vegan christmas dessert

This vegan pavlova is created with a magical ingredient: aquafaba! If you&#039;re new to baking with aquafaba, you&#039;re definitely in for a treat. It&#039;s the famous water of a tin of chickpeas (or other white beans) that whips into fantastic peaks and created the most delicious vegan pavlova.Besides aquafaba, this recipe uses caster sugar and vanilla for flavouring and it creates this amazing vegan pavlova wreath in just a few steps.

Vegan Pavlova Recipe

aquafaba (160 ml) (liquid

tsp cream of tartar

caster sugar (210 g)

tsp xantham gum

vanilla bean powder

whipped cream

strawberries (or other berries)

peanut butter

pecan nuts (or other nuts)

Preheat your oven to 120°C (248°F). 

Place the aquafaba into a large mixing bowl and whip it with an electric whisk for 4-5 minutes or until stiff peaks form. Mix in the cream of tartar, then slowly add the caster sugar spoon by spoon. 

Whip for a further 2 minutes, then add the xantham gum and vanilla powder. After another minute, turn off the electric whisk.

Use a large spoon to shape the pavlova onto a silicone baking mat into a large round wreath shape.

Transfer the tray to the oven and bake at 120°C (248°F) for 3 hours. Do not open the oven door during this time. Once the time elapses, switch off the oven and allow for the pavlova to cool down in the oven for at least 60 minutes before removing them.

Serve right away or keep in an airtight container for up to 5 days. To serve, simply place it onto a serving dish, top the wreath with whipped vegan cream and decorate with fresh strawberries, toasted pecan nuts and drizzle with melted smooth peanut butter. 

Delicious &amp; easy Vegan Chocolate Orange Dessert - for a quick &amp; simple vegan dessert to add to your Christmas menu (or also as a vegan treat for yourself!).

Vegan Jaffa Cake Dessert

oat milk (300 ml)

chocolate

tbsp raw cacao powder

orange juice (of 1 large orange)

tsp Vegeset (or cornstarch)

Heat the oat milk in a medium saucepan until steaming. Add in the chocolate spread and stir to melt &amp; combine.

Continue to heat until the liquid has gone chocolatey and all the spread is dissolved.

Add the orange juice to the mix and sprinkle the Vegeset on top. Bring to a gentle boil whilst whisking continuously. Remove from the stove as soon as it bubbles and instantly pour into round bowls (for the shape) and place in the fridge to set for at least 30 minutes.

Serve with dairy free chocolate sauce &amp; a sprinkle of orange zest.

This vegan Yule log cake is the most fantastic dessert for your Christmas guests! It&#039;s dairy free and egg free, and can be made with a simple vegan sponge cake and a chocolate ganache filling. You can get creative and decorate your chocolate log to your liking with chocolate bark, sprinkles, icing sugar and Co - it&#039;s so much fun to put together and the perfect festive dessert for chocolate lovers.

Vegan Yule Log (Bûche de Noël)

all purpose (180 g) (plain flour)

almond flour

caster sugar (90 g)

salt

tsp baking soda (bicarbonate of soda)

vegan chocolate (80 g, 2.8 oz) (melted)

aquafaba (85 ml) (chickpea brine, unsalted)

plant milk (60 ml)

tbsp espresso (30 ml)

vegetable oil (45 ml)

vegan chocolate (160 g, 5.6 oz) (melted)

cream

tsp vanilla extract

confectioner's sugar (50 g) (icing/powdered sugar)

vegan chocolate (120 g) (melted)

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

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

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.

Whisk the wet ingredients into the dry ingredients and pour the mix into the Swiss roll tin. If - like me - you&#39;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.

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&#39;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.

Create the chocolate sponge cake:

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.

Sift in the confectioner&#39;s sugar and place it in the fridge for 2 minutes.

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

Prepare chocolate cream filling

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

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.

Filling &amp; rolling the yule log

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

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.

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

Coating &amp; decorating

This triple chocolate vegan Yule Log is decadent, fun and deceptively simple to make. A silky chocolate mousse is rolled up in a tender chocolate sponge cake, and the whole thing is covered in a rich chocolate ganache. This seasonally decorative dessert that will have everyone at your table swooning for more.

Vegan Chocolate Yule Log

tbsp aquafaba (already reduced*)

tbsp apple cider vinegar

all-purpose flour

sugar

cocoa powder

tsp salt

tsp baking powder

tsp baking soda

vegetable oil ((e.g. avocado, canola etc))

espresso

vegan chocolate chips

349 g extra firm silken tofu, drained ((the shelf-stable kind))

maple syrup

tbsp dark rum, optional

coconut cream**

tbsp finely chopped nuts (e.g. pistachios, walnuts)

matcha powder

mushroom meringues

confectioner's sugar,

white decorative sugar crystals/sprinkles

Preheat the oven to 350°F. Line a 15" x 10" jelly roll pan (or cookie sheet with sides) with parchment paper. Spray the sides and parchment lightly with oil.

