Christmas Log Cake [Vegan] – One Green Planet

To Make the Cake:

1. Preheat oven to 350°F.
2. Mix the soy milk and vinegar together and let it curdle for a few minutes. Then add oil, sugar, and extracts. Stir to combine. Then sift in flour, powder, leaveners, and salt.
3. Bake 2 cakes on cookie sheets lined with parchment. Use one large size (11×17-inch) and one medium (9×12-inch), pouring the cake approximately 1/2-inch thick when raw.
4. Cook at 350°F for about 15 minutes and cooled completely on the rack before frosting.

To Make the Mocha Coconut Cream Filling:

1. Whip the coconut fat (don’t use the water in the can; save it for a smoothie or curry), sugar, and extract on high speed until you have the desired consistency (approximately 5 minutes).
2. Lay out a layer about 1/2-inch thick over both layers to the cake. Then (this is the crux) roll each cake up onto its self, using the parchment to assist you. Once it’s rolled and tight-ish (think tightening a nori roll with a mat), lay both seam sides down. Refrigerate to help firm things up.

To Make the Chocolate Ganache:

1. Microwave the chips and milk in a glass bowl on 75% power for about 4 minutes or until the chocolate is fully melted. Stir well before frosting. Take the smaller of the two cakes and cut it in half at a 45 degree angle, beveled a bit in at the bottom.
2. Attach one of these sections to the side as a separate branch of the cake. The remaining half of the smaller cake you may use to taste test or fashion another branch like in the picture. Then spread the ganache over the entire log, paying special attention to the joint(s). Garnish with fresh flowers or whatever you have on hand.