Vegan Christmas log – Rachelle Béry

Ingredients

• <strong style='font-size:16px;'>Chocolate sponge cake</strong>
• 1 ½ cups organic all-purpose flour (La Milanaise) tablespoon non-GMO cornstarch
• ¼ cup organic cane or coconut sugar
• 4 tbsp cocoa powder (Prana)
• ½ tsp non-aluminum baking powder
• ½ teaspoon baking soda
• A pinch of salt
• 1 cup plant milk (room temperature)
• 1 teaspoon apple cider vinegar
• 2 tbsp melted coconut oil
• 2 tbsp of applesauce
• <strong style='font-size:16px;'>Center Trim</strong>
• 1 can Cha’s Organics Whipping Coconut Cream (refrigerate for at least 6 hours)
• 1 tbsp maple syrup
• 1 tsp. vanilla
• <strong style='font-size:16px;'>Chocolate ganache</strong>
• ½ cup vegan butter
• ½ cup cocoa powder
• 1 cup organic and vegan powdered sugar
• 1 tbsp of plant-based milk