Vegan Tiramisu Yule Log – Gluten-Free & Refined Sugar-Free

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My favorite dessert of all: the tiramisu! This Vegan Tiramisu Yule Log is the first recipe I made for the eBook, I simply had to re-create the dessert I wish was on my dinner table every single day!

There is no better time than Christmas to make all our favorite desserts! Which is why I had to find a way to make a tiramisu! I made it in the shape of a yule log so that it still looks like a Christmas dessert.

You can do the same with your favorite cake, unless yours is a Tiramisu just like mine and in that case, I got you covered 😊.

How to Make a Vegan Tiramisu Yule Log

Gluten-Free Sponge

I have used a mix of gluten-free flour by Doves Farm. I always choose their self-raising mix, it works every time making the fluffiest gluten-free cakes! You can use regular wheat flour too.

Don’t omit the apple cider vinegar so that your sponge will get even more fluffy 🙂 .

Flaxseeds

Ground flaxseeds make the best egg alternative, all you need is to grind them first and place them in water for 10 minutes and you will get a jelly like texture (you can also use chia seeds).

THE COFFEE

Ah the coffee … it can be a tricky one! You don’t want to put too much of it and have your tiramisu soaked in it (and give your guest the coffee jitters, they may stay all night!). You also need to put enough of it so that you can taste it. My advice? Trust you instinct 😊 and the recipe of course ;).

Are you looking for more Christmas desserts ? Head this way: link

The eBook

This yule log can be found in my Vegan Christmas eBook, along with other recipes such as a White Chocolate Yule Log, Creamy Truffles, Cranberry & Chocolate Yule Log, Spiced Scones, Hot Chocolate and so many more. They are all vegan, gluten-free and refined sugar-free so that no one is feeling left out this Christmas.

Yield: Serves 10

Vegan Tiramisu Yule Log

Print

The filling and ganache can be made the day before, I would recommend making the sponge a few hours before serving for best texture.

Prep Time 1 hour 30 seconds

Cook Time 15 minutes

Total Time 1 hour 15 minutes 30 seconds

Ingredients

For the sponge:

• 2 tbsp. flaxseeds 
• 4 tbsp. water
• 200 gr dairy-free milk
• 1 tbsp. apple cider vinegar
• 50 gr rapeseed oil 
• 240 gr self-raising gluten-free flour 
• 1 pinch of salt
• 80 gr coconut sugar (finely ground) 

For the coffee:

• 1 tbsp. instant coffee
• 3 tbsp. hot water 
• 50 gr amaretto liqueur (optional)

For the filling:

• 100 gr vegan butter (cut into cubes) 
• 70 gr coconut sugar, finely ground into icing sugar
• 1 tsp. vanilla extract

To decorate:

• Cacao powder to sprinkle on the top
• Chocolate shavings 

Instructions

1. Preheat the oven to 180° C. Grease a 35.5 × 28 centimetres Swiss roll tin, and line with parchment paper.
2. For the sponge:
   In a small bowl mix together the water and flaxseeds, leave aside for 10 minutes.
3. Meanwhile, pour the dairy-free milk and apple cider vinegar in a bowl. Leave aside for 5 minutes, then add the oil to the mix and stir.
4. In a separate bowl, mix together the flour, salt, and coconut sugar.
5. Pour the wet ingredients into the dry ingredients and mix with a wooden spoon.
6. Pour into the lined Swiss roll tin and spread evenly out into the corners. Bake for 14 minutes until it starts to be slightly golden.
7. Leave the sponge to cool for a couple of minutes.
8. With the short side facing you, roll up the sponge with the paper inside keeping it tight.
9. Leave it to cool on a wire rack while you make the filling and the ganache.
10. For the coffee:
11. Dilute the coffee in a small bowl with the hot water and leave aside.
12. For the filling & ganache:
13. Whisk the butter and sugar together. Add the vanilla extract and keep stirring until it becomes thicker for about 8 to 10 minutes.
    Keep in the fridge for 1 hour.
14. Gently unroll the cold sponge and pour the coffee and amaretto (optional) all over. Before spreading the filling evenly.
15. Roll up the sponge this time without the parchment paper inside! It should simply help you get to the top. Keep it tight!
16. Drizzle some of the leftover filling over the log if you wish. Decorate with cacao powder and chocolate shavings.
17. Keep in the fridge and place at room temperature 30 minutes before serving.

I hope you try and like these Vegan Tiramisu Yule Log if so let me know! Share on Pinterest and tag a photo on Instagram #mimies_delicacies so that I can see your lovely creations as well as helping me reach more of you lovely people. Merci my friends!