1 1/3 cups all-purpose flour
3/4 cups raw cane sugar
1/4 cup Laird Superfood Cacao Creamer
2 tbsp unsweetened cocoa powder
2 tsp baking powder
1/4 cup canola oil
1 1/2 cups whipped cream, such as coconut or soy
2 tablespoon maple syrup
1 teaspoon vanilla extract
1 cup coconut milk
1 cup roughly chopped dark chocolate or chocolate chips
1/4 cup icing sugar
2-3 tbsp cranberries
2-3 rosemary stalks
Step 1: Preheat the oven to 450F/230C. Line a 12x 20-inch (or similar) baking tray with parchment paper.
Step 3: Pour in the oil and milk. Whisk quickly until you get a uniform batter.
Step 4: Spread the batter evenly over the parchment paper on the baking tray, as thin as possible.
Step 5: Bake in the oven for 10-13 minutes, until lightly browned and springy to the touch.
Step 6: Take the cake out of the oven and immediately sprinkle sugar on top (try Coconut Milk Powder for a healthy alternative). Place a sheet of parchment paper to cover it, followed by a bigger baking tray or chopping board, and flip it over to the sugared parchment paper. Carefully peel the bottom piece of parchment paper off and allow to cool completely.
Step 7: Make the cream filling by stirring together vegan whipped cream, maple syrup and vanilla.
Step 8: Once the cake has chilled, spread the filling evenly across the cake.
Step 9: Use the underlying piece of parchment paper to help you carefully roll the cake into a log. Then wrap it up and set it in the fridge to chill for at least 2 hours.
Step 11: Remove the log from the fridge and cut away the ends. Spread the ganache all over the log, creating uneven (tree-bark) lines with a spoon or fork as the ganache starts setting. Refrigerate until completely set.
Step 12: To serve, dust icing sugar on top and garnish with rosemary stalks and cranberries. Enjoy!