Gluten Free Vegan Yule Log Cake

Cocoa Sponge

1. Pre-heat the oven.
2. Rub some oil around the inside of a 23 x 33cm/9 x 13” baking tray or insert a baking liner.
3. Put the cocoa and water into a bowl, mix into a paste and set aside.
4. Put the chickpea flour, baking powder and xanthan gum into a large bowl and stir to combine.
5. Add the water and oil and beat with electric beaters until smooth.
6. Beat in the caster sugar.
7. Add the prepared cocoa mixture and beat until smooth.
8. Sieve the flour into the bowl and stir to combine.
9. Tip the mixture into the prepared tin and spread it out to the edges.
10. Bake for 25–27 minutes.
11. Leave the cake in the tin for 2-3 minutes.
12. Spread a clean tea towel over the baking tray, place a chopping board on top and invert everything together.
13. Remove the baking tray, and cake liner if used, to leave the sponge on the tea towel.
14. Using the tea towel for support, roll the long edge of the sponge into a cylinder with the cloth inside.
15. Leave the cloth and sponge cylinder to cool completely.

Vanilla Buttercream

1. Sieve the icing sugar into a bowl, add the vegan butter and vanilla extract.
2. Beat together until smooth.
3. Gently unroll the cold sponge and spread the filling evenly over the inside.
4. 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.

Chocolate Log Topping

1. Break the chocolate into small pieces.
2. Put the cream into a saucepan and bring it just to the boil.
3. Remove the pan from the heat, add the prepared chocolate and stir until smooth.
4. Spread the chocolate mixture all over the cake.
5. Drag a knife lengthways through the topping to create a log-like texture.
6. Chill until set.
7. Sieve a little icing sugar over the cake before serving.