Preheat the oven to 170C and line a 28cm x 22cm tray with baking paper.

Place a fine-mesh sieve over a small pot and drain the liquid from the can of chickpeas into the pot (save the chickpeas for another recipe, we just want the liquid for this one). Place the pot on the stovetop on medium heat and reduce the liquid by approximately one third, aim for about 110g of liquid. Remove the pot from the heat and allow to cool.

In a mixing bowl, sift together the flour, cacao powder, baking powder and salt. Set to one side.

Once the chickpea liquid (a.k.a. aquafaba) has cooled transfer it to a separate mixing bowl and whisk with electric beaters until it resembles egg whites that have been whisked to stiff peaks. Add the coconut sugar and continue to beat until the coconut sugar has completely dissolved (the aquafaba may deflate slightly at this point). Add the oil, vanilla and ground flax and mix briefly to combine.

Use a rubber spatula to fold one-third of the aquafaba mix and 1 Tbsp. of non-dairy milk into the flour mix. Repeat until all the aquafaba mixture has been incorporated, being careful not to over mix.

Transfer the batter to the lined baking tray and bake for 8 minutes or until a toothpick comes out clean.

Place a sheet of baking paper on a wire rack and turn the cake out onto the rack. Remove the baking tray and the piece of baking paper that was on the bottom of the tray. Set aside for 30minutes.

To make the cream filling, open the can of coconut cream and remove 200 – 250g of the solid cream that has settled at the top (you can save the liquid to make curries and soups), place in a large mixing bowl with sifted icing sugar, vanilla seeds and coconut oil. Whisk with eclectic beaters until light and fluffy. Place in the fridge until ready to use.

Make the buttercream by beating the non-dairy margarine in a mixing bowl with electric beaters until light and fluffy. Sift the icing sugar, salt and cocoa into the bowl and continue to beat until the icing is well combined. Add the vanilla and mix briefly to combine. Place in the fridge until ready to use.

Once the sponge has cooled slightly but is still warm, transfer it, along with the piece of baking paper, to a clean dry surface. Spread the sponge evenly with the coconut cream filling leaving 1cm of sponge bare on both long sides of the cake. Starting with one LONG side, gently roll the sponge up using the baking parchment to help you. You should end up with a cylinder of rolled sponge wrapped in baking paper. Keep the seam side down and place the sponge in the fridge to rest for 30 minutes.