This is my attempt at a Christmas Yule Log. I saw some being made on a cooking competition last Christmas and was anxious to try an eggless version! My first couple of tries last year flopped. This past year I discovered the vegan world was using aquafaba, aka bean juice, for egg replacement and since then I have made meringues with it. https://myegglessworld.com/2016/11/21/meringue-cookies/. To make a traditional sponge for a yule log, it requires beaten egg whites so I was hoping the aquafaba would work. My theory was correct and this recipe turned out great!
Sift together dry ingredients:
- 2 cups flour
- 2 tbsp cornstarch
- 1 and 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup cocoa powder
In a large mixing bowl, beat together until frothy and opaque but not glossy:
- 1 and 1/3 cups sugar
- 3/4 cup aquafaba (juice from unsalted canned white beans or chick peas) whipped with the sugar until frothy and slightly thickened
It will look like this:
Then fold in the dry ingredients into the aquafaba mixture until incorporated.
Then, mix in:
- 1/2 cup plain unsweetened yogurt
When the yogurt is mixed in thoroughly, the sponge mixture will still be thick. Scoop out onto a parchment-lined 12 by 17 inch jelly roll pan. Dip a large spreader in a class of hot water and patiently spread the cake, dipping the spreader in the hot water as needed until the batter is evenly spread.
It will look like this when spread:
Bake 13-15 minutes at 350 F degrees. Let cool in pan for 2 minutes. Sprinkle the top lightly with sugar and flip onto another pan lined with parchment paper. Cover with a clean towel and let cool for another 2 minutes. Trim the edges and roll up into the parchment paper while still very warm. Let cool while rolled up.
- 2 cups whipping cream
- 4 tbsp icing sugar
You want the cream to be fairly beaten but not butter. Too runny and it will not hold up inside the roll. Carefully unroll the cooled sponge and fill with the cream and gently roll back up. Refrigerate for half an hour.
In a small saucepan heat until simmering:
- 1 and 1/4 cups heavy cream
Remove form heat and whisk in:
- 1 and 1/2 cups semi-sweet chocolate chips
Chill in the fridge until cold. Then whip until a frosting-like consistency.
To assemble: Cut a section of the filled yule log on an angle and position on the side of the main log. Frost with the whipped ganache. Run a fork through the ganache and sprinkle with icing sugar.
Aquafaba is taking the vegan world by storm on the internet. It’s really just the drained liquid from a can of chickpeas, garbanzo beans, or white cannoli beans. With a bit of patience, the liquid whips up into a meringue-like substance that can be used to make meringue cookies, meringue and macaroons. The trick is to buy unsalted beans or you will get a very salty dessert. I am not vegan but I haven’t found an eggless meringue until now. I decided I had to try it myself and see if it really works. I have made meringue cookies now twice so I can attest that it works.
Drain the liquid from a can (340 ml) of unsalted chickpeas into a large mixing bowl:
Beat until frothy. Then sprinkle in:
- 1/2 tsp cream of tarter or 1/2 tsp cider vinegar
Keep beating and when opaque and thick but not peaked, sprinkle in sugar slowly while mixing:
- 2/3 to 3/4 cup sugar (depending on how sweet you want your meringues)
Beat on high until stiff peaks form and your meringue is shiny. This is going to take several minutes with a stand mixer. Spoon onto parchment lined baking sheets. If you want to pipe these, I would recommend using a large piping bag and fill each bag once as it becomes really messy, really quickly.
Bake at 200 degrees F for 2 hours until your meringues are dried out. Let cool on pans. Store in a tightly sealed container. Makes approximately 40 meringues.
This cake is my version of a caramel latte that you can find at your local coffee shop. I have used my chocolate chip layer cake recipe as the base for this cake, omitted the chocolate chips and added espresso powder. The frosting recipe is one I have used for other cupcakes and cakes with added espresso powder.
Caramel Latte Cake
- 1/2 cup softened butter
- 1 and 1/2 cups sugar
Then add in and mix well:
- 1/2 cup vegetable or canola oil
Then mix in:
- 3/4 cup plain unsweetened yogurt (equal to 3 eggs)
- 3 tsp vanilla
- 1 tbsp espresso powder
In a separate bowl, sift together dry ingredients:
- 3 cups flour
- 1/3 cup cornstarch
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
Alternate mixing in dry ingredients and the milk mixture into the batter:
- 1 and 1/4 cups milk with 1 tbsp vinegar
Divide the batter between 2 parchment lined 9 inch cake pans. Bake 350 degrees F for approximately 35 minutes. Cool.
Caramel Espresso Frosting
Melt butter in a small saucepan and then add in the brown sugar, cream and salt:
- 1 cup butter
- 1 and 1/2 cup packed brown sugar
- 1 cup heavy cream (35%)
- pinch of salt
Make sure the sugar and the salt is dissolved and bring to a boil on medium-low heat for 2-3 minutes. Remove from heat and whisk in:
- 1 tsp vanilla
- 1/2 tbsp espresso powder
Allow to cool to room temperature (reserve a 1/3 cup for drizzle) and then gradually beat in the icing sugar until the consistency you want:
When the cake is cool, fill and frost the top. Drizzle the reserved caramel on top.
Nova Scotia is renowned for its blueberries and I love all things blueberry as does my family. That includes muffins, cakes, crisps, and fresh blueberries with cream! They are all delicious! I wrote this recipe to take on a camping trip. This recipe makes 2 loaves and will transport and keep nicely for a couple days, if they last that long!
Lemon Blueberry Cream Cheese Loaf
In a large mixing bowl, cream together:
- 3/4 cup softened butter
- 1 pkg room temperature cream cheese (250g)
- 1 and 3/4 cups sugar
Then add in:
- 1 cup plain unsweetened yogurt (equal to 4 eggs)
- Zest and juice of 2 lemons (about 1/3 cup)
Then add in sifted dry ingredients:
- 4 cups flour
- 2 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp salt
Mix until combined and then add in:
After the batter is just mixed, fold in:
- 3 cups blueberries, dusted with flour
Bake at 350 degrees F for approximately 70 minutes, in two parchment lined loaf pans. This makes 2 large loaves.
Oat cakes do not usually contains eggs, however, I am always looking for recipes that are healthy breakfast options and these fit the bill. A few coffee shops and bakeries here in Nova Scotia make oat cakes and I have changed the recipe to contain honey which cuts down on the amount of refined sugars in the recipe by half, so you can feel good about giving these to your family for breakfast. These are especially handy for your kids to grab on the way out the door in the morning on the way to school. And back to school is almost here!
Honey Oat Cakes
Combine dry ingredients in a large mixing bowl:
- 2 cups large flake oats
- 1 and 1/2 cups flour
- 3/4 cup whole wheat flour
- 1/3 cup brown sugar
- 1/2 tsp salt
- 3/4 tsp baking soda
- 1/3 cup honey
- 1/4 cup water
Mix by hand until a dough is formed. It will be sticky.
Roll out on a lightly floured surface about 1/4 inch thick and cut into 3 by 2 inch rectangles. If it is too sticky, add a bit more flour.
Bake 350 degrees F for approximately 12-14 minutes. Cool. Makes approximately 16.