Vickys Christmas Yule Log, GF DF EF SF NF

Name: Vickys Christmas Yule Log, GF DF EF SF NF
Total time: 1800 s
Yield: 8 servings
Cuisine: American
Ingredients: 1 This uses the same recipe as my Best Ever Vegan Chocolate Cake with the ingredients halved as follows:; 240 grams plain flour; 3 tbsp cocoa powder; 1/4 tsp salt; 1 tsp baking powder; 1 tsp bicarb of soda/baking soda; 30 ml olive oil; 1/2 medium avocado, well mashed; 240 ml water; 120 grams sugar; 1 tbsp apple cider vinegar; 1 tsp vanilla extract; 150 grams dairy-free spread/pure margarine/butter; 250 grams icing/powdered sugar; 2 tbsp cocoa powder or to taste; 150 ml double / heavy / coconut cream; 150 grams good quality dark chocolate

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

OMG! Delicious! This is just my chocolate avocado cake in Christmas form really. Watch the baking time and don't leave it in the oven too long or it won't roll up as well

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

OMG! Delicious! This is just my chocolate avocado cake in Christmas form really. Watch the baking time and don't leave it in the oven too long or it won't roll up as well

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Ingredients

30 mins

8 servings

1This uses the same recipe as my Best Ever Vegan Chocolate Cake with the ingredients halved as follows:
240 gramsplain flour
3 tbspcocoa powder
1/4 tspsalt
1 tspbaking powder
1 tspbicarb of soda/baking soda
30 mlolive oil
1/2medium avocado, well mashed
240 mlwater
120 gramssugar
1 tbspapple cider vinegar
1 tspvanilla extract
Buttercream Icing
150 gramsdairy-free spread/pure margarine/butter
250 gramsicing/powdered sugar
2 tbspcocoa powder or to taste
Ganache
150 mldouble / heavy / coconut cream
150 gramsgood quality dark chocolate

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Steps

30 mins

1

Preheat your oven to gas 4 / 180C / 350°F and line a shallow tin such as for brownies or swiss roll with greaseproof paper
2

Mix the flour, cocoa and salt together
3

In a separate bowl combine the sugar, water, oil and avocado. Mix well and add to the dry ingredients and combine well
4

In a small bowl combine the baking powder, soda, vinegar then vanilla. Mix until well frothed up then add to the cake batter. Don't overmix or you'll knock all the air out
5

Quickly pour into the shallow cake tin and put in the oven for 12-15 minutes or until JUST ALMOST done or you won't be able to roll it
6

Lay another piece of greaseproof paper on top of the sponge. Use the bottom paper to roll the sponge over jelly/swiss roll style so the top piece of paper is rolled inside. Don't roll too tight or the cake will crack when you undo it. Let cool 15 minutes then unroll carefully - you are not rolling it completely flat, that will break it. Just loosening it
7

Make up buttercream icing by creaming the butter, sugar and cocoa (you might like more cocoa in it) together, remove the paper and spread on top of the sponge, then roll back up again. Cover the whole sponge including ends in the rest of the buttercream
8

Drag a fork long ways across the 'log' to make the bark of the wood effect. Don't forget the ends, Do those grains circle fashion. Put the cake in the fridge to harden the buttercream
9

To make the ganache for the top, first chop up the chocolate quite small. Bring the cream to the boil in a saucepan and as soon as it does, take the pan off the heat and whisk in the chocolate. At this stage you could add a tsp of rum, orange essence or any other flavouring but it's not necessary
10

Let the ganache cool to the point where it's not hot enough to melt the buttercream icing but is still spreadable and put into a piping bag
11

Take the log out of the fridge and pipe the ganache all over remembering the ends. It should settle into the grooves you already made nicely but you can gently go over them again if you want to. Put back into the fridge to harden
12

When ready to serve give a dusting of powdered sugar. Traditionally these are decorated to resemble forests with lots of greenery on top

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Cooksnaps

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Vicky@Jacks Free-From Cookbook @allergyfriendlycook

on December 23, 2012 12:52

Scotland

Check out Amazon for Jacks Free-From Cookbook Volume 1 - Cakes & Cupcakes exclusively on Kindle!!Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Check out my facebook page, Jacks Free-From Cook Book, for more recipes and related posts.I'm a mother of 3 wonderful children, one of which has serious food allergies. The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't left out of any occasion.I hope I can help others in the same situation and show you that where there's a will, there's a way!