Biscoff Yule Log (Vegan-Friendly)
Cinnamon and vanilla sponge rolled and covered with Biscoff icing.
Ingredients
- 200 g Self-raising flour
- ¼ Teaspoon Baking soda (bicarbonate)
- ½ Teaspoon Ground cinnamon (or use 1 teaspoon for a stronger flavour)
- ⅛ Teaspoon Xanthan gum (helps to prevent cracking, be careful not to use too much)
- 115 g Caster sugar
- 75 g Vegan margarine, melted after measuring
- 250 ml Soy milk
- 2 Teaspoons Vanilla extract
- ½ Teaspoon Apple cider vinegar (sub white vinegar or lemon juice)
For the icing:
- 120 g Vegan margarine
- 125 g Smooth Biscoff spread
- 250 g Icing/powdered sugar
- 2 Tablespoons Soy milk
To top:
- 1 Biscoff biscuit, crushed into crumbs
Instructions
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Preheat your oven to 180°C/350°F (160°C/325°F if using a fan or convection oven). Line a 10 x 14" tray or swiss roll tin with baking paper.
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In a large bowl, mix together the flour, baking soda, cinnamon and xanthan gum. Stir in the sugar.
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Add the soy milk, vegan margarine, vanilla and vinegar. Stir thoroughly until you have a smooth cake batter.
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Transfer it to your lined baking tray and spread it out very evenly. This will be a bit harder as the batter is thicker than a usual cake mix, but even spreading is very important to prevent cracking later on.
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Bake for 12 minutes.
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While the cake is baking, dust a clean dishcloth (teatowel) with caster sugar.
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Remove the cake from the oven and let it sit at room temperature for 5 minutes so it cools enough to handle.
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After 5 minutes, carefully tip the cake face down onto the dishcloth. Gently peel off the baking paper then sprinkle some more caster sugar onto the cake. This will prevent it from sticking to itself.
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Cut off any rough or uneven edges using a knife.
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Very carefully roll the cake up with the dishcloth inside. Let it sit at room temperature for 90 minutes to cool.
For the icing:
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In a large bowl, whisk the margarine until soft and fluffy. I used an electric hand mixer to do this.
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Add in the Biscoff spread and whisk again.
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Add in half of the sugar and mix it in using a wooden spoon. Repeat with the other half.
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Add the soy milk and give it another whisk until pale and fluffy.
Assembly:
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After the 90 minutes are up, very gently unroll the cake. Use around half of the icing and spread over an even layer.
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Carefully re-roll the cake, this time without the dishcloth inside. Don't worry if you get a few small cracks as these can be covered.
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Cover the log in plastic wrap and place it in the fridge for 1 hour. This will help it to hold its shape.
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Transfer the rest of the icing to a piping bag with a large star nozzle. Pipe vertical lines over the log until it's all covered. Alternatively, spread the icing on with a spatula and use a fork to create texture.
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Sprinkle over the Biscoff crumbs.
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Place in the fridge for 1 more hour to set before enjoying.
Recipe Notes
- Store covered in the fridge and eat within 2 days.