Preheat oven to 180 degrees c (fan oven) and line a 25 x 38 x 2.5 cm baking tray with greaseproof paper.

Whisk the dairy-free milk and vinegar together and set aside for 10 minutes to curdle.

In a medium-sized mixing bowl, combine the flour, cocoa powder, sugar and baking powder.

Melt the dairy-free butter in a small saucepan over low heat, then pour into the buttermilk and whisk to combine.

Add the wet ingredients into the dry and fold together until fully combined.

Pour the batter into the lined tin and level out.

Bake for 18-20 minutes or until a skewer inserted comes out clean. Allow to cool in the tin for 5 minutes.

Invert the sponge onto a large piece of baking paper, peel away the original baking paper, and trim the edges.

Roll up the sponge using the paper and set aside to cool fully.

For the vanilla buttercream, cream the dairy-free butter until creamy, then add icing sugar and vanilla extract and whip until fluffy.

Once the sponge has cooled, unroll and spread a thin layer of the filling, then re-roll tightly without the paper inside.

For the chocolate buttercream, melt the dairy-free chocolate and set aside to cool.

Cream the dairy-free butter until creamy, then add icing sugar, cocoa powder, vanilla extract, and melted chocolate, and whip until fluffy.

Transfer the yule log to a serving plate and spread the ganache all over, creating bark texture.

For the hedgehog cookies, preheat oven to 180 degrees c and line a baking tray with greaseproof paper.

Combine flour, melted coconut oil, and maple syrup until a dough forms.

Shape the dough into teardrop shapes and arrange on baking sheets.

Bake for 10-15 minutes until golden, then cool on a rack.

Melt the chocolate and dip the top of each cookie, then sprinkle with chopped pecans.

Pipe chocolate onto the pointed end of each cookie for eyes and a nose.