Vickys Christmas Yule Log, GF DF EF SF NF. The Yule log, Yule clog, or Christmas block is a specially selected log burnt on a hearth as a Christmas tradition in regions of Europe, particularly the United Kingdom. Recipe: french yule log It's that time again. time for another Daring Bakers Challenge! This month's challenge is brought to us by the Christmas Dishes Christmas Sweets Christmas Cooking Noel Christmas French Christmas French Desserts Just Desserts Dessert Recipes Yule Log Cake.

Vickys Hot Chocolate / Cocoa Bombs GF DF EF SF NF Vegan. by Vicky@Jacks Free-From Cookbook. Vickys Peach & Oat Breakfast Muffins, GF DF EF SF NF. The Yule Log was originally an entire tree, that was carefully chosen and brought into the house with great ceremony. You can have Vickys Christmas Yule Log, GF DF EF SF NF using 19 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Vickys Christmas Yule Log, GF DF EF SF NF

It's 1 of This uses the same recipe as my Best Ever Vegan Chocolate Cake with the ingredients halved as follows:.
Prepare 240 grams of plain flour.
Prepare 3 tbsp of cocoa powder.
You need 1/4 tsp of salt.
Prepare 1 tsp of baking powder.
It's 1 tsp of bicarb of soda/baking soda.
It's 30 ml of olive oil.
You need 1/2 of medium avocado, well mashed.
You need 240 ml of water.
It's 120 grams of sugar.
It's 1 tbsp of apple cider vinegar.
It's 1 tsp of vanilla extract.
You need of Buttercream Icing.
You need 150 grams of dairy-free spread/pure margarine/butter.
Prepare 250 grams of icing/powdered sugar.
Prepare 2 tbsp of cocoa powder or to taste.
You need of Ganache.
Prepare 150 ml of double / heavy / coconut cream.
You need 150 grams of good quality dark chocolate.

The log is dried out and then the bark is taken off it before it comes into the house to be burnt. Also in the UK, barrel makers (or Coopers as barrel. Traditionally, a huge log would be selected in the forest on Christmas Eve, decorated with ribbons, and dragged back home. The cake represents the yule log that families would burn starting on Christmas Eve.

Vickys Christmas Yule Log, GF DF EF SF NF step by step

Preheat your oven to gas 4 / 180C / 350°F and line a shallow tin such as for brownies or swiss roll with greaseproof paper.
Mix the flour, cocoa and salt together.
In a separate bowl combine the sugar, water, oil and avocado. Mix well and add to the dry ingredients and combine well.
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.
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.
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.
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.
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.
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.
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.
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.
When ready to serve give a dusting of powdered sugar. Traditionally these are decorated to resemble forests with lots of greenery on top.

The burning of the yule log symbolized the new year to come and would bring good luck When cake is cool, unroll and spread filling evenly over cake. Roll cake back into a log, using the towel to help create a tight roll. The traditions of Yule and the Yule log go back to, and before, medieval times, as a winter solstice custom. Today, a chocolate Yule log or "bûche de Noël" is very popular! The Story Behind Yule and the Yule Log.