Chocolate Swiss roll

‘I was totally obsessed with the little mini chocolate Swiss rolls you could get from the supermarket when I was younger. I’m not sure why they are called Swiss rolls, as apparently they were invented in Austria, but history aside, these are in fact very easy to put together. If you don’t want to fill the roll with ganache, you could use jam instead, or even a nut butter.’

SERVES 8-10

⚫ 1tsp apple cider vinegar

⚫ 250ml oat milk

⚫ 100g porridge oats

⚫ 70g cacao powder

⚫ 40g cornflour

⚫ 170g coconut sugar

⚫ 120g cashew butter (or tahini to make it nut-free)

⚫ 50g coconut oil, melted

FOR THE GANACHE FILLING AND COATING

⚫ 230g cacao butter

⚫ 50g cacao powder

⚫ 4tbsp pure maple syrup

⚫ Pinch Himalayan salt

⚫ 60g coconut cream

1 Preheat oven to 180°C (160°C fan) mark 4. Put the vinegar and oat milk in a large bowl and stir to make a vegan buttermilk.

2 Put the oats, cacao powder, cornflour and coconut sugar in a food processor, then whizz to form a flour.

3 Whisk the cashew butter and coconut oil into the buttermilk mixture. Sift in the flour mixture. Gently whisk until just combined.

4 Spoon the batter into a lined 20cm square baking tin, then bake for 20min. It may not seem fully cooked, but if left too long, it will crack while rolling.

5 Leave to cool for 5min, then place the sponge on a sheet of baking parchment and roll up into a spiral shape using the parchment. Set aside while you make the filling. Don’t worry if it cracks a little, as you can fill this in with some chocolate.

6 Make the chocolate for the ganache and filling. Put the cacao butter in a bowl and place it over a pan half-filled with water, making sure the bowl is not touching the water. Heat over low heat until about 80% melted, then remove from heat and stir until the rest dissolves. Add the cacao powder, maple syrup and salt, and continue stirring until you have a smooth, glossy chocolate mixture.

7 For the filling, spoon ½ the chocolate into a separate bowl and stir in the coconut cream. Place in the fridge to set. Set aside the remaining chocolate mixture at room temperature.

8 Once the filling is firm, place the cake on a sheet of baking parchment, unroll and spread the filling on top, leaving 2cm empty around the edges. Roll it up again, trimming the ends if necessary. Place in the freezer for 30min, as this will enable the coating to stick better.

9 Re-melt the remaining chocolate, then leave to cool for 10min. Unroll the cake from the baking parchment, place on a cooling rack, then slowly pour the chocolate over the cake to cover it.

10 Place the cake in the fridge for 30min to allow the chocolate to set, then serve. Store in the fridge for up to 3 days or freeze for up to 2 months.