YULETIDE FOREST LOG
Vegan, Gluten free Yule Log recipe with the optional addition of therapeutic mushroom powders.
I’ve been wanting to make a Yule Log for quite some time now. For my family’s yuletide celebration this year, my partner and I decided to make one (or two). This recipe makes two small yule logs or 1 large log.
Time: About 45 minutes of prep and another 1 hour for decoration.
Yield: 10 large slices. Recipe makes 2 small yule logs or one large log.
Ingredients:
Sponge
50g cocoa
100g boiling water
40g flax
300g water
2t baking powder
1t xanthan gum
95g coconut oil
250 caster sugar
310g primo brownie mix (or self rising gf flour)
Oil for tray
*Optional 1 T lionsmane powder
Buttercream
350g powdered sugar
200g vegan butter
2t vanilla extract
*Optional 1 tsp of candy cap mushroom powder or flavor powder of your choice.
Chocolate Ganache
400g vegan chocolate (chopped into small pieces)
189g canned full fat coconut milk
2T powdered sugar
*Optional 1T of mushroom powder (chaga bark)
Decorations
Dried fruit, matcha, granulated sugar, cocoa powder, mushroom powders, molded chocolates, marshmallows.
How to make it.
Sponge
Preheat oven to 350
Spray pan or baking sheet with oil
Whip boiling water and cocoa powder together to form a smooth paste
In a separate bowl blend flax, baking powder, xanthan gum
Add water and oil to dry mixture and beat until smooth
Beat in sugar
Add the prepared cocoa mixture and beat until smooth
Fold in flour until smooth
Pour into pre greased pan and spread to the edges
Bake for 25-27 min.
Leave cake in pan to cool for 2-3 min.
Spread a clean tea towel over the baking tray, place cutting board or tray on top and invert together.
Using the tea towel as support, roll from the short end of the cake to make a cylinder with the cloth inside
Leave the cloth and cake roll to cool completely
Buttercream
While the cake is cooling, add room temperature “butter,” pow sugar and vanilla to kitchenaid or beat in medium sized bowl with electric mixer/whisk until fluffy and smooth.
Carefully unroll the cake from cloth to lay flat. Cut off the long side edges.
Spread buttercream with pastry knife from one side to the other, spreading evenly to all corners and edges.
Carefully roll the cake with buttercream to create your swiss roll. Lightly lift as you roll to prevent cracking.
Ganache
Chop tempered chocolate finely
Heat coconut milk to a simmer (200 F)
Pour slowly on to chopped chocolate and let sit for 2-3 minutes to allow slow melt.
Fold in coconut milk until glossy and smooth*
*Lightly heat over a pot of simmering water if the chunks haven’t fully melted. Incorporate small amounts of hot water if ganache “breaks” or becomes grainy.
Add to pastry bag and pipe along long side of the swiss roll to create the “bark”
Decorate!
This is the best part: just go wild and make it look as natural and organic as possible. Enjoy, fam! Happy holidays.
