Preheat your oven to 355°F. Line an 11.8x15.7-inch baking sheet with parchment paper.

Mix the apple cider vinegar with the non-dairy milk in a bowl. Let it sit for 3-5 minutes to create vegan buttermilk.

Combine the oil and chickpea brine with the vegan buttermilk.

In a separate bowl, sift together the flour, cornstarch, cocoa powder, sugar, baking powder, baking soda, xanthan gum (if using), salt, and ground vanilla. Add this dry mixture to the wet ingredients and stir until combined. The batter should be thick and pourable. Add more milk if needed.

Pour the batter onto the prepared baking sheet and spread it evenly with a spatula. Tap the tray on the counter to remove air bubbles.

Bake for about 20 minutes or until the cake is firm but still soft and springs back when gently pressed. Avoid overbaking to prevent dryness and crumbling.

Remove the cake from the oven and let it cool for 3 minutes. Dust a smooth kitchen towel generously with sugar.

Place the cake face-down onto the sugared towel and carefully peel off the parchment paper. Trim the edges with a sharp knife if they are too dry.

Roll the cake into a log with the towel and let it cool completely. You can refrigerate it wrapped in the towel overnight if preparing a day ahead.

For the filling, beat cold non-dairy cream with a hand mixer on high speed for 1 minute. Gradually add sifted powdered sugar and cream stabilizer, and continue beating for about 2 more minutes until stiff peaks form.

To assemble, unroll the cooled cake and spread a thin layer of cream and cherry compote over it, leaving a 1-inch border around the edges. Re-roll the cake tightly.

Spread the remaining cream over the cake roll, decorate with cherries, and sprinkle chopped chocolate or other desired decorations.

Enjoy immediately or store in the fridge for later!