Take classic mini yule logs and turn them into these themed mini vegan reindeer yule logs for Christmas! Deliciously chocolaty and fun for all to make, they’re vegan, fun to make and absolutely delicious!
This dessert has been made in collaboration with Vitalite. All opinions expressed in this post are my own. (For more information along with affiliated links, check out my disclosure policy.)
Mini Vegan Reindeer Yule Logs
Bring a little woodland magic to your Christmas celebrations with these mini vegan reindeer yule logs! Adorable, festive treats that actually stand up on their own! Made with a delicious chocolate sponge, filled with vanilla buttercream, coated in silky smooth chocolate ganache and decorated with sweet little faces, antlers, and shiny noses, each log becomes its own charming reindeer character! They’re the perfect blend of cute and classic, taking the tradition of the yule log and giving it a playful, modern twist. Whether you’re making them for a holiday party, gifting them to friends, or creating a fun baking project with kids, these standing mini reindeer logs are guaranteed to bring smiles before the first bite is even taken.
Looking for more christmas recipes? Check out my:
- VIRAL No-Bake Vegan Polar Bear Cheesecakes
- Vegan Gingerbread Tiramisu Brownies
- No-Bake Chocolate Yule Log
- Best EVER Vegan Christmas Pudding
- Easy Vegan No-Bake Santa Hat Truffles
- Vegan Candy Cane Truffles
- Savoury Vegan Puff Pastry Christmas Trees
Why you’ll love these reindeer yule logs
- Adorable: Each mini yule log is decorated as a cute reindeer, completed with pretzel antlers that actually help them stand up on their own!
- Vegan & delicious: Completely plant-based, with rich chocolate flavour and a soft, indulgent vanilla center.
- Perfect festive showstoppers: Their ‘stand up’ reindeer design makes them the star of any Christmas dessert table.
- Kid-approved & crowd-pleasing: Fun to look at, fun to eat, and safe for most dietary preferences.
- Great for gifting: Their charming, sturdy shape makes them easy to box up as festive treats. Great for all kinds of occasions!
- Mini-sized: All the cozy flavour of a traditional yule log, just cuter, easier, and 100% vegan.
Key ingredients
Get ready to create the cutest festive treats with these Mini Vegan Reindeer Yule Logs! Below are the key ingredients you’ll need, along with a quick note on what each one brings to this fun and christmassy recipe (find the full written recipe and ingredients in the recipe card at the bottom of this page).
- Self-raising flour – Forms the base of the sponge and already contains raising agents for a light, fluffy texture.
- Bicarbonate of soda – Adds extra rise and softness.
- Cocoa powder – Adds a rich chocolate flavour and rich colour to the sponge.
- Xanthan gum – Helps bind the mixture for a sturdier, more rollable vegan sponge.
- Caster sugar – Sweetens the sponge and helps create a tender crumb.
- Dairy-free margarine – Adds moisture and richness while keeping the batter smooth. I use Vitalite Margarine.
- Vanilla extract – Enhances the chocolate flavour and adds warmth.
- Dairy-free milk – Provides moisture, unsweetened soy milk works best for structure and flavour!
- Icing sugar – Sweetens and thickens to create a smooth, fluffy filling. Also dust over the cakes for a festive finish.
- Dairy-free dark chocolate – Gives a glossy, rich chocolate layer for coating the mini yule log cakes.
- Dairy-free cream – Creates a smooth, silky ganache that sets beautifully around the logs! You can use coconut cream or a vegan double cream.
- Pretzel sticks – Used as edible legs, adding crunch and a fun festive look. Also makes the reindeer stand, so fun!!
- Regular pretzels – Perfect for shaping cute reindeer antlers.
- Cranberries or cherries – Make bright, festive noses (hello Rudolph!).
- Dairy-free white chocolate – Melted or piped to create little eyes with a dot of melted dark chocolate in the middle.
Mini vegan reindeer yule log tips and tricks
- Roll the sponge while it’s warm to prevent cracking later on!
- Avoid over-baking the sponge so the sponge stays soft and is easy to shape / roll.
- Use unsweetened soya milk for the best rise and structure.
- Keep the buttercream thick so the logs hold their shape!
- Allow the ganache cool before coating to avoid melting the buttercream filling inside the sponges.
- Chill the mini logs before decorating for cleaner cuts and a smoother chocolate ganache coating.
- Add pretzels and faces last so they stay crisp and neat.
- Dust the logs with some icing / powdered sugar just before serving for the freshest snowy look.
- Store the logs in an air-tight / sealed container in the fridge and best enjoyed with 2-3 days of making.
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram , TikTok and Facebook! Pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
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Vegan Mini Reindeer Yule Logs
- Total Time: 2 hours
- Yield: 8–10 1x
- Diet: Vegan
Description
How to make mini reindeer yule logs that ACTUALLY STAND UP!
