Vegan Buche de Noel
Try this Vegan Buche de Noel recipe, or contribute your own.
Try this Vegan Buche de Noel recipe, or contribute your own.
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 2 teaspoons apple cider vinegar
- 1 tablespoon cocoa powder
- pinch sea salt
- 2 tablespoons flaxseed meal
- 3/4 teaspoon xanthan gum
- vegan buche de noel
- 1 cup soy or other non-dairy milk
- 1 1/4 cups all purpose flour (i use white whole wheat)
- 3/4 cup natural granulated sugar (i use demerera)
- 2 tablespooons cornstarch
- 1/3 cup canola or other neutral vegetable oil
- vegan chocolate mousse (recipe follows)
- vegan mocha buttercream (recipe follows)
- garnishes: sliced almonds rosemary sprigs, cinnamon sticks, powdered sugar
- vegan chocolate mousse
- 1/4 cup chocolate soymilk
- 6 ounces extra-firm silken tofu
- 1/4 cup natural sugar (i like demerara)
- 4.5 to 6 ounces vegan semi-sweet or bittetsweet chocol melted and cooled until almost room temperature (the chocolate should be very thick but still spoonable)
- 1/8 teaspoon almond or peppermint extract
- vegan mocha buttercream frosting
- 1/3 cup vegan butter softened
- 1 tablespoon + 1 teaspoon instant coffee dissolved in about 2 t torn open, and sprinkled in undissolved which works beautifully)
- 3 1/2 cups confectioner’s sugar
- 2 to 3 tablespoons non-dairy creamer (soy coconut, etc.)
- Carbohydrate 876.365720104635 g
- Cholesterol 246.474999995029 mg
- Fat 103.710716617879 g
- Fiber 9.61727722647495 g
- Protein 11.0602461042366 g
- Saturated Fat 60.2699436700149 g
- Serving Size 1 1 (1282g)
- Sodium 1037.44902377091 mg
- Sugar 866.74844287816 g
- Trans Fat 7.2257601982016 g
- Calories 4391 calories
Step-by-step
- Preheat oven to 350 degrees.
- Spray a rimmed 10 x 15? pan with non-stick spray.
- Line with one sheet of parchment paper and spray lightly again.
- Sprinkle a tea towel with a little powdered sugar in a 10 x 15? rectangle.
- Set aside.
- In a small bowl, whisk together soymilk, vinegar, and flaxseed meal and set aside to curdle, making a thickened vegan buttermilk.
- In a large bowl, whisk together flour, sugar, baking powder, xanthan gum, baking soda, and salt.
- Make a well in the center and pour in canola oil, vanilla extract, and soymilk mixture.
- Whisk together for 100 strokes until smooth. (Whisking for a portracted time like this will develop gluten and, hence, structure.)
- Transfer batter into prepared pan and gently smooth into the corners.
- Bake for 12 to 13 minutes or just until a wooden pick inserted in the center comes out clean.
- Allow to cool in pan for 3 minutes and then invert onto prepared tea towel.
- Carefully peel off parchment paper.
- With a very sharp knife, trim 1/8 inch of cake from all of the edges.
- Working from a long side, fold the excess inch or so of towel over the edge of the cake and carefully roll up like a jelly roll.
- Tuck edges under and allow to cool completely on a wire rack.
- Carefully unroll, avoiding trying to flatten the cake completely.
- Gently spread with Vegan Chocolate Mousse.
- Reroll and place seam side down on a serving platter, nestling it onto a flattened side from the previous rolling.
- Cut off both ends at a diagonal and position cut pieces to resemble sawed off limbs.
- Frost with Vegan Mocha Buttercream Frosting.
- Lightly drag a fork lengthwise down the trunk and cut branches to resemble bark.
- Garnish as desired with sliced almonds, rosemary sprigs, cinnamon sticks, and powdered sugar.
- Tent with foil and refrigerate until about 30 minutes before serving time.
- Slice with a sharp or serrated knife.
My Vegan Buche de Noel Adventure: A Holiday Baking Triumph
As a busy working mom, finding time for elaborate baking projects is a luxury. But the holidays are a time for tradition, a time for family, and a time for indulging in delicious treats. This year, I decided to challenge myself with a recipe that's both impressive and surprisingly manageable: a vegan Buche de Noel. The idea initially seemed daunting – the intricate rolling, the delicate frosting – but the result was a show-stopping dessert that exceeded all expectations. And honestly, the process itself was incredibly therapeutic!
I've always loved the elegance of a Buche de Noel, that classic Yule log cake. The rich chocolate, the creamy frosting, the whimsical presentation...it’s festive perfection. But as a committed vegan, finding a recipe that truly captured that essence was tricky. Many vegan versions lacked the depth of flavour and the satisfying texture of traditional Buche de Noel. So I embarked on a mission to create my own, a recipe that would delight both my family and my taste buds, all while staying true to my plant-based lifestyle. The search led me down a rabbit hole of culinary experimentation, filled with both triumphs and, let's be honest, a few minor disasters along the way. But through it all, the determination to create a spectacular vegan Buche de Noel kept me going.
The biggest hurdle was finding the right balance of ingredients. Too much soy milk, and the cake would be gummy. Not enough xanthan gum, and it would crumble. It required multiple iterations, tweaking measurements, substituting ingredients, and observing the behaviour of the batter with painstaking attention. I learned that whisking the batter for a full hundred strokes was key to developing the gluten structure, which was essential for achieving a moist and fluffy cake, able to withstand the rolling and unrolling without falling apart. It was about finding that perfect balance between patience and precision, a quality I'm striving to incorporate into more aspects of my life.
But the most rewarding part, of course, was the final product. Seeing the finished Buche de Noel, its beautifully frosted surface, the perfectly formed "bark," and knowing that I had made it completely from scratch, was an immense sense of pride. The flavour was divine – rich, decadent, and unmistakably festive. The vegan chocolate mousse was incredibly smooth and creamy, complementing the moist cake perfectly. And the vegan mocha buttercream added that extra layer of indulgent richness. My family was blown away. It looked like something from a patisserie, and tasted even better!
This year, my holiday baking wasn't just about creating a delicious dessert; it was about challenging myself, about pushing my culinary boundaries, and discovering a newfound appreciation for the process. Baking, I realized, is a metaphor for life: it takes patience, attention to detail, a willingness to experiment, and the courage to embrace a little imperfection along the way. And the final result? Pure joy, shared with those you love.
Beyond the deliciousness, this vegan Buche de Noel held a special significance. It was a symbol of my commitment to sustainable living, a way to indulge in the festive spirit while also making conscious choices about the food I consume. Every ingredient was selected with care, ensuring that my culinary creations aligned with my values. This dessert wasn't just a treat; it was a statement about living a life that is both delicious and responsible. The experience reinforced my belief that vegan baking isn't just about limitations; it's about creativity and innovation, about discovering new flavour combinations and textures that are just as satisfying, if not more so, than their traditional counterparts.
If you are looking to embark on a similar baking adventure, I highly encourage you to try this recipe. It’s more achievable than it seems, and the satisfaction of creating something so beautiful and delicious from scratch is truly rewarding. Remember, the key is patience and a little bit of holiday spirit. This year, make your holiday baking an adventure. Make it a testament to your creativity, your values, and your ability to bring joy to those around you, one delicious bite at a time. The festive aroma alone is worth the effort!
