Vegan chocolate yule stump cake


I haven't yet mastered making a yule log (but this doesn't mean I won't!) but this chocolate yule stump cake is a great alternative.  Baking cakes without sugar can cause the cake to be a little on the dry side so I have used dates both for sweetness and to add moisture. The cake is also gluten free.

Vegan chocolate yule stump cake

You will need

300g Medjool dates, pitted
250ml boiling water
 160g dairy free spread
20g stevia
300g rice flour
100g cacoa
2 tsp baking powder
Egg substitute equivalent to 4 eggs
200ml soya milk

For the frosting
Coconut cream from 2 cans coconut milk - tip place in the fridge to separate the cream out (use the rest in a smoothie)
4 tbsp stevia
2 tbsp cacao

Place the pitted dates in a bowl and cover with the boiling water.  Allow to cool then blend the dates with the water in which they were soaked. 

Cream the dairy free spread and stevia. Add the blended dates along with the remainder of the ingredients except the soya milk.  Mix well then add the soy milk a little at a time mixing to make a batter.  

Grease and flour two 8in shallow cake tins and divide the mixture evenly between the two. 

Bake for 30 to 40 minutes at 200 degrees.  Allow to cool.



Place the coconut cream in a bowl with the stevia and whip until light.  Use a third to cover one half of the cake then place the other half on top.  Add 2tbsp cacao to the remainder of the cream, mix thoroughly then use to cover top and sides of the cake. Use a fork to make 'bark' markings on the top and sides.  



Eat within two days, or open freeze it then cover with cling film.

Happy Christmas!





1 comment:

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    ReplyDelete