Name: Indulge in Rich Vegan Buche de Noel for Your Holiday Table
Prep time: 30 min
Cook time: 25 min
Total time: 85 min
Ingredients: 1 cup Brown Rice Flour (Gluten-free all-purpose flour can also be used.); 1/4 cup Sunflower Seeds (Can be omitted for nut-free versions.); 1/4 cup Tapioca Flour (Arrowroot starch can be used if avoiding tapioca.); 1 cup Aquafaba (Whipped until fluffy.); 1/2 cup Maple Cream (Maple syrup can be used as a substitute.); 1 cup Chestnut Puree (Can be swapped with another nut or seed puree.); 1 tbsp Vanilla Bean or Extract (Vanilla extract can be used as a substitute.); 1 tbsp Agar Flakes (Dissolve in warm water for vanilla filling.); 2 tbsp Cornstarch (Arrowroot or more tapioca starch are alternatives.); 1 cup Oat Cream (Coconut cream is a great substitute.); 1/2 cup Cocoa Powder (Use unsweetened cocoa for a deeper taste.); 4 oz Dark Chocolate (Ensure it is dairy-free.)

As I prepped for this year’s holiday feast, I stumbled upon a delightful realization: the joy of making a Buche de Noel is not just about indulging in its rich flavors, but the sheer magic of creating something beautiful. This decadent Vegan & Gluten-Free Buche de Noel hits all the right notes, combining a soft sponge made from whipped aquafaba with two delicious filling options—chestnut or vanilla. Perfect for impressing your guests or brightening up your family’s dessert table, this festive yule log cake is both a crowd-pleaser and a wholesome treat. Believe it or not, you don’t have to sacrifice health for decadence! Why settle for store-bought when you can bring this stunning dessert to life at home? Ready to roll up your sleeves and impress everyone with your baking skills? Let’s dive into this magical recipe!

Why Choose Vegan Buche de Noel?

Flavorful, Festive Delight: This Buche de Noel brings the holiday spirit with rich, decadent flavors that your family and friends will adore.
Guilt-Free Indulgence: Enjoy the comforting taste of a traditional Yule log, knowing it’s completely vegan and gluten-free.
Customizable Options: Choose between delectable chestnut and vanilla fillings to suit every palate, ensuring everyone leaves the table satisfied.
Simple, yet Impressive: With straightforward steps, you can create a visual and taste sensation that elevates your holiday dessert game.
Crowd-Pleasing Appeal: Perfect for gatherings, this stunning cake will be the centerpiece of your dessert table, leaving your guests in awe!
Make Ahead Option: Prepare it a day in advance for stress-free entertaining, allowing you to enjoy the festivities without worry.

Buche De Noel Ingredients

For the Sponge
• Brown Rice Flour – Provides structure for the sponge; gluten-free all-purpose flour can also be used as an alternative.
• Sunflower Seeds – Adds moisture and richness; can be omitted for nut-free versions.
• Tapioca Flour – Enhances the sponge texture and elasticity; consider using arrowroot starch if avoiding tapioca.
• Aquafaba – Acts as an egg replacer for that light, airy sponge; be sure to whip until fluffy.

For the Fillings
• Maple Cream – Sweetens the fillings and contributes thickness; maple syrup is a good substitute, though it may alter texture.
• Chestnut Puree – The primary flavor for the chestnut filling; can be swapped with another nut or seed puree.
• Vanilla Bean or Extract – Enhances the flavor for the vanilla filling; feel free to use vanilla extract as a substitute.
• Agar Flakes – Helps set the vanilla cream for stability; gelatin (not vegan) can be used, or increase cornstarch.
• Cornstarch – Acts as a thickening agent in the vanilla filling; arrowroot or more tapioca starch are alternatives.
• Oat Cream – Adds creaminess to both fillings; coconut cream makes a lovely substitute for a different flavor profile.

For the Ganache
• Cocoa Powder – Enhances the chocolate flavor for the ganache; use unsweetened cocoa for a deeper taste.
• Dark Chocolate – Essential for the ganache; ensure it is dairy-free to keep the entire Buche de Noel vegan.

This Buche De Noel is not only a showstopper but also a wholesome indulgence that you can create in your own kitchen!

