Chocolate Peppermint Yule Log

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This vegan, gluten free chocolate peppermint yule log is a show stopper of a dessert. It is our favourite Christmas dessert by far. A soft, chocolatey sponge cake is rolled around peppermint buttercream icing and everything is topped with a chocolate ganache. There are many different techniques and steps to this recipe but don’t be intimidated, it is well worth the effort! A bonus is that you can make the log ahead of time and keep it in the freezer.

A note on some of the ingredients:

Gluten free flour blend: I have only tried this recipe using Bob’s Red Mill 1:1 Gluten free flour, the blue bag. I highly recommend weighing the flour as too much flour could make the sponge dense and make it harder to roll.

Xanthan gum: Although the gluten free flour blend I use already contains xanthan gum I add extra to this recipe to help make the sponge more pliable and easier to roll.

Flax egg: Make a flax egg by combining 1 tablespoon of ground flax with 3 tablespoons of hot water. As the mixture sits it gels and becomes the perfect substitute for an egg. You can substitute ground chia seeds for ground flax—just use the same measurements and let the mixture sit for a few minutes to come together.

Cocoa powder: I use standard cocoa powder in this recipe however dutch processed cocoa powder which has a mellower flavour and darker colour could easily be substituted. Mixing the cocoa powder with hot water blooms it which gives helps give a moister crumb and intensifies the flavour.

Chocolate chips: I use accidentally vegan, gluten free chocolate chips that I find at the grocery store. I prefer semi sweet chocolate chips in this recipe as they compliment the cocoa powder well. Chopped chocolate can replace the chocolate chips; however, weighing the chocolate makes it easier—use 8 ounces.

Aquafaba: Aquafaba is the liquid that comes from canned legumes, most commonly chickpeas. I always use the aquafaba from chickpeas however aquafaba from any white bean would also work. Aquafaba can be frozen so if you open a can of chickpeas but don’t need the aquafaba right away, measure it out and freeze. To thaw, leave the aquafaba in the fridge overnight and bring it to room temperature before mixing. By adding cream of tartar to the aquafaba it helps to keep it’s shape.

How the chocolate peppermint yule log is made:

Preheat the oven to 350°F and line a medium sized rimmed baking sheet with parchment paper.

In a small dish mix the ground flax seed with three tablespoons of hot water and set aside.

Over a double boiler, melt the butter. When the butter is almost completely melted add in the chocolate chips. Stir constantly until the chocolate chips have completely melted. Set aside.

In a large measuring cup add the boiled water and cocoa powder. Still until the cocoa powder has dissolved.

In a large mixing bowl weigh out the flour. Add in the xanthan gum, baking powder, baking soda and salt. Mix until everything is combined. Set aside.

In a stand mixer whip together the aquafaba and cream of tartar until soft peaks form. Set aside.

To the melted butter and chocolate add in the sugar, flax egg and bloomed cocoa powder. Stir everything together. Add in the vanilla extract and stir again.

Add the wet ingredients to the dry and mix until there are no dry patches left. Carefully fold in the aquafaba until no streaks are left.

Spread 2 to 3 teaspoons of vegetable oil over the parchment paper that is lining the rimmed baking sheet. Spread the sponge batter evenly over the prepared pan.

Bake for 15 minutes.

As soon as the sponge comes out of the oven lightly dust it with icing sugar, cover with a clean tea towel and gently roll it up beginning at the long edge. Let the sponge completely cool while remaining rolled up.

Once the sponge is cool make the peppermint buttercream for the middle. In a stand mixer or with a hand mixer beat the vegan butter until soft. Add in the peppermint extract and mix well. Slowly add in the icing sugar, a half a cup at a time and mix. Add in the non dairy milk starting with just 1 tablespoon. If needed, add in the other 1/2 tablespoon of non dairy milk. The buttercream should be a smooth consistency but not too runny.

Carefully unroll the sponge and spread out the buttercream over the sponge. Gently roll the sponge back up. It’s ok if there are a few cracks on the outside, they will be covered with ganache.

To make the ganache, heat the non dairy whip cream in a small pot over low heat or in the microwave. Add the chocolate chips into a heat proof bowl. Just when the cream begins to form small bubbles around the perimeter remove the cream from the heat and pour over the chocolate chips.

Let the mixture stand for 3 to 5 minutes and then stir well, incorporating the now melted chocolate chips and the cream.

Let the ganache stand for 10 to 15 minutes to cool slightly before pouring over the yule log.

Place the chocolate peppermint yule log on a serving dish and carefully pour the ganache over the top, spreading it over the sides of the yule log. Strips of parchment paper can be placed on the sides of the log to help keep the sides clean.

Use the tines of a fork to gently make ridges in the ganache. Let the chocolate peppermint yule log sit uncovered in the fridge until ready to serve.

Enjoy!