Vegan Chocolate Roll Cake

Name: Vegan Chocolate Roll Cake
Prep time: 15 min
Ingredients: 300 ml soya milk; 2 tsp cider vinegar; 250 g self-raising flour; 50 g cocoa powder; 200 g caster sugar; 1 tsp baking powder; 150 g dairy-free butter; 80 ml coconut milk; 150 g dark chocolate

This dreamy vegan chocolate roulade features fluffy sponge cake filled with a silky dark chocolate ganache.

Ingredients

300 ml soya milk
2 tsp cider vinegar
250 g self-raising flour
50 g cocoa powder
200 g caster sugar
1 tsp baking powder
150 g dairy-free butter
80 ml coconut milk
150 g dark chocolate

Method

Preheat the oven to 180°C/355°F/Gas 4. Stir the cider vinegar into the milk and leave to curdle slightly, creating buttermilk.
To make the chocolate sponge, beat the flour, cocoa powder, sugar, baking powder, butter and buttermilk and beat in a bowl with a wooden spoon or an electric mixer. Once smooth, spread this mixture onto a tray about 5- 6 mm thick, then bake for 15-20 minutes, until cooked through.
For the ganache, heat the coconut milk, pour over the dark chocolate and stir until the chocolate is fully melted and the mixture is smooth.
Spread the ganache over the cooled sponge cake, then carefully roll the sponge into a roulade shape. Chill before serving.