• At least 12 h before you start, set the coconut milk in the fridge. The cream will naturally separate at the top.

Cake

• Set the oven to 350 °F.
• Mix the flax seeds, water, applesauce, and apple cider vinegar to a small bowl. Let sit for 5 min.
  
• Add the hazelnuts and pitted dates to the food processor and process until a fine mixture forms.
  
• In a large bowl add the flour, baking powder, baking soda and salt and whisk well.
• Add the flax mixture and hazelnut mixture to the flour bowl and mix gently, adding the milk gradually. Shift the cocoa powder and add it to the mix.
• Spread the batter on a large baking sheet lined with parchment paper.
  
• Bake for 30 min. Immediately transfer the baked cake onto a damp kitchen towel.
  
• Roll slowly in the towel while hot. Let it cool to room temperature in the towel.
  

Filling & Frosting

• Soak the cashews in hot water for 10 min. Drain and add to the food processor.
• Mix the cashews, maple syrup, vanilla and rum extracts until a paste forms.
  
• The cold coconut milk separated in the fridge. Collect as much cream from the top as possible. A little bit of liquid is fine.
• Set the coconut cream in a kitchen mixer and whip on high speed using the paddle attachment until soft peaks form. Do not despair, it takes 5-10 min for something to happen, but at one point it instantaneously does (it took me 9 min).
  
• Gently fold the cashew mixture into the coconut whipped cream.
• You will use a part of the cream for filling. To the remaining part add the shifted cocoa to obtain the frosting.

Assembly

• Slowly unfold the cake. It is ok if small cracks form, you will patch those with the filling.
• Spread the white filling over the cake and roll the cake again.
  
• Optionally: cut a part of the cake to form two branches out of it. Take the cut part and cut it again at 45° angle to get two branches. arrange the branches next to the main log.
  
• Spread the brown filling and use a fork to decorate the surface of the log.