Chocolate log. Normally associated with Christmas the Chocolate Log is the perfet celebration cake for vegans and non-vegans alike. This was one of my first ventures into vegan baking something I don’t always have time to do during the university semester, but with a few experiments with different egg replacements I think I’ve got something that works.
1 cup warm water
1/3 cup melted coconut oil or sunflower oil
1 1/2tsp bicarbonate of soda
1/2 cup cocoa powder
1 cup flour
1 cup sugar
Melted dark chocolate
(I don’t measure exact quantities for my icing, if you want more precise measurements use this buttercream recipe using vegan substitutes.)
- Preheat your oven to 190°C, then grease and line with greeseproof paper a shallow rectangular baking tray.
- Whisk together all of the liquid ingredients so they are well combined.
- Gradually add the dry ingredients mixing as you go, you may need more warm water or flour depending on how the mix looks once everything is combined. I do this bit by eye but it needs to look like a thick traditional cake mix when you pour it into the tray.
- Bake for 8-15mins.
- Allow the sponge to cool for about 10mins before removing it from the tin and removing the greeseproof paper.
- Make the icing. Personally I beat equal parts butter and sugar together before stiring in the melted chocolate and some cocoa powder to taste. I then add more icing sugar until the icing reaches the perfect thick consitency.
- Spread a layer of the icing onto the sponge and roll it up carefully while it is still warm. I then put the log in the fridge for about 30mins until the icing has set and the sponge has fully cooled.
- Once the sponge has fully cooled spread the rest of the icing on top in a messy fashion to make it look like a log.
- That’s it your done.