-
Servings
4 -
Prep Time
15 Minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
Difficulty
Ingredients
Base
| 260g | almond butter (@pipandnut) |
| 160ml | agave syrup (@bionaorganic) |
| 180ml | plant milk (@rudehealth) |
| 150g | almond flour (@sainsburys) |
| 30g | buckwheat flour(@dovesfarm) |
| 30g | cacao powder (4 cups) (@wholefoodsuk) |
| 1/2 | tsp salt |
FROSTING
| 130g | almond butter |
| 50g | agave syrup |
| 15g | cacao powder |
| CHOCOLATE BARK (optional) | |
| 100g | chocolate (@ombarchocolate) |
| 40g | coconut oil (@vitacocoeu) |
| 2 | packets of @prispuddings CHOCO PIE |
I hope yule had a great Christmas. It's not too late for a little boxing day baking, made with only 5 ingredients!
METHOD
- Preheat the oven to 180C
- Combine the almond butter, plant milk and agave syrup for the cake batter
- Stir in the almond flour, buckwheat flour, cacao powder and salt until smooth
- Line a baking tray with baking paper, pour the cake batter into the tray ensuring it is evenly spread (~2.5cm thick) and bake for 20 minutes
- Line another tray with baking paper and sprinkle with cacao powder. Once the cake is baked, leave it to cool slightly for 2 minutes and then flip it onto the new baking paper.
- Roll up the cake (from the long edge), leaving the original baking paper inside, and leave to cool
- For the frosting, combine the almond butter, agave and cacao powder
- Once the cake has cooked, unroll the cake sponge, take off the top layer of baking paper and coat with frosting. Roll the cake up again into a log
- Place the cake in the freezer for 10 minutes whilst you making the chocolate bark
- Melt the coconut oil and chocolate in a bain Marie, and pour over the log, freeze again for 15 minutes
- Top your yule log with @prispuddings CHOCO PIE ans serve heated in the microwave and drizzled in @oatly cream