Preheat your oven to 350°F (175°C). In a large mixing bowl, combine brown rice flour, tapioca flour, and sunflower seed flour. In a separate bowl, whip aquafaba until soft peaks form, about 5–7 minutes. Gently fold the aquafaba into the flour mixture until just combined.

Spread the sponge cake batter evenly onto a lined baking sheet, smoothing it out with a spatula. Place it in the oven and bake for approximately 25 minutes, or until the top is light golden and springs back when touched.

Once baked, remove the sponge from the oven and let it cool for about 10 minutes. Carefully invert the cake onto a clean kitchen towel dusted with powdered sugar.

For your filling: mix chestnut puree with maple cream until smooth for the chestnut version. For vanilla, whisk agar, cornflour, and vanilla in a saucepan with oat cream until thickened.

Carefully unroll the cooled cake. Spread your chosen filling evenly, leaving space at the edges. Re-roll the cake tightly without the towel.

In a saucepan, gently melt dairy-free chocolate with plant-based cream over low heat until smooth. Cool slightly to thicken.

Transfer rolled Buche de Noel onto a serving platter. Pour melted chocolate ganache over the log, spreading it evenly.

Decorate with fresh cranberries and greens. A dusting of powdered sugar enhances the winter charm.