Recipe by All About Greens.
Quantity: 8 slices
Preparation: 30 minutes
Assembly: 30 minutes
Cooking Time: 25 minutes
140 g Self Raising Flour
30 g Cocoa Powder
1 tbs Cornflour
1/2 tsp Bicarbonate Soda
1/2 tsp Baking Powder
1/4 tsp Salt
125 g Caster Sugar
235 ml Soy milk
1 tsp Red Wine Vinegar
120 ml Sunflower Oil
1 tsp Vanilla Extract tsp
1,000 g Icing Sugar
30 g Cocoa Powder
250 g Vegan Butter
2 tbs Soya Milk
125 g Black cherry jam
1. For the swiss roll. Preheat your oven to 160ºC Fan/Gas 3. Line a shallow baking tray approximately 30cm x 20cm with greaseproof paper.
2. Sift the flour and cocoa powder into a large bowl, then add the cornflour, bicarbonate of soda, baking powder, salt and sugar and stir together.
3. Pour the milk, vinegar, oil and vanilla extract into a jug and whisk until combined.
4. Add the milk mixture to the flour mixture and stir well with a light hand, be careful not to overwork the batter then pour into the prepared baking tray and bake in the oven for approximately 25 minutes until cooked through and a skewer comes out clean.
5. Meanwhile for the buttercream. Add the icing sugar, cocoa powder and the butter into a food processor and blitz together. Add the soya milk, a little at a time until the buttercream starts to combine and is smooth. You want a medium to firm texture. Split into two bowls.
6. Once the cake is cooked. Leave to cool for around 5 minutes and then carefully roll into a swiss roll shape, keeping the greaseproof paper on. When cooled after around half an hour, gently unroll the log and spread with black cherry jam followed by half of the buttercream. Once again carefully re-roll the cake this time carefully removing the greaseproof paper as you roll. Once rolled, place the log on a piece of clingfilm and roll tightly and place in the fridge to chill until needed, you could actually freeze the cake at this stage for half an hour.
7. To assemble. Remove the cling film from the swiss roll and cover the outer swiss roll with the remaining buttercream. We use a piping bag for this and pipe lines down sides of the roll then use a fork to create a textured log effect.
8. Sprinkle with icing sugar and serve.
1. You could use holly, sprinkles or vegan edible decorations for garnish, Christmas is the occasion to go all out with your decorating.
2. For ease you could just use jam inside the yuletide log and buttercream the outside only.
Sign up to receive a celebrity e-cookbook along with inspiring recipes, meal plans and more. All our resources are 100% free!
Already signed up? No need to register again, keep an eye on your inbox for your cookbook!