Per serving (227g) Calories 677, Fat 32g, Saturates 8.8g, Sugars 66g, Salt 1.5g
Preheat oven to 180°C (Gas Mark 4, 350°F). Grease a 23cm x 23cm tin with a little oil or non-dairy butter and line the bottom with greased parchment paper.
Mix together the flour, sugar, bicarbonate of soda and salt in a large bowl.
Quickly mix in all the remaining ingredients until just combined, trying not to over mix.
Tip the mix into the prepared cake tin and transfer to the oven to bake for 35-45 minutes or until a skewer inserted into the centre comes out clean. Leave to cool in the tin for a few minutes before turning out to cool completely on a wire rack
Make the cream mixture by placing the drained cashews, soya cream, maple syrup, vanilla and coconut cream into a blender and processing until very smooth.
Whip the aquafaba to stiff peaks in a large bowl and gently fold in the cashew mixture.
Once cooled, cut the cake in half and each half into fingers about 2cm wide. Mix the coffee with the liqueur in a shallow bowl. One by one, dip the fingers into the coffee mixture and layer them into the bottom of a serving dish or individual glasses.
Cover the soaked sponge with half the cashew cream mixture and repeat a layer of sponge on top.
Finish with a layer of cashew cream and dust with cocoa. Sprinkle over coffee beans if using, and serve straight away.
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