Step‑by‑Step Instructions for Buche De Noel

Step 1: Prepare the Sponge
Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. In a mixing bowl, combine the brown rice flour, tapioca flour, and cocoa powder. In another bowl, whip aquafaba with a hand mixer until soft peaks form. Gently fold the whipped aquafaba into the dry mixture until just combined, ensuring a light and fluffy texture for your Buche de Noel sponge.

Step 2: Bake the Cake
Pour the batter onto the prepared baking sheet, spreading it evenly to about 1/2 inch thick. Bake in the preheated oven for 25 minutes, or until the sponge springs back when lightly pressed. Keep an eye on it as it cooks; the top should look set and slightly firm. Once baked, remove the sheet from the oven and allow your cake to cool slightly.

Step 3: Cool the Cake
While the cake is still warm, carefully lift it out of the baking sheet using the parchment paper. Place it on a wire rack to cool for about 15 minutes. This slight cooling will make it easier to roll without cracking. Once it’s cool enough to handle but still pliable, sprinkle some cocoa powder on top to prevent sticking.

Step 4: Make Fillings
Prepare your chosen filling by blending chestnut puree (for the chestnut filling) or a mix of oat cream, vanilla extract, and cornstarch (for the vanilla filling) in a blender until smooth. If using agar flakes for the vanilla filling, dissolve them in warm water first, then blend. Taste and adjust the sweetness with maple cream if desired, ensuring the filling has a rich, creamy consistency.

Step 5: Assemble the Cake
Spread your filling of choice generously over the cooled sponge, leaving a small border around the edges. Starting from one short end, carefully roll the sponge into a log, using the parchment paper to help guide it tightly without tearing. Once rolled, place the log seam-side down and wrap it in plastic wrap. Chill in the refrigerator for 30 minutes to set the filling.

Step 6: Prepare the Ganache
While the cake is chilling, make the chocolate ganache. In a small saucepan, melt dark chocolate and whisk in a splash of oat cream over low heat until glossy. Be patient and stir continuously to achieve a smooth consistency. Once combined, remove from heat and let it cool slightly while your Buche de Noel continues to chill.

Step 7: Decorate the Cake
After chilling, remove the log from the refrigerator and unwrap it from the plastic. Drizzle or spread the ganache over the log, allowing it to cascade down the sides for a dramatic effect. For a festive touch, top with fresh cranberries, sprigs of greenery, and a generous dusting of powdered sugar before serving. Your stunning Buche de Noel is now ready to take center stage at your holiday table!

Expert Tips for Buche De Noel

• Filling Consistency: Aim for a thicker filling to make rolling easier. The chestnut filling tends to work best for this reason.

• Prevent Cracking: If your sponge cracks while rolling, don’t fret! Use ganache to cover any imperfections, ensuring a beautiful presentation.

• Dusting Cocoa: If the sponge feels sticky, a light dusting of cocoa powder before rolling can help it separate more easily from the parchment.

• Chill Time: Be patient and allow the rolled cake to chill for at least 30 minutes. This helps set the filling and makes slicing simpler.

• Decoration Ideas: For a festive touch, consider adding edible decorations like candied orange peels or nuts atop the ganache for extra flair.

Enjoy creating your delightful Buche de Noel!

Buche De Noel Variations & Substitutions

Feel free to get creative with your Buche de Noel and make it uniquely yours!

Nut-Free: Substitute sunflower seeds with pumpkin seeds for a nut-free option while keeping it rich and moist.
Flavored Fillings: Try using spiced pumpkin puree instead of chestnut for a seasonal twist your guests will love.
Increased Decadence: Fold in some chocolate chips into the vanilla filling to add little bursts of chocolate throughout.
Cocoa Bliss: Switch the cocoa powder in the ganache to dark chocolate cocoa for an even deeper, richer flavor.
Fruit Fusion: Consider adding a layer of raspberry or cherry preserves beneath the filling for a tangy surprise that beautifully contrasts the sweetness.
Sweetener Swap: Replace maple cream in your fillings with agave syrup for a different sweet taste that still maintains a vegan profile.
Liqueur Infusion: Drizzle a splash of your favorite liqueur, like Irish cream or hazelnut liqueur, into the ganache for an adult twist that adds depth.
Chill to Perfection: Chill your filled log overnight for an even more pronounced flavor, allowing the filling to set beautifully.

