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|
Just dropping a little teaser to let you know that you need to try this Yule log recipe more recently named Colin, Colin the Caterpillar😉 It's a rich, fudgey and decadent chocolate roll cake, 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 (or place in small bread tray, the same size as the log) and put into fridge for at least 4 hours or overnight to set. The longer it sets, the neater slices .