Now this is a recipe that took me awhile to get just right, but I am so happy with how it turned out, it was all worth it! A cream filling with no dairy and chocolate sponge with no gluten! I hope you love it!
For the cake
- 100g Buckwheat flour
- 100 of ground almonds
- 100g of coconut sugar
- 6 tablespoons of coconut oil, melted
- 2 tablespoons of ground flaxseed
- 4 tablespoons of cacao powder
- 1 teaspoon of baking powder
- 100ml of water
For the filling
- 1 tin of coconut milk, chilled
For the icing
- 1 tin of coconut milk, chilled
- 3 tablespoons of maple syrup
- 2 tablespoons of cacao powder
- Desiccated coconut for decoration
I used a 34cm x 25cm swiss roll tin lined with parchment paper to make the sponge. First thing you will need to do is leave the 2 tins of coconut milk in the fridge for at least 12 hours. We want to use the thick cream and keeping it in the fridge will separate the cream from the water.
Preheat the oven to 200C/180C fan.
Mix the ground flaxseed with 4 tablespoons of water in a small bowl and leave in the fridge for 5 minutes. In a large mixing bowl add the buckwheat flour, ground almonds, coconut sugar, baking powder, coconut oil, 100ml of water and 4 tablespoons of cacao powder. Mix until you have smooth batter and then pour into your lined baking tray and spread out evenly. The mixture might become a bit sticky, so be sure to keep the parchment paper in place when your spreading out the mixture. Do not worry if its a bit messy around the sides, these bits will be cut off after baking.
Place in the oven for 10-12 minutes and have a fresh piece of parchment paper laid out on your work surface, you will use this to roll the sponge. When the sponge is ready, leave to cool for about 10 minutes and then carefully flip the sponge upside down onto the fresh parchment paper. Peel the paper you used for baking away from the sponge, leaving you with a rectangular sponge on top of fresh paper. Cut off the sides of the sponge, about 2cm from the edge, so that any burnt bits have been removed.
Now carefully using the paper, start to roll the sponge. A good way to start is to fold one end of the paper over the side of the sponge you will be rolling from. Keeping rolling the sponge and the paper together. It doesn’t matter if the sponge cracks or breaks, the cream we use will glue it all together. Leave to cool for about 1 hour.
Take 1 of the tins of coconut milk from the fridge and open it from the bottom. You should have water floating on top of the cream which you can just pour away. Just scoop out the cream from the bottom into a bowl.
Leave the cream to soften up for about 5 minutes and then unroll the sponge. The sponge may have split or broken in some places, but that is no problem at all, just make sure to push the sponge together when so you cannot see any breaks, and the cream will then glue everything together. Take the bowl of coconut cream and give it a little stir to that it can become spreadable. Spread the cream over the sponge about half a centimeter from the sides.
Once again, you will need to roll the sponge back up. Use the paper to start rolling, however this time the paper will not roll with the sponge. Use the paper to gently roll up the sponge to the very end, and again do not worry if you notice any cracks or breaks, just keep rolling and the icing will cover any cracks.
Place the log on a plate and put in the fridge for about 30 minutes to set the cream. Finally to make the icing, take the second tin of coconut milk and open the same way as you did with the first tin. Mix the thick cream with 2 tablespoons of cacao powder and 3 tablespoons of maple syrup. Take the log out of the fridge and spread the icing all over. You do not need to worry about covering the bottom, just the top and all sides. When done use a fork to make the log pattern and sprinkle with desiccated coconut to decorate and put back in the fridge for another 30 minutes before serving. Make sure to cut with a very sharp knife to help keep the shape.
The log can be left out at room temperature for a couple of hours, but should be stored in the fridge until ready to eat. Enjoy!