Fig and spice vegan Christmas log recipe
Ready for the holidays? With this vegan Christmas log, you will be! For a perfect plant-based Christmas meal ending, serve your guests this fig and spice vegan Christmas log.
A Christmas log on a table in the Holdays is inevitable. We invite you this year to serve it with pride because you will have prepared it yourself. Rich spiced flavors with a fruity note, this vegan Christmas log as delicious as it is pretty. Your guests will want more for sure!
Makes 10-12 portions | Plant-based | Dairy free
Ingredients to prepare the vegan Christmas log recipe
- Cane sugar
- 1/2 cup fig spread
- 1/4 cup sliced almonds
- Fresh figs for decoration
Spiced sponge cake
- 1 1/4 plant-based milk
- 1 cinnamon stick
- 1 cardamom pod, crushed
- 1 star anis
- 1 clove
- 1 inch fresh ginger, sliced
- 1 1/4 cup all-purpose flour
- 1/3 cup cane sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/3 cup olive oil
- 1/3 tsp apple cider vinegar
- 1 tsp vanilla extract
Creme cheese flavored butter cream
- 212g Earth Balance spread (1/2 package)
- 1 1/2 cup icing sugar
- 2 tsp apple cider vinegar
- 1 tsp vanilla extract
- A pinch of salt
Steps to prepare the vegan Christmas log recipe
To prepare the cake
In a saucepan, combine the milk with the cinnamon stick, cardamom, anise, clove and ginger. Bring to a boil over low heat, cover and turn off the heat. Let cool completely. Sieve the milk and set aside.
Preheat the oven to 350F.
Line an 11 x 14 inch cookie sheet with parchment paper. Reserve.
In a bowl, combine flour, sugar, baking powder, baking soda, salt, ginger, cinnamon and nutmeg. Add the cooled infused milk, olive oil, cider vinegar and vanilla extract. Mix well.
Spread the mixture evenly on the cookie sheet. Bake for 10 to 15 minutes until a toothpick inserted in the center of the cake comes out clean.
While cooking, cover a clean tea towel with a few spoons of white sugar to cover the entire surface.
Take the cake out of the oven, let it rest for 2 to 3 minutes then, keeping the parchment paper on the cake, turn it face up towards the tea towel. Using the towel, gently roll the cake on itself. Let cool completely. This may take several hours.
Preparation of the buttercream
Start preparing the buttercream once the cake has cooled.
With a stand mixer or hand mixer, cream the Earth Balance spread for several minutes until it has paled.
Scrape down edges as needed and add 1/2 cup icing sugar at a time and beat on high speed for several minutes between each addition to allow buttercream to air well.
Add cider vinegar, vanilla extract and salt. Beat a few more minutes. The buttercream should have taken on a lot of volume and be well whipped.
Gently unroll the cake. Do not panic if the cake cracks a little.
Spread about 2/3 of the buttercream on the cake and frost the entire surface evenly. Drop spoonfuls of fig jam randomly over the cake. Roll up the cake again without making it too tight so the toppings don't come out.
The cake should rest on the closure of the roll so that it keeps its shape.
Frost the outside of the cake with the remaining buttercream and garnish the top with sliced almonds.
Refrigerate for a few hours until the buttercream is firm. Leave to temper for about thirty minutes before serving and garnish with fresh figs.
Store in the fridge in an airtight container afterwards.
Happy Holidays and may you enjoy your Christmas dinner !
Recipe created by Une Maman Végane for La Moisson
