Gluten-Free Vegan Yule Log
Mix together all the ingredients for the sponge batter in a bowl.
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Transfer into a square baking tin lined with baking paper.
2
Bake in the oven for 20 minutes and leave to cool.
3
Place the cashews, chestnuts, maple syrup, plant-based milk, cocoa powder and vanilla in a food processor.
4
Whizz until completely smooth.
5
Slice the sponge into thirds.
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Place one of the sponges onto a plate and spread over some of the frosting.
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Place another sponge on top and spread over more frosting. Repeat for the final sponge and spread the remaining frosting over the top and sides.
8
Run a fork over the surface to create a jagged pattern. Use a chopstick or skewer to carve a ring pattern on both ends. Decorate as desired.
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Full recipe on rhiansrecipes.com
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