What to Serve with Decadent Vegan & Gluten-Free Buche de Noel?

This stunning dessert deserves delightful companions that enhance its festive appeal and offer a touch of warmth to your holiday spread.

Creamy Coconut Whipped Cream: A dollop of homemade coconut whipped cream adds a light, airy richness that enhances the chocolate flavors wonderfully.
Fresh Berries Medley: Bright strawberries and tart raspberries introduce a refreshing contrast, elevating the flavors of the Buche de Noel while adding vibrant color to your plate.
Gingerbread Cookies: Spicy gingerbread complements the chocolate and sweetness, offering a seasonal touch that resonates with holiday traditions. Their crunch pairs beautifully with the log’s soft texture.
Mint Tea or Hot Chocolate: Cozy up with a warm beverage—peppermint tea or rich, dairy-free hot chocolate enhances the sweet experience and keeps the holiday spirit alive!

Experience how each pairing not only uplifts the flavors of the Buche de Noel but also creates a festive, inviting atmosphere that warms the hearts of all your loved ones!

Make Ahead Options

These Buche De Noel are perfect for meal prep enthusiasts! You can prepare the sponge up to 24 hours in advance by baking it and then storing it tightly wrapped in the refrigerator. For the fillings, you can blend the chestnut or vanilla mix and refrigerate them in airtight containers for up to 3 days; this keeps their flavors fresh and vibrant. When you’re ready to assemble, just roll the chilled sponge with the prepared filling, chill for an additional 30 minutes, and then drizzle with chocolate ganache before serving. This approach allows you to enjoy a spectacular dessert without the last-minute rush, ensuring your Buche De Noel is just as delicious and ready to impress!

Storage Tips for Buche De Noel

Fridge: Store any leftover Buche de Noel in an airtight container in the fridge for up to 3 days. This keeps the sponge moist and fresh.

Freezer: If you’d like to save it for a special occasion, wrap the Buche de Noel tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge before serving.

Reheating: While best enjoyed chilled, if you prefer a warm dessert, briefly warm individual slices in the microwave for 10-15 seconds—but be careful not to overheat, as this may affect the filling.

Serving Suggestion: If serving after refrigeration, allow the Buche de Noel to sit at room temperature for about 20 minutes to bring out the flavors before slicing.

Buche De Noel Recipe FAQs

What type of flour should I use for the sponge?
For the sponge of your Buche de Noel, I recommend using brown rice flour as it provides great structure. If you’re in a pinch or prefer a different option, gluten-free all-purpose flour works wonderfully as an alternative!

How can I store leftover Buche de Noel?
To store any leftover Buche de Noel, place it in an airtight container in the fridge, where it will stay fresh for up to 3 days. For longer storage, tightly wrap it in plastic wrap and foil, then freeze it for up to 2 months. Make sure to thaw it in the fridge before serving for the best texture.

Can I substitute the aquafaba in the recipe?
Absolutely! Aquafaba is used as an egg replacer to create a light sponge for the Buche de Noel. If you’re looking for alternatives, you can use commercial egg replacer or a mixture of ground flaxseed and water (1 tablespoon flaxseed mixed with 2.5 tablespoons of water, let sit until thick) to achieve a somewhat similar texture, though the flavors may vary slightly.

How do I freeze my Buche de Noel properly?
To freeze your Buche de Noel, follow these steps: After decorating your log, let it cool completely. Then, wrap it tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. Label it with the date, and it can stay good for up to 2 months in the freezer. When you’re ready to enjoy, simply transfer it to the fridge to thaw overnight.

What’s the best filling to use for easier rolling?
Very good question! A thicker filling, such as chestnut puree, is generally the best choice for easier rolling of the sponge. This will help maintain the structure of your Buche de Noel while you roll it up. If you use a lighter filling, like vanilla cream, it may spill out while rolling, so I often recommend going for a richer option.

Are there any allergies I should be aware of?
Yes! Since this Buche de Noel is nut-free if you omit sunflower seeds, you won’t need to worry about nut allergies. It’s also free from gluten, making it suitable for those with gluten sensitivity. Just be sure to check that all brands of ingredients you use, like dark chocolate and any creams or purees, are labeled vegan and allergen-free as needed.