Vegan Tiramisu

Method

1. Preheat the oven to 160°C fan/350°F and line a 23x33cm (9”x13”) rectangular tin with baking paper.
2. In a jug, combine the plant-based milk, apple cider vinegar, oil and vanilla extract and leave to sit for a few minutes. 
3. In a mixing bowl, combine the flour, cornflour, baking powder, bicarbonate of soda and sugar into a bowl. Add the liquid mixture from earlier and stir until it forms a smooth batter.
4. Pour the cake batter into the lined tin and bake for 20 minutes or until springy to touch. As soon as the sponge comes out of the oven, sprinkle the surface with 1 tablespoon of sugar and leave to fully cool.
5. Once the sponge has cooled, cut it in half lengthways and then slice it widthways into 2cm fingers.
6. For the cream filling, place the silken tofu into a blender with the sugar and lemon juice and blend until smooth, then transfer to a mixing bowl.
7. Next whisk the whippable vegan cream until light and fluffy then fold in the silken tofu mixture and stir until fully combined. 
8. For the coffee soak, combine the instant coffee with 300ml (10.1fl.oz) of boiling water, leave to fully cool and then add the rum.
9. Pour the coffee soak into a shallow dish and dunk the sponge fingers one at a time in the coffee (take care not to dunk for more than 1-2 seconds or they will become too soggy and break apart). Arrange the sponge fingers into the bottom of a dish roughly 25x18 cm (10”x7”) and use broken up sponge pieces to fill in any gaps.
10. Spread half of the cream mixture over the top and dust generously with cocoa powder. 
11. Now add a second layer of coffee-dunked sponge fingers over the top and spread the remainder of the cream mixture all over.
12. Cover the tiramisu and leave to chill in the fridge for 5 hours before serving.
13. To serve, generously dust the top with the remaining cocoa powder.