In a mixing bowl, combine brown rice flour, sunflower seeds, and tapioca flour. In a separate bowl, whip aquafaba until soft peaks form. Gently fold into dry ingredients.

Line a baking sheet with parchment paper and evenly spread the batter. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes.

Once baked, let it cool for about 5 minutes. Spread your chosen filling over the sponge, then roll it up and set seam-side down.

In a saucepan, combine dark chocolate with coconut cream over low heat until melted and smooth. Allow to cool slightly before using.

Spread the cooled ganache over the cake, creating a rustic texture. Decorate with fresh cranberries and powdered sugar.