1. 1. Preheat your oven to 350°F and line a Swiss roll tin with parchment paper.

2. 2. In a large bowl, whisk together the self-raising flour, baking soda, ground cinnamon, xanthan gum, and caster sugar.

3. 3. In a separate bowl, combine the melted vegan margarine, soy milk, vanilla extract, and apple cider vinegar.

4. 4. Gradually add the wet mixture to the dry ingredients, stirring until a smooth batter forms.

5. 5. Pour the batter into the prepared tin and spread it evenly. Bake for 12–15 minutes, until a skewer inserted into the center comes out clean.

6. 6. While the cake is still warm, gently roll it up in a clean tea towel dusted with powdered sugar. Allow it to cool completely.

7. 7. In a bowl, beat the vegan margarine and Biscoff spread together until smooth. Gradually add the icing sugar and soy milk, beating until the icing is creamy and spreadable.

8. 8. Unroll the cooled cake, spread the Biscoff icing evenly over the surface, and carefully roll it back up.

9. 9. Spread a thin layer of icing on the outside of the rolled cake and sprinkle with crushed Biscoff biscuit crumbs.