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Spiced Christmas Yule log

Spiced Christmas Yule log


Our updated version of a Christmas classic is decorated with vegan frosting and chocolate snowflakes

  • Feeds 6 Feeds 6
  • Ready in 45 minutes

Each serving contains

  • Energy
    2588kj 599kcal
  • Fat
    Med 21%
  • Saturates
    Med 24%
  • Sugar
    High 97%
  • Salt
    Low 10%

% of adult’s reference intake | Carbohydrates per serving : 116g

Bring Co-op to your front door

Big Bag Option


  • 400g can Co-op chickpeas, water only
  • 150g Fairtrade caster sugar, plus 1 tbsp for dusting
  • 1 tsp cream of tartar
  • 1½ tsp ground cinnamon
  • 1 tsp ground ginger
  • 200g Co-op self raising flour
  • 150g dairy free spread, plus extra for greasing
  • 350g Fairtrade icing sugar
  • 1 tsp vanilla extract
  • 50g dairy free vegan white chocolate


  1. Preheat the oven to 190°C/fan 170°C/Gas 5
  2. Tip the spread into a bowl, sift in the icing sugar and beat until smooth and fluffy
  3. Stir in the vanilla, cover and chill
  4. Grease, then line a 23cm x 33cm Swiss roll tin with an overhang of about 3cm
  5. Use an electric hand whisk to beat the chick pea water for 5 mins, until foamy (save the chickpeas for another day)
  6. Gradually add the sugar, whisking until it’s dissolved after each addition
  7. Add the cream of tartar and spices, then whisk for 5 mins more until thick and glossy. Fold in the flour with a large spoon, then scrape into the tin
  8. Smooth the surface and bake for 15 mins, until light golden and just firm to the touch
  9. Lay a piece of greaseproof paper on your work surface and dust with the extra caster sugar
  10. Turn the cooked sponge out onto the sugared paper and roll up from the longest edge, using the paper to help you
  11. Leave the sponge to cool, still rolled up
  12. Meanwhile, for the decoration, line a tray with greaseproof paper
  13. Melt the white chocolate in a heatproof bowl over a pan of simmering water, then spoon into a small piping bag
  14. Pipe snowflakes onto the greaseproof paper, then transfer to the fridge to set
  15. Once the sponge has cooled, unroll carefully
  16. Spread a third of the frosting over the surface, leaving a 1cm border, then use the paper to roll it back up
  17. Cut one end of the roll off at an angle and use a little frosting to attach it to the middle of the roll, for a branch
  18. Spread the remaining frosting over the cake and decorate with the chocolate snowflakes to serve

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