I thought I would go ahead and post this peppermint icebox yule log cake I just made, even though Christmas is over. I think it would make the most perfect New Years Eve cake too…plus its vegan! I googled and googled trying to find a vegan version of this cake with no luck…so here is what I did. This is for our big Christmas celebration with my sister and her family tomorrow, which I cannot wait for!! I have to go wrap more gifts :) :) so exciting :) Oh and extra thanks to Katie who reminded me to make one with her yummy looking yule log
Vegan Peppermint Icebox Yule Log Cake
This cake is best to make a day ahead of time because it needs time to freeze before and after “frosting” Plus then you can spend more time on decorating your yule log and not feel stressed. You can even make this cake over two days by making the chocolate wafer cookies a day before the cake.
-1 batch of chocolate wafer cookies
-2 8oz carton’s of RichWhip non-dairy topping
(I find these frozen in the kosher section of my grocer’s freezer)
– 6-12 peppermint candy canes (depends on what you have around I had about 6 candy canes and a handful of those circle peppermint candies which can work just as well)
-1/2 cup confectioners sugar
-1/4 cup cocoa powder sifted
1. Make the chocolate wafer cookies and allow to cool fully. I believe Nabisco brand Famous chocolate wafers are vegan so if you can find those you could skip making the cookies.
2. In food processor blend peppermint candy canes until they are a fine powder.
3. Whip one carton of richwhip with hand or stand up mixer until it holds soft peaks. Then gently mix in 1/4 cup powdered sugar and peppermint candy powder. The whipped cream mixture will turn a lovely pinkish color.
4. Lay out a sheet of foil in the area you are working. This will be used to wrap the log in progress.
5. Make stacks of cookies and cream about 6 cookies high. Use about 1 tablespoon of cream mixture between cookies. Once you have used all the cookies lay 1 stack on it’s side on foil. Add a bit more cream to the end and lay next stack of cookies up against first stack. Repeat until you have one long stack of cookies and cream on their side. Wrap with foil and freeze for about 4 hours.
6. Whip second carton of cream until soft peaks form. Add remaining sugar and cocoa powder.
7. Remove from freezer and at an angle cut a 2 inch piece off one end of the stack and save. Cut a 1 inch piece at an angle from the other end, and set aside.
8. Use cocoa whipped cream as a frosting and spread over the entire log. Then hook the two pieces you cut off onto log as little side branches. Frost them with cocoa whipped cream as well.
9. Use a fork to create lines through the cocoa whipped cream to make it look like bark. Put the whole thing back in the freezer for 3 hours.
10. You can then decorate your log by adding mushrooms, candy leaves, etc. Allow to sit at room temp for 20 mins before serving.
My favorite part was the decorating! There are just so many ways you can go with a yule log!