Vegan Christmas log – Rachelle Béry
Discover a simple, vegan Christmas log that even novice bakers can whip up quickly, delighting everyone with its comforting flavors! Perfect for festive gatherings.
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Cooking tools:
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Baking sheet
- Parchment paper
- Spatula
- Cooling rack
- Kitchen towel
Ingredients
- <strong style='font-size:16px;'>Chocolate sponge cake</strong>
- 1 ½ cups organic all-purpose flour (La Milanaise) tablespoon non-GMO cornstarch
- ¼ cup organic cane or coconut sugar
- 4 tbsp cocoa powder (Prana)
- ½ tsp non-aluminum baking powder
- ½ teaspoon baking soda
- A pinch of salt
- 1 cup plant milk (room temperature)
- 1 teaspoon apple cider vinegar
- 2 tbsp melted coconut oil
- 2 tbsp of applesauce
- <strong style='font-size:16px;'>Center Trim</strong>
- 1 can Cha’s Organics Whipping Coconut Cream (refrigerate for at least 6 hours)
- 1 tbsp maple syrup
- 1 tsp. vanilla
- <strong style='font-size:16px;'>Chocolate ganache</strong>
- ½ cup vegan butter
- ½ cup cocoa powder
- 1 cup organic and vegan powdered sugar
- 1 tbsp of plant-based milk
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