Yule log is one of my favourite festive treats, I don’t think theres a Christmas goes by without me having a piece of yule log. Since I’m vegan I can’t have ‘normal’ yule log that you buy from the supermarket so I had to make my own. I tried to make a vegan yule log and I had a right nightmare with the sponge and rolling it so I decided to make life easier for myself and make a cupcake version. You might notice in the photos that some of the cupcakes have vanilla sponge rather than chocolate, this is because my dad isn’t too keen on chocolatey deserts and he eats the majority of my creations. So I made some vanilla for him and they seem to have been at the front of the pack when I was taking photos, I promise the majority are chocolate sponge! Keep reading for the recipe.

Ingredients for cupcakes
180g self-raising flour
180g caster sugar
40g cocoa powder
150ml sparkling water
4 tbsp vegetable oil
1 tsp baking powder
1tsp vanilla extract

Ingredients for decoration
Dairy free butter

Cocoa powder
Icing sugar

Sainsburys holly leaf sprinkles


Preheat your oven to 180°c and line a baking tray with cupcake cases. Mix all of the dry ingredients together, then add all of the wet ingredients and mix thoroughly. Fill the cupcake cases with the mixture and bake in the oven for 20 minutes or until a knife or cake skewer comes out of the middle clean. Take the cupcakes out of the oven when they’re cooked and place on a cooling rack to cool fully before decorating.

Method for decoration

Start off with a small amount of butter in a bowl and gradually add icing sugar and mix together thoroughly. Keep adding icing sugar until the consistency of the butter icing becomes stiff enough to hold its shape while being piped. Add a table spoon of cocoa powder to the mixture to give it a chocolate flavour, you can add more cocoa powder if your taste prefers it. To pipe the icing onto the cakes and make it look like a classic yule log design I used the Wilton number 98 piping tip. If you don’t have a piping tip like this you can pipe it on with any tip you have and use a fork to create the lines in the icing. Top the icing off with holly leaf sprinkles and a generous dusting of icing sugar.


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