Buche de Noel, or Yule Log Cake, is a traditional dessert served at holiday time. The traditional recipe consists of a thin sponge cake that’s filled with raspberry jam, rolled up and decorated with chocolate icing to resemble a log. Through the years, other variations have been created that include chocolate cake, ganache and icings flavored with liqueurs. Since the Buche de Noel has turned into an “anything goes” recipe, I thought I might try my hand at a healthy, plant-based version. I used whipped aquafaba (the liquid from cooked chickpeas) to achieve a sponge-like consistency in the cake. The filling is made with silken tofu, non-dairy dark chocolate and dates. I wanted to use toasted hazelnuts and Frangelico liqueur for the cake, but I ended up using almonds and almond extract because that’s what I had on hand. If you prefer desserts that are not too sweet, you can omit the dates from the frosting. I dusted the top with some confectioner’s sugar. If you want to stick with tradition and decorate the outside to look like a yule log, you will have to double the frosting recipe. What I love about this recipe is that you can make different versions by using fruit filling, grated orange rind, different liqueurs or nuts or adding crushed candy to the frosting. Oh what fun you’ll have making and eating this beautiful Buche de Noel. Thanks for being Vegi-curious.
Buche de Noel
6 tablespoons aquafaba
1 teaspoon cream of tartar
1/8 teaspoon xanthan gum
1 cup sugar
2/3 cup pumpkin
½ cup (all-purpose or whole wheat pastry)
½ cup cocoa powder
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 cup chopped nuts (optional)
Preheat oven to 375F. Line an 11×15” rimmed baking sheet (jelly roll pan) with parchment and lightly grease the sides of the pan.
Place aquafaba and cream of tartar in mixing bowl. Using hand-held mixer, beat until soft peaks form. Add xanthan gum and continue beating until stiff peaks form.
Whisk together the sugar and pumpkin in a small bowl.
In a large bowl, whisk together the flour, cocoa powder, baking powder and salt. Add the pumpkin mixture to the dry and mix well. Gently fold in the whipped aquafaba.
Spread evenly into prepared baking pan and sprinkle nuts on surface. Bake for 15 to 20 minutes until a knife comes out clean when inserted into center of cake. Remove and let cool a few minutes. (The cake needs to be warm in order to get it to roll up.) Place a clean baking towel on an un-rimmed baking sheet and sprinkle with powdered sugar. Carefully invert cake on top of towel, then roll up. Let cool completely before filling.
½ cup dates
12 oz. extra firm silken tofu
4 oz. non-dairy dark chocolate, melted
1 tsp. vanilla extract
Pour boiling water over dates and let soak about one hour to soften. Place dates and remaining ingredients in container of a high-powered blender and process until smooth. Refrigerate until thoroughly cooled.
17 Dec 2016