Christmas Yule Log

125g caster sugar

10 tbsp aquafaba

30g cocoa powder

115g self raising flour

3 tbsp vegan butter

Filling

1 can coconut cream

-or-

1 can coconut milk, chilled overnight

28-84g icing sugar

1/2 tsp vanilla essence

Buttercream

75g melted dark chocolate

75g soft vegan butter

150g icing sugar

Method

• Preheat the oven to 170ºC.

• Mix together the caster sugar, aquafaba, cocoa powder, self raising flower and butter until smooth.

• Bake on a greased baking parchment in a Swiss roll tin for 8-10 minutes.

• The sponge needs to be firm but springy.

• Leave to cool with a damp tea towel on top of it.

• For the filling, if using cream, whisk until it roughly doubles in size and thickens.

• If using milk, chill mixing bowl for 10 mins before beginning.

• Scrape out the cream of the milk, leaving the liquid behind.

• Beat for 30 secs, then add in vanilla and sugar until desired sweetness is achieved.

• Spread evenly over the sponge and carefully roll up.

• You may not need to use all of this depending on how creamy you'd like it.

• Next make the chocolatey butter cream topping. Mix together all ingredients and coat the sponge.

• Lastly sprinkle more caster on top, and decorate as desired.