Vegan chocolate Yule log

Preheat the oven to 180°C and line a Swiss roll tin or rimmed oven tray of similar dimensions with parchment paper

Start by making the sponge. Sift the flour, cocoa powder, baking powder and baking soda into a bowl

In another bowl, mix together the milk, sugar, oil, vinegar and vanilla. Combine the wet and dry ingredients, stirring until just combined

Pour the batter into the lined tray and bake for 10–12 minutes

Allow to cool slightly, then roll up into a tight log, using the  parchment to help you, while the cake it still warm

Set side to let cool completely while wrapped in the parchment paper

Next, make the ganache. Heat the coconut cream until simmering, pour it over the chopped chocolate

Let sit for about 30 seconds, then whisk until all the chocolate has melted and you have a smooth ganache

Whisk in the icing sugar, then set aside for 10 minutes to thicken as the chocolate sets

Carefully and slowly unroll the sponge, leaving the parchment paper underneath so you can roll it up again later

Spread a third of the ganache across the cake, not quite going to the edges

Roll up the cake again, using the parchment to help. Cover with the remaining ganache and use a fork to drag along the ganache and create a bark-like texture

Chill in the fridge for 1–2 hours before serving. Dust with icing sugar or cocoa powder to garnish