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–+ servings
Buche De Noel

Decadent Vegan Buche De Noel with Holiday Fillings

Experience the festive delight of Buche De Noel with this gluten-free vegan recipe featuring a rich chocolate sponge and holiday fillings.
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Prep Time 45 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Dessert
Cuisine: French, Vegan
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sponge Cake
  • 1 cup Brown Rice Flour Provides structure to the sponge
  • ½ cup Mashed Sunflower Seeds Add moisture and nutty flavor
  • ¼ cup Tapioca Flour Contributes to the cake's light texture
  • ½ cup Aquafaba Acts as an egg substitute
For the Fillings
  • ½ cup Maple Cream Adds sweetness and thickness
  • 1 cup Chestnut Puree Provides a rich, nutty filling
  • 1 tablespoon Vanilla Enhances flavor in the filling
  • 1 tablespoon Agar Flakes Used to set the vanilla filling
  • 2 tablespoon Cornflour Thickens the vanilla filling
  • 1 cup Oat Cream Adds creaminess
For the Chocolate Ganache
  • 200 g Dark Chocolate Provides a rich, deep flavor
  • ½ cup Coconut Cream or Plant-Based Cream Makes the ganache luscious and creamy

Equipment

  • Mixing Bowl
  • baking tray
  • heatproof bowl
  • Saucepan
  • Whisk
  • Spatula
  • Wire rack

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C). In a large bowl, combine brown rice flour, tapioca flour, and sunflower seeds. Slowly add aquafaba while whisking until airy and fluffy.
  2. Pour batter into a parchment-lined baking tray and smooth the top. Bake for 25-30 minutes until the sponge springs back.
  3. Post-baking, cool the sponge in the tray for 10 minutes, then transfer to a wire rack to cool completely. Peel off parchment paper.
  4. Prepare the filling: blend chestnut puree with maple cream for chestnut filling, or heat oat cream, add agar flakes and cornflour for vanilla, then mix with vanilla and maple cream.
  5. Spread the filling over the cooled sponge and roll into a log shape using parchment paper as a guide. Place seam side down.
  6. Melt dark chocolate and coconut cream in a bowl, stirring until smooth. Pour ganache over the log, covering it generously.
  7. Decorate with fresh cranberries, sprigs of green, or dust with powdered sugar before serving.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 150mgPotassium: 150mgFiber: 2gSugar: 10gVitamin A: 10IUVitamin C: 5mgCalcium: 2mgIron: 5mg

Notes

This dessert can be prepared a day in advance and stored in an airtight container.

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