This was one of my fav desserts before going vegan so I loved coming up with a vegan version which is soft, creamy and as dreamy as I remember. I make this with Nature's Charm Coconut Whipping Cream and it’s just heavenly.
For the cake:
1/2 can of whipping cream
1 tbsp apple cider vinegar
1 tsp vanilla extract
1 cup self raising flour
2 tbsp cocoa powder
1/2 cup raw sugar
1/4 tsp salt
For the filling:
1 1/2 cups icing sugar
3 tbsp coconut whipping cream
1/4 tsp vanilla extract
For the topping:
3 tbsp dark brown sugar
3 tbsp coconut whipping cream
1/4 tsp vanilla extract
Chopped pecans
1️ Preheat oven to 175°C
2️ Scoop out top half of whipping cream and put in the fridge.
3️ Mix the cake ingredients together in a bowl and pour into a lined baking tray. Mix briefly only until the flour is no longer visible. Pour into a lined baking tray and bake for XX mins or until a skewer comes out clean.
4️ Remove and leave in the pan for 5 mins. Keeping it on the baking paper, place it inside a large clean kitchen towel and from one side begin to roll it up tightly. Place it in the fridge to cool for 1 hour.
5️ Prepare the filling by combining the ingredients and mixing until smooth. Remove cake from the fridge and slowly, gently roll it out. It will probably break but do not worry it will be ok.
6️ Without completely unrolling it, spoon the filling mixture inside. I hold the cake with one hand so it doesn’t completely break, and spoon the filling it. Spread it out as much as you can, then gently roll the cake back up, tightly, and keep the baking paper on the outside so you can peel it off later. Return to the fridge for 30 mins.
7️ Mix the topping ingredients together and once you are ready to serve the cake, drizzle over the top and sprinkle with crushed nuts.
Store in a container in the fridge for 4 to 5 days. I used a square 20cm cake pan, a rectangle would work better but this did just fine.