• Speculaas spices up this yule log. (Audrey Fitzjohn)Source: Audrey Fitzjohn

Speculaas are Dutch spiced biscuits that are traditionally baked to mark the start of the festive season and can be made vegan, so it's only fitting to feature them in a plant-based yule log.






Skill level

Average: 5 (1 vote)

Check the ingredients of speculaas biscuit packets or pastes before using this star ingredient in a plant-based speculaas yule log as not all brands are vegan. 


  • 210 g plain (all-purpose) flour
  • 120 g caster (superfine) sugar
  • 2 tsp instant dried yeast
  • 1 tbsp vanilla powder
  • 50 g dairy-free margarine
  • 200 ml almond milk
  • 1 tbsp icing (confectioners') sugar


  • 150 g speculaas paste (see note)
  • 200 g natural soy yoghurt
  • 70 g icing sugar
  • 50 g speculaas or ginger biscuits, crushed


  • 150 g speculaas or ginger biscuits, crushed

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Resting time: 3 hrs

1. Preheat the oven to 250°C. Line a baking tray with baking paper.

2. Combine the flour, sugar, yeast and cocoa powder in a bowl.

3. Melt the margarine and add it to the dry ingredients, along with the almond milk. Beat with electric beaters until smooth, then pour the mixture onto the prepared baking tray in an even layer and bake for about 10 minutes until cooked through.

4. Line a second baking tray with baking paper and dust with the icing sugar. Carefully and quickly flip the cooked cake onto the icing sugar. Peel off the baking paper and discard.

5. Leave the cake to cool for 5 minutes, then roll it into a log, discarding the second sheet of baking paper. Set aside to cool.

6. To make the filling, using electric beaters, beat the speculaas paste, soy yoghurt and icing sugar in a bowl until smooth. Add the crushed biscuits, then mix again to combine.

7. Carefully unroll the cake and cover the surface with two-thirds of the filling, then roll it up again.

8. Cover the log with the remaining filling and decorate with the crushed cookies.

9. Set aside in the fridge until ready to serve.



•Speculaas paste is the paste variant of speculaas biscuits, a type of spiced shortbread biscuit. Not all brands are vegan. Alternatively, you can substitute any vegan cookie butter.


Recipes extracted from Vegan Christmas by Audrey Fitzjohn, published by Smith Street Books, RRP $29.99.