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In a small bowl combine the vinegar with the almond milk and whisk. Set aside for 10 minutes.
In a large bowl mix the flour, sugar, cacao powder, baking powder and bicarbonate of soda.
Add the melted coconut oil to the almond milk mixture and whisk. Pour wet ingredients into the dry ingredients and mix to combine.
Line a baking tray and pour in mixture, spreading evenly. Bake for 15 minutes.
On your working surface, lay a piece of baking paper and sprinkle with cacao powder. Flip the sponge cake onto the baking paper and peel away the original paper. Start rolling up from the short side with the baking paper inside. Set aside to cool.
To make the filling, whisk the Violife Creamy Original with the icing sugar until the mixture is creamy, and add the vanilla extract.
When the sponge cake is cool, unroll it and spread a thin layer of the creamy mixture all over. Tightly re-roll without the paper inside. Wrap with baking paper and place inside the fridge until ready to serve.
To serve, sprinkle with icing sugar, cacao powder or sprinkles of your liking.
