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

In a mixing bowl, combine almond flour, cocoa powder, baking soda, and salt.

Add maple syrup, melted coconut oil, and plant-based milk to the dry ingredients and mix until smooth.

Pour the batter onto the prepared baking sheet and spread evenly.

Bake for 15 minutes or until a toothpick comes out clean.

In a bowl, combine mashed strawberries, coconut cream, powdered sugar, and vanilla extract.

Mix until creamy and well combined.

Once the cake is baked, let it cool for a few minutes.

Carefully roll the cake with the parchment paper and let it cool completely.

Unroll the cake, spread the strawberry buttercream evenly, and roll it back up.

Slice and serve.