Step 1

Preheat oven to 175 degrees celsius. Grease and line a 8x6 inch cookie sheet with baking paper. Set aside.

Step 2

Whisk Soy Milk and Apple Cider Vinegar in a bowl set aside for 5 minutes to curdle. Sieve the Pastry Flour, Baking Powder and Baking Soda into a bowl. Set aside.

Step 3

In another bowl, whisk Vegan Butter, Sugar and Salt till light and fluffy, about a minute. Whisk in the Vanilla Extract.

Step 4

Alternate whisking in the Soy Milk mixture and dry ingredients, starting with 1/3 of the dry and ending with the last third of the dry mixture.

Step 5

Spread mixture out onto prepared cookie sheet and bake for 20 minutes, or until cooked through. It's okay if you over bake it slightly, it doesn't make a difference.

Step 6

Mix Coffee, Kahlua and Sugar together till the sugar has dissolved. Set aside.

Step 7

In a high speed blender, combine Cashews, Agave, Coconut Oil, Salt, Vanilla and Soy Milk. Blend thoroughly until smooth and silky.

Step 8

Divide mixture into half. For Vanilla, use first half of mixture and thoroughly whisk in extra 1/4 cup Soy Milk and 1 tablespoon Coconut Oil. Set aside.

Step 9

For Coffee Cream, blend second half of Mascarpone mixture with Kahlua and Espresso.

Step 10

:To assemble, have ready a tiramisu dish or individual ramekins/glasses. Cut a piece of sheet cake to fit the bottom of your ramekin or glass. Dip in Soaking Syrup for just a second or two and place into the bottom of your vessel.

Step 11

Top with a layer of Vanilla Cream and dust with Cocoa Powder. At this point, freeze for 10 minutes.

Step 12

Once out of the freezer, top with a layer of Coffee Cream. Freeze for 10 minutes.

Step 13

Repeat process once more - soaked cake, vanilla cream and coffee cream - freezing cream layers for 10 minutes before continuing.

Step 14

Once complete, dust the tops of you Tiramisu with cocoa powder and leave in the fridge for at least 4-6 hours to firm up before eating.