Gingerbread Yule Log

Recipe contributed by Odile Joly-Petit

Serves 10-14

INGREDIENTS:

Gingerbread spice blend

• 1½ tsp. tablespoons ground true cinnamon
• 2 c. ground ginger
• ¼ tsp ground nutmeg
• 2 whole cloves
• 4 whole black peppercorns
• Seeds of 2 whole cardamom pods

Sponge Cake

• 1 cup plant-based milk
• 1½ tsp apple cider vinegar
• 1 1/3 cups all-purpose flour
• ½ cup cane sugar
• 2½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 Tbsp gingerbread spice blend
• 2 Tbsp cocoa powder (optional)
• ¼ cup deodorized coconut oil, melted

Gingerbread spice whipped cream

• 1 can of coconut whipping cream, chilled overnight
• ½ tsp molasses
• ½ tsp gingerbread spice blend

Choco-coconut frosting

• 1 cup of non-dairy 70% dark chocolate, in nuggets or pastilles, or chopped if in bar.
• 1 can of coconut whipping cream, chilled overnight

DIRECTIONS:

Gingerbread spice blend

1. Put everything in a small spice grinder and grind to a fine powder. If you don't have a spice grinder, grind cloves, peppercorns and cardamom pods with a  mortar and pestle then add the rest of the ground spices.

Sponge Cake

1. Preheat the oven to 350 °F. Line a large baking sheet of about 10 ”x 15 ”with parchment paper, ensuring all edges are well covered.
2. In a bowl, combine the vegetable milk and apple cider vinegar. Let rest 5-10 minutes, until the milk curdles.
3. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, spices and cocoa.
4. Add the melted coconut oil to the "curd" milk and whisk to mix.
5. Form a well with the dry ingredients and pour the contents of the ingredients into it wet. Mix with a wooden spoon until smooth.
6. Pour the batter as evenly as possible on the prepared baking sheet and spread it over the whole the surface using a spatula.
7. Bake 18 to 20 min, until a toothpick comes out clean and the top is springy.
8. Transfer the sponge cake, still on its parchment paper, to a wire rack and allow to cool.

Gingerbread spice whipped cream

1. While the sponge cake is baking in the oven, scoop the pre-chilled coconut whipping cream into a large mixing bowl and whip 1 to 2 minutes using an electric beater, until stiff peaks form.
2. Fold in the molasses and continue to whip until evenly blended.
3. Place in the refrigerator until you are ready to roll your log.

Assembly

1. To pre-roll the sponge cake, spread a clean but slightly damp dish towel on the counter (use a spray bottle of water). Place a piece of parchment paper the same size as the sponge cake, then turn the sponge cake over.
2. Remove the parchment paper used for cooking and gently roll (while tightening enough) the sponge cake while it is still hot. Let cool to room temperature for 30 minutes.
3. To garnish the sponge cake, carefully roll it out and garnish with gingerbread whipped cream, spreading over the entire surface using a spatula.
4. Gently roll the sponge cake, place the rolled log on plastic wrap and wrap it tightly. Store in the refrigerator for at least 8 hours, or overnight, before glazing with the frosting (see recipe) and other decorations of your choice. Do not forget to trim your log (i.e. cut the ends) before icing it.

Choco-coconut frosting

1. Melt the chocolate in a double boiler.
2. Pour the pre-chilled coconut whipping cream into a large bowl and whisk for 1 to 2 minutes using an electric mixer, until stiff peaks form.
3. Pour the melted chocolate into the bowl and whisk again to incorporate the chocolate.
4. You can either use it directly to freeze your log (don't forget the
   trim the ends beforehand) or refrigerate your frosting a few hours before use. It will stiffen a little one cold but will still be malleable enough to ice your log.
5. Place your log in the fridge until ready to serve and decorate with chocolates, cookies, cranberries, true cinnamon quills or other festive touches.

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