Easy Vegan Black Forest Roulade

Preheat oven to 355°F (180°C). Line a baking sheet with parchment paper.

In a bowl, combine apple cider vinegar and non-dairy milk. Set aside for 3-5 minutes to create vegan buttermilk.

Add melted vegan butter and aquafaba to the vegan buttermilk, and mix until well combined.

In another bowl, combine all-purpose flour, cornstarch, cocoa powder, granulated sugar, baking powder, baking soda, salt, and vanilla extract. Sift dry ingredients into the wet mixture and stir until just combined.

Pour the batter onto the prepared baking tray and spread evenly with a spatula.

Bake for 10-12 minutes, or until the cake is firm but still soft and springs back when pressed gently.

Remove the cake from the oven and let cool for 3 minutes. Generously dust a kitchen towel with granulated sugar, and turn the cake face-down onto the towel. Carefully peel off the parchment paper and trim any dry edges.

Roll the cake and towel together into a log, and set aside to cool completely.

In a large bowl, whip non-dairy whipping cream with a hand mixer on high speed for 1 minute.

Gradually add sifted powdered sugar and cream stabilizer while continuing to mix. Whip for 2-3 minutes until stiff peaks form.

Carefully unroll the cooled cake from the towel, and spread a thin layer of whipped cream and cherry pie filling, leaving a 1-inch border around the edges. Re-roll the cake tightly.

Spread the remaining whipped cream over the outside of the cake roll. Garnish with maraschino cherries and shaved or chopped vegan chocolate.

Serve immediately or store in the refrigerator until ready to serve.