Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, whisk together the gluten-free flour, baking powder, and a pinch of salt.

In a separate bowl, mix the aquafaba, applesauce, and maple syrup until smooth.

Gradually incorporate the wet ingredients into the dry mixture, stirring gently to create a uniform batter.

Pour the prepared batter onto the lined baking sheet, spreading it evenly with a spatula.

Bake for 20-25 minutes or until the cake is golden and springs back when lightly touched.

Remove from oven and allow it to cool in the pan for about 5 minutes.

Invert the warm cake onto a clean kitchen towel dusted with powdered sugar.

Gently peel off the parchment paper and roll the cake while it's still warm.

Let the rolled cake cool completely for about 30 minutes at room temperature.

While the cake cools, prepare the vegan white chocolate frosting in a blender.

Blend the vegan white chocolate and any additional sweeteners until smooth and creamy.

Once the cake is cooled, gently unroll it and spread a layer of frosting evenly over the surface.

Re-roll the cake tightly into its original log shape.

Cover the outside of the log with the remaining frosting.

Decorate with fresh cranberries and a dusting of powdered sugar.

Chill in the refrigerator for at least an hour before serving.