Step 1

Step 1 Almond sponge cake: Pre-heat oven to 180C (350F).

Step 2

Step 2 Line one or two baking sheet pans with parchment, depending on how many layers you are aiming for (see recipe notes in post).

Step 3

Step 3 Mix together the soy milk with the apple cider vinegar and set aside for 5 mins to curdle.

Step 4

Step 4 Meanwhile sieve and mix together all the dry ingredients (flour, almond flour, sugar, baking powder, soda and salt).

Step 5

Step 5 Add the almond extract and oil to the curdled soy milk and whisk together.

Step 6

Step 6 Finally, lightly whisk the wet ingredients into the dry ingredients until the batter is smooth (no longer than 30 seconds).

Step 7

Step 7 Pour the batter into the baking tray(s). You want the layers to be exceptionally thin so use an offset spatula to smooth it out flat.

Step 8

Step 8 Bake at 180C for 12-15 minutes. Use a toothpick to check they are cooked the whole way through. Rotate at the 10 min mark if necessary.

Step 9

Step 9 Take the cakes out of the oven to cool for 2 hours.

Step 10

Step 10 Meanwhile whip together the coffee syrup by adding sugar and water to a pot on low-heat and bring to a simmer. Once the sugar has dissolved, turn off the heat and mix in the espresso powder. Set aside to cool.

Step 11

Step 11 Once cool, spoon the coffee syrup evenly onto the almond cake layer.

Step 12

Step 12 Chocolate Ganache: Reserve 50g chocolate and 50ml soy cream for the final “glaze” on top of the cake. Heat the remaining soy cream in a pot on a low-heat and bring up to a simmer. Take it off the heat and add the chopped chocolate. Wait 3 minutes for the chocolate to melt then gently stir until it’s completely smooth.

Step 13

Step 13 Allow the ganache to cool until it is a spreadable consistency. If it gets too cool then just heat it in the microwave using 20 second bursts. Spoon the ganache onto a cooled sponge sheet. Use an offset spatula to make sure the layer is completely even. Place the cake into the freezer for 10minutes to chill while you work on the buttercream.

Step 14

Step 14 Buttercream: Add the (room temperature) vegan butter to a stand mixer fitted with a paddle attachment (or whisk) and mix until pale and fluffy (5-10minutes).

Step 15

Step 15 Sieve in the icing sugar and mix until fully incorporated. Finally, add the vanilla and coffee and mix until smooth.

Step 16

Step 16 Final Construction: Pipe or spoon the buttercream onto the sponge + chocolate layers. Use an offset spatula to flatten the layers perfectly.

Step 17

Step 17 Chill the cake in the freezer for 20 minutes (or the fridge for 1 hour). Warm a knife in a bowl with warm water, dry off the knife and then cut the cake into 3 rectangles. Use a ruler to make sure they are all the same size.

Step 18

Step 18 Stack all 3 layers on top of each other to achieve the final look. Make another chocolate ganache with the remaining 50g chocolate and 50ml soy cream using the method described above. Pour this glaze over the top of the cake, trying not to let too much spill down the sides (though we will be trimming it later).

Step 19

Step 19 Use an offset spatula to get a smooth finish on top.

Step 20

Step 20 Place the cake back into the freezer for 15 minutes (or fridge for 1 hour) to chill.

Step 21

Step 21 Once completely set, use a warm knife to cut around the edges of the cake to get clean layers.

Step 22

Step 22 Optionally, melt some additional chocolate and pipe “Opera” onto the large cake piece or cut it into smaller serving sizes and writing smaller versions on those.

Step 23

Step 23 Serve!