Chocolate sponge cake

1. Preheat the oven to 350°F / 180°C and line two 6×6 inch (16 x 16 cm) baking tins with parchment paper. You can also use a bigger tin as long as you can cut out three rectangles of dimension 6×3 inch (8 x 16 cm) at the end.
2. In a large bowl, mix the milk, yogurt, melted coconut oil, coconut sugar and vanilla. Whisk until fully combined and smooth.
3. Then sift the dry ingredients into the bowl – flour, hazelnut meal, cacao powder, baking powder, salt, cinnamon, ginger and orange zest. Mix to combine, just until a smooth batter forms. Be careful not to over-mix.
4. Pour the batter into the prepared tins and spread in an even layer. Smooth the surface with a spatula. Bake for 12-14 minutes or until the cake is set and a toothpick comes out clean.
5. Remove the sponge cake from the oven, place on a cooling rack and cover with foil or a clean wet towel to keep the moisture. Leave to cool completely.

Chestnut cream filling

1. Drain the canned chestnuts and add to a blender with the rest of the ingredients. Blend until the cream is perfectly smooth and no chunks remain. This can take a little time depending on the power of your blender.
2. Transfer the chestnut cream to a pipping bag and place in the fridge to set for 1 hour.

Orange jelly

1. Using a sharp knife, peel the oranges to completely remove the skin. Make sure there is no white skin remaining. Carefully hold the peeled orange in your hand cut downward between the membrane and the segment to remove only the flesh.
2. Add the orange flesh, maple syrup, agar-agar and ginger to a blender and blend until no chunks remain.
3. Pour the liquid in a small sauce pan and bring to a boil. Cook for 2 minutes while constantly whisking until it starts to thicken.
4. Pour in a flat and wide container and place in fridge to completely cool down and set, for about 1 hour.
5. Once the jelly has solidified, use a fork to break it into a grainy marmelade. Store in fridge until assembly.

Chocolate ganache

1. Chop the chocolate and add into a bowl.
2. Heat the milk in a sauce pan until it’s hot but not boiling.
3. Pour the hot milk on the chocolate and leave to melt for about 3 minutes, without whisking.
4. Whisk to completely melt the chocolate and until fully combined. Let the ganache cooling down at room temperature for 15 min to firm. It will be easier to work with and spread on the cake.

Assembly

1. Once all the elements are ready, it’s time to assemble the vegan Yule log cake. When the chocolate sponge cakes are completely cool, carefully remove from the baking tins. Trim the ends to neat them and cut the cake sheets in half to get four same rectangles – We gonna use only 3 of them. 
2. Place one piece of chocolate sponge cake onto a plate. Pipe a layer of chestnut cream on the cake, and add a layer of orange jelly on top. Cover with an other piece of cake rep with a layer of chestnut cream, orange jelly, and finish with a third piece of cake.
3. Spread the chocolate ganache on top of the log cake. Decorate with chocolate shaves, caramelized hazelnuts and orange zest. Store any leftovers in the fridge in an airtight container for up to 4 days.