Step 1

Preheat your oven to 350 F.

Step 2

Activate your milk by adding lemon juice to it and stirring so it curdles.

Step 3

Line an 8-inch by 8-inch pan with parchment paper, and line a quarter sheet cookie pan with parchment paper.

Step 4

To large mixing bowl, add dry ingredients and combine.

Step 5

Add liquid ingredients to the dry, and again combine. I used a hand mixer.

Step 6

Pour the batter evenly into prepared 8x8 pan.

Step 7

Bake the cake for 35 minutes or until tester comes out clean.

Step 8

Remove the cake from the oven and allow it to cool so when you tear it apart with your hands you don't get burned.

Step 9

Tear baked cake apart with hands or fork and add to a mixing bowl. Melt the chocolate chips in the microwave for 1 minute.

Step 10

Add in the milk and melted chocolate and combine with a fork or your hands.

Step 11

Press this fudgy baked cake dough into the quarter cookie sheet lined with parchment paper. Press into corners so you have a flattened rectangle.

Step 12

Spread your whipped cream or frosting about 1 inch thick in the center but closer to 1/2 inch on th edges. (my coconut whipped cream recipe is below)

Step 13

Lift the parchment paper along the short end of the pan and roll the cake slowly, using the parchment paper to help lift and roll. You still might get a few cracks but the dough is so fudgy you should be able to press cracks away by pressing over the parchment paper.

Step 14

Don't press down too hard or the whipped cream will squish out the sides.

Step 15

Keep the roll wrapped in the parchment paper and chill in the refrigerator for 30 minutes if you want to be able to slice it cleanly.

Step 16

You can use any frosting or whipped cream for the center of this cake but if you want to make mine which makes about 3 cups, here are the steps: First, chill the cans of coconut milk overnight so the solids separate out. Then remove the solids and put them into a chilled mixing bowl, and refrigerate or freeze the coconut milk for a different recipe or smoothie.

Step 17

Next, add in the powdered sugar and hand mix for about 3-4 minutes or until you see peaks forming. To make them even stiffer, add 2 tbsp of tapioca flour or arrowroot powder and mix again. Add vanilla.

Step 18

Finally, chill the whipped cream in the bowl covered for 2 hours if you want it to be thicker. I used mine unchilled and it was thick enough to spread but here is a trick if yours is not.

Step 19

Melt the chocolate chips in a pyrex measuring cup at 60 seconds. Pour in the milk and stir until smooth.

Step 20

Unwrap the cake and pour glaze over and wait until the glaze is set before slicing.

Step 21

This cake is best refrigerated, uncovered or covered, and can last about 3 days. If you choose to freeze, I suggest you freeze it before pouring on the chocolate glaze.