But it's never too late to brush up on your sponge cake rolling, cake consuming skills.

Amirite?

Vegan Mocha Buche de Noel

Sponge 

3/4 cup aqua faba (chickpea brine)

3/4 cup castor sugar

1 tsp vanilla 

1 cup plain flour

1 tsp baking powder

3 tbsp cocoa

Fudge filling

1/4 cup chocolate soy milk

6 ounces extra-firm silken tofu

1/4 cup sugar

 6 ounces vegan chocolate, melted and cooled

1/2 teaspoon vanilla extract

Buttercream

1/2 cup vegan butter

1 cup icing sugar

100g chocolate, melted and cooled

1 tsp instant coffee powder, dissolved in a splash of vegan milk

pinch of vanilla powder (or use a splash of extract)

Preheat oven to 200 C.  Grease and line a 9 x 13 inch rectangular tray.

Sift dry ingredients in a bowl.  Separately, beat aqua faba until bubbly.  Add sugar and beat for about 7 minutes until soft peaks.  stir in the vanilla, then gently fold in sifted dry ingredients. Pour into prepared tray.  Bake for 12 minutes until the cake bounces back. As cake is baking, place a tea towel on the bench and a layer of baking paper on top.  Turn out onto baking paper sprinkled generously with granulated sugar. when taking the cake out of the oven, immediately turn out onto prepared towel with sugar and roll up along the long side with the baking paper while hot, using the teatowel for guidance if necessary. LEAVE TO COOL COMPLETELY 

Filling: 

blend the soymilk, tofu, and sugar until very smooth. Add the COOLED melted chocolate AND VANILLA extract. Process for several minutes until smooth and fluffy, scraping down the sides of the bowl as necessary.

BUTTERCREAM: 

add room temp butter to a mixer and cream until soft, sift in icing sugar and combine. Pour in the cooled chocolate, coffee powder, vegan milk and vanilla and mix until smooth

ASSEMBLE:

Carefully unroll, avoiding trying to flatten it completely.  Gently spread with fudge filling.  Reroll and place seam side down.  Cut off both ends at a diagonal and position cut pieces to resemble sawed off limbs.  Frost with Vegan Mocha Buttercream Frosting.  Lightly drag a fork lengthwise down the trunk and cut branches to resemble bark.