As the holiday season approaches, it's time to indulge in festive treats that not only taste delicious but also are packed with herbs. Imagine a decadent yule log cake infused with a special ingredient - our 7 Mushroom Blend! This magical chocolately treat is not only a feast for the taste buds but also a contains adaptogenic mushrooms to elevate
Each mushroom in the blend brings its unique set of benefits to the table. From Reishi's calming properties to Chaga's antioxidant-rich profile, this blend is a powerhouse of wellness. By infusing the yule log cake with this blend, you're not just indulging in a sweet treat - you're giving your body a dose of natural goodness 🍄🍄
Recipe:
Cake:
2 cups all purpose flour
1⁄2 cup cocoa powder
1⁄4 cup Mushroom Mocha Milk
2 teaspoons Adaptogenic Powder
2 teaspoons baking powder
1 1⁄2 teaspoons baking soda
1 teaspoon kosher salt
1⁄2 cup coconut oil (melted)
3⁄4 cup unsweetened applesauce
1 3⁄4 cups coconut sugar
1 cup unsweetened oat milk
1 tbs vinegar
1 cup strongly brewed hot coffee
Directions:
- Preheat oven to 350°.
- Prepare a 2 jelly roll pans by greasing them and lining each with parchment paper. In a large bowl sift together the flour, cocoa, mushroom milk, adaptogenic powder, baking powder, baking soda, and salt. Set aside.
- To your mixing bowl add the coconut oil, applesauce, sugar, oat milk, and vinegar. Mix onmedium speed (or by hand) until well combined. Add in the flour mixture slowly. Mix until well combined. Stop to scrape the bowl as needed.
- Turn your mixer off and carefully pour in the hot coffee. Fold in with a spatula or large spoon until fully incorporated.
- Divide the batter evenly between your cake pans. Bake for 12-18 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and allow to cool 30 minutes before removing from cake pans and transferring to a wire rack to cool completely. While cakes are cooling you can prepare the frosting.
Please note. This Yule log will not be rolled while still warm. Allow it to fully cool before icing and rolling.
Frosting:
1 Cup vegan butter
3⁄4 Cup Cocoa Powder
1⁄4 cup Mushroom Mocha Milk
4 Cups powdered coconut sugar
3-4 Tablespoons extra creamy oat milk
Directions:
- In a large bowl, cream the butter and milk together with an electric mixer. Add in the cocoa and mushroom milk. Make sure to mix well to remove any lumps.
- With the mixer on medium, add in the powdered coconut sugar, one cup at a time. Scrape down the sides and bottom of the bowl as needed. Add a splash of milk if the frosting appears too dry or sugar if it appears too wet.
- Frost the top of the first cake with a 1⁄2 inch thick layer of frosting. Roll the short side of the cake inwards so that the frosting is on the inside. Ice the second cake in the same way.
- Place the first cake on top of the second (unrolled cake) and roll the first cake up inside of the second cake. Making a thicker log of cake. Cut the rough edges off each side. Then stand the cake up on one of the cut sides with the other one facing upwards. Ice sides of the cake and top if desired.
- Decorate with matcha moss. And desired decorations. Store in the fridge until ready to eat!
