Sponge cake

1. Preheat the oven at 250°C.
2. Combine the dry ingredients.
3. Melt the butter and add the milk. Whisk together and set aside.
4. Add the dry ingredients and mix using an electric whisk to make sure there are no lumps in the dough.
5. Cover your baking tray with baking paper and pour the mixture.
6. Bake for 7 to 9 minutes.

Filling

1. If you choose the coconut as ingredient, watch out not to use the liquid.
2. Whip up the vegan cream (or slken tofu) with the electric whisk to obtain a smooth texture.
3. Add coconut sugar, vanilla extract, coffee, cacao and salt.
4. Refrigerate for an hour.

Finishing

1. Once the cake is cool, cut it in half and cut a little piece from one of the parts, to use it as the mini stump.
2. Start covering the cake with the filling and slowly, gently, start rolling.
3. Once you’ve reached the end of the first roll, add the second part to it, it’s a stump, not a bûche so it has to be large. Don’t forget the mini stump.
4. Refrigerate for at least 30 minutes.

Frosting

1. Combine the chocolate with the vegan butter (or margarine or coconut oil) over low heat to obtain a semi liquid consistency.
2. Cover the cake with the melted chocolate. Use a fork when the chocolate starts drying up a little doing vertical gestures.

To decorate

1. Use crushed pistachio to look like moss and add mushrooms (fake mushrooms or even real mushrooms) meringue and some pomegranate for a boost of color.
2. Sift a little icing sugar on top so it looks like snow.

HEIDI’S RECOMMENDATIONS

. Use Himalayan salt because it’s filled with happy minerals.

. For a lighter and fluffier filling, use dairy free whipped cream or cold coconut cream.