VEGAN LOG CAKE

Scrumptios vegan creamy roll cake with toasted hazelnuts & dark chocolate

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Cook Time 20

Course Dessert

Servings 9 servings

Ingredients

For the cake batter:
130 gr of wheat flour (I used half spelt flour and half white wheat flour);
100 gr of toasted, slightly peeled off and grounded hazelnuts;
1 tbsp. of a good quality cocoa powder;
100 gr of powdered sugar (I used coconut powdered sugar);
2 tsp. of baking powder;
260 ml of soy milk;
60 ml of oil (I used rapeseed oil).
For the filling:
220 ml of vegan liquid whipped cream;
80 gr of melted dark chocolate (I used 20 gr of vegan nougat + 60 gr of dark chocolate);
For the ganache:
130 ml of vegan liquid whipped cream;
160 gr of dark chocolate (I used 100 gr of vegan nougat + 60 gr of dark chocolate).

Instructions

In a bowl mix together all wet ingredients. In a separate bowl mix all dry ingredients.
Now mix both dry and wet ingredients with a mixer. Pour into a baking tray (35 cm x 27 cm) and bake at 190 degrees Celsius for 20-23 min (after 20 min. put a top of knife into it and if nothing sticks to it - it's baked and ready to be taken out from the oven).
Take it out from the oven and let it cool for 4-5 min. Put a big tray over a tray with cake. Now flip the baking tray towards down while holding both trays. Do it carefully and very fast so the cake falls on a big tray.
Now gently remove the baking paper from the cake. Next, cover the cake with a clean kitchen cloth and put a large tray over it. Flip again so the cake drops on a cloth on the tray. Now the cake should lay on the cloth that is covering the tray. Start rolling the cake together with the cloth towards the inside and let it rest and cool down completely. Once it's cooled, take it out of the cloth by unrolling it.
While the cake is cooling down, make the filling: whip vegan liquid cream into a stable foam and add melted chocolate to it (make sure that chocolate is not hot, it should be thick yet a bit warm), mix well and fill the cake. Roll the cake towards the inside, then set it aside.
Glazing: melt together all ingredients for the ganache in a microwave or on a stove, stirring frequently, making sure that it doesn't burn. Glaze the rolled cake with the ganache. Let it cool down a bit then go over the ganache with a fork imitating the texture of an old tree/log. Now, slice diagonally one small piece of cake and attach it on the side of a big piece replicating the image of a log. Serve cold. Store it in the refrigerator for up to 4 days.