Ingredients
Ingredients for the sponges
- 200g of self-raising flour
- 1/4 teaspoon of bicarbonate of soda (baking soda)
- 1 & 1/2 tablespoon of cocoa powder
- 1/4 teaspoon of Xanthan gum
- 120g of caster sugar
- 75g of dairy-free butter / margarine (melted)
- 1 teaspoon of vanilla extract
- 250ml of dairy-free milk (unsweetened soy milk works best)
Ingredients for the buttercream
- 60g of dairy-free butter / margarine
- 200g of icing / powdered sugar
- 1 teaspoon of vanilla extract / vanilla bean paste
- 1 tablespoon of dairy-free milk
Ingredints for the chocolate ganache
- 300g of dairy-free dark chocolate
- 250ml of dairy-free cream
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- Vegan marshmallows (for the reindeer head, i use Dandies)
- Pretzel sticks (for the legs)
- Regular pretzels (for the antlers)
- Cranberries or cherries (for the nose)
- Dairy-free white chocolate (for the eyes)
- Icing / powdered sugar (for dusting)
Instructions
Method (sponges)
- Preheat oven to 180°C and line a 10 x 14-inch baking tray with baking paper. Allow some of the paper to hang over the edges, this’ll make it easier for removing the cake from the tin.
- In a large mixing bowl, combine the flour, baking powder, cocoa powder, xanthan gum and sugar. Stir to combine.
- Add in the melted dairy-free margarine, vanilla and milk. Mix with a spatula into a smooth batter, don’t over mix!
- Pour the batter into your lined tin, use the back of a spoon or off-set spatula to spread it out, making sure to get right into the corners of the tin.
- Tap the tin on your worktop to remove any air bubbles. Bake in the middle of your preheated oven for 10-12 minutes. Don’t over-bake or the cake may become try and then prone to cracking when rolling.
- Remove the cake from the oven and invert the cake onto the cocoa dusted towel leaving the greaseproof paper on the cake. This helps to prevent the cake from sticking.
- Using the tea towel, roll up the cake from both long sides to make a double spiral with the cloth and greaseproof paper inside.
Method (Buttercream)
- In a large mixing bowl add in the dairy-free butter, whip until creamy. I use a stand mixer with a balloon whisk attachment, a hand mixer will work great too.
- Sift in the icing sugar, vanilla and drop of milk. Whip on high speed for 5-8 minutes to incorporate it. Whip on high speed to get it to a smooth consistency. You want it to be thick and creamy. If its too thick, add a few more chunks of butter to get it to a thick and creamy consistency.
- Gently unroll the cold sponge, remove the greaseproof paper and cut the sponge into 8 squares. I cut the cake through the middle and in 3 horizontal cuts. Individually spread the filling evenly over the inside of the sponge. Pipe / spread some buttercream in the middle of the sponge, then gently roll up the mini sponges. If it cracks, don’t worry too much, these will be covered up with chocolate ganache. Repeat for all rolls. Watch the video tutorial here.
- Place into the freezer to set for 15-20 minutes. You want them to be very chilled so its easy to coat.
Method (chocolate ganache)
- Fill a saucepan ¾ full with water and place a heatproof bowl on top to create a bain-marie. Place on a medium heat. Add the chocolate and cream to the bowl and melt.
- Place one of the rolls on a fork, hover over the chocolate and use a large spoon to drizzle over the chocolate ganache to coat the entire cake, then place on some grease proof paper. Place back into the freezer to set. Repeat for all the rolls.
- Repeat this with the vegan marshmallows aswell, coat then freeze to set.
Decorate the reindeer yule logs
- Melt some vegan white chocolate, transfer into a small piping bag and snip off the tip. Pipe two small dots of white chocolate followed with a smaller dot in the middle of dark chocolate. This creates the reindeer eyes.
- Add some melted chocolate to where the nose will go, then stick on half a cranberry or cherry.
- Break regular pretzels in half then poke then into the top of the marshmallow (you may want to dunk them in some melted chocolate as this will act as a glue to attach the antlers so they don’t just fall out).
- Use a small amount of melted chocolate as “glue” to stick the reindeer marshmallow head to the roll.
- Push in the pretzel sticks to the bottom of the roll to create the legs
- Set and Serve. Place in the fridge for 5-10 minutes to allow the decorations to set, then serve and enjoy.
- Serve with a light dusting of some icing sugar.
Notes
To store: Store the cake in a sealed container in the fridge, and allow to come to room temperature before enjoying. Best enjoyed within 3 days of making.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Category: Cakes and layer cakes
- Method: Baking
- Cuisine: American
These mini vegan reindeer yule logs are such a creative twist on classic yule logs! I love how they bring a whimsical touch to Christmas desserts. The detailed decorations and the blend of flavors sound like a delightful holiday baking project for families. It