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  • 2 tbsp flaxseed flour
  • 6 tbsp water
  • 2.7 fl oz aquafaba
  • 3 oz sugar
  • 1 fl oz plant-based milk
  • 1 tsp vinegar
  • 1.7 fl oz olive oil
  • 2 oz flour
  • 1.5 oz cornstarch
  • 1 oz dark cocoa powder
  • 1 tsp baking powder
  • 4.5 oz blueberries
  • Agave
  • 4.5 oz silken tofu


First, let the flaxseed flour soak in water for a few minutes.
Pour the milk and vinegar into a bowl and let them rest. Add the aquafaba, oil and sugar. Mix.
Incorporate the dry ingredients, sifted. Flour, starch, cocoa and baking powder.
Place into an 8×12-inch oven tray with oiled parchment paper.
Smooth the surface until forming a 0.2-inch thick rectangle.
Bake for about 15 minutes at 350°F or until the center is cooked. Keep the edges from burning.
Remove from the tray using the parchment paper and allow to cool on the countertop.

For the filling, make a blueberry compote (4.5 oz) by cooking them in a pot with 1.7 fl oz agave. Cook for a few minutes and allow to cool.

Then prepare the second filling by blending silken tofu (4.5 oz) with 0.8 fl oz agave. I also added 3.5 oz 70% cocoa chocolate, already melted.

Let’s make a delicious chocolate cream.

For the filling, extend the creamy tofu and then pour blueberry compote on top of it. Roll it up, detaching the parchment paper carefully and slowly.
Leave it rolled up with the parchment paper and bring to the fridge.

The topping is a chocolate ganache in a coconut cream base at room temperature. (150cc)
Melt 5.3 oz 70% cocoa chocolate. And add the coconut cream incorporating in folding motions.

Once our log is set, cut one of the ends to shape it and cover with ganache.
Decorate with mushrooms and rosemary twigs.


Recipe by: @cocinoconplantas