Step 1

Preheat oven to 360 degrees Fahrenheit (180 degrees Celsius) and line two 8" (20 cm) or 9" (23 cm) square baking pans with parchment paper or lightly grease with oil or vegan butter.

Step 2

Add all dry cake ingredients to a bowl and stir with a whisk.

Step 3

Process the wet ingredients in a blender or food processor and pour the mixture into the bowl of dry ingredients. Mix with a whisk until just combined. Let the batter rest for about 5 minutes.

Step 4

Divide the batter into the prepared baking pans and bake in the oven for about 20-25 minutes or until a toothpick inserted into the center comes out clean (crumbly is fine, but not wet). If you have just one pan, the baking time will be longer, about 35 minutes.

Step 5

Let both cakes cool completely. Cut each cake in half, then slice each half into 8-9 strips about 1" wide (or a similar size as "ladyfingers"), so 16-18 strips per cake.

Step 6

Open the chilled cans of coconut milk and scoop the solid cream into a large mixing bowl. Save the coconut water for a smoothie or discard it. Add the powdered sugar or powdered Erythritol.

Step 7

Use an electric hand mixer to beat the mixture until light and fluffy. Refrigerate.

Step 8

Add the soaked cashews, plant-based milk, maple syrup, vanilla extract, and pinch of salt to a blender and blend until completely smooth and creamy, scraping down the sides of the container if needed.

Step 9

Gently fold the cashew cream into the whipped coconut cream using a spatula. Set aside.

Step 10

In a medium-sized bowl, combine chilled coffee with coffee liqueur.

Step 11

Lightly press one side of a cake slice to the top of the coffee and remove immediately or use a brush to brush coffee over the cake slices in the pan. Repeat with more cake strips to cover the surface. I used an 8" (20 cm) square dish that gets slightly wider at the top, you could also use a 9" (23 cm) square dish or a rectangular one around 10.5 x 6.6 (27 x 17 cm) and at least 3 inches (8 cm) in height.

Step 12

Spread about half of the mascarpone cream evenly over the cake strips. Add another layer of soaked cake slices, and top with the remaining mascarpone cream. You may have some leftover cake pieces that you can eat plain.

Step 13

Cover the baking pan with plastic wrap and place it in the refrigerator for 3 hours or overnight.

Step 14

Finally, dust with cocoa powder and serve. Enjoy!