Vegan Chocolate Yule Log with Raspberries & Coconut Cream by @goodnessdeliciousness


  1. Preheat oven to 180ºC (or 160 ºC fan forced).
  2. Prepare your chia seed ‘eggs’ in a mug – mix chia seeds and water well, and leave for 5 minutes to thicken.
  3. Grease and line a baking tray with 3cm raised edges. (Be generous - you don’t want this to stick!)
  4. Empty the cake mix sachet into a large mixing bowl and add 80g of melted butter, 2/3 cup of soy milk and your chia seed ‘eggs’.
  5. Using an electric mixer, mix on medium speed for 4 minutes, scraping down the sides so well combined.
  6. Pour cake mixture into your prepared baking tray and spread evenly.
  7. Bake for 10 -12 mins or until cake springs back when lightly touched. (Do not overcook as this will make it harder to roll.)
  8. While the cake is cooking, make your coconut cream.
  9. Skim the hard coconut milk from the top of the two cold tins of coconut milk. You only want the hard white tops not the clear coconut liquid (you can freeze this for smoothies or other recipes).
  10. Mix this coconut with 2 tbsp icing sugar until you have a nicely whipped coconut cream, then place in the fridge to firm up even more.
  11. Once your cake is cooked allow to cool in the tin for 5 minutes.
  12. Empty cake on to a cotton tea towel that has been lightly dusted with cacoa powder.
  13. When the cake is cool enough for you to touch (it will cool quickly because it’s thin), you can begin to roll.
  14. Leaving a little tea towel at one end, use the tea towel to gently roll the cake into a tight roll. Don’t worry if the cake cracks or breaks - it will get covered up when decorating. Rolling while warm will train the cake in to this shape making it easier to decorate.
  15. Place the rolled up cake in the fridge until cold (approx. 2 hours).
  16. Place 200g of raspberries in a small bowl and gently crush to a pulp with a fork. Keep in the fridge until ready to assemble your yule log.
  17. Once your cake is cold, prepare the icing mixture. Break up the block of chocolate and melt over a bowl of hot water (or in the microwave but be careful not to burn) until completely smooth. 
  18. In a mixing bowl, mix together the icing mix sachet from the cake mix plus 100g icing mixture, 180g plant-based spread and vanilla extract until you have a thick butter icing, then slowly add the melted chocolate until fully combined. You are now ready to assemble your yule log.
  19. Remove your cake roll, raspberries and coconut cream from the fridge.
  20. Gently unroll your cake until your tea towel is flat.
  21. Spread your crushed raspberries over the top of the cake (don’t go too close to the sides or it will all squish out when you reroll), then do the same with the coconut cream, spreading evenly.
  22. Now you need to reroll your cake, without the tea towel. Don’t worry if the cake cracks or breaks and it will be a bit messy!
  23. Once rolled cut a piece off one end at a 45 degree angle to place on the side of your yule log.
  24. Gently lift on to your serving plate/board and place your cut piece in to position. 
  25. The icing mixture makes a lot so be generous and thickly cover your yule log.
  26. Once you are happy your cake is covered you can use a fork or skewer to draw on some lines and knots to give the cake a more log-like appearance.
  27. Place back in the fridge to firm up further.
  28. Decorate with the remaining 50g raspberries, mint leaves and icing mixture sprinkled on top.

Credit: @goodnessdeliciousness