YULE LOG – Vegan, Gluten-free, Sugar Free.

Recently I have been getting a bit more adventurous and creative when it comes to baking. Today we did a workshop to celebrate the Solstice, we practiced yoga and we had a lovely voice therapy session with Sarah (Check her out! https://www.facebook.com/WholetonesTherapy ); we also shared a meal and of course the Yule log had to be present.

Vegan Gluten free sugar free healthy yule log Christmas food “The ceremonial Yule log was the highlight of the Solstice festival. In accordance to tradition, the log must either have been harvested from the householder’s land, or given as a gift… it must never have been bought. Once dragged into the house and placed in the fireplace it was decorated in seasonal greenery, doused with cider or ale, and dusted with flour before set ablaze by a piece of last years log, (held onto for just this purpose). The log would burn throughout the night, then smolder for 12 days after before being ceremonially put out. Ash is the traditional wood of the Yule log. It is the sacred world tree of the Teutons, known as Yggdrasil. An herb of the Sun, Ash brings light into the hearth at the Solstice.”

I decided that I would try and do a Healthy Yule log as we all love it. I made it and it worked; and it is AMAZINGLICIOUS!!!!
It is really easy to make (otherwise I wouldn’t do it). Are you ready for it?

Yule Log

Solstice vegan gluten free sugar free healthy food Christmas

60g of Buckwheat flour
2 1/2 Tbsp of cacao powder (Fair Trade!)
1 TBsp of baking powder
A pinch of salt
20 dates
1 ripe banana
3 1/2 TBsp of Flax seeds or Chia seeds
9 TBsp of water


1 can (400ml) coconut milk (not light varieties)


1 can (400ml) coconut milk (not light varieties)
180g of dark chocolate – Fair Trade
1/2 tsp of vanilla essence
Orange essence to taste if desired


Preheat the oven at 200C.

Flax seed or Chia seeds egg replacement:
Blend the seeds, place them in a bowl and add the 9 Tbsp of water. Leave it to be for about 15 min, let it become a gel like mixture. Mix it every now and then.

When your “egg” is ready place it in a blender with the dates and bananas, blend it until you have an even mixture. Place it in a bowl and sieve the dry ingredients over it. Gently mix it all.
Place the dough in a grease lined tin (22x28cm roughly). Bake in preheated oven for 12-15 min.
Sprinkle a clean sheet of greaseproof paper with grated coconut and invert the cake on it. Peel away the lining paper and then roll the cake up in the clean paper. Leave it to cool.

Leave the coconut cream for 24 hours in the fridge so the water separates from the cream. Scoop the cream out and whip it. It is ready to be used!

Place the coarsely chopped dark chocolate in a medium-sized bowl. Set aside.
In a small saucepan over medium-high heat, heat the coconut milk until bubbles just begin to appear around the edges and steam rises from the surface. Pour the hot coconut milk over the chopped chocolate and let stand without stirring for 5 minutes. After 5 minutes, stir the chocolate-coconut milk mixture until glossy and smooth (this will take about 2 minutes of gentle stirring). Add the vanilla and the orange extract (if desired) and stir until incorporated.  Let it cool in the fridge or freezer. If you find it too dark add a little honey/maple syrup/agave nectar, etc.

Putting it all together:
When the cake is cool, unroll it carefully and spread the filling. Roll the cake up again and transfer to a plate. Cut a thick diagonal slice off one end and attache to one side.
Spread the chocolate over the Yule Log with a pallet knife, dust grated coconut over it and decorate with holly springs.


Made by Polly… Oh Yeah!


  1. Emma says:

    Look amazing!!! Could I make this a few days in advance?


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