Directions

Prepare cake

• Step 1

  Preheat oven to 350°F.

• Step 2

  Prepare a 1/2 sheet pan/jelly roll pan by lining with parchment paper.

• Step 3

  In a glass, combine Silk and apple cider vinegar.

• Step 4

  Let set for 3-5 minutes to create vegan buttermilk.

• Step 5

  Once mixture is ready, combine with coffee, oil and applesauce.

• Step 6

  In separate bowl, combine and whisk flour, sugar, cocoa powder, baking powder, baking soda and salt.

• Step 7

  Mix wet ingredients into dry ingredients. Stir until just combined and smooth.

• Step 8

  Pour batter onto parchment-lined tray, spreading evenly. Bake for 15-20 minutes, until springy to touch and cake tester comes out clean.

• Step 9

  Let cool to room temperature before filling.

Prepare frosting

• Step 1

  Meanwhile, in a stand mixer fitted with a paddle attachment, combine margarine, shortening, sugar, Silk and extract, mixing until smooth.

• Step 2

  Set aside 1/2 of frosting in a bowl (this will go inside cake).

• Step 3

  Add cocoa powder to remaining half of frosting and mix until combined (this will go on top of cake).

Assemble cake

• Step 1

  Once cake has cooled, remove from sheet pan and place on a flat surface, making sure parchment is still on.

• Step 2

  Using half of frosting (without cocoa powder) and an off-set spatula, spread frosting evenly over surface of cake. Starting at short side of cake, using parchment to assist, roll cake into a log. Chill in refrigerator for 15-20 minutes.

• Step 3

  Remove from refrigerator and trim ends of cake.

• Step 4

  With remaining chocolate frosting, frost outside of cake, then chill for an additional 20-30 minutes.

• Step 5

  Decorate with toasted nuts and serve.