Dairy Free Bûche de Noël

Total time3 hr 12 min

Prep time1 hr

Cook time12 min

This showstopper holiday log starts with a delicate sponge, whipped from eggs and sugar until pale and ribbony, then folded with cocoa powder and a touch of vanilla for that deep chocolate flavor in every spiral. It rolls up tight while warm, capturing a rich chocolate filling inside, then gets wrapped in a silky cocoa frosting that's combed into bark-like ridges for that classic yule log look. A cut branch tucked against the side and a dusting of powdered sugar with fresh rosemary and cranberries make the presentation feel like something from a bakery window. Every step, from whipping the egg whites to firm peaks to rolling the sponge in a towel, builds toward a dessert that's as dramatic to slice as it is to eat. It's a genuinely festive centerpiece that fits right into a dairy free spread without skipping any of the traditional charm.

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Ingredients

10 servings

For the sponge

4 large eggs, at room temperature
Vital Farms Pasture Raised Large Brown Eggs Egglands Best Organic Large Brown Eggs - 12 Count Eggland's Best Classic Large White Eggs, 12 count Egglands Best Cage Free Large Brown Eggs - 12 Count Vital Farms Pasture-Raised Organic Large Eggs
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¾ cup granulated sugar, divided
1 tsp vanilla extract
½ cup all-purpose flour
¼ cup unsweetened cocoa powder, sifted
½ tsp baking powder
¼ tsp salt
2 tbsp unsalted butter, melted and cooled
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
2 tbsp powdered sugar, for rolling

For the ganache filling

1 cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
6 oz semi-sweet chocolate, finely chopped
1 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For the chocolate buttercream

1 cup (2 sticks) unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
2 cups powdered sugar, sifted
½ cup unsweetened cocoa powder, sifted
3 tbsp heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
1 tsp vanilla extract
¼ tsp salt

For serving

powdered sugar, for dusting (optional)
fresh rosemary sprigs, for garnish (optional)
fresh cranberries, for garnish (optional)

Instructions

1
Heat the oven to 375°F (190°C). Line an 18x13-inch rimmed baking sheet with parchment paper, leaving a 1-inch overhang on the short ends, and lightly grease the parchment.
2
Separate the eggs, placing the yolks in a large bowl and the whites in the bowl of a stand mixer (or a large clean bowl if using a hand mixer). Add 1/2 cup of the granulated sugar to the yolks and beat with a hand mixer or whisk until the mixture is pale yellow and falls from the beater in a thick ribbon, about 3–4 minutes. Beat in the vanilla extract.

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