Yule Log

Allergens: GlutenSoyCoconut

Allergen and nutrition information is approximate: always check the labels of the ingredients you use. More

Ingredients

Prepare the filling:

Blend the tofu, sugar, oil, salt and guar gum in a food processor until smooth.

Add the chocolate and blend until fully incorporated.

Add the jam and blend briefly to combine.

Fold in the dried cranberries.

Refrigerate for at least 4 hours, or up to 1 day.

Prepare the cake:

Preheat the oven to 350 °F.

Grease a 13 × 9 inch rectangular pan.

Whisk the dry ingredients together in a large bowl.

In a separate bowl, whisk together the oil, vinegar and vanilla. Gradually whisk in the water.

Pour the liquid mixture into the dry ingredients and whisk until smooth.

Pour the batter into the prepared pan and bake for 20–25 minutes, until the centre is dry.

Let the cake cool, then refrigerate until chilled.

Prepare the ganache:

Break the chocolate into small pieces and place them in a heatproof bowl.

In a small pot, dissolve the sugar and salt in the milk and bring to a gentle boil.

Pour the hot milk over the chocolate, stir and let sit for 5 minutes.

Add the vanilla and oil and stir until smooth.

Let the ganache cool to room temperature.

Assemble the cake:

Cut the chilled cake lengthwise into three pieces: 3 1/4 inches, 3 1/4 inches and 3 inches wide.

Place the widest piece on a serving platter and spread with half of the filling.

Place the second piece on top and spread with the remaining filling.

Place the final piece on top and refrigerate for 10 minutes.

Spread half of the ganache over the cake. Use a fork to draw wavy lines to resemble tree bark.

Refrigerate for 10 minutes, then spread the remaining ganache over the cake, reserving a few spoonfuls for the knot. Draw wavy lines again.

Cut a small diagonal piece from one end of the cake and attach it to the side to form the knot, using the reserved ganache as glue.

Refrigerate until serving.

Optionally, decorate with marzipan mushrooms and a dusting of powdered sugar and cocoa.