Pistachio Matcha Yule Log
Ingredients
Matcha Sponge
aquafaba
110 ml
cream of tartar
0.125 tsp
plain flour
160 g
matcha powder
18 g
cane sugar
50 g
coconut sugar
60 g
cornflour
7 g
ground almonds
20 g
baking powder
0.5 tsp
vegetable oil
60 g
coconut milk yoghurt
60 g
soy milk (warm)
150 ml
ground flaxseeds
1 tbsp
Pistachio Vanilla Coconut Cream
vegan whipped cream
150 ml
vegan cream cheese
100 g
coconut milk yoghurt
85 g
vanilla paste
2 tsp
icing sugar
80 g
pistachio spread
70 g
matcha powder
2 tsp
pistachios (chopped)
30 g
Instructions
Prepare Pistachio Vanilla Coconut Cream
In a bowl, whisk the vegan cream cheese, coconut milk yoghurt, vanilla paste and pistachio spread until smooth.
Sieve and Whip Cream
Sieve in the icing sugar and whisk until incorporated. Whip the vegan cream separately until stiff peaks form.
Combine Creams and Chill
Fold the whipped cream into the pistachio cream mixture and refrigerate to set.
Preheat Oven
Preheat the oven to 160°C fan.
Mix Wet Ingredients for Sponge
Whisk matcha powder into warm soy milk until smooth. Add coconut milk yoghurt, coconut sugar and vegetable oil. Whisk until combined.
Add Dry Ingredients
Sift in the plain flour, cornflour and baking powder. Mix gently until smooth.
Whip Aquafaba
In a clean bowl, whisk aquafaba with cream of tartar until stiff peaks form.
Fold Aquafaba into Batter
Gently fold the whipped aquafaba into the matcha batter, preserving air.
Bake the Sponge
Pour batter into a lined baking tray and bake for 13 minutes at 160°C.
Cool Sponge
Cool sponge for a few minutes, turn onto baking paper on a kitchen towel, cover with foil and dust with icing sugar. Roll gently into a log and refrigerate until completely cool.
Fill and Finish Yule Log
Unroll cooled sponge, spread an even layer of pistachio cream, re-roll. Top with remaining cream, dust with matcha and sprinkle chopped pistachios.
Original recipe
Storage
Store covered in fridge. Freezes well before final decoration
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