Step 1

To prepare, preheat your oven to 350°F (180°C) and line a Swiss roll baking tin.

Step 2

Sift the flour, almond flour, salt and baking soda into a large mixing bowl. These are your dry ingredients.

Step 3

Melt the chocolate over a double boiler or in the microwave, then mix in a medium bowl with the aquafaba, plant milk, espresso and vegetable oil. These are your wet ingredients.

Step 4

Whisk the wet ingredients into the dry ingredients and pour the mix into the Swiss roll tin. If - like me - you're using a silicone Swiss roll tray, make sure to make it onto a firm baking tray first. Spread out evenly using a pallet knife or spatula.

Step 5

Bake in the middle of the oven for 8-9 minutes and remove from the heat once the edges begin to brown slightly. Transfer the cake to a cooling rack and whilst it's still warm, try to roll it in a clean tea towel so it can cool down in the log shape. This will help avoid cracks in the cake when rolling later on.

Step 6

Whilst the cake cools down, prepare the vegan chocolate ganache filling. Melt the chocolate, then use a spatula to combine it with vegan cream and vanilla extract.

Step 7

Sift in the confectioner's sugar and place it in the fridge for 2 minutes.

Step 8

Use an electric whisk to to mix for 5-7 minutes or until soft, airy and lighter in color.

Step 9

Move the unrolled sponge cake onto a parchment paper and spread the ganache evenly on top of the sponge cake.

Step 10

Lifting the parchment paper, carefully and gently begin to roll up your yule log. Be as gentle as you can whilst rolling it firmly. Once rolled up all the way, wrap the log firmly in the parchment paper and place it in the fridge for at least 30 minutes to set.

Step 11

Melt the rest of the chocolate and mix it with plant milk until smooth.

Step 12

Transfer the mix to a piping bag and pipe it onto the log to evenly coat it. Press your chocolate bark onto the coating before it sets and decorate the yule log to your liking with vegan sprinkles and Co.

Step 13

To finish off, dust the entire log with icing sugar (optional).