Method (sponges)

1. Preheat oven to 180°C and line a 10 x 14-inch baking tray with baking paper. Allow some of the paper to hang over the edges, this’ll make it easier for removing the cake from the tin. 
2. In a large mixing bowl, combine the flour, baking powder, cocoa powder, xanthan gum and sugar. Stir to combine.
3. Add in the melted dairy-free margarine, vanilla and milk. Mix with a spatula into a smooth batter, don’t over mix! 
4. Pour the batter into your lined tin, use the back of a spoon or off-set spatula to spread it out, making sure to get right into the corners of the tin. 
5. Tap the tin on your worktop to remove any air bubbles. Bake in the middle of your preheated oven for 10-12 minutes. Don’t over-bake or the cake may become try and then prone to cracking when rolling.
6. Remove the cake from the oven and invert the cake onto the cocoa dusted towel leaving the greaseproof paper on the cake. This helps to prevent the cake from sticking.
7. Using the tea towel, roll up the cake from both long sides to make a double spiral with the cloth and greaseproof paper inside. 

Method (Buttercream)

1. In a large mixing bowl add in the dairy-free butter, whip until creamy. I use a stand mixer with a balloon whisk attachment, a hand mixer will work great too.
2. Sift in the icing sugar, vanilla and drop of milk. Whip on high speed for 5-8 minutes to incorporate it. Whip on high speed to get it to a smooth consistency. You want it to be thick and creamy. If its too thick, add a few more chunks of butter to get it to a thick and creamy consistency. 
3. Gently unroll the cold sponge, remove the greaseproof paper and cut the sponge into 8 squares. I cut the cake through the middle and in 3 horizontal cuts. Individually spread the filling evenly over the inside of the sponge. Pipe / spread some buttercream in the middle of the sponge, then gently roll up the mini sponges. If it cracks, don’t worry too much, these will be covered up with chocolate ganache. Repeat for all rolls. Watch the video tutorial here.
4.  Place into the freezer to set for 15-20 minutes. You want them to be very chilled so its easy to coat.

Method (chocolate ganache)

1. Fill a saucepan ¾ full with water and place a heatproof bowl on top to create a bain-marie. Place on a medium heat. Add the chocolate and cream to the bowl and melt.
2. Place one of the rolls on a fork, hover over the chocolate and use a large spoon to drizzle over the chocolate ganache to coat the entire cake, then place on some grease proof paper.  Place back into the freezer to set. Repeat for all the rolls.
3. Repeat this with the vegan marshmallows aswell, coat then freeze to set. 

Decorate the reindeer yule logs

1. Melt some vegan white chocolate, transfer into a small piping bag and snip off the tip. Pipe two small dots of white chocolate followed with a smaller dot in the middle of dark chocolate. This creates the reindeer eyes.
2. Add some melted chocolate to where the nose will go, then stick on half a cranberry or cherry.
3. Break regular pretzels in half then poke then into the top of the marshmallow (you may want to dunk them in some melted chocolate as this will act as a glue to attach the antlers so they don’t just fall out).
4. Use a small amount of melted chocolate as “glue” to stick the reindeer marshmallow head to the roll.
5. Push in the pretzel sticks to the bottom of the roll to create the legs
6. Set and Serve. Place in the fridge for 5-10 minutes to allow the decorations to set, then serve and enjoy.
7. Serve with a light dusting of some icing sugar.