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Raw Vegan Yule Log

Nothing says Christmas quite like an impressive Yule Log on centre stage in your kitchen. Make one that all of your friends and family can enjoy this Christmas with our Raw Vegan Yule Log recipe!


For the sponge:

1 scoop Pea Protein Roasted Cocoa

200g mixed seeds (linseeds, sunflower seeds, pumpkin, sesame seeds)

50g ground almond

2 tbsp Nutristrength coconut oil, melted

4 tbsp cocoa powder

1 tbsp natural sweetener*

1tsp vanilla powder

2tsp cinnamon

1 tsp ginger

½ tsp clove

¼ tsp nutmeg

50ml water

Pinch of salt


*I used erythritol but you can use 2tbsp of coconut sugar instead.  


For the cream

100g ground walnuts

35g natural almond butter

½ tin chilled coconut milk

45g natural sweetener (erythritol)

1 tsp vanilla powder

1 tsp gingerbread mix spices**

1 pack (225g) vegan

Tofutti cream cheese***


**Make your own gingerbread spices: 2 tbsp ground cinnamon, 2 tbsp ground ginger, 2 tbsp ground allspice, 1 tbsp ground nutmeg, 1/2 tbsp ground cloves, Pinch ground black pepper Shake all the ingredients together in a jar with a lid.

***If you are not vegan you can use natural cream cheese or mascarpone.


For the jam filling

150g raspberries

8 soft figs

2 tbsp chia seeds

80ml water


For the chocolate icing

3 tbsp cocoa powder

1 tbsp coconut oil, melted

½ tsp vanilla powder

Maple syrup


For the chocolate icing

6 tbsp cacao powder

2tbsp maple syrup

2tbsp Nutristrength coconut oil  



For the sponge:

  1. Blend mixed seeds, ground almond, pea protein, cocoa powder until it reaches a powder-like consistency.

  2. Add coconut oil, spices and water and pulse on high speed until it forms a sticky dough.

  3. Remove the dough from the food processor and knead with a rolling pin.

  4. Make a rectangular shape using a knife.

  5. Put it into the fridge whilst you make the cream filling.

For the cream:

  1. Whisk vegan cream cheese, almond butter and coconut milk until well combined.

  2. Add ground walnuts, sweetener, spices and vanilla powder until the cream is light and fluffy.

For the jam:

  1. Soak figs, chia seeds and raspberry for 15 minutes in hot water.

  2. Blend the jam ingredients until combined. There will still be some texture and crunch in there from the chia seeds.

  3. If using frozen berries leave them to defrost before blending.

  4. You may not need to add the hot water but, if the jam isn’t blending, add away!

  5. Set aside to thicken.

For the chocolate icing:

  1. Melt the coconut oil in a saucepan then stir in the maple syrup and cocoa powder.

  2. Stir until well combined.

To assemble:

  1. Remove the cake layer from the fridge.

  2. Spread the walnut cream onto the cake layer, making sure it is evenly spread across the whole sponge.

  3. Pour the jam onto the cream layer as a thin line.

  4. Roll the cake into a log.

  5. Cover with a baking sheet and put it into the freezer for at least one hour.

  6. Remove the log cake from the freezer and spread the chocolate icing over the top of the cake.

  7. Place in the freezer again to firm up slightly (at least an hour) before cutting into slices.

  We can’t wait to see the pictures of your creations! Share them with us on Facebook, Instagram and Twitter.