- 6
Ingredients
- FOR FROSTING:
- FOR CAKE
- 5 Eggs
- 1/2 cup sugar
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1/2 cup ground Quaker Oats Rolled Oats (I ground mine in my blender)
- 1/2 cup cocoa
- 2-3 tablespoons brewed strong coffee
- FOR CASHEW CREAM
- 2 cups cashews soaked overnight at room temperature
- 1/2 cup almond milk (room temperature)
- 2/3 coconut oil melted
- 2/3 cup brown sugar
- 1/2 cup cocoa
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- sugared Raspberries (raspberries rolled in powered sugar)
- 1 stick butter
- 1/4 cup melted dark chocolate
- 1 cup powdered sugar
Preparation
Step 1
Instructions
FOR THE CAKE
Preheat oven to 375 degrees
Beat eggs (yolks and whites) and sugar and vanilla for about 10 minutes till the mixture had almost doubled in quantity with an electric mixture
I folded in the salt, oats and cocoa and mix well
Pour mix into a parchment lined baking tray
Baked for 9 minutes
Take out of the oven and cover with aluminum foil immediately and let cool covered till completely cool
Then, using plastic wrap, flip cake and brush both sides with hot brewed coffee
Spread cashew cream around thickly (about ¼ inch thick)
Roll up the Yule Log gently using plastic wrap
Then, using more plastic wrap, secure the Log and place it in the fridge for about 2 hours
Remove plastic wrap
Frost and serve with sugared raspberries or your choice of topping/accompaniment
FOR THE CASHEW CREAM
Add the soaked cashews, almond milk, coconut oil, brown sugar, cocoa, salt and vanilla in a blender till well incorporated
Stick cashew cream for about an hour till it firms up some
Then spread on coffee brushed cake base
FOR THE FROSTING
Using an electric hand mixture, beat the butter, powdered sugar and melted chocolate till well incorporated
Spread over Yule Log and Run a fork over for desired "log" effect
Instructions