Yule Log

From the Silk test kitchen

Share with your friends ›

Total Time
1.5 hr

Silk Yule Log Recipe


  • 2 cups (500 ml) Silk Hazelnut Almond Coffee Whitener
  • 2 Tbsp (30 ml) apple cider vinegar
  • 6 oz (190 ml) brewed coffee
  • 2/3 (170 ml) cup canola oil
  • 6 oz (190 ml) unsweetened apple sauce
  • 2 1/2 cups (300 g) flour
  • 1 1/2 cups (300 g) sugar
  • 1 cup (110 g) cocoa powder, sifted
  • 1 tsp (5 ml) baking powder
  • 1/2 tsp (3 ml) baking soda
  • 1 tsp (5 ml) salt
  • Toasted nuts, for serving


  • 1/2 cup margarine (112 g), room temperature
  • 1/2 cup (112 g)non-hydrogenated shortening
  • 3 1/2 cups (525 g) powdered sugar
  • 3 Tbsp (45 ml) Silk Hazelnut Almond Coffee Whitener
  • 1/4 tsp (1 ml) hazelnut extract
  • 1/2 cup (50 g) unsweetened cocoa powder

Read and review

Yule Log

Review it here!

Have you tried this recipe?

Review it here!

  • Prepare cake
  • Preheat oven to 350°F (180°C). Prepare a 1/2 sheet pan/jelly roll pan by lining with parchment paper.
  • In a glass, combine Silk and apple cider vinegar. Let set for 3-5 minutes to create vegan “buttermilk.”
  • Once mixture is ready, combine with coffee, oil and applesauce.
  • In separate bowl, combine and whisk flour, sugar, cocoa powder, baking powder, baking soda and salt.
  • Mix wet ingredients into dry ingredients. Stir until just combined and smooth.
  • Pour batter onto parchment-lined tray, spreading evenly.
  • Bake for 15-20 minutes, until springy to touch and cake tester comes out clean. Let cool to room temperature before filling.
  • Prepare frosting
  • Meanwhile, in a stand mixer fitted with a paddle attachment, combine margarine, shortening, sugar, Silk and extract, mixing until smooth.
  • Set aside 1/2 of frosting in a bowl (this will go inside cake).
  • Add cocoa powder to remaining half of frosting and mix until combined (this will go on top of cake).
  • Assemble cake
  • Once cake has cooled, remove from sheet pan and place on a flat surface, making sure parchment is still on.
  • Using half of frosting (without cocoa powder) and an off-set spatula, spread frosting evenly over surface of cake.
  • Starting at short side of cake, using parchment to assist, roll cake into “log.” Chill in refrigerator for 15-20 minutes.
  • Remove from refrigerator and trim ends of cake.
  • With remaining chocolate frosting, frost outside of cake, then chill for an additional 20-30 minutes.
  • Decorate with toasted nuts and serve.