- Preheat oven to 350°F (180°C). Prepare a 1/2 sheet pan/jelly roll pan by lining with parchment paper.
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In a glass, combine Silk and apple cider vinegar. Let set for 3-5 minutes to create vegan “buttermilk.”
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Once mixture is ready, combine with coffee, oil and applesauce.
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In separate bowl, combine and whisk flour, sugar, cocoa powder, baking powder, baking soda and salt.
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Mix wet ingredients into dry ingredients. Stir until just combined and smooth.
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Pour batter onto parchment-lined tray, spreading evenly.
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Bake for 15-20 minutes, until springy to touch and cake tester comes out clean. Let cool to room temperature before filling
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Prepare frosting
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Meanwhile, in a stand mixer fitted with a paddle attachment, combine margarine, shortening, sugar, Silk and extract, mixing until smooth.
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Set aside 1/2 of frosting in a bowl (this will go inside cake).
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Add cocoa powder to remaining half of frosting and mix until combined (this will go on top of cake).
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Assemble cake
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Once cake has cooled, remove from sheet pan and place on a flat surface, making sure parchment is still on.
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Using half of frosting (without cocoa powder) and an off-set spatula, spread frosting evenly over surface of cake.
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Starting at short side of cake, using parchment to assist, roll cake into “log.” Chill in refrigerator for 15-20 minutes.
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Remove from refrigerator and trim ends of cake.
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With remaining chocolate frosting, frost outside of cake, then chill for an additional 20-30 minutes.
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Decorate with toasted nuts and serve.