23 x 33cm/9 x 13” baking tray, electric beaters, clean tea towel and 3 x mixing bowls

Cocoa Sponge
25g cocoa
4 tbsp boiling water
30g FREEE Chickpea Flour
1 tsp FREEE Baking Powder
½ tsp FREEE Xanthan Gum
200ml cold water
3 tbsp oil
125g caster sugar
125g FREEE Self Raising White Flour
oil, for tray

Filling and Topping
175g icing sugar
100g vegan spread
1 tsp vanilla extract
1 tbsp icing sugar

180°C, Fan 160°C, 350°F, Gas 4

Cocoa Sponge

1. Pre-heat the oven.
2. Rub some oil around the inside of a 23 x 33cm/9 x 13” baking tray or insert a baking liner.
3. Put the cocoa and boiling water into a bowl, mix into a paste and set aside.
4. Put the chickpea flour, baking powder and xanthan gum into a mixing bowl and stir to combine.
5. Add the cold water and oil and beat with electric beaters until smooth.
6. Beat in the caster sugar.
7. Add the prepared cocoa mixture and beat until smooth.
8. Sieve the flour into the bowl and stir to combine.
9. Tip the mixture into the prepared tray and spread it out to the edges.
10. Bake for 25–27 minutes.
11. Leave the cake in the tray for 2-3 minutes then carefully tip it out onto a clean tea towel.
12. Using the tea towel to support the sponge, gently roll it up from the short end and leave to cool.

Filling and Topping

1. Sieve the icing sugar into a bowl, add the vegan spread and vanilla extract.
2. Beat together until smooth.
3. Gently unroll the cold sponge, spread the buttercream evenly over the top, then roll the sponge up quite tightly from the short end, making sure the filling stays inside. You can use the tea towel to help with this.
4. Sieve a little icing sugar over the cake before serving.