Preheat oven to 180°C.

In a blender, add all of the ingredients for the cashew cream filling.

Blitz into a smooth puree and keep aside in the fridge – this can also be prepared the day before (chilling helps to keep it more stiff which is easier for spreading and when rolling).

For the cake, combine all dry ingredients in a bowl and mix.

Add the wet ingredients and whisk until a smooth batter is achieved.

Bake in a tin lined with greaseproof paper for 20-25 minutes, remove from tin and allow to cool slightly.

Remove from the tin, inverting onto a sheet of greaseproof paper lightly dusted with sugar (removing the old greaseproof paper from the bottom) and allow to cool slightly.

Whilst still warm, roll up using the sugared greaseproof paper to help.

When rolled, cover with a warm teacloth and leave aside for 15-20 minutes.

Unroll the cake and spread the cashew cream over the surface, leaving at least 1cm gap from the edges.

Roll up gently into a log and wrap tightly in clingfilm.

Chill in the fridge for 3 hours.

For the frosting, melt the chocolate with the maple syrup and vanilla extract.

To a food processor, add the silken tofu and blitz into a smooth cream.

Add the melted chocolate mix to the silken tofu in the blender and continue to blitz until smooth and creamy.

Set aside in the fridge for 20-30 minutes.

Remove both the cake and frosting from the fridge.

Unwrap the cake from the clingfilm.

Using a spatula, spread the chocolate frosting over the surface of the log until none of the cake can be seen underneath.

Using a fork, gently scrape the chocolate lengthways to resemble a tree bark texture.

Place back in the fridge for at least 1 hour.