Vegan Brownie Yule Log Recipe is the ultimate festive dessert for chocolate lovers. The viral brownie yule log made vegan! Made with a rich, fudgy brownie wrapped around a silky chocolate ganache filling and coated in a chocolate shell, it’s an indulgent vegan Christmas treat that’s guaranteed to impress. This vegan yule log can be prepared in advance, making it perfect for Christmas Day, Boxing Day or any celebration in the run up to the busy Christmas period.
TL;DR
- Vegan Yule log brownie recipe – the viral brownie yule log made vegan.
- Rich and fudgy vegan brownie rolled with a creamy chocolate ganache filling.
- Covered in a dark chocolate coating with a festive bark effect.
- 100% vegan and dairy-free.
- Great make ahead Christmas dessert.
Vegan Brownie Yule Log Recipe
Ingredients
For the Chocolate Ganache Filling
- 200g vegan dark chocolate
- 100ml coconut milk (from a tin)
For the Brownie
- 250g vegan dark chocolate
- 200ml soya milk
- 100ml vegetable oil
- 1 teaspoon vanilla extract
- 150g light brown sugar
- 175g self-raising flour
- Cocoa powder (see recipe card for quantity)
For the Chocolate Coating
- 300g vegan dark chocolate
- 20g icing sugar, for dusting
How to Make a Vegan Brownie Yule Log
Step 1: Prepare the Chocolate Ganache
Heat the coconut milk in a small saucepan over a medium heat until it is just beginning to bubble. Remove it from the heat, add the chopped vegan dark chocolate and stir until smooth and glossy. Leave the ganache to cool and thicken while you prepare the brownie.
Step 2: Bake the Brownie
Preheat your oven to 160°C (320°F) and grease and line a 20 x 20cm square baking tin.
Melt the dark chocolate in the microwave using 30-second bursts, stirring well between each burst until completely smooth.
In a large mixing bowl, whisk together the melted chocolate, soya milk, vegetable oil and vanilla extract until well combined. Add the light brown sugar, self-raising flour and cocoa powder, then mix until you have a thick, smooth brownie batter.
Pour the mixture into the prepared tin, spreading it evenly into the corners. Bake for around 20 minutes. The brownie should be just baked but still soft enough to roll without cracking. Leave it to cool until it is warm rather than hot.
Step 3: Roll the Brownie
Lay a large sheet of cling film on your work surface and carefully turn the brownie onto it. Using a rolling pin, gently press the brownie until it becomes an even thickness.
Spread the cooled chocolate ganache evenly over the surface, leaving a small border around the edges.
Starting from one short side, carefully roll the brownie into a log, using the cling film to help keep it tight. Wrap it loosely and refrigerate for at least 1 hour until firm.
Step 4: Decorate Your Vegan Brownie Yule Log
Melt the remaining vegan dark chocolate in the microwave, again using 30-second bursts and stirring until smooth.
Unwrap the chilled brownie roll and place it on a serving tray. Trim the ends with a sharp knife to create a neat finish.
Pour the melted chocolate over the yule log, making sure it coats the top, sides and ends. Use the back of a fork to create bark-like lines in the chocolate before it sets.
Return the yule log to the fridge until the chocolate has hardened, then dust lightly with icing sugar before serving for a snowy festive finish.
Serving Suggestions
Serve your Vegan Brownie Yule Log chilled or leave it at room temperature for 15–20 minutes before slicing for a softer texture. It’s delicious on its own or served with dairy-free whipped cream, vegan vanilla ice cream or fresh raspberries for a festive finish.
FAQs
Recipes Similar to Vegan Brownie Yule Log Recipe
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Vegan Brownie Yule Log
Difficulty: Difficult8-10
servings1
hour30
minutes25
minutes1
hour25
minutesIngredients
- For the Filling
200g Vegan Dark Chocolate
100ml Coconut Milk from a tin
- For the Brownie
250g Vegan Dark Chocolate
200ml Soya Milk
100ml Vegetable Oil
1 tsp Vanilla Extract
150g Light Brown Sugar
175 Self Raising Flour
- For the Decoration
300g Vegan Dark Chocolate
20g Icing Sugar
Directions
- For the Filling
- Put the 100ml coconut milk into a saucepan and slowly heat until just bubbling.
- Remove from the heat and break up the 200g chocolate into the pan. Stir until a thick chocolate ganache forms. Allow to cool while making the brownie.
- For the Brownie
- Preheat the oven to 160ºc/320ºf and grease and line a 20x20cm deep baking tin.
- Break up the vegan dark chocolate into a microwavable bowl and microwave for 30 seconds and mix. Keep microwaving for 30 seconds and mixing until it is melted.
- Pour the soya milk, oil, vanilla extract and melted chocolate into a large bowl and mix with a hand or stand mixer until smooth.
- Stir in the flour, sugar and cocoa powder.
- Pour the brownie batter into the prepared tin making sure it reaches all the corners.
- Bake for 20 minutes. Remove from the oven and allow to cool slightly (until it is cool enough to touch.
- To Assemble
- Lay a large sheet of cling film (bigger than the brownie) onto a flat surface and carefully put the slightly cooled brownie onto it. Use a rolling pin to squash the brownie so it is flat and dense.
- Spread the chocolate ganache over the brownie.
- Start to roll the edge of the brownie away from you. Use the cling film to help keep the roll tight (and make sure you don't roll the cling film up into it!)
- Place on a large tray and refrigerate for at least an hour.
- Once the brownie roll has set, break up the chocolate for decorating into a microwavable bowl and microwave for 30 seconds and mix. Keep microwaving for 30 seconds and mixing until it is melted.
- Get the roll out of the fridge and unwrap it. Put a fresh piece of cling film on the tray and place the roll on the tray.
- With a sharp knife cut off the ends of the roll to make them neat.
- Carefully pour the chocolate over the roll making sure it goes all the way down the sides and covers the ends. Use a fork to scrape the chocolate to look like a tree. Refrigerate again to set.
Comments
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