Prep Time15 Minutes
Cook Time30 Minutes
Total Time45 Minutes
|100g||oat flour (1/2 cup + 1/3 cup )|
|40g||cacao powder (1/2 cup, I used 40g cacao, 5g carob)|
|38g||tapioca starch (1/3 cup) or corn starch|
|1/2||tsp baking powder|
|1/4||tsp bicarbonate of soda|
|150g||plant milk (1/2 cup + 2 tbsp)|
|55g||cashew/almond butter (1/4 cup)|
|50g||coconut sugar (1/4 cup + 2 tbsp)|
|150g||applesauce or mushed bananas ( 1/2 + 2 tbsp)|
|1/2||tbsp lemon juice or apple cider vineager|
|20g||agave or maple|
Whatever tier/lockdown you're in, I'm with you and I'll be sharing even more indulgent, delicious recipes to power us through the next few weeks and keep you busy at home🍪. Even if Christmas has passed, you need to try this chocolate yule log! It's a rich, fudgey and decadent chocolate roll cake, a little like Colin the caterpillar, filled with a creamy chocolate frosting 🍫
- Preheat the oven to 350F.
- In a large mixing bowl, combine the oat flour, cocoa powder, tapioca starch, baking powder, baking soda, and salt. Whisk until no lumps remain.
- In a blender combine the cashew/almond butter, coconut sugar, applesauce, plant milk and lemon juice
- Pour the wet ingredients to the dry and stir to combine, and then pour into a rectangular baking tray lined with baking paper.
- Bake for 35 minutes at 180C/350F or until a toothpick comes out clean. Remove from the oven, dust a little oat flour on top, lay baking paper on a flat surface and flip the cake onto the paper. Peel off the top layer of baking paper, dust with little oat flour and place another sheet of baking paper on top of the cake. Using a rolling pin carefully roll the cake over the pin and wrap with a tea towel. Leave to cool down for about 20 minutes.
- Once cooled carefully unroll the cake and spread with 3/4 of the frosting leaving 1/4 to frost the top of the log. Using the help of the paper carefully roll the cake into a roll. Even if it cracks, keep rolling as tightly as you can. Wrap in baking paper and cling film.