In a large mixing bowl, combine gluten-free flour blend and baking powder. In another bowl, blend aquafaba with maple syrup until fluffy, about 3-5 minutes. Incorporate applesauce, then fold in the dry ingredients to form a smooth batter.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Spread the batter onto the sheet, smoothing into an even layer. Bake for 12-15 minutes, until edges are lightly golden.

Once baked, cool for about 5 minutes on the sheet. Carefully roll the cake along with the parchment to form a log shape; place seam-side down to cool completely.

While cooling, prepare the frosting by combining melted cacao butter and vegan white chocolate in a blender until smooth. Adjust sweetness if needed.

Gently unroll the cooled cake, spread a generous layer of frosting over the surface, then roll back into log shape, using parchment to assist.

Dust the outside generously with blended desiccated coconut for a snowy effect and garnish with fresh cranberries and a sprig of holly.