A Festive Treat: Dairy-Free Peppermint Yule Log
Looking for a show-stopping dessert that caters to everyone this festive season? Our Dairy-Free Peppermint Yule Log is here to spread holiday cheer! With its rich chocolate sponge, refreshing peppermint buttercream, and luscious dark chocolate frosting, this dessert is not only delicious but also completely dairy-free thanks to Tilda Rice MLK.
Whether you’re entertaining family or sharing sweet moments with friends, this peppermint-infused treat will become a firm favourite on your holiday table.
Check out why you should choose Tilda Rice MLK here.
Ingredients
For the Cake Roll:
- 4 eggs
- 100g caster sugar
- 65g plain flour
- ½ tsp baking powder
- 40g cocoa powder
For the Peppermint Buttercream:
- 100g dairy-free butter
- 200g icing sugar
- 1 tbsp Tilda Rice MLK
- ¼-½ tsp peppermint extract
For the Chocolate Frosting:
- 150g dark chocolate (dairy-free)
- 75ml Tilda Rice MLK
- 75g dairy-free butter
- 150g icing sugar
- ¼-½ tsp peppermint extract
Decoration:
- 1 large peppermint candy cane
Instructions
1. Make the Cake Roll
- Preheat the oven to 180°C/350°F (GM6). Grease and line a 20cm x 30cm Swiss roll tin.
- Beat eggs and sugar with electric beaters for 5–7 minutes until thick and mousse-like.
- Sift and fold in flour, baking powder, and cocoa. Spread batter into the tin.
- Bake for 10–12 minutes. Turn cake onto sugared parchment, peel off lining, score one end, and roll up tightly. Cool completely.
2. Make the Peppermint Buttercream
- In a bowl beat dairy-free butter, Tilda Rice MLK, icing sugar, and peppermint extract until smooth.
3. Make the Chocolate Frosting
- Heat Tilda Rice MLK and dairy-free butter in a saucepan. Pour over chopped chocolate and whisk until smooth.
- Mix in peppermint extract and icing sugar. Cool for 1 hour until spreadable.
4. Assemble the Cake
- When the cake has cooled completely carefully unroll it.
- Spread the buttercream over the cake in an even layer right to the edges.
- Carefully roll the cake back up. Trim the ends to create neat edges.
- Spread the chocolate frosting over the outside of the cake, covering all exposed sides.
- Use a fork to swirl the frosting at both ends of the cake to resemble the inside of a log.
- Crush the candy cane using either a pestle and mortar or a rolling pin and sprinkle it over the top of your yule log.
Expert Tips for Perfect Results
– Whisk eggs thoroughly for a light and airy cake.
– Always line your baking tin with parchment to prevent sticking.
– Use the correct tin size for even baking.
– Start with ¼ tsp peppermint extract and adjust to taste.
– Don’t worry about minor cracks when rolling the cake; frosting will cover them.
– Ensure the cake is completely cool before spreading buttercream to avoid melting.
– If frosting becomes too firm, microwave on defrost for 10 seconds and stir.
– Eat within 24 hours, as the cake contains no added fats.
– Use a warmed knife for clean, easy slicing.
Pair this Dairy-Free Peppermint Yule Log with a cosy cup of hot chocolate or a glass of mulled wine for the ultimate holiday indulgence!
Looking for more festive ideas?
