Christmas Log

I’ll start this recipe by saying that this was the first Yule log I ever made, and I honestly thought it was going to go wrong, especially because when I started rolling it, it began to break. But fortunately, the inside of the cake was perfect for rolling, so I managed to turn the situation around.

For this type of recipe to work well, more than using parchment paper and such, it's crucial that the dough isn't too dry or overcooked! So, keep an eye on the dough while baking-it shouldn’t be too golden at the edges, as that can make it much harder to roll the dough.

In addition to the dough, here you’ll also find the recipe for the AMAZING chocolate filling I made! So simple and delicious.

For the log dough, you will need:

• Eggs
• Plant-based milk
• Whole oat flour
• Whole wheat flour
• Olive oil
• Yummy drops of vanilla or vanilla essence
• Agave syrup
• Baking powder

For the filling/covering, you will need:

• Plant-based milk
• Cornstarch
• Pure cocoa powder
• Yellow sugar

Can I substitute the flours?

I used half of one flour and half of another, but you can use just oat flour or just whole wheat flour. Other flours that work well are rye flour and also spelt flour, for example.

Which plant-based milk should I use?

You can use any kind or even milk. Just make sure that if the plant-based milk you use contains added sugars, you might not need to add extra sugar or sweetener to the recipe.

How to roll

As I mentioned before, the dough should not be overcooked, meaning do not let the edges get too golden or they will be too hard and dry to fold and will break.

Then, there are two techniques that can be used when rolling, which were suggested to me. One is to place parchment paper on top and roll with the paper so the cake takes shape while cooling. Then, unroll it, add the filling, and roll it again. Another way is, instead of using parchment paper, use a cloth.

Can I use another sugar or sweetener?

Of course! Any sugar will work well in this recipe. If you want fewer calories, you can opt for stevia.

What size is the pan?

The pan I used was wide and shorter. You can use a longer, narrower pan to get a longer roll. Mine is about 40cm by 28cm. Don’t use a small pan, or the dough will rise too much, making the rolling process more difficult.

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