Christmas Yule Log with Pistachio Icing

Christmas Yule Log with Pistachio Icing



12 servings

30 minutes cooking

30 min preparation



750 ml (3 cups) unbleached all purpose flour

10 ml (2 teaspoons) baking powder

250 ml (1 cup) sugar

A pinch of salt

5 ml (1 teaspoon) of baking soda

15 ml (1 tablespoon) liquid vanilla

60 ml (1/4 cup) of sunflower oil

560 mL (2 1/4 cups) unsweetened soy milk


Pistachio butter cream

1 cup (250 mL) vegan butter, softened

750 ml (3 cups) powdered sugar

45 ml (3 tablespoons) pastry pistachio paste * (if not, you can use chocolate sauce or liquid hazelnut butter)



Preheat the oven to 350 ° F. Line a baking sheet with parchment paper so that it overflows on each side.

For the cake, in a bowl mix the flour, baking powder, sugar, salt and baking soda. In a standing mixer, beat together vanilla, oil and milk. Add dry ingredients and whisk, until mixture is even but not over-beaten. Transfer to the baking sheet with parchment paper and spread the mixture evenly over the baking sheet. Bake 30 minutes, or until cake is lightly browned. As soon as it is out of the oven, transfer the cake to a clean dish towel by sliding it off the parchment paper. Roll the cake with the dish towel, taking care to have one to two inches of the towel over the top of the cake to start. This allows the cake to not stick together. Let cool completely and prepare the butter cream during this time.

Using the stand mixer, mix the soft butter at low speed. Gradually add the powdered sugar making sure that the sugar is absorbed before adding more. Once the texture is reached and the sugar is completely incorporated, add the pistachio paste and mix well. Reserve at room temperature.

Once the cake has completely cooled, unroll the dough gently and remove the cloth. Line the inside of the log with the butter cream and roll it over again. Cut one end of the log to make the side log and place on the side of the cake. Add the butter cream icing and decorate with fir branches or decorations of your choice.

* Pistachio paste is found in Italian specialty shops or at some pastry shops. If not, use a smooth, liquid walnut butter or chocolate sauce.