Vegan Black Forest Yule Log
This vegan black forest yule log is a showstopping holiday dessert that is entirely plant-based. A soft chocolate sponge is filled with a sweet cherry compote and topped with billowy coconut whipped cream and maraschino cherries. It looks gorgeous on a Christmas table and tastes even better. No eggs, no dairy, and made completely from scratch. The cherry filling is bright and jammy, the cream is light and airy, and the whole log comes together more easily than it looks. Also try my Vegan Chocolate Cake, Black Forest Cupcakes, or Coconut Whipped Cream.
Eggless Dairy-Free Black Forest Yule Log
This BLACK FOREST YULE LOG is filled sweet cherry and topped with vegan coconut whipped cream and Maraschino cherry. Perfect for holiday season.
Ingredients
Cherry Filling
- 2 tsp (6 g) Corn Starch
- 2 tbsp (30 ml) water, room temperature
- 2 cups (300 g) Frozen Cherries (Pitted)
- 2 tbsp (25 g) Superfine (Granulated) Sugar
Cake Batter
- 2 tbsp (14 g) Ground Flax Seed
- 6 tbsp (90 ml) Warm Water
- 1/2 cup (100 g) Superfine (Granulated) Sugar
- 1/3 cup (80 ml) Warm Water
- 2 tbsp (30 ml) Vegetable Oil
- 1 cup (140 g) All-Purpose Flour
- 2 tbsp (14 g) Cocoa Powder (Baking Cocoa)
- 1 tsp (4 g) Baking Powder
Instructions
Cherry Filling
- To a small bowl add, water and corn starch. Mix well and set aside.
- Place a small saucepan on medium low heat.
- Add frozen (or fresh) pitted cherry to the pot. Then add sugar.
- Cook on medium low heat, stirring constantly until cherry is soft and mushy, about 10-15 minutes.
- Then add corn starch to the pot and stir on low heat until mixture thickens, about 1-2 minutes.
- Transfer cherry filling to a bowl and set aside to cool.
Cake Batter
- Oil baking tray (10×15 inch ; 25 x 38 cm) and line it with parchment paper. Oil parchment paper. Set aside.
- To a small bowl add, flax seed and water. Mix well and let stand for 10-15 minutes.
- To a large bowl, add sugar and water. Whisk until sugar is completely dissolved.
- Then add oil and flax seed mix. Mix well.
- Sift in flour, baking powder and cocoa powder.
- Mix until dry flour is no longer visible. DO NOT OVER MIX (mix until dry and wet ingredients are just combined).
- Transfer dough to baking tray and spread evenly.
- Bake in preheated oven to 350oF (180oC), rack middle position, 10-13 minutes.
- Oil a large piece of parchment paper. Then, turn cake onto parchment paper. Peel parchment paper from cake. (see video)
- Trim all 4 edges of cake.
- Spread cherry filling evenly on cake and roll cake.
- Then, roll cake tightly in parchment paper. Chill for 1 hour.
- Dust top of cake with cocoa powder.
- Decorate top of cake with whipped coconut cream. Recipe for whipped coconut cream: https://shirleycooking.com/coconut-whipped-cream/
