vinegar, oil and compote. Pour this mixture into the bowl containing the dry ingredients.
Step 3
Transfer the mixture to the baking sheet. Spread to cover the entire baking sheet to a thickness of about ½ inch.
Step 4
Bake for 10 to 14 minutes. Once out of the oven, let cool for only 2 minutes. It needs to be shaped like a log while it is hot. So, take one of the shorter sides and turn with the parchment paper to the other short side. Then let the cake cool for a good hour at room temperature or in the refrigerator.
Step 5
To make the center filling, just take the creamy part of the coconut cream can. Add maple syrup and vanilla and whip with an electric mixer. After 1 to 2 minutes, the cream should be smooth and slightly stiff. Refrigerate for 30 minutes.
Step 6
The ganache is made by simply mixing all the ingredients with a whisk or blender. When you get an even, smooth and creamy texture, it’s perfect!
Step 7
So, to assemble, once the cake is cooled, we roll it out, cover the entire inside with the whipped cream leaving ⅓ inch free on the edge all around. We roll it out again, this time removing the parchment paper gently as we go. Once the slit is down, we wrap the cake in plastic wrap and refrigerate it for 1 hour so that it holds together for frosting and decorating.
Step 8
Once out of the fridge, place it on a nice presentation plate, take the ganache and spread it over the entire surface and decorate with berries and coconut. Can be kept in the fridge for 3 to 4 days.