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Vegan Chocolate Log

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
2tsp vinegar
1tsp salt
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

Vegan butter/margarine
Icing sugar
Melted dark chocolate
Cocoa powder

(I don’t measure exact quantities for my icing, if you want more precise measurements use this buttercream recipe using vegan substitutes.)


  1. Preheat your oven to 190°C, then grease and line with greeseproof paper a shallow rectangular baking tray.
  2. Whisk together all of the liquid ingredients so they are well combined.
  3. 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.
  4. Bake for 8-15mins.
  5. Allow the sponge to cool for about 10mins before removing it from the tin and removing the greeseproof paper.
  6. 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.
  7. 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.
  8. 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.
  9. That’s it your done.




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