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Title: Vegan Yule Log
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Vegan Yule Log

What is a Yule Log. Preheat the oven to 180C Gas Mark 4.

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Roll the sponge up quite.

Vegan yule log. In a large bowl mix together the flour baking soda cinnamon and xanthan gum. This was the first-ever attempt at making a yule log and it turned out perfectly. Preheat oven to 375F.

Vegan Christmas is not Christmas without a yule log. Sieve the icing sugar into a bowl add the vegan butter and vanilla extract. Preheat oven to 180C line a large baking tray with greaseproof paper.

This Gluten-Free Vegan Yule Log is moist and fluffy rich and indulgent and coated in a velvety chocolate buttercream made with sweet creamy chestnuts. This recipe creates a decadent spongy vegan yule log filled with a silky smooth filling coated in a scrumptious rich dairy-free chocolate ganache. The best festive dessert for Christmas.

Combine the milk in a small bowl whisk with the apple cider vinegar. With an easy vegan chocolate sponge dairy free. 12 teaspoon salt.

This entirely vegan Christmas Yule log cake tastes just like the classic Bûche De Noël only entirely dairy free egg free and gluten free. A yule log or Bûche De Noël is a very popular French chocolate cake filled with a deliciously creamy icing either white or chocolate and covered with a nice and creamy chocolate ganache. Add the yoghurt soya milk and the vanilla extract then the flour and baking powder and mix until fully combined.

Line a 10 x 14 tray or swiss roll tin with baking paper. 1 teaspoon baking soda. I used a variation of one of the Moosewood chocolate cake recipes for the body of the log.

Before you begin baking whisk together the apple cider vinegar and plant milk and let it rest for 5-10 minutes until it curdles to form vegan. 13 cup cocoa powder. In a large bowl mix the flour sugar baking powder cacao powder salt.

12 cup vegetable oil. Stir in the sugar. Preheat your oven to 180C350F 160C325F if using a fan or convection oven.

Beat together until smooth. 34 cup sugar. Using a food mixer beat the margarine and sugar together for 2-3 minutes until pale and fluffy.

Grease and line a Swiss roll tin. Begin by preheating you oven to 180C 356F gas mark 4 and lining a 33 x 23cm Swiss roll tin with grease proof paper. It looks impressive is perfect for sharing and is refined sugar free too.

Gently unroll the cold sponge and spread the filling evenly over the inside. Set aside for 10 minutes to curdle into a buttermilk. 1 12 cups unbleached white flour.

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