Vegan Brownie Yule Log
There’s something undeniably magical about a festive dessert that manages to be both nostalgic and completely new. This Vegan Brownie Yule Log is exactly that. Inspired by the viral brownie yule log that took the internet by storm, my version transforms the trend into a fully plant based showstopper without losing any of the decadence that made the original so beloved. If anything, it’s even richer! A soft, fudgy brownie rolled up with silky chocolate ganache, then smothered in a glossy chocolate topping that makes the whole log look like it’s straight out of a holiday baking fantasy. It’s indulgent and dramatic. Best of all it is surprisingly achievable.
What I love most about this recipe is that it leans into everything people adore about brownies – The dense chewiness, the deep cocoa flavour and that perfect balance between firm structure and melt-in-your-mouth softness. By baking the brownie and rolling it thin while warm, you get a swirl of dense brownie and ganache. The fact that it’s completely dairy and egg free is almost an afterthought. No one will guess unless you tell them!
This dessert also fits beautifully into the rhythm of holiday entertaining. It looks impressive on a table, slices neatly, and pairs wonderfully with all the cosy extras of the season. Think a drizzle of warm vegan pouring cream, a scoop of vanilla dairy free ice cream, or even a dusting of snowy icing sugar. Whether you’re serving it at a winter dinner party, bringing it to a festive potluck, or saving it as the grand finale to a cosy family meal, it ticks every box: rich, chocolatey, reliable, and truly celebratory.
If you’ve been searching for a showstopping vegan dessert that feels both on trend and timeless, this Vegan Brownie Yule Log is about to become your new holiday tradition.
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.
