Rub some oil around the inside of a 23 x 33cm/9 x 13” baking tray or insert a baking liner.
Put the cocoa and boiling water into a bowl, mix into a paste and set aside.
Put the chickpea flour, baking powder and xanthan gum into a mixing bowl and stir to combine.
Add the cold water and oil and beat with electric beaters until smooth.
Beat in the caster sugar.
Add the prepared cocoa mixture and beat until smooth.
Sieve the flour into the bowl and stir to combine.
Tip the mixture into the prepared tray and spread it out to the edges.
Bake for 25–27 minutes.
Leave the cake in the tray for 2-3 minutes then carefully tip it out onto a clean tea towel.
Using the tea towel to support the sponge, gently roll it up from the short end and leave to cool.
Filling and Topping
Sieve the icing sugar into a bowl, add the vegan spread and vanilla extract.
Beat together until smooth.
Gently unroll the cold sponge, spread the buttercream evenly over the top, then roll the sponge up quite tightly from the short end, making sure the filling stays inside. You can use the tea towel to help with this.
Sieve a little icing sugar over the cake before serving.
23 x 33cm/9 x 13” baking tray, electric beaters, clean tea towel and 3 x mixing bowls
180°C, Fan 160°C, 350°F, Gas 4
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