Our Smart Green Cookbook

Yule log

Prep time: 20 min | Total time: 90 min |

Additional soaking time: 4 hours

Conservation: 3 days |

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Allergens: Soy, Gluten, Coconut

Allergen and nutrition information is approximate: always check the labels of the ingredients you use. More

Prepare the filling:

Blend the tofu, sugar, oil, salt and guar gum in a food processor until smooth

Add the jam and combine

Add the chocolate and keep blending until the chocolate is incrporated

Refrigerate for at least 4 hours and up to one day.

Prepare the cake:

Preheaet the oven to 190 °C.

Oil a 33x24 cm rectangular pan.

In a big bowl, whisk all the dry ingredients.

In a different bowl, whisk the oil, vinegar and vanilla. Slowly whisk the water in.

Pour the liquids into the dry mixture and whisk until the smatter is smooth. Preheat the oven at 180 °C

In a large bowl, whisk all the dry ingredients for the cake.

In a separate bowl mix all the liquid ingredients for the cake.

Whisk the liquid ingredients into the bowl with the dry ingredients

Pour the batter into the prepared pan and bake for 20-25 minutes, until the cake is dry inside.

Refrigerate or freeze the ake until cold

Prepare the ganache: add the chocolate to a heatproof bowl and set aside.

In a small pot, dissolve the sugar and salt in the milk and bring to low boil.

Pour the milk over the chocolate and let it sit for 5 minutes.

Add the vanilla extract and oil and stir until smooth.

Let the ganache cool down to room temperature.

Once the cake is cooled, cut it lengthwise in three pieces: 7.5 cm, 7 cm and 6.5 cm.

Place the widest pieace on a serving platter and spread with half of the filling.

Place the second widest pieace on top and spread the remaining filling.

Place the last piece on top and refrigerate for 10 minutes.

Spread half o the ganache on top of the cake. Use a fork to draw wavy lines o simulate the bark.

Refrigerate for 10 minutes then spread the remaining ganache, leaving a few scoops for later use. Draw wavy lines again.

Cut a small diagonal piece off one end of the cake. Attach it to the side of the cake to make the knot. Use the leftover ganache as a glue.

Refrigerate the cake until serving.

Optionally decorate with marsipan mushrooms and powdered sugar and cocoa.