Wipe the stand-mixer bowl (or a medium bowl if you're using a hand-held beater) lightly with vinegar and dry. Add the aquafaba and vinegar, and beat on high until stiff peaks form, about 3-7 minutes depending on the appliance.

In a large bowl, sift in the flour, cocoa powder, sugar, salt, baking powder and baking soda. Whisk well. In a small bowl, combine the oil, hot liquid and vanilla extract.

Add the liquid ingredients to the dry ingredients, mixing just until blended. The batter will be very thick and some flour may remain, don&#x27;t stress! Add about a cup of the whipped aquafaba, folding the mixture rather than stirring so you don&#x27;t lose all of the air you&#x27;ve trapped in the aquafaba. If you&#x27;ve made macarons before, this is a similar process. Add the rest of the aquafaba, folding gently until the mixture is even. There may be a few small lumps but this is fine.

Pour the mixture on the prepared baking pan, smoothing out the batter to the edges. Bake in the preheated oven for 12-15 minutes or until a toothpick comes out clean or with a few cooked crumbs on it.

As soon as the cake comes out of the oven, place the tray on a cooling rack and gently cover the whole thing with foil. This will trap the moisture so the cake cracks less when you go to make the log. Let cool completely before assembling.

For the Chocolate Sponge Cake:

Melt the chocolate. You can do this in a double boiler, or in the microwave in 30 second bursts, stirring well each time you check it. Do not overheat or it will seize and become unusable. Let cool until just warm, not hot.

Combine the drained tofu, maple syrup, rum (if using) and vanilla extract in a blender. Blend on high until smooth and silky. Add the melted chocolate and blend again until well combined. Cover with plastic wrap and place in the fridge for 30-45 minutes to cool&nbsp; and thicken.

For the Chocolate Mousse:

Heat the coconut milk in a small pot over low heat. Stir in the chocolate, and whisk constantly until smooth and shiny. Remove from heat and set aside to lower to room temperature.

For the Ganache:

Slowly and gently peel the foil from the cake. A bit of the "skin" of the cake might come off, this is fine. Spread the mousse evenly over the cake. Cover with plastic wrap and place in the fridge for about an hour so that the mousse firms up.

Starting at the long side of the cake, roll the cake over the filling firmly but gently. If it tears a bit, the tears will be covered with ganache later. Keep rolling, slowly releasing the parchment paper as you go and using it to help roll the log over and down. When you get to the end, roll the log onto its seam and roll the parchment paper back around it (the last bit of parchment will not have been peeled off the cake). Keeping the log on the tray and wrapping in plastic, store in the fridge until completely chilled 2-3 hours, or overnight. Having it chilled will make it easier to decorate.

Remove the cake from the fridge. Cut 1 or 2 small pieces off the log at a 45° angle. Place the log on the serving tray, and position the angled side of the branches on the log for a cut branch effect. Use toothpicks or cut straws for support if necessary.

Using a pastry brush or small frosting spatula, cover the cake in ganache. Don't worry about making it smooth, some roughness creates a nice bark effect. Brush from one end of the log to the other to create bark lines. For the cut ends, swirl the ganache in a circular fashion, or wait until it's almost set up and use the tip of a skewer to create growth rings.

Create moss along the base of the log and in spots where the branches connect with the log by mixing finely chopped nuts with matcha powder. Store in the fridge until serving time.&nbsp;

To serve, sprinkle with confectioner's sugar and coarse white decorative sugar crystals for a snowy effect. If decorating with mushroom cookie meringues, apply them with bit of melted chocolate to "glue" them to the log.

To Assemble the Log:

I just made this and I shouted my husband through to try it. So chuffed. I made mine gluten free by swapping to gluten free flour and adding 1/4 TSP of xanthan gum. Thank you – Thank you

Hi!! I made this for Christmas and it was a great hit! Everyone loved it!

Have you ever made this into a round cake? I intend to make this into a 9” round for a birthday. It was that great of a hit! Haha. :)

Thank you so much for this recipe! I made one change which was to use mashed raspberries, rather than the chocolate mousse for the filling. The mashed raspberries can be applied when the cake is hot out of the oven, so you can roll the cake when it’s hot and pliable. It worked really well! 

To do the mashed raspberries, I just got a 15-oz bag of frozen raspberries and microwaved them for 4 minutes. Then I put them in a colander to drain, and while they were draining, I mashed them a little. 

BTW, your meringue mushrooms are sooo adorable!

Thanks again!
Caitlin

Top 4 vegan christmas dessert recipes from across the web

The most viewed vegan christmas dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Pavlova Recipe

Vegan Jaffa Cake Dessert

Vegan Yule Log (Bûche de Noël)

Vegan Chocolate Yule Log

Top 4 vegan christmas dessert recipes from across the web

The most viewed vegan christmas dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Pavlova Recipe

Vegan Jaffa Cake Dessert

Vegan Yule Log (Bûche de Noël)

Vegan Chocolate Yule Log

The most viewed vegan christmas dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine