Dec 25, 2017

Raw Vegan Xmas Log Cake


Cake layer:
1 cup hazelnut meal,
1/2 cup carob flour,
1 tbsp coconut spread or coconut oil + 1 tbsp vegan nutella,
11-12 medjool dates,
4 tbsp raw cacao powder,
1/2 tsp star anise. 

Filling cream:

2 tbsp vodka,
1 tsp vanilla extract,
2 tbsp agave syrup,
1/2 lime juice,
1/2 tsp nutmeg,
1 cup raw cashews pre-soaked,
1/2 cup coconut desiccated.

Middle layer:
2-3 tbsp Lingonberry jam

Chocolate sauce:

1 tbsp coconut oil melted,
2 tbsp cacao butter melted,
2 tbsp raw cacao powder,
1 tbsp maple syrup,
1 tbsp soy lecithin

Lingoberries if desired.
Vegan bitter chocolate shredded.


1. Blend all cake ingredients on high speed until sticky dough form.

2. Remove dough from the blender,  knead with your hands. If it is so sticky and soft, add some carob flour and knead again until you get lightly oily and smooth dough.

3. Put a baking sheet on the board. Get dough and open with rolling pin. Give a rectangular form using a knife. Put it into fridge while making filling cream.

4. Place pre-soaked and drained cashews in a food processor add all other cream ingredients and mix until completely smooth. You will get full cup of cream. Set aside.

5. Remove cake layer from the fridge. Place on the table. With a knife, spread cream onto the cake layer. Make sure it is evenly distributed all around..

6.  Pour lingonberry jam onto the cream layer, as a thin line, as seen in the photo.

7. Roll the cake into a log like sushi! :) It's so easy and funny.

8. Cover with a baking sheet. Put it into freezer at least 2 hours.

9. To make chocolate sauce, whisk all ingredients on high speed until fluffy.

10. Remove log cake from the freezer, pour icing chocolate sauce immediately before freezing. With a fork, create some texture and grooves like the bark on a tree if desired or grate some chocolate on top.

11. Freeze for 1 hours.  Decorate with christmas flowers.


Featured Post

Raw Vegan Swedish Kanelbollar

Follow on Instagram

Follow on Twitter

Search This Blog