For the roll:

200 g flour

70 g sunflower oil

120 g maple syrup

10 g baking soda

200 g vegetal milk

A pinch of salt

 

For the filling:

Jam or chestnut cream or whipped coconut cream (see below)

 

For the icing:

300 g dark chocolate

1 tin of coconut cream, kept in the fridge for 24 hours so that the white cream separate from the water (as an alternative 400 g silk tofu).

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Mix the dry and wet ingredients for the roll separately and then mix all together until smooth. Lay a baking paper sheet on a baking tray of around 20x30 cm. Pour the dough and level it with a spatula. Cook at 160°C for around 20 minutes. When the cake is ready, tip it onto a clean towel, peel off the baking paper, then roll the cake up from its longest edge with the towel. Leave to cool.

Once cold unroll the cake, spread the jam or chestnut or coconut cream and then carefully roll it up again.

To make the icing, melt the dark chocolate in a bowl over a pan of hot water. Remove from the fire and mix with the coconut cream or silk tofu.

Put the roll on a serving dish, cut a thick diagonal slice from one end of the log, then arrange the slice on the side with the diagonal cut against the cake to make a branch. Spread the icing over the log and branch, then use a fork to mark the icing to give the effect of tree bark and decorate as you prefer.

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