Finished Cake

Vegan Buche de Noel

  • 1 cup non-dairy milk
  • 2 teaspoons apple cider vinegar
  • 2 tablespoons flaxseed meal
  • 1 1/4 cups all purpose flour (I use white whole wheat)
  • 3/4 cup coconut sugar
  • 2 tablespooons cornstarch
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon xanthan gum
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon hymalayan salt
  • 1/3 cup coconut oil
  • 1 tablespoon vanilla extract

Vegan Chocolate Mousse

  • 1/4 cup chocolate non-dairy milk
  • 6 ounces extra-firm silken tofu
  • 1/4 cup coconut sugar
  • 4.5 to 6 ounces vegan semi-sweet or bittetsweet chocolate (basically half a 9 to12 ounce bag of vegan chocolate chips), melted and cooled until almost room temperature (the chocolate should be very thick but still spoonable)
  • 1/2 teaspoon vanilla extract
  • 1 x 425g/ 15 oz Tinned pitted black cherries in light syrup
  • Pinch hymalayan salt

Place the milk, tofu, and sugar into the food processor, and process until very smooth, scraping down the sides of the bowl with a rubber spatula as needed. Add the melted chocolate, extracts, and a pinch of salt. Process for several minutes until smooth and fluffy, scraping down the sides of the bowl as necessary.  Texture should be very thick and creamy and set-up almost immediately. Refrigerate for a bit before filling buche if necessary.

Vegan Mocha cream Frosting

  • 1/3 cup vegan butter, softened
  • 1 tablespoon + 1 teaspoon instant coffee dissolved in about 2 teaspoons of water
  • 1 tablespoon cocoa powder
  • 3 1/2 cups stevia powdered sugar
  • 1 tbsp Kirsch

In the bowl of an electric mixer, cream butter with coffee and cocoa powder.  Turn mixer off, add 1/3 of sugar and beat until creamy.

Garnishes: sliced almonds, rosemary sprigs, cinnamon sticks, powdered coconut milk.


  1. Preheat oven to 350 degrees.  Spray a rimmed 10 x 15″ pan with non-stick spray.  Line with one sheet of parchment paper and spray lightly again.  Sprinkle a tea towel with a little powdered sugar in a 10 x 15″  rectangle.  Set aside.
  2. In a small bowl, whisk together milk, vinegar, and flaxseed meal and set aside to curdle, making a thickened vegan buttermilk.
  3. In a large bowl, whisk together flour, sugar, baking powder, xanthan gum, baking soda, and salt.  Make a well in the center and pour in oil, vanilla extract, and milk mixture.  Whisk together for 100 strokes until smooth.  (Whisking for a portracted time like this will develop gluten and, hence, structure.)  Transfer batter into prepared pan and gently smooth into the corners.
  4. Bake for 12 to 13 minutes or just until a wooden pick inserted in the center comes out clean.
  5. Allow to cool in pan for 3 minutes and then invert onto prepared tea towel.  Carefully peel off parchment paper.  With a very sharp knife, trim 1/8 inch of cake from all of the edges.  Working from a long side, fold the excess inch or so of towel over the edge of the cake and carefully roll up like a jelly roll.  Tuck edges under and allow to cool completely on a wire rack.  Carefully unroll, avoiding trying to flatten the cake completely.
  6. Gently spread with Vegan Chocolate Mousse.  Reroll and place seam side down on a serving platter, nestling it onto a flattened side from the previous rolling.  Cut off both ends at a diagonal and position cut pieces to resemble sawed off limbs.  Frost with Vegan Mocha Cream Frosting.  Lightly drag a fork lengthwise down the trunk and cut branches to resemble bark.  Garnish as desired with sliced almonds, rosemary sprigs, cinnamon sticks, and stevia powdered sugar.
  7. Tent with foil and refrigerate until about 30 minutes before serving time.  Slice with a sharp or serrated knife.