Perfect Yule log, VEGAN option available
INGREDIENTS
TOTAL servings: 12 slices
Chocolate Cake:
- 1 cup almond flour (less expensive at Bulk-Barn)
- 4 tablespoons ghee (clarified dairy-free butter) or melted butter or coconut oil
- 3 large eggs*
- ¼ cup psyllium fiber powder
- ¼ cup cocoa powder
- ¼ cup coconut milk
- ¼ cup vegan sour cream or regular sour cream
- ¼ cup erythritol
- 1 teaspoon vanilla
- 1 teaspoon baking powder
Frosting:
- 8 ounces vegan cashew cream *cheese* (I use the Rawesome brand, at Avril) or otherwise use cream cheese
- 8 tablespoons GHEE or butter
- ¼ cup VEGAN sour cream or regular sour cream
- ¼ cup erythritol (sweetener, for sale at Avril)
- ¼ teaspoon liquid Stevia
- 1 teaspoon vanilla
PREPARATION:
- Mix together the dry ingredients: 1 cup almond flour, 1/4 cup psyllium fiber, 1/4 cup cocoa powder, 1/4 cup erythritol, and 1 tsp baking powder.
- Melt 4 tbsp of ghee in the microwave, then add 1/4 cup vegan sour cream, the melted ghee, vanilla, and 3 eggs to the dry ingredients. Use a hand mixer to blend all the ingredients together.
- Add the ¼ cup of coconut milk.
- Spread the batter on a baking sheet lined with parchment paper. It should cover the surface of an entire baking sheet.
- Bake for 12-15 minutes (for my part, I went with 14 minutes) at 350F.
- Let cool and start working on the cream cheese filling.
- In a bowl, combine 8 oz of vegan cream cheese, 8 tbsp of ghee, 1/4 cup VEGAN sour cream, 1/4 cup erythritol, 1/4 tsp of liquid stevia, and 1 tsp of liquid vanilla. Use a hand mixer to blend until everything is completely smooth.
- Place the cream cheese filling on the cake and spread it evenly using a spoon.
- Roll the cake gently. Using a knife, scrape off excess filling to make the presentation uniform on the sides of the Yule log.
- Serve as a dessert during the holidays, with beautiful colorful fruits as a garnish (RASPBERRIES, KIWIS, BLACKBERRIES, POMEGRANATE, COCONUT FLAKES, HEMP SEEDS)
- * For a vegan option, 1 egg can be replaced by 2 tbsp of chia + 30ml of water