No Refined Sugar
Vegan Bûche De Noël
Gluten free, dairy free, sugar free
(1 vote)
(1 vote)
Vegan bûche de Noël - Traditional Yule Log Cake with a healthy twist
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
1
- For the cake
- ⅔ cup coconut sugar
- 3 eggs
- ½ cup Almond flour
- ¾ cup Corn starch
- For the filling and coating
- 1 Tbsp instant Espresso powder
- 1 tsp boiling water
- 9 ozs sugar-free dairy-free chocolate (coarsely chopped)
- 1 ½ cups coconut butter
- 1 tsp vanilla extract
- 11 pinches salt
- 2 ½ cups powdered xylitol (plus extra for dusting)
- To decorate
- sugar-free dairy-free chocolate leaves
- Sugar star (if liked)
Product recommendation
For powdered xylitol: place the xylitol in a food processor with 1 tablespoon of cornflour and blend to a powder
Preparation steps
1.
For the cake: heat the oven to 190°C (170° convection) 375°F (325˚F convection.
Grease a 25cm x 35cm / 10" x 14" Swiss roll tin and line the base with non-stick baking paper.
2.
Whisk the eggs and sugar in a mixing bowl with an electric whisk until thick.
3.
Gently fold in the almond flour and cornstarch until blended.
4.
Pour the mixture into the tin and bake for 8-12 minutes, until risen and golden.
5.
Remove from the oven and turn out on to a sheet of non-stick baking paper. Trim the sponge edges and roll up with the paper inside. Leave to cool completely.
6.
For the filling and coating: mix together the espresso powder and boilling water. Set aside.
7.
Heat the chocolate in a heatproof bowl over a pan of simmering (not boiling) water until melted. Set aside until cooled slightly but still pourable.
8.
Beat the coconut butter until light and fluffy, then add the dissolved espresso powder and beat until incorporated.
9.
Pour in the chocolate and mix until completely incorporated. Add the vanilla and salt and mix well.
10.
Gradually beat in the powdered xylitol until creamy. continue beating until lightened in colour and fluffy.
11.
Unroll the sponge and spread with half the cocoa mixture, then roll up again.
12.
Spread the remaining cocoa mixture over the cake. Chill for about 1 hour before serving.
13.
Decorate with chocolate leaves and sugar stars (if liked) and sift powdered xylitol over the top.
