Preheat your oven to 180°C (350°F). Sift together the gluten-free flour and cocoa powder in a mixing bowl.

In a separate bowl, combine aquafaba, maple syrup, and applesauce, mixing thoroughly.

Gradually add the dry ingredients to the wet mixture, stirring gently until the batter is smooth.

Fold the aquafaba mixture carefully into the batter using a spatula to retain air.

Line a baking tray with parchment paper and spread the cake batter evenly, smoothing the top.

Bake for 12-15 minutes. The sponge should spring back at the touch and a toothpick should come out clean.

Remove the sponge from the oven after baking and let it cool for about 5 minutes.

Carefully roll the sponge in a damp kitchen towel starting from one edge and cool completely.

Blend vegan white chocolate with coconut cream until smooth for the frosting.

Unroll the cooled sponge and spread an even layer of frosting, then roll it back up and place seam-side down.

Cover the log with remaining frosting and decorate with desiccated coconut and cranberries.