Preheat the over at 180 degrees.

For the Roll Cream Filling, beat the butter with the Xylitol until fully incorporated. Add the Aqua Faba and rum essence one tbs at a time untill fully incorporated. Place in the refrigerator to chill.

For the Roll Batter, beat the 9tbs of Aqua Faba until soft peaks. Add in the eggs, vanilla and optional salt and beat until soft peaks (4-5 minutes).

In a large pan lined with a baking sheet, pour the roll batter and smooth it out. Place in the preheated oven and bake for 12-15 minutes or until a toothpick inserted in the middle comes out clean.

Take the Roll Filling Cream out of the fridge after you add the roll batter to the oven.

Place a plastic wrap on a counter, then take the roll cake out of the pan and place on top of the plastic wrap.

Spread the filling evenly on the roll cake while it's still warm, roll the cake and wrap tightly with the plastic wrap. Place the roll in the freezer.

For the Bomb Cream, beat the Aqua Faba in a bowl just until frothy. Add in the cinnamon, cocoa, Xylitol and Vanilla and whisk until combined.

Place the gelatin sheets in cold water for a few minutes, until softened.

In a bowl placed over a bain marie, heat and whisk together the milk and chocolate until combined. Add the Aqua Faba mixture one tbs at a time, whisking constantly. Cook the mixture for about 5 minutes, then turn the heat off, still keeping the bowl on top of the bain marie.

Add in the drained gelatin sheets and mix well, until combined. Leave the bomb chocolate cream to cool down completely. You can add the bowl in a bigger container filled with cold water and slowly whisk the mixture until cold.

Whip the heavy cream until stiff peaks, then slowly fold in the chocolate mixture.

Get a bowl that you know everything will fit in and line it with plastic wrap.

Take the roll out of the freezer and cut into half inch slices.

Line the bottom and sides of the plastic wrap lined bowl with about half of the roll slices, placing them slightly apart from each other.

Add in the bomb chocolate cream. With the remainder of the roll slices, push them in the cream standing up and slightly apart from each other.

Cover the cake with plastic wrap and place in the fridge for at least 6 hours, preferably overnight.

Unwrap and turn the cake over on a platter and slice.

Enjoy!