Get ready to add a touch of green to your holiday table with a festive Matcha Yule Log! This elegant dessert combines the earthy richness of matcha with light sponge cake, creamy filling, and a hint of holiday cheer. Its vibrant colour and delicious flavour make it a show-stopping centrepiece for any celebration. Whether you’re hosting or looking for a special treat to share, this matcha yule log is guaranteed to delight!
Matcha Yule Log
Rated 5.0 stars by 1 users
Servings
6-8
Cook Time
10 minutes
Get ready to redefine festive indulgence with our Matcha Yule Log cake, a green twist on the classic treat, perfect for all these Christmas do’s that will be here in no time!
By infusing the cake with the premium quality of OMGTea, it introduces a rich, earthy note that pairs beautifully with the cake's sweetness.
Every slice promises a velvety texture and the distinct, full-bodied flavour that only the finest of matcha can provide.
Prepare for your family and friends to be impressed by this cake, where tradition meets modern flair, thanks to the power of OMGTea.
Ingredients
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240g self raising flour
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120g icing sugar
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1 vanilla pod, scraped, or 1 tsp vanilla paste or essence
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2 tbsp OMGTea Organic Matcha AA Grade
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170ml plant milk (I like to use oat milk)
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100g plant yoghurt
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130g plant butter
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450ml coconut cream, whipped
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1 tsp vanilla paste or essence
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1 tbsp OMGTea Organic Matcha AAA Grade
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handful of dried flower petals
For the Cake:
For the Filling/Topping:
Directions
Preheat the oven to 180ºC.
Add all cake ingredients into a bowl except the matcha,and whisk or stir together well. Sievethe OMG Matcha AA into the bowl and stir through until combined.
Line a large oven tray with greaseproof paper and pour the mix on, spreading it thinly across the base of the tray until it is approx 1cm in height.
Put this in the oven for 10 minutes. Remove and leave to cool on the greaseproof paper. Meanwhile whip up the coconut cream and vanilla together, sieve in the OMG Matcha AAA.
Once the tray cake has cooled, add the whipped cream mixture on top of the thin cake and spread across the whole base, leaving 1cm around the edges.
Start at the shorter edge and roll up, peeling back the greaseproof paper as you go. Transfer the roll carefully to a serving dish, then add the other half of the matcha cream over the top, and sprinkle with dried flower petals.
Cut into slices, and enjoy!
Recipe Note
Bettina's Kitchen
Bettina is a self-taught chef and matcha lover whose speciality is plant-based and free-from recipe development for brands, the hospitality industry and within food development.
She has written three cookbooks Happy Food, 7 Day Vegan Challenge and Celebrate – Plant-based recipes for every occasion.
Bettina also runs health & wellness retreats and a Retreat Chef Academy. She is passionate about food that makes you feel good, that is grown within the seasons, and nurtured by people that care.
