Indulge in our Vegan, Gluten-Free Buche de Noel – a festive Yule Log dessert that’s deliciously rich and perfect for holiday celebrations!
Deliciously Festive Vegan and Gluten-Free Holiday Treat
This delicious recipe features a rich and creamy mousse made from raw cashews that have been soaked overnight, combined with sugar, water, kuzu, chilled coconut milk, and carob or cocoa powder. The mousse delivers a delightful texture and flavor, perfect for dessert lovers. To prepare the mousse, blend the soaked cashews with the other ingredients until smooth and creamy, creating a base that is both satisfying and indulgent.
The cake component of this recipe consists of a blend of psyllium husk, water, sugar, brown rice flour, tapioca flour, baking powder, xanthan gum, and more carob or cocoa powder. This combination yields a moist and flavorful cake that complements the mousse beautifully. The use of gluten-free flours makes this cake accessible for those with dietary restrictions, allowing everyone to enjoy a slice of this delectable treat.
Finally, the ganache is made by mixing coconut butter, sugar, carob or cocoa powder, and chilled coconut milk. This luscious topping adds an extra layer of richness and sweetness, enhancing the overall dessert experience. A sprinkle of powdered sugar for decoration gives the final touch, making this dessert as visually appealing as it is delicious.
Indulge in a Festive Delight: A Plant-Based Twist on a Classic Holiday Treat!
hey everybody it’s Jerry and today I’m going to show you how to make a bu to Noel otherwise known as a ulog uh the one we’re going to make is carob flavored um it’s got three different layers to it and it’s all going to be carob you can easily substitute it to make a chocolate um it’s going to be a.
Carob cake like a sponge uh rolled around a carob mousse and then topped with a carab ganache so we’ve got the three different uh layers all sort of rolled and working together and uh it looks like a real log um that’s the idea anyway and let me show you how to do it we’re going to start off by Mak the mousse so we’re going to take one cup of.
Cashews which have been soaked overnight and rinsed place them in a food processor with a half a cup of sugar and 1 half a cup of water and then process everything together until it’s nice and smooth and then take one heaping tablespoon of.
Kuzu and place it in a bowl with 3 tbspoon of cold water and mix that together until the kuzu is completely dissolved in the water now we’re going to pour the cashew mixture into a.
Saucepan add 13 of a cup of carob powder or cocoa powder whisk that together and heat that up over medium heat until it comes to a boil once it starts boiling add in the kuzu mixture and whisk that in uh lower the heat to.
Medium heat to uh low heat and then also add one teaspoon of agar Ager powder and just continue whisking until everything is completely dissolved and then pour that into a stand mixer bowl and let it completely cool.
next we’re going to make the cake portion so we’re going to take two teaspoon of psyllium husk that’s whole husk along with one cup of water and just mix that together and let it sit for a minute to thicken then we’re going to add 3/4 of a cup of sugar.
1 half a cup of brown rice flour 1 half a cup of tapioca flour 1 tbspoon of baking powder qu teaspoon of zanthin gum and 1/3 of a cup of carob powder or cocoa powder and mix everything together until it’s all completely combined and just Beat It by hand for a minute should thicken a little bit and.
Then pour it into a 14in jelly roll pan Which uh where the bottom has been covered with some parchment paper I just folded the parchment paper over to make it fit in the bottom of the pan and bake it at 350° for about 15 minutes until a toothpick comes out clean just loosen the edges with a knife and flip it over onto.
A cookie dish a cookie pan or baking pan and then flip it back onto a flat surface again and cut off the edges with a knife and then roll it up the long way with the paper and just keep it rolled up and let it completely cool while it’s rolled.
Up now once the mousse that we have so far has completely cooled we’re going to beat it with our stand mixer and just continue beating it with the Whisk attachment and then start adding in the thick cream from from the coconut milk that’s been chilled now I added the whole can but I’m going to suggest just adding half the can because I actually.
Wind up with too much mous so I think if you just add half a can it’ll be just perfect and then once once that’s all completely smooth we can unroll the cake and spread the mousse over the surface of the cake and roll it.
Up taking the paper off as you roll it and roll it onto your serving dish and place that in the refrigerator for the mousse to set and once the mousse is completely set it’s nice and firm and cut off one end of the log and to make a.
Branch and then cut off the other end and you can experiment with this and make different cuts however you like it and just set that aside now we’re going to make the ganache by taking a half a cup of coconut butter 1/4 cup of sugar 1/4 cup of carab powder or coconut or uh cocoa powder and then we’re going to add in the cream.
From another can of coconut milk which has been chilled overnight and heat that up over medium heat while mixing it together and just continue mixing until everything is completely dissolved together and you should get a nice liquidy consistency and once that is cooled enough to be spreadable spread it over.
The top of the log top and sides actually and then you can make some designs with a fork to make it look like a long and then if you like you can sprinkle some powdered sugar on top and it’s ready to.
Serve thanks everybody for watching please tune in next time for some more recipes and remember to like And subscribe and I will see you next time
