Vegan Bûche De Noël - Yule Log Cake

Aww we're beaming reading this, Terhi! How special that you could make it with your daughter. So honoured to be part of your new Christmas tradition ❣️

Yay! Thanks for the glowing review, Emma, and sharing it with friends ☺️

Eeeek we're beaming reading this, Lex 🥰 Thanks for trying the recipe and sharing the glowing review. So honoured that it'll be a yearly repeat, too ✨

Hello, Martunia! Oh thanks so much for comment 🥰 We’re so happy to hear it turned out looking like a little piece of art✨

If it came out a bit tough, the most common culprits are slightly overbaking or overmixing. Because this cake is baked thin and meant to be rolled, even an extra minute or two in the oven can make it firmer than intended (plus there's so much variation from oven to oven). Next time, I’d suggest checking it right at the 15-minute mark. It should spring back gently when touched but still feel soft. We use top-and-bottom heating (no fan).

Another tip is to mix the batter just until no dry flour remains. Overmixing can develop too much gluten, which leads to a tougher sponge. Lastly, just make sure not to add too much flour, which can also make the cake too dense. If you can weigh the flour (instead of measuring by cups), that's best! I hope this helps for next year’s bake, and thank you again for taking the time to share your experience❣️

Thanks for trying the recipe and sharing the review, Tamara! Glad it was enjoyed 🙌

Eeeek 🥰 so excited to hear this, Gani, thanks for trying the recipe and sharing the review!

Heyy Sanna! Aw thanks ☺️ Yes, you can definitely prep it ahead, and the most reliable way is to assemble the filled roll the day before. Because the sponge is quite delicate, I would be cautious about refrigerating it rolled up without filling for a couple of days, since it can firm up and be more prone to cracking when you unroll it. Instead, bake the cake, roll it up in the towel while warm, let it cool completely, then gently unroll, add the filling, and roll it back up. Wrap it well and refrigerate overnight. On the day of serving, let it sit out for 15 to 30 minutes, then add the ganache a few hours before serving so it spreads nicely and looks its best. Hope you love it ✨

Thank you so much for your response and tips! I followed your suggestions and it worked perfectly 🥰 I think I overbaked it slightly because there were a lot of cracks after/while rolling, but the ganache covered them up nicely 😁 It looked pretty and it was so tasty, not too heavy and the flavours came together really well! I already know I'll be making this again next Christmas!

Ahh yay! Thanks so much for the update, Sanna. Hope you love the recipe even more next year 🥰

Aw so happy it caught your eye, Dunja! As for gluten-free oat flour, it behaves quite differently from wheat flour, so we wouldn’t recommend swapping it 1:1 here. It's already a bit of a tricky recipe, and without gluten in the flour, I'm afraid the batter won’t hold its structure the same way, and the cake may turn out more fragile and crumbly. Because we haven't tried it with a gluten-free flour blend ourselves, we can't say for sure how well it'll work, and wouldn't advise. With our other cake recipes that don't require rolling, though, we've heard pretty good reviews when using a GF flor blend (rather than just one type of GF flour) - I hope this helps for now :)

Hi Dunja! I made it with Bob’s gluten free chocolate cake mix and it worked out pretty well! I would recommend not adding sugar in the wet ingredients though since the cake mix already has sugar.
Love this recipe! It was a big hit with the non-vegan crowd 😊 Thank youuuu

thanks for your comments! This helps a lot ☺️ I‘ll find another recipe :)